Baked Potato Chicken & Broccoli Casserole
A hearty casserole blending tender chicken, buttery potatoes, and broccoli in a rich cheddar cheese sauce, topped with a crispy cracker mix. Creamy, crunchy, and perfect for family dinners.
Servings: 6 servings
Calories: 350kcal
Ingredients
- 2 cups cooked chicken, shredded
- 3 cups potatoes, cubed
- 2 cups broccoli florets (fresh or blanched if frozen)
- 1 can (10.5 oz) cream of chicken soup
- 1/2 cup sour cream
- 1/4 cup milk
- 2 cups shredded cheddar cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- 1 cup crushed Ritz crackers or panko breadcrumbs
- 2 tablespoons melted butter
Instructions
- Preheat oven to 375°F (190°C) and grease a 9x13-inch baking dish.
- Boil cubed potatoes in salted water for 8–10 minutes until tender; drain thoroughly.
- In a bowl, combine soup, sour cream, milk, garlic powder, onion powder, salt, and pepper to create a creamy sauce.
- Mix in shredded chicken, cooked potatoes, and blanched broccoli florets with 1 1/2 cups cheddar cheese until fully coated.
- Pour the mixture into the baking dish and spread evenly.
- Sprinkle the remaining 1/2 cup cheddar cheese over the top.
- In a separate bowl, mix crushed Ritz crackers or panko with melted butter into a crumb topping; evenly sprinkle over the casserole.
- Bake for 35 minutes or until golden and bubbly.
Notes
Broccoli can be substituted with cauliflower for a different texture.
Use a non-stick baking dish to simplify cleanup.
Leftovers store well in the fridge for up to 3 days.
Use a non-stick baking dish to simplify cleanup.
Leftovers store well in the fridge for up to 3 days.