ngredients:
2 large chicken breasts, diced
3 medium potatoes, peeled & cubed
2 cups broccoli florets
1 ½ cups shredded cheddar cheese (or a mix of cheddar & mozzarella)
1 cup heavy cream (or milk for lighter version)
2 tbsp butter
2 tbsp all-purpose flour
1 ½ cups chicken broth
2 cloves garlic, minced
1 tsp paprika
½ tsp black pepper
½ tsp salt (adjust to taste)
½ tsp dried thyme or Italian seasoning
2 tbsp olive oil
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Instructions:
1. Preheat oven: to 375°F (190°C).
2. Prepare potatoes: Boil potato cubes for 7–8 minutes until just tender. Drain and set aside.
3. Cook chicken: In a skillet, heat olive oil and sear diced chicken until lightly golden but not fully cooked through. Season with paprika, salt, and pepper. Set aside.
4. Make cheese sauce:
In a saucepan, melt butter and sauté garlic until fragrant.
Add flour and whisk for 1–2 minutes.
Slowly pour in chicken broth and cream, whisking until smooth.
Simmer until thickened, then stir in 1 cup of cheese. Season with thyme, salt, and pepper.
5. Assemble casserole:
In a greased baking dish, layer potatoes, chicken, and broccoli.
Pour the cheese sauce evenly over the top.
Sprinkle remaining ½ cup of cheese.
6. Bake: for 25–30 minutes, or until bubbly and golden on top.
7. Serve: Garnish with fresh parsley or a pinch of black pepper.