Ingredients:
- 4 medium russet potatoes, peeled and diced
- 2 cups cooked chicken breast, diced or shredded
- 2 cups broccoli florets (fresh or frozen)
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1/2 cup milk
- 1/4 cup butter, melted
- 1/2 cup onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
Instructions:
- Preheat oven to 190°C (375°F) and lightly grease a baking dish.
- Boil the diced potatoes in salted water for 10–12 minutes until just tender. Drain and set aside.
- If using fresh broccoli, blanch it in boiling water for 2–3 minutes, then drain. Skip this step if using frozen broccoli (just thaw).
- In a large bowl, combine sour cream, milk, melted butter, onion, garlic, salt, pepper, and paprika. Mix well.
- Add the cooked potatoes, chicken, and broccoli to the mixture. Stir until everything is evenly coated.
- Transfer the mixture into the prepared baking dish and spread evenly.
- Sprinkle shredded cheddar cheese on top.
- Bake for 25–30 minutes until the casserole is hot and bubbly and the cheese is melted and slightly golden.
Serving Suggestions
Serve hot as a complete meal or pair with a simple green salad or crusty bread.
Tips and Variations
- Add crispy bacon bits for extra flavor.
- Substitute Greek yogurt for sour cream for a lighter option.
- Use mozzarella or a cheese blend instead of cheddar.
- Add mushrooms or bell peppers for more vegetables.
Prep Time
15 minutes
Cook Time
30 minutes
Total Time
45 minutes
Servings
4 to 6 servings