Baked Potato Chicken and Broccoli Casserole -

Baked Potato Chicken and Broccoli Casserole

Ingredients:

2 cups cooked chicken breast, diced or shredded

3 cups potatoes, peeled and cut into small cubes

2 cups broccoli florets

1½ cups shredded cheddar cheese (or cheddar-mozzarella mix)

1 cup heavy cream (or half-and-half)

½ cup sour cream

2 tablespoons butter, melted

2 cloves garlic, minced

1 teaspoon salt

½ teaspoon black pepper

½ teaspoon paprika

½ teaspoon dried oregano or thyme

Optional: ¼ cup grated Parmesan cheese for topping

Instructions:

Preheat your oven to 190°C (375°F). Lightly grease a 9x13-inch baking dish.

Prepare the potatoes: Place the cubed potatoes in salted boiling water and cook for 8-10 minutes or until just tender. Drain and set aside.

Blanch the broccoli: Boil the broccoli florets for 2-3 minutes until bright green and tender. Drain and set aside.

Make the sauce: In a large bowl, combine heavy cream, sour cream, melted butter, minced garlic, salt, pepper, paprika, and oregano/thyme. Whisk until smooth.

Combine the ingredients: Add the cooked chicken, potatoes, broccoli, and half of the shredded cheese into the sauce. Stir gently until everything is evenly coated.

Transfer to the baking dish: Pour the mixture into the greased baking dish and spread evenly. Top with the remaining cheese and, if using, grated Parmesan cheese.

Bake the casserole: Bake in the preheated oven for 30-35 minutes or until the top is golden and bubbly.

Let it rest: Allow the casserole to rest for about 5 minutes before serving.

Enjoy your comforting Baked Potato Chicken and Broccoli Casserole!