There’s something about a warm, cheesy casserole that feels like a hug on a plate. This Baked Potato Chicken and Broccoli Casserole is no exception, combining tender chicken, perfectly roasted potatoes, and crisp-tender broccoli in a creamy, cheesy sauce that will leave everyone asking for seconds.

I first discovered this recipe on a chilly winter evening when I needed something comforting but quick. It’s now a go-to dish for busy weeknights and cozy family dinners. Let’s dive into what makes this casserole so special.

Why You’ll Love This Baked Potato Chicken and Broccoli Casserole

Get ready to add a new favorite to your dinner rotation. This casserole is more than just a meal – it’s a time-saving, crowd-pleasing masterpiece.

First, it’s incredibly easy to make. With minimal prep and just one baking dish, you’ll have dinner on the table in under an hour. It’s perfect for those nights when you want something hearty but don’t want to spend hours in the kitchen.

This recipe is also a great way to sneak some veggies into your family’s diet. The broccoli adds a pop of green and a fresh flavor that pairs beautifully with the rich, cheesy sauce.

If you’re trying to stay budget-conscious, this dish has you covered. It uses simple, affordable ingredients like potatoes, chicken, and broccoli, making it as economical as it is delicious.

Finally, it’s endlessly customizable. Whether you want to add some extra spices, swap in different vegetables, or use leftover chicken, this recipe is a versatile canvas for your culinary creativity.

Ingredients Notes

The magic of this casserole lies in its simple ingredients, each playing a key role in creating the perfect combination of flavors and textures.

Russet potatoes are the foundation of this dish. Their fluffy interior and crispy exterior are ideal for soaking up all that cheesy goodness. Cut them into small cubes to ensure even cooking.

Boneless, skinless chicken breasts or thighs work beautifully here. Their mild flavor allows the other ingredients to shine while adding hearty protein to the dish. You can use pre-cooked chicken, like rotisserie, to save time.

Fresh broccoli is a must for that vibrant green color and slight crunch. Cut the florets into bite-sized pieces, and don’t discard the stems – they add a nice texture when chopped finely.

Cheddar cheese is the star of the sauce. Opt for a sharp cheddar to maximize flavor, and grate it yourself for the smoothest melt. Pre-shredded cheese contains anti-caking agents that can affect the texture of the sauce.

Finally, a blend of sour cream and milk creates a creamy base that ties everything together. Feel free to substitute Greek yogurt for a lighter option, or use heavy cream if you want extra indulgence.

How to Make This Baked Potato Chicken and Broccoli Casserole

This casserole is a breeze to prepare, and the end result is a hearty, flavorful dish that’s sure to impress. Here’s how to make it step by step.

Start by preheating your oven to 400°F and greasing a large baking dish. While the oven heats, chop your potatoes into 1-inch cubes and spread them evenly in the dish. Drizzle with olive oil, season generously with salt, pepper, and garlic powder, and toss to coat. Roast the potatoes for 20 minutes to give them a head start on cooking.

While the potatoes are in the oven, prep your chicken and broccoli. If using raw chicken, cut it into small, bite-sized pieces. Steam or blanch the broccoli for 2-3 minutes until it’s slightly tender but still bright green. This step helps maintain its color and texture in the casserole.

Once the potatoes have roasted, remove the dish from the oven and layer the chicken evenly on top. Add the broccoli florets, spreading them out to ensure even distribution.

In a mixing bowl, whisk together sour cream, milk, shredded cheddar cheese, and a pinch of paprika for a little kick. Pour this creamy mixture over the potatoes, chicken, and broccoli, ensuring everything is well-coated. Sprinkle a little extra cheese on top for a golden, bubbly finish.

Bake the casserole for 25-30 minutes, or until the chicken is fully cooked and the top is golden and bubbling. Let it rest for 5 minutes before serving to allow the flavors to meld.

Storage Options

This casserole is just as good the next day, making it perfect for meal prep or leftovers. Store any leftovers in an airtight container in the refrigerator for up to 3 days.

To reheat, simply pop a portion in the microwave for 2-3 minutes, or warm the entire dish in the oven at 350°F until heated through. Be sure to cover it with foil to prevent the top from overcooking.

If you want to freeze the casserole, assemble it without baking, cover tightly with foil, and freeze for up to 2 months. When ready to enjoy, thaw it overnight in the fridge and bake as directed.

Variations and Substitutions

This casserole is wonderfully versatile, allowing you to tailor it to your preferences or what you have on hand.

Swap the broccoli for another vegetable, such as cauliflower, green beans, or spinach. You can even use a mix for added color and flavor.

Add some spice with diced jalapeños or a sprinkle of crushed red pepper flakes. For an extra layer of flavor, try mixing in a tablespoon of Dijon mustard with the creamy sauce.

For a heartier dish, stir in cooked bacon pieces or sprinkle breadcrumbs on top for a crunchy finish.

If you’re short on time, use frozen pre-cut broccoli and pre-cooked chicken. These shortcuts make this recipe even more convenient.

Experiment with different cheeses to change the flavor profile. Monterey Jack, Gruyere, or a blend of Italian cheeses all work beautifully in this dish.

With these ideas, you can make this recipe your own and discover your favorite version. Whether for a family dinner or a potluck, this Baked Potato Chicken and Broccoli Casserole is sure to be a hit. Enjoy!