Preheat oven to 375°F (190°C). Grease a 9x13-inch baking dish with butter or oil.
2. Cook the Potatoes
Boil the cubed potatoes in salted water for 8–10 minutes, just until fork-tender (don’t overcook).
Drain and set aside.
3. Make the Cream Sauce
In a saucepan, melt butter over medium heat.
Whisk in flour and cook for 1 minute to form a roux.
Slowly pour in milk and chicken broth, whisking until smooth and thickened.
Stir in garlic powder, onion powder, paprika, salt, and pepper.
Remove from heat and stir in ½ cup of the shredded cheese.
4. Assemble the Casserole
Spread half the potatoes on the bottom of the baking dish.
Layer chicken and peas/broccoli over them.
Pour half the cream sauce over the top.
Add the remaining potatoes and pour over the rest of the sauce.
Sprinkle evenly with cheddar and Parmesan cheese.
5. Bake to Perfection
Bake uncovered for 25–30 minutes, or until bubbly and golden brown on top.
Let it rest for 5 minutes before serving.
Garnish with fresh parsley for a pop of color.
💡 Tips & Variations
Add Bacon: Sprinkle crispy bacon bits on top for a smoky twist.
Veggie Boost: Add corn, spinach, or bell peppers for extra nutrition.
Shortcut: Use canned cream of chicken soup instead of the homemade sauce for a faster version.
Cheese Lovers: Mix in Gruyère, Colby Jack, or Fontina for deeper flavor.
🍴 Serving Ideas
Serve this casserole with:
A simple green salad
Garlic bread or dinner rolls
Roasted vegetables on the side
🧊 Storage
Method Duration Reheat
Refrigerator 3–4 days Bake at 350°F until hot
Freezer Up to 2 months Thaw overnight, then reheat
❤️ Why You’ll Love This Recipe
✔️ Hearty, cheesy, and full of flavor
✔️ One-pan meal — easy cleanup
✔️ Great for leftovers and meal prep
✔️ Family-friendly comfort food
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