Chicken Broccoli and Potato Bake
Bite-size chicken, roasted yellow potatoes and broccoli in a garlicky sour cream sauce, topped with cheese and baked at 375°F until browned, bubbling and 165°F.
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Ingredients
- 2 chicken breasts cut into bite-sized pieces
- 6 small yellow potatoes cut into small chunks, about 3 cups
- 1 teaspoon olive oil
- 2 cups broccoli florets chopped
- 4 cloves garlic minced
- 1 cup sour cream
- 1/2 cup mayonnaise
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon black pepper
- 1 cup cheese shredded
Instructions
- Heat the oven to 375°F. Lightly grease an 8 x 11-inch casserole dish and line a baking sheet with parchment.
- Cut the potatoes into small chunks. Coat them with the olive oil, spread them evenly on the baking sheet and roast for 20 minutes, flipping halfway through.
- Cut the chicken into bite-size pieces. Put it in a large mixing bowl and season with the salt and pepper. Add the chopped broccoli and minced garlic.
- Add the roasted potatoes to the bowl. Stir in the sour cream and mayonnaise until everything is coated. Spread the mixture in the prepared dish and sprinkle the shredded cheese over it.
- Bake for 45 to 50 minutes, until the top is browned and bubbling. Before serving, check with a food thermometer that the casserole, including the chicken, has reached 165°F.
- Let the bake rest for 5 minutes, then serve.
Notes
The cook time covers the 20-minute potato roast and the casserole bake. The total includes a 5-minute rest.
Nutrition
Serving: 1servingCalories: 437kcalCarbohydrates: 18gProtein: 23.3gFat: 30.3gSodium: 486mgFiber: 2.4gSugar: 2.7g
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