Ingredients
- 4 large russet potatoes, peeled and cubed
- 2 cups shredded cooked chicken
- 2 cups broccoli florets, steamed
- 2 cups shredded cheddar cheese
- 1 cup sour cream
- ½ cup mayonnaise
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- Salt and pepper to taste
- 1 cup grated parmesan cheese (for topping)
- 2 tablespoons olive oil (for greasing)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with olive oil.
- Cook the Potatoes: Boil the cubed potatoes in salted water for about 10-12 minutes, or until tender. Drain the potatoes and mash them until smooth.
- Prepare the Casserole Mixture: In a large bowl, combine the mashed potatoes, shredded chicken, steamed broccoli, sour cream, mayonnaise, garlic powder, onion powder, salt, and pepper. Stir in 1 ½ cups of shredded cheddar cheese until evenly combined.
- Assemble the Casserole: Transfer the mixture into the greased 9×13-inch baking dish, spreading it evenly. Sprinkle the remaining ½ cup of cheddar cheese and the parmesan cheese on top.
- Bake: Bake for 25-30 minutes, or until the cheese is melted and bubbly, and the top is lightly golden.
- Serve: Let the casserole cool for a few minutes before serving. Enjoy!
Notes
- You can add extra toppings like green onions, or even a drizzle of ranch dressing for extra flavor.
- This casserole can be made ahead of time and stored in the fridge for up to 2 days. Just bake it when ready to serve.
- For a lighter version, you can use Greek yogurt instead of sour cream and reduce the amount of cheese.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 6g
- Sodium: 800mg
- Fat: 23g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 70mg
