Chicken Potato Broccoli Casserole
Chicken potato broccoli casserole is a hearty classic casserole dish with a nice crunchy topping.
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Servings: 9 servings
Calories: 415kcal
Equipment
Ingredients
- 2 cups cooked chicken chunked or diced
- 12 ounces frozen broccoli florets lightly steamed
- 2 pounds diced potatoes
- ½ cup mayonnaise
- ½ cup milk
- 1 10.5 ounce can cream of chicken soup
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon paprika
- ½ teaspoon black pepper
- 1 teaspoon salt
- 2 cups shredded cheddar cheese
- 2 tablespoons butter melted
- 1 cup crushed cornflakes or ritz crackers
Instructions
- Preheat oven to 350F. Spray the 9x13 baking dish with nonstick spray.
- Spread the broccoli in the bottom of the dish.
- Top with diced chicken and final the potatoes.
- In a separate bowl, combine the mayo, milk, soup, and seasonings. Mix in 1 cup of the shredded cheese.
- Pour over the potatoes and spread to cover.
- Top with remaining shredded cheese.
- Mix the melted butter and corn flakes.
- Sprinkle over the top of the cheese.
- Bake covered for 20 minutes.
- Uncover and bake for 10 more to get the topping golden brown.
- When brown and bubbly, remove from the oven and serve.
Notes
- If the florets are large you might need to steam them. If they are small you can skip that step. Frozen florets will be tender.
- I use the frozen “southern style”diced potatoes but you can also find diced potatoes in the refrigerated section - If not then 2 pounds diced but boiled/cooked
- You can easily make this ahead of time and freeze for later.
- Substitute pork or turkey for the chicken.
- Cauliflower works as a delicious substitute for the broccoli.
- Panko crumbs also work for the crunchy topping instead of the cereal or crackers.
Nutrition
Serving: 1g | Calories: 415kcal | Carbohydrates: 30g | Protein: 18g | Fat: 25g | Saturated Fat: 9g | Polyunsaturated Fat: 14g | Cholesterol: 67mg | Sodium: 675mg | Fiber: 4g | Sugar: 3g