Baked Potato Chicken and Broccoli Casserole

Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Difficulty: Easy to Moderate
Servings: 6
Category: Casserole / Dinner
Cuisine: American Comfort Food
Keywords: Chicken broccoli casserole, potato casserole, baked potato dinner, comfort food, meal prep

 Why You’ll Love This Recipe

Looking for a hearty, family-friendly dinner that’s simple and delicious? This Baked Potato Chicken and Broccoli Casserole combines all your favorite comfort foods in one dish—tender chicken, crispy roasted potatoes, nutritious broccoli, and gooey melted cheese. It’s like a loaded baked potato meets a chicken and broccoli bake, all wrapped in a creamy, cheesy casserole.

It’s perfect for weeknights, meal prepping, or even freezing ahead. You can also customize it with your favorite toppings like bacon, green onions, or sour cream for an extra punch of flavor.

 Ingredients

For the Main Casserole:

• 1.5 lbs boneless, skinless chicken breasts (about 2–3 breasts), cubed

• 4 cups russet potatoes, peeled and diced into ½-inch cubes (about 3 medium)

• 2 cups broccoli florets, fresh or frozen (if frozen, thaw and drain)

• 2 tbsp olive oil

• 1 tsp garlic powder

• 1 tsp onion powder

• ½ tsp paprika

• Salt and black pepper to taste

For the Sauce:

• ½ cup sour cream or plain Greek yogurt

• ½ cup cream of chicken soup (or use homemade substitute)

• 1 cup cheddar cheese, shredded

• ¼ cup milk (whole or 2%)

For the Topping:

• ½ cup cheddar cheese (extra for melting on top)

• 2 tbsp chopped green onions (optional)

• 2 tbsp cooked crumbled bacon (optional)

 Equipment Needed

• Large mixing bowl

• 9×13-inch baking dish or casserole dish

• Aluminum foil

• Skillet (optional if pre-cooking chicken)

• Cheese grater

• Knife and cutting board

 Step-by-Step Instructions

Step 1: Preheat Oven and Prepare Ingredients

• Preheat your oven to 400°F (204°C).

• Grease or spray a 9×13-inch baking dish and set it aside.

Step 2: Par-Cook the Potatoes

• Dice the potatoes into small cubes (½ inch is ideal for quicker cooking).

• Toss them in 1 tablespoon of olive oil, salt, pepper, garlic powder, and paprika.

• Spread them on a baking sheet and roast in the oven for 15–20 minutes until slightly tender.

• Remove and set aside. You don’t need them fully cooked—they’ll finish in the casserole.

Tip: You can skip pre-roasting, but your potatoes may need more time in the casserole.

Step 3: Cook the Chicken (Optional)

• If you prefer pre-cooked chicken, sauté the cubed chicken in a skillet with a bit of olive oil, salt, and pepper until no longer pink (about 5–7 minutes).

• Alternatively, you can use rotisserie chicken, leftover grilled chicken, or cook it directly in the casserole if diced small.

Step 4: Make the Sauce

In a large bowl, mix together:

• Sour cream

• Cream of chicken soup

• Milk

• 1 cup shredded cheddar cheese

• Season with a little salt and pepper.

This forms the creamy base that binds all the ingredients together.

Step 5: Assemble the Casserole

In a large mixing bowl or directly in the baking dish, combine:

• Par-cooked potatoes

• Cooked (or raw, small) chicken

• Broccoli florets

Pour the cheese sauce over everything and stir to coat evenly. Transfer to the prepared baking dish.

Step 6: Add Toppings

• Sprinkle the remaining ½ cup cheddar cheese over the top.

• Add cooked bacon and/or green onions if using.

Cover loosely with foil.

Step 7: Bake

Bake covered for 25 minutes, then remove the foil and bake uncovered for an additional 10–15 minutes until the top is bubbly and golden.

If using raw chicken, ensure internal temperature reaches 165°F (74°C) before serving.

Step 8: Rest and Serve

Let the casserole rest for 5–10 minutes after baking. This helps the sauce thicken slightly and makes it easier to serve.

Garnish with:

• Extra green onions

• Fresh herbs (like parsley or thyme)

• A dollop of sour cream or hot sauce

 Serving Suggestions

This casserole is a complete meal on its own, but it also pairs well with:

• A crisp green salad

• Steamed green beans or asparagus

• Warm garlic bread or dinner rolls

• A refreshing iced tea or sparkling lemonade

 Make Ahead and Storage

Make Ahead:

• Assemble the entire casserole (uncooked), cover with foil, and refrigerate for up to 24 hours before baking.

• If using pre-cooked chicken and potatoes, it reheats faster.

Storage:

• Store leftovers in an airtight container in the fridge for up to 4 days.

• Reheat individual portions in the microwave or oven.

To Freeze:

• Prepare and assemble the casserole, but don’t bake.

• Wrap tightly and freeze for up to 2 months.

• Thaw in the fridge overnight before baking as directed.

 Nutritional Information (Per Serving – Approximate)

Based on 6 servings

• Calories: 410

• Protein: 29g

• Fat: 20g

• Saturated Fat: 9g

• Carbohydrates: 28g

• Fiber: 3g

• Sugars: 3g

• Sodium: 620mg

Note: Nutrition will vary based on added ingredients like bacon or extra cheese.