There’s nothing quite as comforting as a warm, cheesy casserole fresh from the oven. This Baked Potato Chicken and Broccoli Casserole combines tender chunks of chicken, hearty potatoes, and crisp broccoli, all smothered in a creamy, cheesy sauce. It’s the ultimate crowd-pleaser.

I discovered this recipe while trying to jazz up my usual baked potato night. The addition of chicken and broccoli transformed it into a complete, wholesome meal that quickly became a family favorite. Let’s dive into what makes this dish so irresistible.
Why You'll Love This Baked Potato Chicken and Broccoli Casserole
Get ready to meet your new go-to comfort food. This casserole hits all the right notes for a satisfying, easy-to-make dinner.
It’s incredibly versatile. Whether you’re feeding picky eaters or using up leftovers, this recipe adapts to whatever you have in the fridge. Swap out veggies, change the cheese, or use different proteins – it’s a winner every time.
This dish is quick and easy to assemble. While it tastes like a labor of love, it requires minimal prep work. Perfect for those busy weeknights when you need something hearty without the fuss.
It’s a one-pan wonder. Not only does it save you time in the kitchen, but it also makes cleanup a breeze. Everything cooks together, creating a harmony of flavors with minimal effort.
The casserole is budget-friendly. Using affordable ingredients like potatoes, chicken, and broccoli makes this meal a hit for your wallet, too.
Ingredients Notes

The magic of this casserole lies in its balance of simple, wholesome ingredients and the creamy, cheesy goodness that ties it all together.
Potatoes are the star of the dish. Russet or Yukon Gold potatoes work best here. They bake up tender and hold their shape well, soaking up all the creamy sauce.
Chicken brings the protein to the table. I recommend using cooked, shredded chicken for convenience. Rotisserie chicken is a fantastic shortcut, but leftover grilled or baked chicken works just as well.
Broccoli adds a fresh, nutritious element. Chop the florets into bite-sized pieces so they cook evenly and blend seamlessly with the other ingredients.
The creamy sauce is what makes this casserole shine. A combination of sour cream, milk, and shredded cheddar cheese creates a rich, velvety base. You can also add a pinch of garlic powder or onion powder for extra flavor.
Don’t forget the cheese topping! A final sprinkle of cheddar and mozzarella melts into a bubbly, golden crust that makes every bite irresistible.
You’ll need a large mixing bowl, a sharp knife for chopping, and a 9x13-inch casserole dish to bake this masterpiece.
How To Make This Baked Potato Chicken and Broccoli Casserole

Making this casserole is as simple as mix, layer, and bake. Let’s walk through the steps to create this cozy dish.
Start by preheating your oven to 375°F and greasing your casserole dish. This prevents sticking and makes serving a breeze.
Prepare the potatoes by peeling and cutting them into small, bite-sized cubes. Toss the cubes in a drizzle of olive oil and a pinch of salt, then spread them evenly in the bottom of your dish. Bake for about 20 minutes to give them a head start.
While the potatoes bake, steam or blanch your broccoli until it’s just tender but still bright green. This keeps the broccoli vibrant and prevents overcooking in the casserole.
In a large bowl, combine the cooked chicken, steamed broccoli, sour cream, milk, shredded cheddar cheese, and seasonings. Stir until everything is evenly coated in the creamy sauce.
Remove the partially cooked potatoes from the oven and spread the chicken and broccoli mixture over the top. Sprinkle with additional shredded cheese for that irresistible golden crust.
Bake the casserole for 25-30 minutes, or until the cheese is melted and bubbly and the potatoes are fork-tender. Let it cool slightly before serving.
Storage Options
Leftovers? No problem! This casserole stores beautifully, making it a fantastic meal prep option.
To refrigerate, transfer leftovers to an airtight container and store for up to 3 days. Reheat in the microwave or oven until warmed through.
To freeze, allow the casserole to cool completely before wrapping it tightly in plastic wrap and aluminum foil. Store in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating.
For best results when reheating, cover the dish with foil to prevent the cheese from drying out. You can uncover it for the last few minutes to re-melt the cheese topping.
Variations and Substitutions
This recipe is wonderfully adaptable to suit your preferences or what you have on hand.
Switch up the veggies by using cauliflower, carrots, or peas instead of broccoli. You can even mix and match for a colorful medley.
If you’re not a fan of chicken, swap it for cooked ground turkey, shredded pork, or even crumbled tofu for a vegetarian twist.
For a lighter version, use Greek yogurt in place of sour cream and low-fat cheese. The casserole will still be creamy and delicious.
Experiment with different cheeses to create unique flavor profiles. Monterey Jack, gouda, or even a sprinkle of Parmesan on top can add a fun twist.
Want extra crunch? Top the casserole with breadcrumbs or crushed crackers mixed with melted butter before baking.
This Baked Potato Chicken and Broccoli Casserole is sure to become a staple in your kitchen. With its creamy texture, cheesy topping, and hearty ingredients, it’s a recipe you’ll return to again and again. Enjoy!
PrintBaked Potato Chicken And Broccoli Casserole Recipe
This baked potato chicken and broccoli casserole recipe combines tender chicken, broccoli, and potatoes in a creamy, cheesy sauce for the ultimate family-friendly meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 2 large russet potatoes, diced
- 2 cups cooked chicken, shredded or cubed
- 2 cups fresh broccoli florets
- 1 cup shredded cheddar cheese
- 1 cup sour cream
- ½ cup milk
- ¼ cup grated Parmesan cheese
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp paprika
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C) and grease a 9x13-inch baking dish.
- Boil potatoes for 5–7 minutes until slightly tender. Drain and set aside.
- In a large bowl, combine chicken, broccoli, sour cream, milk, garlic powder, onion powder, paprika, salt, and pepper. Mix well.
- Layer the boiled potatoes in the prepared baking dish.
- Pour the chicken and broccoli mixture over the potatoes.
- Sprinkle shredded cheddar cheese and grated Parmesan cheese on top.
- Bake uncovered for 20–25 minutes or until the cheese is melted and bubbly.
- Let cool for 5 minutes before serving.
Notes
- You can use rotisserie chicken for convenience.
- Substitute Greek yogurt for sour cream for a healthier option.
- Add cooked bacon bits for extra flavor.
Nutrition
- Serving Size: ⅙ of casserole
- Calories: 320
- Sugar: 3g
- Sodium: 480mg
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