Chicken Broccoli Potato Casserole

5 from 1 vote

Chicken Broccoli Potato Casserole

With tender chicken, hearty baby potatoes, and nutritious broccoli, all wrapped in a creamy, cheesy sauce, this casserole is sure to become a family favorite.

Prep Time15

Cook Time45

Total Time1

Course: Main Course

Servings:

Calories: 347kcal

Author: Sophie Viau

Equipment

large mixing bowl
9x13-inch baking dish
Cutting board and knife
Measuring cups and spoons
Aluminum foil

Ingredients

2 chicken breasts cut into bite-sized pieces
3 cups baby potatoes cut in half
1 tablespoon olive oil
2 cups chopped broccoli florets
5 cup sour cream
1 can cream of mushroom
soup
¼ cup water
½ teaspoon fine sea salt
½ teaspoon black pepper
1 cup shredded cheddar cheese
Fresh parsley for garnish

Instructions

Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish.
Cut the chicken breasts into bite-sized pieces and halve the baby potatoes.
Chop the broccoli florets into small pieces.
You can sear the chicken cubes before adding them to the dish for extra flavor, but this step is optional.
In a large mixing bowl, whisk together the sour cream, cream of chicken soup, water, salt, and black pepper until well combined.
Add the chicken, potatoes, and broccoli to the bowl and toss to coat evenly.
Transfer the mixture to the greased baking dish and spread it out evenly.
Cover the dish with aluminum foil and bake for 30 minutes.
Remove the foil, sprinkle shredded cheddar cheese evenly over the top, and bake uncovered for another 15 minutes, or until the cheese is melted and bubbly.
Let the casserole rest for 5 minutes, then garnish with fresh parsley and serve warm!

Notes

Storage & Reheating Instructions

Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days.
Freezing: Freeze in a sealed container for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: Warm in a 350°F oven for 15-20 minutes or microwave in 30-second intervals until heated through.

Nutrition