Baked Potato Chicken and Broccoli Casserole

If you're in the mood for a dish that embodies the essence of comfort food, look no further than the Cheesy Baked Potato Chicken & Broccoli Wonderland. This recipe is not just a meal; it’s an experience that brings together a medley of flavors and textures that will leave you satisfied and content. Imagine tender chicken enveloped in a creamy, cheesy filling, paired with the earthy flavors of russet potatoes and the vibrant crunch of fresh broccoli. The combination is not only hearty but also incredibly appealing to both the eyes and the palate.

Indulge in the comforting flavors of Cheesy Baked Potato Chicken & Broccoli Wonderland, a delicious meal that’s perfect for any occasion. With tender chicken, creamy cheese, fluffy russet potatoes, and crunchy broccoli, this dish is not just satisfying but visually appealing too. Ideal for family dinners or impressing guests, it invites customization to suit your tastes. Explore this delightful recipe and bring warmth and joy to your table!

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Ingredients

4 medium russet potatoes, scrubbed and pierced with a fork

1 pound chicken breast, diced into bite-sized pieces

3 cups fresh broccoli florets (or frozen, thawed)

1 cup shredded cheddar cheese (plus extra for topping)

1 cup sour cream

1 cup chicken broth

1 tablespoon olive oil

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and black pepper to taste

1 teaspoon paprika (optional, for extra flavor)

1/2 cup breadcrumbs (for topping)

Fresh parsley, chopped (for garnish)

Instructions

Preheat your oven to 400°F (200°C).

Bake the potatoes: Place the pierced potatoes directly on the middle rack of the preheated oven. Bake for 45-60 minutes, or until tender when pierced with a fork. Remove and let cool slightly.

Cook the chicken: In a skillet over medium heat, add the olive oil. Once hot, add the diced chicken, garlic powder, onion powder, salt, pepper, and paprika. Sauté for about 7-10 minutes, or until the chicken is cooked through and no longer pink. Remove from heat and set aside.

Prepare the broccoli: While the chicken is cooking, in a separate pot, steam the broccoli for about 5-7 minutes until tender but still bright green. Drain and set aside.

Make the filling: In a large mixing bowl, combine the cooked chicken, steamed broccoli, shredded cheddar cheese, sour cream, and chicken broth. Mix until well combined. Season with additional salt and pepper to taste.

Assemble the casserole: Once the baked potatoes are cool enough to handle, cut them in half lengthwise and scoop out a portion of the insides (you can save this for mashed potatoes or another recipe). Mix the scooped potato with the chicken and broccoli mixture until well-incorporated.

Fill the potato skins: Spoon the chicken and broccoli mixture back into the potato skins, ensuring they’re well-packed.

Add the topping: Sprinkle extra shredded cheddar cheese on top of each filled potato followed by breadcrumbs for a delightful crunch.

Bake the casserole: Place the filled potato halves on a baking sheet lined with parchment paper. Bake in the oven for an additional 15-20 minutes, or until the cheese is melted and bubbly and the topping is golden brown.

Garnish and serve: Once the casserole is done baking, remove from the oven and let it cool for a few minutes. Garnish with chopped fresh parsley, and serve warm.

Prep Time: 20 minutes | Total Time: 1 hour 30 minutes | Servings: 4-6 servings