Chicken Potato Broccoli Casserole – Quick & Cozy Dinner Idea
This Chicken Potato Broccoli Casserole is a comforting and gluten-free meal perfect for family dinners and weeknight cravings.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 25 minutes
- Yield: 6 portions
- Category: Dinner
- Method: Baking
- Cuisine: American
Ingredients
- 1.5 lbs boneless, skinless chicken breasts or thighs, diced
- 3 cups diced Yukon Gold or Russet potatoes, skin on
- 3 cups broccoli florets, fresh or thawed frozen
- 2 cups shredded sharp cheddar cheese
- 0.75 cups low-sodium chicken broth
- 4 tablespoons unsalted butter, melted
- 1 teaspoon garlic powder
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.5 teaspoon paprika or onion powder
Instructions
1. Preheat the oven to 375°F (190°C).
2. Dice the chicken and potatoes into 1-inch chunks, and cut the broccoli into small florets.
3. Mix the chicken, potatoes, broccoli, cheddar cheese, chicken broth, melted butter, garlic powder, salt, and pepper in a large bowl.
4. Grease a casserole dish and pour in the mixture, smoothing it out.
5. Cover the dish with foil and bake for 45 minutes.
6. Remove the foil and continue baking for an additional 15 minutes.
7. Cool for 5-10 minutes before serving.
Notes
For extra flavor, substitute Gruyère or mozzarella for part of the cheddar cheese.
You can prep this casserole a day ahead and bake when ready to serve.
Leave the potato skins on for more texture and nutrients.
Find it online: https://cookingwithramsay.com/chicken-potato-broccoli-casserole/