Probably the best version of this dish I’ve ever created, it’s enjoyable

In the realm of comforting and hearty meals, few dishes rival the satisfaction of a well-made casserole. One such delightful concoction is the Baked Potato Chicken and Broccoli Casserole. Combining the wholesome goodness of potatoes, the protein punch of chicken, and the nutritional benefits of broccoli, this casserole is not only delicious but also nutritious. Let’s delve into the details of this delectable dish, exploring its ingredients, preparation, and the joy it brings to the table.

Ingredients:

Instructions:

1. Preheat Oven: Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish.
2. Prepare Potatoes: Peel and cube 4 large russet potatoes. Bring a large pot of salted water to a boil, then add the potato cubes. Cook until tender, about 10 minutes. Drain well.
3. Blanch Broccoli: Cut 1 head of broccoli into florets. In the same pot used for the potatoes, blanch the broccoli florets for about 3 minutes, then drain.
4. Prepare Sauce: In a large bowl, mix 1 cup of sour cream, 1/2 cup of milk, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, and half of the shredded cheddar cheese. Season with salt and pepper to taste.
5. Combine Ingredients: Add the cooked potatoes, 2 cups of diced chicken breast, and blanched broccoli to the sour cream mixture. Stir well to combine.
6. Transfer to Baking Dish: Transfer the mixture to the prepared baking dish, spreading it out evenly.
7. Prepare Topping: In a small bowl, mix together 1/2 cup of breadcrumbs and 2 tablespoons of melted butter.
8. Top Casserole: Sprinkle the breadcrumb mixture over the casserole, along with the remaining shredded cheddar cheese.
9. Bake: Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the top is golden brown and bubbly.
10. Let Stand: Once baked, remove the casserole from the oven and let it stand for 5 minutes before serving to allow it to set.