1. Preheat the Oven

• Set your oven to 375°F (190°C).

• Lightly grease a 9×13-inch baking dish and set aside.

2. Cook the Potatoes

• In a large pot, boil cubed potatoes in salted water for 10 minutes, or until fork-tender.

• Drain and set aside.

3. Blanch the Broccoli

• In the same pot, bring fresh water to a boil.

• Add broccoli florets and blanch for 3 minutes.

• Drain immediately to stop the cooking process.

4. Prepare the Sauce

• In a large bowl, whisk together:

  • Sour cream (or Greek yogurt)

  • Milk

  • 1 cup shredded cheddar cheese

  • Garlic powder

  • Onion powder

  • Salt and pepper

5. Combine the Ingredients

• Add the boiled potatoes, diced chicken, and blanched broccoli to the cheese sauce.

• Gently mix to coat all ingredients evenly.

• Transfer to the prepared baking dish.

6. Add the Topping

• Sprinkle the remaining 1 cup cheddar cheese over the top.

• In a small bowl, combine breadcrumbs with melted butter.

• Spread breadcrumb mixture evenly over the casserole.

7. Bake

• Bake uncovered for 20–25 minutes, or until golden brown and bubbling around the edges.

8. Serve

• Let the casserole rest for 5 minutes before serving.