In a mixing bowl, combine sour cream (or Greek yogurt), milk, melted butter, garlic powder, onion powder, paprika, salt, and black pepper.
Stir until smooth.

Step 3: Assemble the Casserole

In a greased 9×13-inch baking dish, layer the cooked potatoes, shredded chicken, and broccoli.
Pour the sauce over the mixture and gently toss to coat.
Sprinkle shredded cheese evenly on top.

Step 4: Bake

Cover with foil and bake for 20 minutes.
Remove the foil and bake for an additional 10–15 minutes, or until the cheese is golden and bubbly.

Step 5: Serve

Garnish with parsley or extra cheese, if desired.
Serve hot and enjoy!

Tips for the Best Casserole

Use leftover rotisserie chicken for a quick shortcut.
Add red pepper flakes for a spicy kick.
For a low-carb version, replace potatoes with cauliflower.
This dish can be assembled in advance and refrigerated until ready to bake.

Storage and Reheating

Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Wrap tightly and freeze for up to 2 months. Thaw in the fridge overnight before baking.
Reheat: Warm in the oven at 350°F until heated through or microwave individual servings.

Conclusion

This Baked Chicken and Broccoli Casserole is creamy, cheesy, and satisfying – everything you want in a comforting homemade dinner. With its simple preparation and versatile ingredients, it’s sure to become a family favorite that you’ll make again and again. Whether you’re serving it fresh out of the oven or enjoying leftovers, this dish delivers comfort and flavor in every bite.