Hearty Potato-Chickken Casserole with Broccoli

Wash and cut the chicken into small pieces. Peel and finely chop the yellow onion.

Cut the broccoli into florets. Bring a saucepan of water to a boil and add the broccoli florets. Let it cook for 3–5 minutes, depending on the size of the florets. Check regularly with a fork to see if you’ve reached the desired tenderness. The broccoli should be soft, but still a little firm. Drain the broccoli immediately. Set aside 200 grams of broccoli and 100 grams separately. You’ll use these shortly for the chicken mixture and garnish.

Peel and cut the potatoes and sweet potatoes into chunks. Bring a pot half-filled with water to a boil. Add the salt, then the potatoes and sweet potatoes. Cook them for about 15–20 minutes until tender. Drain the water.

Meanwhile, continue with the chicken mixture. Heat the olive oil in a frying pan over medium heat and add the chicken, paprika , chicken seasoning, garlic powder, onion powder, cayenne pepper, and salad seasoning. Crumble the chicken stock cube over the pan. Fry for 3–4 minutes.

Add the yellow onion and broccoli florets (200 grams). Mix well and cook for 2–3 minutes. Add the heavy cream and ketjap manis (sweet soy sauce). Mix well and cook until the sauce thickens.

Place the potatoes and sweet potatoes in a large bowl. Add the butter, milk, salt, and black pepper. Mash everything until smooth.

Spread the potato mixture evenly in a baking dish. Use a spoon to make four deep wells in the potato mixture.

Place cheddar cheese in the wells and then spread the chicken mixture over it. Sprinkle with grated cheese and garnish with the broccoli florets (100 grams).

Place the potato–chicken casserole with broccoli in a preheated oven at 200 ℃ (390 ℉). Bake for 10–15 minutes or until the cheese is fully melted and golden brown.