Enjoy a cozy meal with this Baked Potato Chicken and Broccoli Casserole – a perfect blend of flavors for a quick, wholesome family dinner.

Scale

2 lbs (900g) russet potatoes, cut into 1-inch cubes

1½ lbs (680g) boneless, skinless chicken breasts, cut into 1-inch pieces

4 cups (340g) fresh broccoli florets, cut into bite-sized pieces

1 medium onion, finely diced (about 1 cup)

3 cloves garlic, minced

2 cups (200g) sharp cheddar cheese, shredded and divided

1 cup (240ml) chicken broth

1 cup (240ml) heavy cream

2 tablespoons olive oil

2 tablespoons butter

2 tablespoons all-purpose flour

1 teaspoon dried thyme

1 teaspoon paprika

½ teaspoon garlic powder

Salt and pepper to taste

Preheat oven to 375°F (190°C). Parboil potato cubes in salted water for 5-7 minutes until slightly tender. Drain well.
Season chicken with salt, pepper, and half the paprika. Brown in olive oil for 3-4 minutes until golden but not fully cooked. Remove and set aside.
In the same skillet, sauté onions in remaining oil and butter until translucent. Add garlic and cook 30 seconds. Sprinkle flour over mixture and cook 1-2 minutes, stirring constantly.
Gradually whisk in chicken broth, then heavy cream. Add thyme, remaining paprika, and garlic powder. Simmer until thickened. Stir in 1 cup cheese until melted.
Layer half the potatoes in a greased 9×13-inch baking dish, followed by half the chicken and broccoli. Pour half the sauce over. Repeat layers and top with remaining cheese.
Cover with foil and bake for 25 minutes. Uncover and bake 15-20 minutes more until golden and bubbly.
Let rest 10 minutes before serving.