Baked Potato Chicken & Broccoli Casserole

Instructions:

1. Preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish.
2. Bring a pot of salted water to a boil and cook the cubed potatoes for 10–12 minutes, just until fork-tender. Drain and set aside.
3. Toss the broccoli with olive oil, salt, and black pepper. Roast for 10 minutes until slightly tender.
4. In a saucepan over medium heat, melt the butter. Add the garlic and cook for about 30 seconds until fragrant.
5. Whisk in the flour and cook for 1 minute to form a roux.
6. Slowly whisk in the milk, stirring constantly, until the sauce thickens and becomes smooth.
7. Stir in the sour cream, paprika, onion powder, salt, and black pepper.
8. Remove from heat and mix in half of the cheddar and mozzarella until melted.
9. In a large bowl, combine the potatoes, chicken, broccoli, and cheese sauce.
10. Transfer the mixture to the prepared baking dish and sprinkle with the remaining cheese.
11. Bake uncovered for 25–30 minutes, until bubbly and golden on top.
12. Let rest for 5 minutes before serving. Garnish if desired.

Variations

• Add ranch seasoning to the sauce for classic baked potato flavor.
• Use rotisserie chicken for extra depth and convenience.
• Swap broccoli for cauliflower or mixed vegetables.
• Add jalapeños or pepper jack cheese for a spicy version.

Tips

• Do not overcook the potatoes; they should be tender but hold their shape.
• Roasting the broccoli prevents excess moisture in the casserole.
• Use freshly shredded cheese for the smoothest, creamiest sauce.
• This casserole reheats well and tastes even better the next day.