Description
This chicken potato broccoli casserole is a wholesome and creamy springtime dinner made with simple ingredients and baked to golden perfection.
Ingredients
Scale
- 2 cups cooked shredded chicken breast (rotisserie chicken works well)
- 3 medium russet potatoes (peeled and diced)
- 2 cups fresh broccoli florets
- 1 small yellow onion (finely chopped)
- 2 cloves garlic (minced)
- 1 tbsp olive oil
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1.5 cups whole milk
- 0.5 cup chicken broth
- 1 cup shredded sharp cheddar cheese
- 0.5 tsp dried thyme
- 0.25 tsp paprika
- 0.5 cup panko breadcrumbs
- 0.25 cup grated Parmesan cheese
- 1 tbsp melted butter
Instructions
- Preheat oven to 375°F (190°C) and grease a 9×13 inch casserole dish.
- Sauté diced potatoes in olive oil until golden, then add onion and garlic and cook until fragrant.
- Blanch broccoli for 2 minutes in boiling water, then transfer to an ice bath.
- In a saucepan, melt butter and whisk in flour to form a roux. Slowly add milk and broth, cooking until thickened. Stir in cheese, thyme, and paprika.
- In a bowl, combine the chicken, potato mixture, broccoli, and cheese sauce. Spread in the casserole dish.
- Mix breadcrumbs, Parmesan, and melted butter. Sprinkle on top and bake for 25–30 minutes. Let rest 5 minutes before serving.
Notes
You can prepare this casserole a day ahead and refrigerate it. Just bring to room temperature before baking.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Cuisine: American
Nutrition
- Calories: 420
- Sugar: 4
- Sodium: 620
- Fat: 21
- Saturated Fat: 10
- Carbohydrates: 32
- Fiber: 4
- Protein: 28
- Cholesterol: 85