There’s something magical about a bubbling casserole dish fresh from the oven—especially one loaded with baked potatoes, juicy chicken, and tender broccoli, all wrapped in a creamy, cheesy sauce. This Baked Potato Chicken and Broccoli Casserole is everything you want in a hearty family meal: comforting, filling, and easy to make with ingredients you probably already have in your kitchen.
Whether you’re prepping dinner for a busy weeknight, contributing to a potluck, or planning a cozy weekend meal, this dish delivers flavor and comfort in every bite.
Why You’ll Love This Recipe
- Perfect one-dish meal—protein, veggies, and carbs all in one
- Creamy and cheesy with a golden breadcrumb topping
- Family-friendly and easily adaptable to different tastes
- Great for make-ahead meals and leftovers
- Balanced and satisfying—a complete comfort food experience
Ingredients
- 4 large russet potatoes, peeled and cubed
- 2 cups cooked chicken breast, diced
- 1 head broccoli, cut into florets
- 1 cup sour cream or Greek yogurt
- ½ cup milk or skim milk
- 2 cups shredded cheddar cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper, to taste
- ½ cup breadcrumbs
- 2 tablespoons melted butter
Step-by-Step Instructions
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 6
Step 1: Preheat Your Oven
Set your oven to 375°F (190°C) and grease a 9×13-inch baking dish.
Step 2: Cook the Potatoes
Bring a large pot of salted water to a boil. Add the cubed potatoes and cook for about 10 minutes, or until just tender. Drain and set aside.
Step 3: Blanch the Broccoli
In the same pot, boil water again and blanch the broccoli florets for 3 minutes. Drain and rinse with cold water to preserve color and prevent overcooking. Set aside.
Step 4: Make the Creamy Sauce
In a large bowl, combine the sour cream (or Greek yogurt), milk, 1 cup of shredded cheddar cheese, garlic powder, onion powder, salt, and pepper. Whisk until smooth and well blended.
Step 5: Combine Everything
Gently fold in the cooked potatoes, diced chicken, and blanched broccoli. Stir until all the ingredients are coated with the creamy sauce.
Transfer the mixture into the prepared baking dish and spread it out evenly.
Step 6: Add Toppings
Mix the breadcrumbs with the melted butter in a small bowl. Sprinkle the remaining 1 cup of cheddar cheese over the casserole, followed by the breadcrumb mixture for a crispy, golden finish.
Step 7: Bake
Place the dish in the preheated oven and bake for 20–25 minutes, or until the cheese is bubbly and the top is golden brown.
Let cool for 5 minutes before serving to help the casserole set and make slicing easier.
Tips for the Best Casserole
- Use rotisserie chicken to save time and add flavor.
- Swap in frozen broccoli if fresh isn’t available—just thaw and pat dry.
- Try other cheeses like Monterey Jack, mozzarella, or gouda for variation.
- Add cooked bacon or crumbled sausage for extra indulgence.
- Mix in herbs like thyme or parsley for an added flavor boost.
Make-Ahead & Storage
- Make Ahead: Assemble the casserole and refrigerate up to 1 day in advance. Bake when ready to serve.
- Store: Keep leftovers in an airtight container in the fridge for up to 4 days.
- Freeze: Freeze the assembled (unbaked or baked) casserole for up to 2 months. Thaw overnight in the fridge before baking or reheating.
Serving Suggestions
This casserole is a meal in itself, but if you’re feeding a crowd or want to round out the table, consider serving it with:
- A crisp green salad
- Garlic bread or dinner rolls
- A bowl of tomato soup
- Roasted carrots or steamed green beans
Final Thoughts
This Baked Potato Chicken and Broccoli Casserole brings together the creamy richness of classic comfort food with the balance of wholesome ingredients. It’s versatile, family-friendly, and always a crowd-pleaser. Whether you’re making it ahead or serving it fresh out of the oven, it’s sure to become a new staple in your recipe collection.
Try it once and you’ll find yourself coming back to it again and again—just like I did growing up in my grandmother’s warm kitchen, where casseroles were always made with love.
Baked Potato Chicken and Broccoli Casserole
Ingredients
- 4 large russet potatoes peeled and cubed
- 2 cups cooked chicken breast diced
- 1 head broccoli cut into florets
- 1 cup sour cream or Greek yogurt
- ½ cup milk or skim milk
- 2 cups shredded cheddar cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- ½ cup breadcrumbs
- 2 tablespoons melted butter
Instructions
Step 1: Preheat Your Oven
- Set your oven to 375°F (190°C) and grease a 9×13-inch baking dish.
Step 2: Cook the Potatoes
- Bring a large pot of salted water to a boil. Add the cubed potatoes and cook for about 10 minutes, or until just tender. Drain and set aside.
Step 3: Blanch the Broccoli
- In the same pot, boil water again and blanch the broccoli florets for 3 minutes. Drain and rinse with cold water to preserve color and prevent overcooking. Set aside.
Step 4: Make the Creamy Sauce
- In a large bowl, combine the sour cream (or Greek yogurt), milk, 1 cup of shredded cheddar cheese, garlic powder, onion powder, salt, and pepper. Whisk until smooth and well blended.
Step 5: Combine Everything
- Gently fold in the cooked potatoes, diced chicken, and blanched broccoli. Stir until all the ingredients are coated with the creamy sauce.
- Transfer the mixture into the prepared baking dish and spread it out evenly.
Step 6: Add Toppings
- Mix the breadcrumbs with the melted butter in a small bowl. Sprinkle the remaining 1 cup of cheddar cheese over the casserole, followed by the breadcrumb mixture for a crispy, golden finish.
Step 7: Bake
- Place the dish in the preheated oven and bake for 20–25 minutes, or until the cheese is bubbly and the top is golden brown.
- Let cool for 5 minutes before serving to help the casserole set and make slicing easier.
Leave a Comment