Creamy Chicken, Broccoli & Potato Bake

Creamy Chicken, Broccoli & Potato Bake ingredients

• 1.25 lb boneless, skinless chicken breast
• 1.5 lbs Yukon Gold potatoes
• 4 cups broccoli florets
• 8 oz cremini mushrooms
• 0.5 medium yellow onion
• 1 tbsp olive oil
• 0.5 tsp salt
• 0.25 tsp black pepper
• 4 tbsp unsalted butter
• 4 tbsp all-purpose flour
• 1.5 cups chicken broth
• 1.5 cups milk (whole or 2%)
• 2 cups sharp cheddar cheese
• 0.5 tsp garlic powder
• 0.5 tsp onion powder
• 1 tsp Dijon mustard
• 0.75 tsp salt
• 0.25 tsp black pepper

How to make Creamy Chicken, Broccoli & Potato Bake

1. Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
2. Bring a large pot of salted water to a boil. Add the 1.5 lbs diced Yukon Gold potatoes and cook for 5-7 minutes until slightly tender but still firm. Add the 4 cups broccoli florets during the last 2 minutes of potato cooking. Drain well and set aside.
3. While the potatoes and broccoli cook, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Season the 1.25 lbs cubed chicken breast with 0.5 tsp salt and 0.25 tsp black pepper. Add chicken to the skillet and cook for 5-7 minutes, stirring occasionally, until browned on all sides and cooked through. Remove chicken from skillet and set aside.
4. Add the 0.5 medium chopped yellow onion and 8 oz sliced cremini mushrooms to the same skillet. Sauté for 5-7 minutes, until the vegetables are softened and any liquid from the mushrooms has evaporated. Remove from heat and set aside.
5. Prepare the Creamy Cheese Sauce: In a medium saucepan, melt 4 tablespoons unsalted butter over medium heat. Whisk in 4 tablespoons all-purpose flour and cook for 1-2 minutes, stirring constantly, to create a roux.
6. Gradually whisk in 1.5 cups chicken broth, then 1.5 cups milk, ensuring no lumps form. Bring the sauce to a gentle simmer, whisking occasionally, until it thickens, about 5-7 minutes.
7. Remove the saucepan from the heat. Stir in 2 cups shredded sharp cheddar cheese until melted and smooth. Add 0.5 tsp garlic powder, 0.5 tsp onion powder, 1 tsp Dijon mustard, 0.75 tsp salt, and 0.25 tsp black pepper. Taste and adjust seasoning as needed.
8. In the prepared baking dish, combine the cooked chicken, potatoes, broccoli, mushrooms, and onion. Pour the creamy cheese sauce over the mixture and gently stir until all ingredients are evenly coated.
9. Bake for 25-30 minutes, or until the casserole is bubbly, heated through, and the top is lightly golden brown. If desired, you can broil for the last 2-3 minutes for a crispier topping, watching carefully to prevent burning.
10. Remove the baking dish from the oven and let rest for 5-10 minutes before serving, allowing the sauce to set slightly.

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