This Baked Potato Chicken and Broccoli Casserole is the ultimate comfort food dish. With layers of tender chicken, roasted potatoes, and crisp-tender broccoli, all smothered in a creamy, cheesy sauce, it’s a hearty meal perfect for busy weeknights or cozy family dinners.
Simple ingredients come together to create a satisfying, one-pan meal everyone will love!
Kitchen Equipment Needed
- Large mixing bowl
- Baking dish (9×13-inch)
- Knife and cutting board
- Large skillet (optional for precooking chicken)
- Aluminum foil
Ingredients
- 4 medium russet potatoes, diced into 1-inch cubes
- 2 cups cooked chicken, shredded or diced
- 2 cups broccoli florets
- 1 cup shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1 cup sour cream
- 1/2 cup mayonnaise (or Greek yogurt for a lighter option)
- 1/4 cup milk
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- Salt and pepper, to taste
- 2 tbsp olive oil
Directions
1. Preheat the Oven
Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish lightly with olive oil or cooking spray.
2. Roast the Potatoes
- Toss the diced potatoes with olive oil, paprika, garlic powder, onion powder, salt, and pepper. Spread them evenly on the prepared baking dish.
- Roast for 20–25 minutes, stirring halfway through, until the potatoes are golden and tender.
3. Prepare the Broccoli
While the potatoes are roasting, blanch the broccoli in boiling water for 2–3 minutes, then drain and set aside. Alternatively, steam the broccoli until crisp-tender.
4. Make the Sauce
In a large mixing bowl, whisk together sour cream, mayonnaise, milk, and Parmesan cheese. Season with additional salt and pepper as needed.
5. Assemble the Casserole
- Remove the potatoes from the oven and layer the cooked chicken evenly over the top.
- Spread the broccoli over the chicken.
- Pour the prepared sauce over the layers, spreading it evenly.
- Sprinkle the cheddar cheese over the top.
6. Bake the Casserole
Cover the dish with aluminum foil and bake for 15 minutes. Remove the foil and bake for another 10–15 minutes, or until the cheese is melted and bubbly.
7. Serve
Let the casserole cool for a few minutes before serving. Garnish with fresh parsley or chives, if desired.
Prep Time
15 minutes
Cook Time
50 minutes
Total Time
1 hour 5 minutes
Nutrition (Per Serving – Serves 6)
- Calories: 390
- Protein: 25g
- Carbohydrates: 28g
- Fat: 19g
- Fiber: 3g
- Sugar: 2g
- Sodium: 480mg
Expert Tips
- Precook the Chicken: Use rotisserie chicken or leftover cooked chicken to save time.
- Make It Lighter: Swap mayonnaise for Greek yogurt and use reduced-fat cheese and sour cream.
- Crispier Topping: For extra texture, sprinkle breadcrumbs or crushed crackers on top before baking.
FAQs
Can I use frozen broccoli?
Yes, you can use frozen broccoli. Just thaw and drain it well before adding it to the casserole.
Can I make this casserole ahead of time?
Absolutely! Assemble the casserole, cover it tightly, and refrigerate for up to 24 hours. Add 5–10 minutes to the baking time if baking from cold.
Can I add other vegetables?
Feel free to include other vegetables like carrots, peas, or bell peppers for added flavor and color.
Storing & Reheating
- Storing: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing: You can freeze the baked casserole for up to 2 months. Thaw in the refrigerator overnight before reheating.
- Reheating: Reheat individual portions in the microwave or the whole casserole in the oven at 350°F (175°C) until warmed through.
Substitutions & Variations
- Vegetarian Option: Replace chicken with canned chickpeas or sautéed mushrooms.
- Cheese Variations: Try mozzarella, Gruyere, or pepper jack for a twist.
- Spicy Version: Add a dash of cayenne or red pepper flakes to the sauce for a kick of heat.
Baked Potato Chicken and Broccoli Casserole
Equipment
- - Large mixing bowl
- - Baking dish (9x13-inch)
- Knife and cutting board
- - Large skillet (optional for precooking chicken)
- - Aluminum foil
Ingredients
- - 4 medium russet potatoes diced into 1-inch cubes
- - 2 cups cooked chicken shredded or diced
- - 2 cups broccoli florets
- - 1 cup shredded cheddar cheese
- - 1/2 cup grated Parmesan cheese
- - 1 cup sour cream
- - 1/2 cup mayonnaise or Greek yogurt for a lighter option
- - 1/4 cup milk
- - 1 tsp garlic powder
- - 1 tsp onion powder
- - 1 tsp paprika
- - Salt and pepper to taste
- - 2 tbsp olive oil
Instructions
- #### 1. Preheat the Oven
- Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish lightly with olive oil or cooking spray.
- #### 2. Roast the Potatoes
- Toss the diced potatoes with olive oil, paprika, garlic powder, onion powder, salt, and pepper. Spread them evenly on the prepared baking dish.
- Roast for 20–25 minutes, stirring halfway through, until the potatoes are golden and tender.
- #### 3. Prepare the Broccoli
- While the potatoes are roasting, blanch the broccoli in boiling water for 2–3 minutes, then drain and set aside. Alternatively, steam the broccoli until crisp-tender.
- #### 4. Make the Sauce
- In a large mixing bowl, whisk together sour cream, mayonnaise, milk, and Parmesan cheese. Season with additional salt and pepper as needed.
- #### 5. Assemble the Casserole
- Remove the potatoes from the oven and layer the cooked chicken evenly over the top.
- Spread the broccoli over the chicken.
- Pour the prepared sauce over the layers, spreading it evenly.
- Sprinkle the cheddar cheese over the top.
- #### 6. Bake the Casserole
- Cover the dish with aluminum foil and bake for 15 minutes. Remove the foil and bake for another 10–15 minutes, or until the cheese is melted and bubbly.
- #### 7. Serve
- Let the casserole cool for a few minutes before serving. Garnish with fresh parsley or chives, if desired.
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