Comfort food at its finest, this baked potato chicken and broccoli casserole combines tender chicken, roasted potatoes, and fresh broccoli in a creamy, cheesy sauce. It’s a one-dish wonder that’s hearty, wholesome, and perfect for feeding a hungry crowd!
Why You’ll Love This Recipe?
- Hearty and Satisfying: Packed with protein, veggies, and carbs for a balanced meal.
- Easy to Make: Minimal prep and simple ingredients.
- Family-Friendly: A dish everyone will enjoy, even the picky eaters!
Ingredients
Here’s what you’ll need:
- Potatoes, diced
- Chicken breast, cooked and shredded or cubed
- Broccoli florets
- Olive oil
- Garlic powder, onion powder, paprika, salt, and pepper
- Cheddar cheese, shredded
- Milk or cream
- Sour cream or Greek yogurt
Check the recipe card below for exact measurements and additional details.
Directions
Step 1: Roast the Potatoes
Preheat your oven to 400°F. Toss diced potatoes with olive oil, garlic powder, paprika, salt, and pepper. Spread them in an even layer on a baking sheet and roast for 20-25 minutes until golden and tender.
Step 2: Prepare the Broccoli
While the potatoes are roasting, blanch the broccoli florets in boiling water for 2-3 minutes, then drain and set aside.
Step 3: Make the Sauce
In a small saucepan, heat milk or cream with sour cream until warm but not boiling. Stir in half of the shredded cheese until melted and smooth. Season with salt and pepper to taste.
Step 4: Assemble the Casserole
In a greased baking dish, layer the roasted potatoes, cooked chicken, and broccoli. Pour the cheese sauce evenly over the top. Sprinkle the remaining cheese over the casserole.
Step 5: Bake
Reduce the oven temperature to 375°F. Bake the casserole for 20-25 minutes, or until the cheese is melted and bubbly. Let it rest for 5 minutes before serving.
Expert Tips and Tricks
- Cook Chicken Ahead: Use leftover rotisserie chicken or cook the chicken while the potatoes roast.
- Cut Uniformly: Dice the potatoes evenly to ensure they roast at the same rate.
- Customize the Cheese: Try a blend of cheddar, mozzarella, or Monterey Jack for varied flavor.
Recipe Variations and Possible Substitutions
- Swap potatoes for sweet potatoes or cauliflower for a lighter option.
- Add crispy bacon bits or sliced mushrooms for extra flavor.
- Use dairy-free alternatives like coconut milk and vegan cheese for a dairy-free version.
Serving and Pairing Suggestions
This casserole is a meal on its own but pairs wonderfully with a simple green salad or garlic bread for a complete spread. For a cozy touch, serve it with a warm bowl of soup on chilly evenings.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through, or microwave individual portions. This casserole also freezes well—just thaw overnight before reheating.
FAQs
1. Can I use frozen broccoli?
Yes, but thaw and drain it thoroughly to avoid excess moisture in the casserole.
2. Can I prep this casserole ahead of time?
Absolutely! Assemble it up to a day in advance and bake just before serving.
3. What other proteins can I use?
Turkey, ham, or even ground beef work well as substitutes for chicken.
4. How do I prevent the casserole from drying out?
Ensure there’s enough cheese sauce to coat all the ingredients, and cover the casserole with foil during the first half of baking if needed.
Conclusion
This baked potato chicken and broccoli casserole is a comfort food classic that’s sure to win over your family and friends. It’s creamy, cheesy, and packed with wholesome ingredients, making it perfect for any occasion. Try it out—you’ll want to add it to your regular dinner rotation!
Print
Baked Potato Chicken and Broccoli Casserole
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Casserole
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
This comforting casserole combines tender chicken, fluffy baked potatoes, and nutritious broccoli, all smothered in a creamy, cheesy sauce. Perfect for a hearty family dinner, it’s a one-dish meal that’s easy to make and incredibly satisfying!
Ingredients
- 2 lbs russet potatoes, peeled and cubed
- 2 cups cooked chicken breast, shredded or cubed
- 2 cups broccoli florets, steamed
- 1 1/2 cups shredded cheddar cheese
- 1 cup sour cream or Greek yogurt
- 1/2 cup milk
- 2 tbsp unsalted butter
- 1 tsp garlic powder
- 1/2 tsp onion powder
- Salt and black pepper to taste
- 1/2 cup cooked, crumbled bacon (optional)
- 2 tbsp chopped fresh parsley (for garnish)
Instructions
- Preheat Oven:
Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with nonstick spray or butter. - Cook the Potatoes:
Place the cubed potatoes in a pot of salted water. Bring to a boil and cook until just fork-tender, about 10 minutes. Drain and set aside. - Make the Sauce:
In a large bowl, whisk together sour cream, milk, melted butter, garlic powder, onion powder, salt, and pepper. - Combine Ingredients:
Add the cooked potatoes, chicken, broccoli, and half of the shredded cheddar cheese to the bowl with the sauce. Stir gently to combine. - Assemble the Casserole:
Transfer the mixture to the prepared baking dish. Top with the remaining cheddar cheese and crumbled bacon, if using. - Bake:
Bake in the preheated oven for 20–25 minutes, or until the cheese is melted and bubbly. - Serve:
Remove from the oven and let cool for 5 minutes. Garnish with chopped parsley before serving.
Notes
- For a lighter option, use low-fat sour cream and cheese.
- Add a pinch of paprika or cayenne pepper for a spicy kick.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 360
- Sugar: 2g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 80mg