Ingredients
4 large russet potatoes, peeled and cubed
2 cups cooked and diced chicken breast
1 head of broccoli, cut into florets
1 cup sour cream
1/2 cup milk
2 cups shredded cheddar cheese
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste
1/2 cup breadcrumbs
2 tablespoons melted butter
Preparation
1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
2. Bring a large pot of salted water to a boil. Add the potato cubes and cook until tender, about 10 minutes. Drain well.
3. In the same pot, blanch the broccoli florets for about 3 minutes, then drain.
4. In a large bowl, mix the sour cream, milk, half of the cheese, garlic powder, and onion powder. Season with salt and pepper.
5. Add the cooked potatoes, chicken, and broccoli to the sour cream mixture and stir to combine. Transfer the mixture to the prepared baking dish.
6. In a small bowl, mix together the breadcrumbs and melted butter. Sprinkle over the casserole along with the remaining cheese.
7. Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and bubbly.
8. Let the casserole stand for 5 minutes before serving to let it set.
Variations & Tips
For a vegetarian version, skip the chicken and double the broccoli, or add mushrooms for a meaty texture without the meat. If you’re in a cheesy mood, mix in some crumbled blue cheese or gouda for a richer flavor. For those who like a bit of heat, add a diced jalapeño to the mix or sprinkle some red chili flakes on top before baking.