Ingredients:
4 large russet potatoes, peeled and cubed
2 cups cooked, diced chicken breast
1 head of broccoli, cut into florets
1 cup sour cream
1/2 cup milk
2 cups shredded cheddar cheese
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper, to taste
1/2 cup breadcrumbs
2 tablespoons melted butter
Preparation:
Preheat the oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
Bring a large pot of salted water to a boil. Add the potato cubes and cook until tender, approximately 10 minutes. Drain thoroughly.
In the same pot, briefly blanch the broccoli florets for about 3 minutes, then drain.
In a large bowl, combine sour cream, milk, half of the shredded cheese, garlic powder, and onion powder. Season with salt and pepper.
Add the cooked potatoes, chicken, and broccoli to the sour cream mixture. Stir gently until well-combined. Transfer the mixture to the prepared baking dish.
In a small bowl, mix breadcrumbs with melted butter. Sprinkle this mixture over the casserole along with the remaining shredded cheese.
Bake in the preheated oven for 20-25 minutes, or until the top turns golden brown and the edges are bubbling.
Allow the casserole to rest for 5 minutes before serving, to set.