Description
Baked Potato Chicken and Broccoli Casserole is the perfect blend of comfort and nutrition, featuring creamy cheddar cheese, tender chicken, and vibrant broccoli all stuffed into fluffy baked potatoes. This easy-to-make recipe is ideal for busy weeknights, offering a heartwarming dish that your whole family will love. With every bite, you’ll experience a delightful mix of flavors that feels like a warm hug on a plate!
Ingredients
Scale
- 3 medium Boneless, Skinless Chicken Breasts (about 1.5 lbs)
- 2 cups Fresh Broccoli Florets
- 4 medium Baked Potatoes
- 1 cup Sharp Cheddar Cheese, shredded
- 1/2 cup Sour Cream
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1 tsp Paprika
- Salt and Pepper to taste
- 2 tbsp Olive Oil
Instructions
- Preheat your oven to 375°F (190°C) and spray a large baking dish with nonstick cooking spray.
- Season the chicken breasts with salt, pepper, garlic powder, onion powder, and paprika. Cook in a skillet over medium heat until golden brown and cooked through (about 6-7 minutes per side). Let cool slightly before chopping into bite-sized pieces.
- Wrap the baked potatoes in foil and bake directly on the oven rack for about 45 minutes or until tender.
- Chop the broccoli into small florets. Once the chicken has cooled, combine it with chopped broccoli, sour cream, half of the shredded cheese, and seasonings in a large bowl.
- Cut the baked potatoes in half lengthwise and scoop out some flesh to create space for filling. Spoon the chicken-broccoli mixture back into the potato skins, top with remaining cheese, and drizzle olive oil over the broccoli.
- Bake for an additional 20 minutes until bubbly and golden brown.
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed potato half (approximately 180g)
- Calories: 330
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 75mg