Creamy Baked Potato Chicken & Broccoli Casserole
A comforting casserole packed with tender chicken, creamy potatoes, and vibrant broccoli, all coated in a rich, savory sauce.
Ingredients
Filling Ingredients
- 2 cups cooked and shredded chicken Use rotisserie chicken for convenience.
- 4 medium potatoes, peeled and diced Choose starchy potatoes for a creamier texture.
- 2 cups broccoli florets Fresh or frozen can be used.
- 1 cup shredded cheese Use your choice of cheese.
- 1 can (10.5 oz) cream of chicken soup For a Halal twist, use turkey or beef-based cream of chicken.
- 1 cup milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- to taste Salt and pepper
Topping
- 1 cup bread crumbs For the topping.
- 2 tablespoons olive oil Mix with breadcrumbs for a crispy texture.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large pot, add diced potatoes and cover with water. Bring to a boil and cook until just fork-tender, about 10-12 minutes. Drain and set aside.
- In another pot, bring water to a boil and add broccoli florets. Blanch for about 2-3 minutes until bright green, then drain and set aside.
Assembly
- In a large mixing bowl, combine the cooked chicken, boiled potatoes, broccoli, cream of chicken soup, milk, garlic powder, and onion powder. Season with salt and pepper. Mix well until combined.
- In a greased 9x13-inch baking dish, pour the filling mixture. Spread it out evenly.
- In a small bowl, mix the bread crumbs with olive oil and half of the shredded cheese. Sprinkle this mixture on top of the casserole, followed by the remaining cheese.
Baking
- Place in the preheated oven and bake for 25-30 minutes or until the top is golden and bubbly.
- Remove from the oven and let cool for a few minutes before serving.
Notes
Store tightly covered in the refrigerator for 3-4 days or freeze for up to three months. For reheating, bake at 350°F (175°C) for about 20-25 minutes, covered.