Preheat Oven: Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish.
Prepare Potatoes: Peel and cube 4 large russet potatoes. Bring a large pot of salted water to a boil, then add the potato cubes. Cook until tender, about 10 minutes. Drain well.
Blanch Broccoli: Cut 1 head of broccoli into florets. In the same pot used for the potatoes, blanch the broccoli florets for about 3 minutes, then drain.
Prepare Sauce: In a large bowl, mix 1 cup of sour cream, 1/2 cup of milk, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, and half of the shredded cheddar cheese. Season with salt and pepper to taste.
Combine Ingredients: Add the cooked potatoes, 2 cups of diced chicken breast, and blanched broccoli to the sour cream mixture. Stir well to combine.
Transfer to Baking Dish: Transfer the mixture to the prepared baking dish, spreading it out evenly.
Prepare Topping: In a small bowl, mix together 1/2 cup of breadcrumbs and 2 tablespoons of melted butter.
Top Casserole: Sprinkle the breadcrumb mixture over the casserole, along with the remaining shredded cheddar cheese.
Bake: Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the top is golden brown and bubbly.
Let Stand: Once baked, remove the casserole from the oven and let it stand for 5 minutes before serving to allow it to set.
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