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Melt the Butter: In a medium saucepan over medium heat, melt 2 tablespoons of unsalted butter.
Cook the Garlic: Add the minced garlic to the melted butter and sauté for about 1 minute until it becomes fragrant. Be careful not to let the garlic brown, as it can become bitter.
Make the Roux: Stir in 2 tablespoons of all-purpose flour into the butter and garlic mixture. Cook for about 1 minute, stirring continuously, to form a roux that will thicken the sauce.
Add the Milk: Gradually whisk in 1/2 cup of milk, ensuring you stir constantly to prevent lumps from forming. Continue whisking until the mixture thickens and becomes smooth.
Add Cheese and Sour Cream: Once the sauce has thickened, remove the saucepan from the heat. Stir in 1 cup of shredded cheddar cheese and 1 cup of sour cream until the cheese is fully melted and the sauce is creamy. Season with salt and pepper to taste.
Step 4: Assemble the Casserole
Prepare the Potato Shells: Once the baked potatoes have cooled slightly, cut them in half lengthwise. Using a spoon, carefully scoop out the flesh of the potatoes, leaving a thin layer attached to the skins to maintain the shape. Set the potato shells aside in your greased baking dish.
Mix the Filling: Dice the scooped-out potato flesh and place it in a large mixing bowl. Add the cooked chicken, blanched broccoli florets, and the prepared cheese sauce to the bowl. Gently toss all the ingredients together until everything is well coated with the sauce.
Step 5: Fill the Potato Shells
Fill the Shells: Spoon the chicken, broccoli, and potato mixture back into the hollowed-out potato shells. Divide the mixture evenly between the potato halves, ensuring each shell is generously filled.
Top with Cheese: Sprinkle the remaining 1/2 cup of shredded cheddar cheese over the top of the filled potatoes to create a cheesy, golden crust as it bakes.
Step 6: Bake the Casserole
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