Baked Potato Chicken and Broccoli Casserole

Ingredients:

• 3 medium russet potatoes, diced
• 2 boneless, skinless chicken breasts, diced
• 2 cups broccoli florets
• 1 ½ cups shredded cheddar cheese
• 1 cup sour cream
• ½ cup milk
• 2 cloves garlic, minced
• 1 teaspoon onion powder
• 1 teaspoon paprika
• Salt and pepper to taste
• 2 tablespoons olive oil
• 2 tablespoons butter, melted
• Fresh parsley (optional, for garnish)

Instructions:

1. Preheat Oven: Set your oven to 400°F (200°C).
2. Prepare the Potatoes: Toss the diced potatoes with olive oil, salt, pepper, and paprika. Spread them evenly on a baking sheet and roast for 25-30 minutes, or until golden and slightly crispy.
3. Cook the Chicken: In a skillet, heat a little oil and sauté the diced chicken with garlic, onion powder, salt, and pepper until the chicken is cooked through, about 6-8 minutes. Set aside.
4. Steam the Broccoli: Lightly steam the broccoli florets until they are tender but still bright green, about 3-4 minutes.
5. Assemble the Casserole: In a large mixing bowl, combine the roasted potatoes, cooked chicken, and broccoli. Stir in sour cream, milk, and half of the shredded cheese. Mix until everything is well-coated.
6. Bake: Transfer the mixture to a greased casserole dish. Sprinkle the remaining cheddar cheese on top and drizzle with the melted butter. Bake for 15-20 minutes, or until the cheese is melted and bubbly.
7. Garnish and Serve: Once out of the oven, let the casserole cool slightly. Garnish with fresh parsley if desired and serve warm.

Enjoy your hearty, cheesy casserole!