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Instructions:
- Preheat the oven to 375°F (190°C). Grease a 9×13 baking dish.
- Boil the cubed potatoes for 8–10 minutes until just tender. Drain and set aside.
- Steam the broccoli for 3–4 minutes until crisp-tender.
- In a large bowl, mix together the sour cream, cream of chicken soup, milk, onion, garlic powder, paprika, salt, and pepper.
- Stir in the chicken, potatoes, broccoli, and 1 cup of cheddar cheese until everything is well coated.
- Spread the mixture evenly into the prepared baking dish and top with the remaining cheese.
- Bake uncovered for 30–35 minutes, or until hot, bubbly, and golden on top.
- Garnish with fresh parsley and serve warm.
Variations
- Add cooked bacon or ham for extra savory depth.
- Swap cheddar for Monterey Jack or a cheddar-mozzarella blend.
- Use cauliflower instead of broccoli for a low-carb twist.
- Add a cup of cooked rice for an even heartier casserole.
Tips
- Don’t overcook the potatoes — just tender is perfect so they hold their shape while baking.
- For extra crunch, top with buttered breadcrumbs or crushed Ritz crackers before baking.
- Let the casserole rest for 5–10 minutes before serving to help it set and scoop cleanly.
- Prep ahead: Assemble the casserole up to a day in advance and bake when ready.
