Cream of Potato Chicken Broccoli Casserole
A layered casserole combining creamy sweet potato base, tender chicken, crisp broccoli, and melted cheese, offering 450 kcal with balanced protein, fiber, and carbs. Ready in 40 minutes.
- Prep Time: 20
- Cook Time: 20
- Total Time: 40
- Yield: 4 servings
- Category: Dinner
- Method: Baking
- Cuisine: Modern American
Ingredients
400g red sweet potatoes (peeled and cubed)
36g unsalted butter (room temperature)
180ml Greek yogurt
10g Knorr vegetable bouillon
200g frozen broccoli (blanched 3 minutes)
200g smoked chicken breast (sliced, dusted with starch)
80g mixed cheese (mozzarella + cheddar)
5g Italian herbs
Instructions
Preheat oven to 170°C. Boil sweet potatoes in salted water (9-13 mins) until tender, then mash with butter and Greek yogurt, stirring in bouillon until smooth.
Spread broccoli-chicken layer in olive-oil-greased dish (approx 2cm thick). Top with 2cm polished sweet potato mixture.
Bake bottom layer 12 mins at 170°C, then cover with foil and reduce to 160°C for 8 mins. Remove foil, sprinkle cheese, and finish 2 mins until golden.
Notes
Use 5g miso paste instead of bouillon for low-sodium version
Vegan: Substitute chicken with natto, Greek yogurt with coconut milk
Freeze single portions in airtight containers up to 28 days
Serving suggestion: Garnish with caramelized vegetables or crusty bread