Baked Potato Chicken and Broccoli Casserole

INGREDIENTS:

4 large russet potatoes, washed and scrubbed
2 cups cooked chicken, diced or shredded
2 cups broccoli florets, blanched
1 1/2 cups shredded cheddar cheese
1 cup sour cream
1/2 cup milk
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 cloves garlic, minced
Salt and pepper, to taste
Chopped fresh chives or green onions, for garnish (optional)

DIRECTIONS:

Preheat and Prepare: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or non-stick cooking spray.

Bake Potatoes: Place the washed and scrubbed potatoes directly on the oven rack and bake for 45-60 minutes, or until tender when pierced with a fork. Remove from the oven and let cool slightly.

Prepare Cheese Sauce: In a saucepan over medium heat, melt the butter. Add the minced garlic and cook for 1 minute, until fragrant. Stir in the flour and cook for an additional minute to create a roux. Gradually whisk in the milk until smooth and thickened. Remove from heat and stir in the sour cream and 1 cup of shredded cheddar cheese until melted and combined. Season with salt and pepper to taste.

Assemble Casserole: Slice the baked potatoes in half lengthwise and scoop out the flesh, leaving a thin layer of potato in the skin to form a shell. Place the potato shells in the prepared baking dish. Dice the scooped-out potato flesh and add it to a large mixing bowl. Add the cooked chicken, blanched broccoli florets, and cheese sauce to the bowl. Gently toss until well combined …