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Instructions:
Preheat oven to 375°F (190°C).
In a large pot, boil the cubed potatoes until tender, about 10-15 minutes. Drain and set aside.
In a large bowl, combine the cooked chicken, steamed broccoli, shredded cheddar cheese, and mozzarella cheese.
In a separate bowl, mix together the sour cream, mayonnaise, milk, garlic powder, onion powder, salt, and pepper.
Add the cooked potatoes to the chicken and broccoli mixture.
Pour the sour cream mixture over the potato mixture and stir until well combined.
Transfer the mixture to a greased 9×13 inch baking dish.
Sprinkle with bacon bits and chopped chives, if using.
Bake for 20-25 minutes, or until the top is golden and the casserole is heated through.
Let cool slightly before serving.
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