Baked Potato Chicken and Broccoli Casserole

There’s something truly comforting about a warm, hearty casserole, and this Baked Potato Chicken and Broccoli Casserole is the epitome of comfort food. Combining the classic flavors of baked potatoes, tender chicken, and fresh broccoli, all smothered in a creamy cheese sauce, this dish is a guaranteed crowd-pleaser. Growing up, casseroles were a staple in my family, especially during colder months. The aroma that would fill the house as they baked was simply irresistible. This recipe not only brings back those fond memories but also adds a modern twist that elevates the humble casserole to a new level of deliciousness.

INGREDIENTS:

4 large russet potatoes, washed and scrubbed

2 cups cooked chicken, diced or shredded

1 1/2 cups shredded cheddar cheese

1 cup sour cream

1/2 cup milk

2 tablespoons unsalted butter

2 tablespoons all-purpose flour

2 cloves garlic, minced

Salt and pepper, to taste

Chopped fresh chives or green onions, for garnish (optional)

DIRECTIONS:

Step 1: Preheat and Prepare

Preheat the Oven: Preheat your oven to 375°F (190°C). This ensures that your oven reaches the right temperature by the time you’re ready to bake the casserole.

Grease the Baking Dish: Grease a 9×13-inch baking dish with butter or non-stick cooking spray. This prevents the casserole from sticking to the dish and makes cleanup easier.

Step 2: Bake the Potatoes

Bake the Potatoes: Place the washed and scrubbed potatoes directly on the oven rack. Bake for 45-60 minutes, or until the potatoes are tender when pierced with a fork. The baking time may vary depending on the size of the potatoes, so check them periodically. Once done, remove the potatoes from the oven and let them cool slightly.

Step 3: Prepare the Cheese Sauce

Melt the Butter: In a saucepan over medium heat, melt 2 tablespoons of unsalted butter. The melted butter forms the base of the cheese sauce.

Cook the Garlic: Add the minced garlic to the melted butter and cook for 1 minute until fragrant. Be careful not to burn the garlic as it can turn bitter.

Make the Roux: Stir in 2 tablespoons of all-purpose flour to the garlic and butter mixture. Cook for an additional minute, stirring constantly, to create a roux. This helps thicken the sauce.

Add Milk: Gradually whisk in 1/2 cup of milk, stirring continuously until the mixture is smooth and thickened. This process ensures that there are no lumps in the sauce.

Add Cheese and Sour Cream: Remove the saucepan from the heat. Stir in 1 cup of shredded cheddar cheese and 1 cup of sour cream until the cheese is melted and the mixture is well combined. Season with salt and pepper to taste.

Step 4: Assemble the Casserole

Prepare the Potato Shells: Slice the baked potatoes in half lengthwise and scoop out the flesh, leaving a thin layer of potato in the skin to form a shell. Place the potato shells in the prepared baking dish.

Mix the Filling: Dice the scooped-out potato flesh and place it in a large mixing bowl. Add 2 cups of cooked chicken, 2 cups of blanched broccoli florets, and the prepared cheese sauce. Gently toss until all ingredients are well combined …