Chicken Potato Broccoli Casserole (Print Version)
# Ingredients:
→ Protein
01 -
500 g boneless, skinless chicken breasts, diced into 2.5 cm cubes
→ Vegetables
02 -
400 g Yukon Gold or Russet potatoes, diced into 2.5 cm cubes with skin on
03 -
250 g fresh broccoli florets, cut into small pieces
→ Dairy
04 -
150 g sharp cheddar cheese, shredded
→ Liquids & Fats
05 -
120 ml low-sodium chicken broth
06 -
30 g unsalted butter, melted
→ Seasonings
07 -
1 teaspoon garlic powder
08 -
0.5 teaspoon paprika (optional)
09 -
0.5 teaspoon onion powder (optional)
10 -
Salt, to taste
11 -
Freshly ground black pepper, to taste
# Instructions:
01 -
Preheat oven to 190°C. Dice chicken and potatoes into uniform 2.5 cm cubes. Cut broccoli into small bite-sized florets. Shred cheese if needed.
02 -
In a large mixing bowl, combine diced chicken, potatoes, broccoli, shredded cheddar, chicken broth, melted butter, garlic powder, and preferred seasonings. Mix thoroughly to evenly coat all ingredients.
03 -
Grease a large casserole or baking dish. Transfer the mixture to the prepared dish and spread evenly. Cover tightly with aluminium foil.
04 -
Bake in the preheated oven for 45 minutes to allow the chicken and vegetables to cook through.
05 -
Remove foil and return to oven. Bake uncovered for an additional 15 minutes until the top is golden and edges are bubbling.
06 -
Let casserole rest for 5-10 minutes before serving to allow flavors to meld and for easier portioning. Garnish with extra cheese if desired.
# Notes:
01 -
For best texture, use freshly shredded cheddar cheese as it melts more smoothly than pre-shredded.