If you’re craving a hearty, comforting dish that feels like a warm hug in every bite, you are going to fall head over heels for this Baked Potato Chicken and Broccoli Casserole Recipe. Packed with tender chunks of chicken, fresh broccoli, creamy sauce, and that unmistakable baked potato goodness, this casserole blends textures and flavors that satisfy every craving. Whether you’re cooking for family or friends, it’s the kind of dish that invites everyone to the table with promises of gooey cheese, crispy topping, and homey deliciousness. Trust me, this is one recipe you’ll want to keep in your regular dinner rotation!
Ingredients You’ll Need
Gathering simple, everyday ingredients is all it takes to create this memorable casserole. Each component brings something special to the table, from comforting creaminess to vibrant green veggies and hearty protein, making the assembly both straightforward and incredibly flavorful.
- Russet potatoes: Peeled and cubed, these provide the familiar baked potato texture that’s soft and fluffy.
- Cooked chicken breast: Diced for tender, juicy protein that melds perfectly with the other flavors.
- Fresh broccoli florets: Add a pop of color and a crisp-tender bite that balances the richness.
- Sour cream or Greek yogurt: Offers creamy tanginess that makes the sauce irresistibly smooth, with Greek yogurt as a lighter option.
- Milk: Any type works to loosen and enrich the sauce’s texture.
- Shredded cheddar cheese: Divided amounts ensure gooey melting inside and a golden crust on top.
- Garlic powder and onion powder: These add subtle depth and savory warmth.
- Salt and black pepper: Essential for seasoning and bringing out all the other flavors.
- Breadcrumbs: Mixed with butter to create a crunchy, golden topping.
- Melted butter: Binds the breadcrumbs and adds rich flavor to the crust.
How to Make Baked Potato Chicken and Broccoli Casserole Recipe
Step 1: Preheat and Prepare Your Baking Dish
First things first, preheat your oven to 375°F (190°C) so it’s ready when your ingredients come together. Grease a 9×13-inch baking dish with a little butter or cooking spray to prevent sticking and give the casserole a nice finish.
Step 2: Cook the Potatoes
Boil the peeled and cubed russet potatoes in salted water for about 10 minutes, just until they become tender but not falling apart. Drain them well and set aside to cool slightly, which ensures they blend well without turning mushy later.
Step 3: Blanch the Broccoli
Using the same pot, bring fresh water to a boil and quickly blanch the broccoli florets for about 3 minutes. This short cooking time keeps the broccoli vibrant green and slightly crisp. Drain and let them rest alongside the potatoes.
Step 4: Prepare the Creamy Sauce
In a large bowl, whisk together your choice of sour cream or Greek yogurt with milk, 1 cup of shredded cheddar cheese, garlic powder, onion powder, salt, and pepper. This sauce is the heart of our casserole, binding everything together with creamy, cheesy goodness.
Step 5: Combine All Main Ingredients
Gently fold the cooked potatoes, diced chicken, and blanched broccoli into the sauce. Take care to coat each piece evenly with the creamy mixture, making every bite flavorful and comforting.
Step 6: Assemble the Casserole
Transfer the combined mixture into your prepared baking dish, smoothing it out evenly. This is the moment all those ingredients unite to become something truly special.
Step 7: Create the Topping
In a small bowl, mix breadcrumbs with the melted butter until well combined. This mixture will give your casserole an irresistible crispy and golden crust that contrasts beautifully with the creamy interior.
Step 8: Add Cheese and Breadcrumbs
Sprinkle the remaining 1 cup of shredded cheddar cheese evenly over your casserole’s surface, then sprinkle the breadcrumb mixture on top. The cheese will melt and bubble as it bakes, working alongside the buttery crumbs to provide texture and color.
Step 9: Bake to Perfection
Place the dish in your preheated oven and bake for 20 to 25 minutes, until the top is a gorgeous golden brown and bubbling with cheesy delight. The aroma alone will have everyone eager to dig in!
Step 10: Cool and Serve
Give your casserole about 5 minutes to cool slightly after baking. This rest time helps it set just enough to slice cleanly, making serving effortless and much more appealing.
How to Serve Baked Potato Chicken and Broccoli Casserole Recipe
Garnishes
Add a sprinkle of chopped fresh parsley or chives for a bright, fresh contrast to the richness of the casserole. A little dollop of sour cream on the side also elevates the creaminess and brings a lovely tang to each mouthful.
Side Dishes
This casserole shines on its own but pairs beautifully with crisp green salads, roasted vegetables, or even a light fruit salad to balance out the hearty textures. For something simple, garlic bread is always a winning choice.
Creative Ways to Present
Try serving this casserole in individual ramekins for a charming, personalized touch. Or, layer the casserole into a clear glass dish to showcase the colorful layers of potatoes, chicken, broccoli, and cheese — it’s as pleasing to the eye as it is to the palate!
Make Ahead and Storage
Storing Leftovers
Let your leftover casserole cool completely before covering it tightly with plastic wrap or aluminum foil. Stored in the refrigerator, it will stay fresh for up to 3 days, making for easy next-day lunches or dinners.
Freezing
This Baked Potato Chicken and Broccoli Casserole Recipe freezes beautifully. Assemble and bake as directed, then cool completely, wrap tightly, and freeze up to 2 months. When ready, thaw overnight in the fridge before reheating.
Reheating
To reheat, place your portion in an oven-safe dish and warm at 350°F (175°C) for about 15-20 minutes or until heated through. Alternatively, microwave on medium power in short intervals to avoid drying out the creamy casserole.
FAQs
Can I use frozen broccoli instead of fresh?
Yes, frozen broccoli works well—just be sure to thaw and drain excess moisture to keep the casserole from becoming watery. Blanching or quickly steaming frozen broccoli before mixing also helps maintain the best texture.
What can I substitute for chicken breast?
Feel free to use leftover rotisserie chicken, cooked turkey, or even cooked sausage for a different twist. The key is to use cooked protein to avoid overcooking the casserole during baking.
Is Greek yogurt a good replacement for sour cream?
Absolutely! Greek yogurt adds a tangy creaminess and can lighten the dish a bit. Just use the same quantity as sour cream, and the flavor will be just as delicious.
Can I make this casserole dairy-free?
Yes, by substituting dairy ingredients with plant-based alternatives like non-dairy yogurt, dairy-free cheese, and non-dairy milk, you can make a delicious dairy-free version. Just be sure to check that breadcrumbs are also free from dairy.
How can I add more flavor to the casserole?
Try mixing in fresh herbs like thyme or rosemary, or add a pinch of smoked paprika for a subtle smoky note. Sautéed onions or garlic can also enhance the flavor profile before combining your ingredients.
Final Thoughts
This Baked Potato Chicken and Broccoli Casserole Recipe is the kind of guaranteed crowd-pleaser that comforts and satisfies. It’s easy to make, packed with wholesome ingredients, and full of flavor and texture that will remind you why casseroles never go out of style. Give it a try, and I promise it will become one of your favorite go-to dishes when you want something cozy, nourishing, and downright delicious.
Print
Baked Potato Chicken and Broccoli Casserole Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
Description
This Baked Potato Chicken and Broccoli Casserole is a comforting and hearty dish perfect for family dinners. Combining tender boiled potatoes, juicy cooked chicken, and fresh broccoli in a creamy, cheesy sauce, this casserole is topped with a crispy breadcrumb and cheese layer, then baked to golden perfection. It’s easy to prepare and serves six, making it ideal for gatherings or meal prepping.
Ingredients
Vegetables & Protein
- 3 large russet potatoes (peeled and cubed)
- 2 cups cooked chicken breast (diced)
- 2 cups fresh broccoli florets
Dairy & Dairy Alternatives
- 1 cup sour cream or Greek yogurt
- 1/2 cup milk (any type)
- 2 cups shredded cheddar cheese (divided)
Seasonings & Toppings
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and black pepper, to taste
- 1/2 cup breadcrumbs
- 2 tbsp melted butter
Instructions
- Preheat the Oven: Set your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish to prepare for assembling the casserole.
- Cook the Potatoes: Boil the peeled and cubed potatoes in salted water for about 10 minutes until tender. Drain well and set aside.
- Blanch the Broccoli: In the same pot, bring fresh water to a boil and blanch the broccoli florets for 3 minutes to soften slightly. Drain and set aside.
- Prepare the Sauce: In a large mixing bowl, combine sour cream (or Greek yogurt), milk, 1 cup of shredded cheddar cheese, garlic powder, onion powder, salt, and black pepper. Stir until smooth and well blended.
- Combine Ingredients: Add the cooked potatoes, diced chicken, and blanched broccoli to the sauce mixture. Gently stir to coat all ingredients evenly with the creamy sauce.
- Transfer to Baking Dish: Pour the mixture into the prepared baking dish, spreading it out evenly.
- Add the Topping: In a small bowl, mix the breadcrumbs with melted butter until well combined for a crispy topping.
- Assemble the Casserole: Sprinkle the remaining 1 cup of shredded cheddar cheese evenly over the casserole, followed by the breadcrumb and butter mixture.
- Bake: Place the casserole in the oven and bake for 20-25 minutes, or until the top is golden brown and bubbly.
- Serve: Allow the casserole to cool for 5 minutes before serving to let it set and ensure safe eating temperature. Enjoy your delicious meal!
Notes
- For a lower-fat version, use Greek yogurt instead of sour cream and choose reduced-fat cheese.
- Feel free to add other vegetables such as carrots or mushrooms for more variety.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
- Make sure not to overcook potatoes and broccoli to avoid mushy textures in the casserole.
- Gluten-free breadcrumbs can be used to make this recipe gluten-free.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
