Ingredients
Method
Instructions
- Preheat oven to 375°F (190°C)
- In a large skillet, melt butter over medium heat. Add diced onion and cook until softened, about 3-4 minutes. Add garlic and cook for another minute until fragrant. Add chicken cubes and cook until no longer pink, approximately 5-7 minutes
- Sprinkle flour over the chicken mixture and stir to coat. Gradually add heavy cream while stirring constantly. Bring to a gentle simmer until the sauce thickens slightly. Stir in sour cream, paprika, thyme, salt, and pepper
- Add diced potatoes and broccoli florets to the skillet, stirring to coat everything in the creamy sauce. Transfer the mixture to a 9x13 inch baking dish
- Sprinkle both cheddar and mozzarella cheeses evenly over the top of the casserole
- Cover with foil and bake for 30 minutes. Remove foil and bake for another 15-20 minutes, or until potatoes are tender and cheese is golden brown. Let it rest for 5 minutes before serving
Notes
For quicker assembly, prepare components ahead - chop vegetables and chicken the night before. The creamy sauce can be made a day in advance. Customize with different vegetables or cheese combinations.
