Baked Potato Chicken and Broccoli Casserole

Preheat the oven: Set your oven to 375°F (190°C).

Cook the potatoes: Boil the cubed potatoes in salted water for about 10 minutes, until tender. Drain and set aside.

Blanch the broccoli: In the same pot, bring fresh water to a boil and blanch the broccoli florets for 3 minutes. Drain and set aside.

Prepare the sauce: In a large bowl, mix together the sour cream, milk, 1 cup of cheddar cheese, garlic powder, onion powder, salt, and pepper until smooth.

Combine ingredients: Add the cooked potatoes, diced chicken, and blanched broccoli to the sauce, stirring gently to coat everything evenly. Transfer the mixture to a greased 9×13-inch baking dish.

Add the topping: Mix breadcrumbs with melted butter in a small bowl. Sprinkle the remaining cheddar cheese over the casserole, followed by the breadcrumb mixture.

Bake: Bake in the preheated oven for 20-25 minutes, until the top is golden brown and bubbly.

Serve: Allow the casserole to cool for 5 minutes before serving.