- In a mixing bowl, combine sour cream (or Greek yogurt), milk, melted butter, garlic powder, onion powder, paprika, salt, and black pepper.
- Stir until smooth.
Step 3: Assemble the Casserole
- In a greased 9×13-inch baking dish, layer the cooked potatoes, shredded chicken, and broccoli.
- Pour the sauce over the mixture and gently toss to coat.
- Sprinkle shredded cheese evenly on top.
Step 4: Bake
- Cover with foil and bake for 20 minutes.
- Remove the foil and bake for an additional 10–15 minutes, or until the cheese is golden and bubbly.
Step 5: Serve
- Garnish with parsley or extra cheese, if desired.
- Serve hot and enjoy!
Tips for the Best Casserole
- Use leftover rotisserie chicken for a quick shortcut.
- Add red pepper flakes for a spicy kick.
- For a low-carb version, replace potatoes with cauliflower.
- This dish can be assembled in advance and refrigerated until ready to bake.
Storage and Reheating
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Freezer: Wrap tightly and freeze for up to 2 months. Thaw in the fridge overnight before baking.
- Reheat: Warm in the oven at 350°F until heated through or microwave individual servings.
Conclusion
This Baked Chicken and Broccoli Casserole is creamy, cheesy, and satisfying – everything you want in a comforting homemade dinner. With its simple preparation and versatile ingredients, it’s sure to become a family favorite that you’ll make again and again. Whether you’re serving it fresh out of the oven or enjoying leftovers, this dish delivers comfort and flavor in every bite.
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