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Chicken Broccoli Casserole Baked Potato

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Potato Type: Russet
Cuisine: American
Prep Method: Baked


Main Dish

Prep Time

10 Mins

Cook Time

60 Mins


Serves 6


  • 6 large russet potatoes, baked
  • 2 cups broccoli, chopped
  • 2 Tablespoons butter
  • 1 baked chicken breast, shredded
  • 1/2 onion, chopped
  • 1 cup chicken broth
  • 1 Tablespoon flour
  • 1 cup sour cream
  • 1 teaspoon curry powder
  • 1 Tablespoon lemon juice
  • 1 cup cheddar cheese, shredded


  1. Bake your Russet Potatoes at 425ºF for 45 minutes, or until you can pierce the potato skin with a fork.
  2. In a large pot, melt the butter then add in the chopped onion and chopped broccoli (stems and all). Salt and pepper to taste. Sauté for 3-4 minutes, or until the onion is transparent and the broccoli begins to cook.
  3. Pour in 3/4 of your cup of chicken broth. Mix the 1 Tablespoon. of flour into the remaining 1/4 cup of chicken broth. Stir until there are no lumps then add into your broccoli mixture once it returns to a boil.
  4. Cook your broccoli mixture until most of the liquid has cooked out or thickened. Stir in chopped chicken. Set aside.
  5. In a small bowl, mix together the sour cream, curry powder, and lemon juice.
  6. Split open your baked potatoes, spread a layer of your sour cream mixture on top, fill with your broccoli mixture, and top with shredded cheese.
  7. Lower the temperature on your oven to 375ºF and bake for 5-7 minutes, or until the cheese is nice and melted.


Never baked a potato before?  See How to Bake a Potato


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