These Chicken Broccoli Casserole Baked Potatoes turn your favorite casserole into a delicious, cheesy dish that is perfect for any night of the week.
6 large russet potatoes, baked
2 cups broccoli, chopped
2 Tablespoons butter
1 baked chicken breast, shredded
1/2 onion, chopped
1 cup chicken broth
1 Tablespoon flour
1 cup sour cream
1 teaspoon curry powder
1 Tablespoon lemon juice
1 cup cheddar cheese, shredded
Prep Time: 10min | Cook Time: 60min
Bake your Russet Potatoes at 425ºF for 45 minutes, or until you can pierce the potato skin with a fork.
In a large pot, melt the butter then add in the chopped onion and chopped broccoli (stems and all). Salt and pepper to taste. Sauté for 3-4 minutes, or until the onion is transparent and the broccoli begins to cook.
Pour in 3/4 of your cup of chicken broth. Mix the 1 Tablespoon. of flour into the remaining 1/4 cup of chicken broth. Stir until there are no lumps then add into your broccoli mixture once it returns to a boil.
Cook your broccoli mixture until most of the liquid has cooked out or thickened. Stir in chopped chicken. Set aside.
In a small bowl, mix together the sour cream, curry powder, and lemon juice.
Split open your baked potatoes, spread a layer of your sour cream mixture on top, fill with your broccoli mixture, and top with shredded cheese.
Lower the temperature on your oven to 375ºF and bake for 5-7 minutes, or until the cheese is nice and melted.
Please Note: You have clicked on a link to a website maintained by a third party and are about to leave the Potatoes USA website. The external link should not be considered an endorsement by Potatoes USA of the third party website or the company or organization that owns it, and Potatoes USA is not responsible for the accuracy or nature of the content of the linked website.
Click ‘OK’ to continue, or ‘Cancel’ to return to PotatoGoodness.com.