Chicken Broccoli Potato Casserole
Make this Tonight - "Rockin' and Casserole – in!"
20
Prep Time (Minutes)
60
Cook Time (Minutes)
Ingredients
- 2 boneless, skinless chicken breasts, shredded
- 2 russet potatoes, shredded
- 1 medium broccoli head, cut up into florets
- 2 slices bacon
- 1 green onion, diced
- 1 garlic clove, chopped or minced
- 1 can condensed cream of chicken soup
- Paprika
- Salt & pepper
- 1 cup shredded cheddar cheese
- 1 cup shredded gruyere cheese
Steps
- Preheat oven to 400º.
- While preheating oven, place bacon on a baking sheet with a cooling rack on it and place in the oven. Bacon should be cooked by the time the oven is heated. Remove bacon and set aside.
- Cook chicken ahead of time if needed. Place chicken at bottom of a large pot and season with salt and pepper. Add about 1 inch of water and boil gently. Then reduce to a simmer for about 10-12 minutes (beat large chicken breasts with a mallet if larger in size).
- While chicken is cooking, peel and shred potatoes into a large bowl filled with cold water.
- Stir, drain and repeat to remove excess starch. Then drain potatoes and pat dry with paper towels and squeeze out all water.
- Once chicken is finished, set aside and cover with foil for a few minutes.
- Bring a pot of water to a boil and add salt. Add broccoli florets for 2 minutes and then drain.
- Then shred chicken with either 2 forks or a hand mixer.
- Mix the minced garlic, green onions (chopped), bacon (crumbled), half cup of cheddar and gruyere cheeses, and cream of chicken soup in a bowl.
- In 8x8 pan, add chicken, potatoes, broccoli, bacon with the garlic, green onions, condensed soup mixture and mix well. Sprinkle with paprika and grated cheese on top.
- Place in oven for 10-15 minutes to get all of the ingredients well-acquainted with each other!
- You could cover the dish and refrigerate until ready to eat (heat it up for about 30 minutes at 350º when ready to serve).