Description
A comforting casserole featuring a blend of fluffy potato, savory chicken, and vibrant broccoli, all enveloped in a luscious cheese sauce.
Ingredients
4 large Russet potatoes
1 tablespoon olive oil (for potatoes)
2 tablespoons olive oil (for chicken and broccoli)
1 pound boneless, skinless chicken breast, diced into 1/2-inch pieces
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried thyme
1/2 teaspoon salt, plus more to taste
1/4 teaspoon black pepper, plus more to taste
4 cups fresh broccoli florets, cut into bite-sized pieces
4 tablespoons unsalted butter
4 tablespoons all-purpose flour
2 cups milk
1 cup chicken broth
3 cups shredded sharp cheddar cheese, divided
1/4 cup chopped fresh green onions, for garnish (optional)
Instructions
- Preheat your oven to 400°F (200°C). Scrub the Russet potatoes clean. Prick them with a fork, rub with olive oil, and sprinkle with salt. Bake for 60-75 minutes until tender
- While potatoes bake, dice chicken. In a skillet, heat olive oil and sauté chicken with seasonings until cooked through. Remove and set aside
- In the same skillet, sauté broccoli florets for 3-5 minutes until bright green and crisp-tender. Remove and set aside with chicke
- In a saucepan, melt butter, whisk in flour to form a roux. Gradually add milk and chicken broth, whisk until thickened. Add cheese until melted, season to taste
- Once potatoes are cool, slice in half and scoop out the flesh, mixing it with chicken, broccoli, and 1.5 cups of cheese sauce in a bowl
- Stuff the mixture back into the potato skins or transfer to a baking dish. Pour remaining cheese sauce on top and sprinkle with reserved cheese
- Bake for 20-25 minutes until heated through and cheese is bubbly and golden brown. Broil for the last 2-3 minutes if desired. Let rest before serving
Notes
Make-ahead: The casserole can be assembled, covered, and refrigerated for up to 24 hours before baking.
- Prep Time: 20 mins
- Cook Time: 60 mins
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 650-700 kcal
- Sugar: 5-7 g
- Sodium: 700-750 mg
- Fat: 35-40 g
- Saturated Fat: 20-22 g
- Unsaturated Fat: variable
- Trans Fat: 0 g
- Carbohydrates: 45-50 g
- Fiber: 6-8 g
- Protein: 40-45 g
- Cholesterol: 100-110 mg