Comparatively more appealing is the Loaded Baked Potato Chicken and Broccoli Casserole which is a casserole dish made up baked potato shells filled with tender chicken, nutritious broccoli, and a creamy homemade cheese sauce. It surely is melted with cheddar and garnished with fresh chives or green onions and perfect for family dinners or potluck. Definitely easy to make with tons of flavor!
Why You’ll Love This Recipe
Hearty and Comforting: The best in comfort food is amalgamated from a creamy cheese sauce, tender potatoes, and savory chicken bites.
Nutrient-Rich: The broccoli is along with the chicken and potatoes while also balanced towards making a nutrient-rich diet fulfilled with lots of vitamins, proteins, and fibers.
Make-Ahead-Friendly: On-the-go well-timed with ample time for those who’d want to taste it much later during the weeknights.
Customizable: Add favorite vegetables, cheeses, or proteins for your own unique tastes.
Family Favorite: Picky eaters will love it!
Key Ingredients
The Loaded Baked Potato Chicken and Broccoli Casserole actually starts with the French-Fried Oven-Baked Potato Skins as you might have seen it. The Mountain Oysters of the vegetable kingdom, prepared as outlined above, are pretty fine as far as texture and earthy flavor. Their skins, sturdy, make a perfect “shell” for the casserole filling.
Cooked Chicken: Diced or shredded, the chicken yields protein and pairs beautifully with the creamy cheese sauce. Buying rotisserie chicken or using leftover roasted chicken both work great.
Broccoli: Blanching is fresh broccoli adding a juicy and crisp element to even out the creamy cheese sauce. Cauliflower can be substituted, or other vegetables, as with peas or carrots, can be added.
Cheddar Cheese: It melts down to a creamy, tangy sauce-slightly bubbling, the golden-topped pairing. You may like to mix up Monterey Jack or mozzarella for a different flavor profile.
Sour Cream: It imparts the rich acidic tang as well as a velvety texture to the cheese sauce. Use greek yogurt also to make it healthier in this recipe.
Garlic and Butter: Creates aromatic depth for the sauce through which they base the roux.
Complete list of ingredients with quantities and instructions is located in the recipe card below
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Ingredients
4 large russet potatoes, washed and scrubbed
2 cups cooked chicken, diced or shredded
2 cups broccoli florets, blanched
1 1/2 cups shredded cheddar cheese
1 cup sour cream
1/2 cup milk
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 cloves garlic, minced
Salt and pepper, to taste
Chopped fresh chives or green onions, for garnish (optional)
Step-by-Step Instructions
Step 1: Preheat and Prepare
Preheat the Oven:
Set your oven to 375°F (190°C). This allows the oven to reach the ideal temperature for baking the casserole.
Grease the Baking Dish:
Lightly grease a 9×13-inch baking dish with butter or non-stick spray to prevent sticking and simplify cleanup.
Step 2: Bake the Potatoes
Prepare the Potatoes:
Wash and scrub 4 large potatoes thoroughly.
Bake the Potatoes:
Place them directly on the oven rack and bake for 45-60 minutes, or until tender when pierced with a fork.
Remove the potatoes from the oven and allow them to cool slightly for easier handling.
Step 3: Prepare the Cheese Sauce
Melt Butter:
In a medium saucepan, melt 2 tablespoons of unsalted butter over medium heat.
Cook the Garlic:
Add 2 cloves of minced garlic and sauté for 1 minute, until fragrant. Be careful not to burn it.
Make the Roux:
Stir in 2 tablespoons of all-purpose flour and cook for 1-2 minutes, stirring constantly to remove the raw flour taste.
Add Milk:
Gradually whisk in 1/2 cup of milk, stirring until the mixture is smooth and thickened.
Add Cheese and Sour Cream:
Remove the saucepan from heat. Stir in:
1 cup of shredded cheddar cheese
1 cup of sour cream.
Mix until the cheese melts and the sauce is creamy. Season with salt and pepper to taste.
Step 4: Assemble the Casserole
Prepare the Potato Shells:
Slice each baked potato in half lengthwise and carefully scoop out the flesh, leaving a thin layer to maintain the structure of the potato skin.
Arrange the potato shells in the greased baking dish.
Mix the Filling:
In a large mixing bowl, combine:
The scooped-out potato flesh (diced or mashed)
2 cups of cooked, shredded chicken
2 cups of blanched broccoli florets.
Pour the prepared cheese sauce over the mixture and gently toss until everything is evenly coated.
Step 5: Fill the Potato Shells
Stuff the Shells:
Spoon the filling mixture into each potato shell, dividing it evenly.
Add Topping:
Sprinkle the remaining 1/2 cup of shredded cheddar cheese over the stuffed potato shells.
Step 6: Bake the Casserole
Bake:
Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the cheese is melted, bubbly, and golden brown.
Cool and Garnish:
Let the casserole rest for a few minutes after baking.
Garnish with chopped chives or green onions, if desired, for added flavor and a pop of color.
Serve and Enjoy
Serve warm and enjoy this hearty, cheesy casserole as a main dish or side. It pairs wonderfully with a simple salad or crusty bread!
Serving Suggestions
Simple Garden Salad: Serve it with a light vinaigrette garnish and enjoy its delicious richness.
Garlic Bread: Serve warm with a crusty and garlicky taste as a treat to your taste buds.
Pasta Bowl Combo: For warm and cozy dinner, serve with a cup of broth like tomato or chicken noodle soup.
Holiday Side Dish: A main course is enough for its operationality while it is ready as well as a side dish for feast during holidays.
Storage/Meal Prep Tips
Refrigeration: Keep the leftovers in an airtight container, chilling in the refrigerator for no longer than 3 days. For best results, reheat at 350°F (175°C) in the oven or in microwave until hot.
Freezing: Assemble the casserole without baking it and keep it frozen in a dish safe for the freezer for 2 months. Thaw it overnight in the refrigerator then bake it according to the instructions.
Prepare Ahead: Cook your potatoes ahead as well as cheese sauce and filling. Keep the lasagna to itself until you’re ready to pop it in the oven.
Variations
In a twist to a loaded potato, the Loaded Baked Potato Twist: with cooked, crumbled bacon topped off with a dollop of sour cream for that loaded baked potato effect.
Vegetarian option: Omit the chicken; add more vegetables like mushrooms, carrots, or spinach.
Spicy Upgrade: Add a pinch of cayenne pepper or red pepper flakes into the cheese cream for some spicy hints.
Cheese Lovers: Mix gruyere, parmesan, or peppery jack cheeses as they add more depth to the flavor profile.
Low-Carb version: This can be prepared by trading out the russet potatoes with cauliflower or by substituting a mash of sweet potatoes for the casserole’s twist.
Conclusion
This Baked Potato Chicken Broccoli Casserole is a perfect blend of warmth and nourishment. With its delicious, cheezy sauce, delicate taters, and broccoli, it feels like one big warm hug on a plate. Whether you are feeding a crowd or just looking for a simple dinner ahead, this one was right on target.
Turn that oven on, get out those russet potatoes, and make something deliciously cheesy and filling in a casserole. Here, chives will give you that perfect garnishing touch at the very end!
Baked Potato Chicken and Broccoli Casserole
Ingredients
- 4 large russet potatoes washed and scrubbed
- 2 cups cooked chicken diced or shredded
- 2 cups broccoli florets blanched
- 1½ cups shredded cheddar cheese divided
- 1 cup sour cream
- ½ cup milk
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 2 cloves garlic minced
- to taste salt and pepper
- optional chopped fresh chives or green onions for garnish
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with butter or non-stick spray.
- Wash and scrub the potatoes thoroughly. Bake them directly on the oven rack for 45-60 minutes until tender. Let them cool slightly for easier handling.
- Melt butter in a saucepan over medium heat. Add minced garlic and sauté for 1 minute. Stir in flour and cook for 1-2 minutes. Gradually whisk in milk and cook until thickened. Remove from heat and stir in sour cream and 1 cup of shredded cheddar cheese. Season with salt and pepper.
- Slice the baked potatoes in half and scoop out the flesh, leaving a thin layer in the skins. Arrange the potato shells in the prepared baking dish. In a mixing bowl, combine the scooped potato flesh, cooked chicken, broccoli, and cheese sauce. Toss to coat evenly.
- Spoon the filling mixture into each potato shell, dividing it evenly. Top with the remaining shredded cheddar cheese.
- Bake for 20-25 minutes, or until the cheese is melted, bubbly, and golden brown. Let cool for a few minutes before serving.
- Garnish with chopped chives or green onions if desired. Serve warm and enjoy this comforting dish!
