Baked Potato Chicken and Broccoli Casserole

Ingredients

3 cups cooked chicken breast, cubed or shredded
3 large russet potatoes, peeled and diced
2 cups broccoli florets (fresh or frozen)
1 cup sour cream or plain Greek yogurt
1/2 cup milk
2 cups shredded cheddar cheese (divided)
1/2 cup cooked and crumbled bacon (optional but delicious)
1/4 cup green onions, chopped
1 tsp garlic powder
Salt and pepper to taste

Optional Toppings:
Extra shredded cheese
Crumbled bacon
Chopped chives or parsley

Directions

Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.

Bring a pot of salted water to a boil. Add diced potatoes and boil for about 5–7 minutes until just fork-tender. Drain and set aside.

In a large mixing bowl, combine cooked chicken, parboiled potatoes, broccoli, 1 1/2 cups shredded cheese, sour cream, milk, garlic powder, salt, pepper, and half the bacon. Stir until well combined.

Pour the mixture into the prepared baking dish. Top with the remaining 1/2 cup of cheese and the rest of the bacon. Cover with foil and bake for 25 minutes.

Uncover and bake an additional 10–15 minutes, or until bubbly and golden.

Let the casserole sit for 5 minutes before serving.

Sprinkle with chopped green onions, chives, or parsley for a fresh finish.