Preheat your oven to 400°F (200°C). Grease a 9×13-inch baking dish.

In a large mixing bowl, toss the diced potatoes with olive oil, garlic powder, onion powder, paprika, salt, and pepper. Spread the potatoes in an even layer in the prepared baking dish.

Bake the potatoes in the preheated oven for 20-25 minutes, or until they begin to soften and brown.

While the potatoes are baking, steam or microwave the broccoli florets until tender.

In a medium bowl, mix together the shredded chicken, steamed broccoli, sour cream, mayonnaise, and milk.

Remove the baking dish from the oven and reduce the oven temperature to 350°F (175°C).

Spread the chicken and broccoli mixture over the partially baked potatoes. Top with shredded cheddar cheese.

Return the casserole to the oven and bake for an additional 20-25 minutes, or until the cheese is melted and bubbly.

Garnish with chopped green onions if desired. Let the casserole cool for a few minutes before serving.

Prep Time: 20 minutes