Chicken, diced into 1-inch chunks

Potatoes, diced into 1-inch chunks

Broccoli florets, small pieces

Shredded cheddar cheese

Chicken broth

Melted butter

Garlic powder

Salt

Black pepper

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Preheat oven to 375°F (190°C).
Dice chicken and potatoes into 1-inch pieces; cut broccoli into small florets if needed.
In a large bowl, combine chicken, potatoes, broccoli, shredded cheddar, chicken broth, melted butter, garlic powder, salt, and pepper. Mix well to coat everything evenly.
Grease a casserole dish and spread the mixture evenly inside. Cover tightly with foil.
Bake covered for 45 minutes.
Remove foil and bake uncovered for an additional 15 minutes until golden and bubbly.
Let cool 5-10 minutes before serving. Optionally, add extra cheese on top before serving.

Swap cheddar for mozzarella or mixed cheeses.

Add diced onions or bell peppers for more flavor.

Use sweet potatoes for a sweeter variation.

Reduce potatoes and increase broccoli for a lower-carb version.

Store leftovers in airtight container up to 3 days in fridge.

Reheat in oven at 350°F for 15-20 minutes; microwaving may soften the topping.