Baked Potato Chicken and Broccoli Casserole

Ingredients

• 4 medium-sized potatoes, peeled and cubed
• 2 cups cooked chicken, shredded or diced
• 2 cups broccoli florets (fresh or frozen)
• 1 cup sour cream
• 1 cup shredded cheddar cheese
• 1/2 cup milk
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper to taste
• 1/2 teaspoon paprika (optional, for garnish)
• 1 cup crushed buttery crackers or breadcrumbs
• 1/4 cup melted butter

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large pot, bring water to a boil. Add the cubed potatoes and cook until fork-tender, about 15 minutes. Drain and set aside.
3. In the same pot, steam the broccoli florets for about 5-7 minutes until vibrant green and tender. Drain and set aside.
4. In a large mixing bowl, combine the shredded chicken, steamed broccoli, sour cream, milk, garlic powder, onion powder, salt, and pepper. Stir until well combined.
5. Gently fold in the cooked potatoes to the chicken and broccoli mixture.
6. Pour the mixture into a greased 9x13-inch baking dish, spreading it evenly.
7. Sprinkle the shredded cheddar cheese generously on top.
8. In a small bowl, combine the crushed crackers or breadcrumbs with melted butter.
9. Evenly sprinkle the cracker mixture over the cheese layer.