Description
A hearty and comforting casserole with tender chicken, broccoli, and potatoes baked in a creamy cheese sauce.
Ingredients
Scale
- 1 lb boneless skinless chicken breasts, cooked and shredded
- 3 cups broccoli florets, steamed
- 4 medium potatoes, peeled and diced
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 2 cups milk
- 1 cup shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 1/2 tsp garlic powder
- Salt and pepper to taste
- 1/2 cup breadcrumbs (optional, for topping)
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- Place diced potatoes in a pot of salted water, bring to a boil, and cook until just tender, about 10 minutes. Drain and set aside.
- In a large skillet, melt butter over medium heat. Whisk in flour and cook for 1 minute.
- Gradually whisk in milk, stirring constantly until the sauce thickens, about 3-4 minutes.
- Remove from heat and stir in cheddar cheese, mozzarella cheese, garlic powder, salt, and pepper until melted and smooth.
- In a large bowl, combine shredded chicken, steamed broccoli, and cooked potatoes. Pour the cheese sauce over and mix gently.
- Transfer the mixture to the prepared baking dish. Sprinkle breadcrumbs on top if desired.
- Bake for 20-25 minutes until bubbly and golden on top. Let rest for 5 minutes before serving.
Notes
For extra crunch, add 1/2 cup crushed cornflakes mixed with 2 tbsp melted butter as a topping instead of breadcrumbs.
Nutrition
- Calories: 420
- Sugar: 6g
- Fat: 18g
- Carbohydrates: 32g
- Protein: 30g