Comfort Food • High-Protein • Family-Friendly
⏱️ Time & Yield
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Prep: 15 minutes
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Bake: 35–40 minutes
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Serves: 4–6
🛒 Ingredients
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3 cups cooked chicken, diced or shredded
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3 cups potatoes, peeled & cubed (or baked potato chunks)
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2 cups broccoli florets
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1 cup plain Greek yogurt (or light sour cream)
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½ cup milk
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1½ cups shredded cheddar cheese, divided
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2 tbsp Parmesan cheese
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2 cloves garlic, minced
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1 tsp paprika
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½ tsp black pepper
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Salt to taste
Optional toppings: green onions, turkey bacon bits
👩🍳 Instructions
1️⃣ Heat oven to 375°F (190°C). Grease a casserole dish.
2️⃣ Cook potatoes
Boil cubed potatoes 8–10 minutes until just tender. Drain.
3️⃣ Blanch broccoli
Boil broccoli 2 minutes, drain.
4️⃣ Make sauce
Whisk yogurt, milk, garlic, paprika, salt & pepper.
5️⃣ Assemble
Add potatoes, chicken, broccoli to dish.
Pour sauce over, mix gently.
Top with cheddar & Parmesan.
6️⃣ Bake
Cover with foil, bake 25 minutes.
Uncover and bake 10–15 minutes until bubbly and golden.
⭐ Pro Tips
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Use leftover rotisserie chicken
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Don’t overcook broccoli before baking
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Add cheese in two stages for creaminess
❓ Q & A
Q: Can I make this ahead?
A: Yes—assemble, refrigerate up to 24 hours, bake fresh.
Q: Can I freeze it?
A: Yes—freeze before baking up to 2 months.
Q: Can I make it lighter?
A: Use non-fat Greek yogurt and reduced-fat cheese.
🔄 Variations
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Low-Carb: Swap potatoes for cauliflower
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Spicy: Add chili flakes or hot sauce
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Mediterranean: Add olives & oregano
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Crunchy Top: Add whole-wheat breadcrumbs (adds carbs)
🧮 WW Points (Approx.)
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6–7 WW points per serving (depends on cheese & yogurt)