Cheesy Baked Potato Chicken and Broccoli Casserole (Comfort Food Made Easy!)

This Cheesy Baked Potato Chicken and Broccoli Casserole is the ultimate comfort food! It’s a hearty, flavorful, and incredibly satisfying one-pan meal that combines tender potatoes, juicy chicken, crisp-tender broccoli, and a creamy, cheesy sauce, all topped with a golden-brown breadcrumb crust. I love how this recipe is both easy to make and perfect for feeding a family. It’s a great way to use up leftover cooked chicken, and it’s sure to become a new weeknight favorite.

Why You’ll Love This Potato Chicken and Broccoli Casserole

• Comfort Food Classic: This casserole is warm, cheesy, and incredibly satisfying – the definition of comfort food.
• Easy to Make: This recipe uses simple ingredients and straightforward instructions.
• One-Pan Meal: Everything cooks together in one baking dish, making cleanup a breeze.
• Family-Friendly: This casserole is a guaranteed crowd-pleaser, even with picky eaters.
• Healthy and Nutritious: Packed with potatoes, chicken, and broccoli, it’s a wholesome and balanced meal.

Ingredients for Baked Potato Chicken and Broccoli Casserole

Here’s what you’ll need to make this delicious casserole. The full list with measurements is in the recipe card below.

Main Ingredients

• Russet potatoes, peeled and cubed (Vegetable)
• Cooked chicken breast, diced (Meat)
• Broccoli, cut into florets (Vegetable)
• Sour cream or Greek yogurt (Dairy)
• Milk (or skim milk) (Dairy)
• Shredded cheddar cheese (Dairy)

Seasoning and Topping

• Garlic powder (Spice)
• Onion powder (Spice)
• Salt (Seasoning)
• Pepper (Spice)
• Breadcrumbs (Topping)
• Melted butter (Fat)

(Note: the full ingredients list, including measurements, is provided in the recipe card below.)

Variations

I love this Baked Potato Chicken and Broccoli Casserole as is, but here are a few ideas for variations:

• Different Cheese: Use a blend of cheeses, such as Monterey Jack, Colby Jack, or pepper jack.
• Add Bacon: Stir in some cooked and crumbled bacon for added flavor and texture.
• Make it Spicy: Add a pinch of red pepper flakes or a dash of hot sauce to the sauce.
• Different Vegetables: Substitute other vegetables, like cauliflower, carrots, or peas, for the broccoli.
• Use Different Protein: Try using cooked turkey, ham, or sausage instead of chicken.

How to Make Baked Potato Chicken and Broccoli Casserole

Let me show you how easy it is to make this Cheesy Baked Potato Chicken and Broccoli Casserole:

Preheat Oven and Prepare Baking Dish

1. I preheat my oven to 375°F (190°C).
2. I lightly grease a 9×13-inch baking dish.

Cook the Potatoes

1. I boil the cubed potatoes in salted water for about 10 minutes, until they’re tender.
2. I drain them and set them aside.

Blanch the Broccoli

1. In the same pot, I bring fresh water to a boil.
2. I blanch the broccoli florets for 3 minutes. This helps them stay bright green and crisp-tender in the casserole.
3. I drain the broccoli and set it aside.

Prepare the Sauce

1. In a large bowl, I mix together the sour cream (or Greek yogurt), milk, 1 cup of the cheddar cheese, garlic powder, onion powder, salt, and pepper until the mixture is smooth.

Combine Ingredients

1. I add the cooked potatoes, diced chicken, and blanched broccoli to the sauce.
2. I stir gently to coat everything evenly.
3. I transfer the mixture to the prepared baking dish.

Add the Topping

1. In a small bowl, I mix the breadcrumbs with the melted butter.
2. I sprinkle the remaining cheddar cheese over the casserole, followed by the breadcrumb mixture.

Bake

1. I bake in the preheated oven for 20-25 minutes, or until the top is golden brown and bubbly.

Serve

1. Cool and serve

Tips and Tricks for the BEST Casserole

Here are my secrets for making this casserole truly exceptional:

• Cook the Potatoes Until Tender: Make sure the potatoes are cooked through but not mushy.
• Blanch the Broccoli: Blanching the broccoli helps it retain its color and texture in the casserole.
• Use Freshly Grated Cheese: Freshly grated cheese melts better and has a more intense flavor than pre-shredded cheese.
• Don’t Overbake: Bake the casserole just until the topping is golden brown and the filling is heated through.

How to Serve

This Baked Potato Chicken and Broccoli Casserole is a complete meal on its own, but here are a few serving suggestions:

• Side Salad: A simple green salad or a Caesar salad would complement the casserole nicely.
• Garlic Bread: Serve with a side of warm, crusty garlic bread.

Make Ahead and Storage

You can assemble the casserole (without the breadcrumb topping) ahead of time and store it, covered, in the refrigerator for up to 24 hours. Add the topping and bake just before serving. Leftover casserole can be stored in the refrigerator for up to 3 days. Reheat in the oven or microwave.

FAQs about Baked Potato Chicken and Broccoli Casserole

• Can I use a different type of potato?
  • Yes, you can use Yukon Gold or red potatoes instead of Russet potatoes.
• Can I make this without the sour cream?
  • You can substitute the sour cream with Greek yogurt or cream cheese.
• Can I freeze this casserole?
  • Yes, you can

Enjoy this comforting, flavorful, and easy-to-make Cheesy Baked Potato Chicken and Broccoli Casserole! It’s a perfect weeknight dinner that the whole family will love.

Cheesy Baked Potato Chicken and Broccoli Casserole

• Author: Caoimhe Byrne
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes
• Yield: 6-8 1x
• Category: Main Course, Casserole
• Cuisine: American

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Description

This Baked Potato Chicken and Broccoli Casserole is a comforting and satisfying one-dish meal. Tender potatoes, cooked chicken, and broccoli florets are combined in a creamy sauce, topped with cheddar cheese and a buttery breadcrumb topping, and baked until golden and bubbly.

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Ingredients

Scale 1x2x3x

• 4 large russet potatoes, peeled and cubed (about 1-inch cubes)
• 2 cups cooked chicken breast, diced or shredded
• 1 large head of broccoli, cut into florets
• 1 cup sour cream (or plain Greek yogurt)
• 1/2 cup milk (whole, 2%, skim, or plant-based milk)
• 2 cups shredded cheddar cheese, divided
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt, to taste
• Black pepper, to taste
• 1/2 cup bread crumbs (panko or regular)
• 2 tablespoons unsalted butter, melted

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Instructions

• Preheat Oven and Prepare Baking Dish: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
• Cook Potatoes: Place the cubed potatoes in a large pot and cover with cold, salted water. Bring to a boil over high heat. Reduce heat to medium and cook for about 10 minutes, or until the potatoes are tender when pierced with a fork. Drain the potatoes well and set aside.
• Blanch Broccoli: While the potatoes are cooking, prepare the broccoli. Bring a large pot of salted water to a boil (you can reuse the same pot used for the potatoes). Add the broccoli florets and blanch for 3 minutes. Drain the broccoli immediately and rinse with cold water to stop the cooking process. Set aside.
• Make Sauce: In a large bowl, whisk together the sour cream (or Greek yogurt), milk, 1 cup of the shredded cheddar cheese, garlic powder, onion powder, salt, and pepper until smooth and well combined.
• Combine Ingredients: Add the cooked potatoes, diced (or shredded) cooked chicken, and blanched broccoli florets to the bowl with the sauce. Stir gently to coat everything evenly.
• Transfer to Baking Dish: Pour the mixture into the prepared baking dish and spread it evenly.
• Make Topping: In a small bowl, combine the bread crumbs and melted butter. Mix well until the crumbs are evenly moistened.
• Add Topping: Sprinkle the remaining 1 cup of shredded cheddar cheese evenly over the casserole. Then, sprinkle the buttered bread crumbs evenly over the cheese.
• Bake: Bake, uncovered, in the preheated oven for 20-25 minutes, or until the topping is golden brown and the casserole is heated through and bubbly.
• Cool and Serve: Let the casserole cool for about 5 minutes before serving.

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Notes

• Potatoes: Russet potatoes are recommended for their texture, but you can use other types of potatoes, such as Yukon Gold or red potatoes.
• Chicken: You can use leftover cooked chicken, rotisserie chicken, or quickly poach or bake chicken breasts for this recipe.
• Broccoli: Blanching the broccoli ensures that it’s cooked through but still has a slight crispness in the casserole.
• Cheese: Cheddar cheese is a classic choice, but you can use other types of cheese, such as Monterey Jack, Colby, or a blend.
• Bread Crumbs: Panko bread crumbs will create a crispier topping, but regular bread crumbs can also be used.
• Make-Ahead: You can assemble the casserole (without the topping) ahead of time and store it, covered, in the refrigerator until ready to bake. Add the topping just before baking. You may need to add a few minutes to the baking time if baking from cold.