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Chicken, Broccoli & Cheddar Potato Casserole

Purpose
Protein-heavy creamy chicken casserole with broccoli, cheddar and a controlled amount of potatoes
Yield
8 portions
Prep time
30 minutes
Cook time
50 minutes

Equipment

Ingredients

Proteins

  • 1.5 kg of boneless skinless chicken breasts (diced)

Produce

  • 3 lbs of potatoes (peeled and diced into 1-inch cubes)
  • 500 g of broccoli florets

Dairy

  • 1⁄4 cup of butter
  • 3 cups of milk
  • 1 cup of 35% cooking cream
  • 400 g of shredded cheddar cheese
  • 1⁄2 cup of ground parmesan cheese
  • 200 g of shredded mozzarella cheese

Dry ingredients

  • 1⁄4 cup of all-purpose flour
  • 2 teaspoons of onion powder
  • 1 teaspoon of garlic powder
  • 1 teaspoon of paprika
  • 1⁄2 teaspoon of black pepper

Instructions

  1. Put diced potatoes in a large cooking pot, cover with water and bring to a boil. Boil for 8-10 minutes until beginning to soften but still firm, then drain.
  2. While potatoes boil, brown diced chicken in a large deep frying pan over medium-high heat until the outside is well browned and the chicken is nearly cooked through. Set aside.
  3. Preheat oven to 375°F (190°C).
  4. In the cooking pot on medium heat, melt butter, add flour and whisk continuously for about 1 minute to form a roux.
  5. Slowly add milk and cooking cream while whisking. Heat on medium-high heat until the sauce begins to thicken.
  6. Lower heat and gradually add cheddar, then parmesan, whisking until fully melted and smooth.
  7. Mix in onion powder, garlic powder, paprika and black pepper.
  8. Add potatoes, chicken and broccoli to the sauce and mix to distribute evenly.
  9. Pour the mix into the baking dish.
  10. Top with mozzarella.
  11. Cover with tin foil and bake for 30 minutes.
  12. Remove tin foil and bake for another 15-20 minutes, until the potatoes are tender and the cheese on top is golden.

Notes

Cooking note: Don't up the heat too much when trying to boil the sauce before adding the cheese, otherwise it will burn into the pot when whisking.

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