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- 2 cups cooked chicken, shredded - 2 large potatoes, thinly sliced - 2 cups broccoli florets The main ingredients in this casserole are simple yet delicious. I love using cooked chicken because it saves time. You can use leftovers or rotisserie chicken. Potatoes add heartiness, while broccoli gives it color and crunch. - 1 cup shredded cheddar cheese - 1 cup milk - 1 cup chicken broth For a creamy texture, I always add milk and chicken broth. The cheese melts into the dish, making it extra tasty. Cheddar cheese is my go-to because it has a rich flavor. - 1 small onion, finely diced - 2 cloves garlic, minced - 2 tablespoons olive oil - 1 teaspoon dried thyme - 1 teaspoon paprika - Salt and pepper, to taste - 1/2 cup breadcrumbs (optional, for a crispy topping) Onion and garlic give this dish an amazing aroma. I sauté them in olive oil for a few minutes. Thyme and paprika add depth to the flavor. If you like a crispy top, sprinkle breadcrumbs before baking. You can find the full recipe for this casserole in the article above. - Preheat oven to 375°F. - Sauté onion and garlic. Heat olive oil in a skillet over medium heat. Add diced onion and minced garlic. Cook for 3-4 minutes. Stir until the onion turns soft and fragrant. - Mix chicken, potatoes, and broccoli. In a large bowl, add shredded chicken, thinly sliced potatoes, and broccoli florets. Gently fold in the sautéed onion and garlic. - Whisk together liquid ingredients. In another bowl, mix milk, chicken broth, dried thyme, paprika, salt, and pepper. Pour this over the chicken and veggie mix, stirring until everything is coated. - Transfer to baking dish and add cheese. Pour the casserole mix into a greased 9x13 inch baking dish. Evenly sprinkle shredded cheddar cheese on top. - Cover and bake initially. Tightly cover the dish with aluminum foil. Bake for 25 minutes to let the flavors blend. - Finish baking uncovered. Remove the foil and bake for another 15 minutes. The cheese should bubble and turn golden. For more details, check the Full Recipe. To make sure your chicken potato broccoli casserole turns out great, follow these tips. - Best practices for shredding chicken: Use cooked chicken that is warm. This makes shredding easier. Grab two forks and pull the chicken apart. Aim for bite-sized pieces to blend well in the casserole. - How to achieve a creamy texture: Mix milk and chicken broth well. This will help create a smooth sauce. Adding cheese to the top also gives that creamy feel. If you want it creamier, add more cheese or a splash of cream. Serving is just as important as cooking. Here are some ideas to make your casserole look amazing. - Presentation tips for serving: Serve the casserole warm right from the oven. Use a large spoon to scoop it out. Try to keep the layers intact for a nice look. - Garnishes to enhance flavor: Fresh herbs like parsley or chives add color and taste. You can also add a squeeze of lemon juice for brightness. Having the right tools makes cooking easier and more fun. - Recommended bakeware: A 9x13-inch baking dish is perfect for this recipe. Make sure it’s deep enough to hold all the layers. - Useful kitchen gadgets: Use a good knife for slicing potatoes. A mixing bowl and whisk help combine the liquids well. A good spatula can help you mix everything without breaking the veggies. For the full details on making this dish, check out the Full Recipe. {{image_4}} You can switch out the chicken for turkey. This works well and adds a nice twist. If you want to try different veggies, green beans are a great choice. They add a nice crunch and flavor. For a gluten-free version, use gluten-free breadcrumbs. They keep the crunch without the gluten. If you want it dairy-free, almond milk works well instead of regular milk. You can also use dairy-free cheese for the topping. Adding herbs and spices can boost the flavor. Try fresh parsley or basil. They add a bright taste. You can also add a tangy element, like lemon juice. This gives the dish a refreshing kick. For the full recipe, check out the Cheesy Chicken Potato Broccoli Bake. To store your leftover casserole, use airtight containers. Glass or plastic containers work well. Make sure to let the casserole cool before sealing. This helps keep moisture inside. Store it in the fridge for up to three days. You can reheat the casserole in the oven or the microwave. For the oven, preheat it to 350°F (175°C). Cover the dish with foil to keep it moist. Heat for about 20 minutes. In the microwave, place a portion in a bowl. Heat for 2-3 minutes, checking to ensure it warms evenly. If you want to keep the texture nice, the oven is best. You can freeze the casserole before or after baking. If freezing before baking, wrap the dish tightly with plastic wrap and foil. This will help prevent freezer burn. When ready to bake, thaw it overnight in the fridge before cooking. If you freeze it after baking, let it cool completely first. Then, wrap it well and store it for up to three months. To reheat, thaw it in the fridge overnight and then bake as usual. Enjoy your Chicken Potato Broccoli Casserole later with no fuss! For the full recipe, check out the complete instructions. Chicken Potato Broccoli Casserole can last in the fridge for about 3 to 4 days. Store it in an airtight container to keep it fresh. The flavors blend even more over time, making it a great leftover meal. Yes, you can make this casserole ahead of time. Prepare it fully, then cover it and place it in the fridge. Bake it the next day, adding a few extra minutes to the cooking time. This saves you time during busy days. You can use turkey or cooked mushrooms as a substitute for chicken. Both options add unique flavors and textures. If you prefer vegetarian options, try chickpeas or lentils for extra protein. Definitely! This casserole works well for meal prep. You can portion it into containers. Reheat each serving as needed. It’s a great way to have a tasty, balanced meal ready quickly. Yes, you can add other vegetables to this casserole. Consider spinach, carrots, or bell peppers. Just make sure to chop them evenly. This adds color and nutrition, making your meal even more exciting. For the full recipe, check out the Cheesy Chicken Potato Broccoli Bake instructions. This chicken, potato, and broccoli casserole recipe blends simple ingredients for a delicious meal. You preheat your oven and sauté onions and garlic to kick things off. Mixing the chicken, veggies, and creamy goodness creates a hearty dish. Don't forget to add your favorite herbs or toppings to enhance flavors. In conclusion, this recipe is flexible and easy to modify for dietary needs. It stores well, making it perfect for leftovers. Get creative with ingredients and enjoy a cozy, satisfying casserole any time!

Chicken Potato Broccoli Casserole

Discover the ultimate comfort food with this Cheesy Chicken Potato Broccoli Bake! Packed with tender chicken, creamy cheese, and nutritious broccoli, this one-pan dish is perfect for family dinners. Simple to prepare and absolutely delicious, it will quickly become a weeknight favorite. Click through to explore the full recipe and make your dinner time a delight with this cheesy goodness!
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Ingredients
  

2 cups cooked chicken, shredded

2 large potatoes, thinly sliced

2 cups broccoli florets

1 cup shredded cheddar cheese

1 cup milk

1 cup chicken broth

1 small onion, finely diced

2 cloves garlic, minced

2 tablespoons olive oil

1 teaspoon dried thyme

1 teaspoon paprika

Salt and pepper, to taste

1/2 cup breadcrumbs (optional, for a crispy topping)

Instructions
 

Preheat Oven: Begin by preheating your oven to 375°F (190°C) to prepare it for baking.

    Sauté Aromatics: In a large skillet, heat the olive oil over medium heat. Once hot, add the diced onion and minced garlic. Sauté for about 3-4 minutes until the onion is fragrant and translucent.

      Combine Vegetables and Chicken: In a spacious mixing bowl, combine the shredded chicken, thinly sliced potatoes, and broccoli florets. Gently fold in the sautéed onion and garlic mixture until everything is evenly distributed.

        Mix Liquid Ingredients: In another bowl, carefully whisk together the milk, chicken broth, dried thyme, paprika, salt, and freshly ground pepper to create a smooth mixture. Pour this over the chicken and vegetable blend, stirring gently to ensure everything is well-coated.

          Prepare for Baking: Transfer the entire casserole mixture into a greased 9x13 inch baking dish. Evenly distribute the shredded cheddar cheese over the top, ensuring every bite gets that cheesy goodness.

            Optional Crunch: If desired, sprinkle the breadcrumbs over the cheese layer to add a delightful crunch to the baked casserole.

              Cover and Bake: Cover the baking dish tightly with aluminum foil. Bake in the preheated oven for 25 minutes, allowing the flavors to meld and the potatoes to cook partially.

                Finish Baking: After 25 minutes, carefully remove the foil to allow the top to brown. Bake for an additional 15 minutes, or until the potatoes are tender and the cheese is bubbly and golden.

                  Cool and Serve: Allow the casserole to cool for about 5 minutes before serving, letting the flavors settle for a perfect presentation.

                    Prep Time: 15 min | Total Time: 45 min | Servings: 6

                      - Presentation Tips: To serve, dish out the casserole while it’s still warm, garnishing each portion with freshly chopped parsley for a burst of color. For a more elegant touch, serve individual portions on plates with a wedge of lemon on the side for a refreshing contrast to the richness of the dish. Enjoy!