There's nothing like the hearty, comforting aroma of a Baked Potato Chicken and Broccoli Casserole fresh out of the oven. This dish combines tender chicken, fluffy baked potatoes, crisp broccoli, and gooey cheese for a perfect balance of flavors and textures.
I first created this casserole when I needed an easy dinner to please a crowd and use up some leftover rotisserie chicken. It quickly became a family favorite, offering a cozy, satisfying meal that's perfect for busy weeknights or casual gatherings. Ready to discover your new go-to dinner? Let’s dive in!
Why You'll Love This Baked Potato Chicken And Broccoli Casserole
Get ready to fall in love with a casserole that's both simple and sensational. This dish checks all the boxes for a crowd-pleasing meal.
First, it’s incredibly easy to make. With just a few basic ingredients and simple prep, you can have this casserole ready for the oven in no time. Perfect for those nights when you're short on energy but still crave something homemade.
It’s also a complete meal in one dish. Tender chicken provides protein, potatoes serve as a hearty base, and broccoli adds a nutritious, crunchy element. No need for side dishes – it's all here!
The flavors are absolutely irresistible. The creamy, cheesy topping ties everything together, while the roasted potatoes and broccoli add a subtle crispness that keeps each bite interesting.
Finally, it’s versatile and budget-friendly. Whether you use leftover chicken, fresh veggies, or whatever cheese you have on hand, this recipe adapts beautifully to suit your pantry and preferences.
Ingredients Notes

The beauty of this casserole lies in its simple ingredients, each playing a key role in the overall dish.
Potatoes form the heart of this recipe. Russet or Yukon Gold potatoes work best, as they hold their shape well when baked and soak up the creamy topping. Dice them into bite-sized cubes for even cooking.
Chicken adds protein and depth. Rotisserie chicken is a great shortcut, but you can also use baked or grilled chicken breasts or thighs. Cut into chunks for easy mixing.
Broccoli brings a pop of color and crunch. Use fresh florets for the best texture, or frozen if you're in a pinch. If frozen, thaw and pat them dry to avoid excess moisture in the casserole.
Cheese is where the magic happens. A combination of cheddar and mozzarella creates a gooey, melty topping that's hard to resist. Feel free to experiment with your favorites – Monterey Jack or Gruyere would work beautifully too.
Cream sauce ties everything together. A blend of sour cream and cream of chicken soup creates a rich, savory base that coats every bite. You can substitute Greek yogurt for a lighter option.
You'll also need basic pantry staples like salt, pepper, garlic powder, and a bit of olive oil. A large casserole dish and a baking sheet are the only tools required!
How To Make This Baked Potato Chicken And Broccoli Casserole

Making this casserole is as simple as layering and baking. Follow these steps for a foolproof dinner.
Start by preheating your oven to 400°F. Spread the diced potatoes on a baking sheet, drizzle with olive oil, and season generously with salt, pepper, and garlic powder. Roast them for 20-25 minutes until golden and tender.
While the potatoes roast, prepare your other ingredients. Shred your chicken and chop the broccoli into bite-sized pieces. In a large bowl, mix the sour cream, cream of chicken soup, and half of the shredded cheese. Add a pinch of salt and pepper for extra flavor.
Once the potatoes are ready, transfer them to a greased casserole dish. Layer the chicken and broccoli over the potatoes, then pour the creamy sauce mixture evenly on top. Use a spatula to spread it out and ensure everything is coated.
Sprinkle the remaining cheese over the casserole. Cover the dish with foil and bake for 20 minutes. Then, remove the foil and bake for another 10-15 minutes, until the cheese is bubbly and golden.
Let the casserole rest for 5-10 minutes before serving. This allows the layers to set and makes slicing easier. Serve warm and enjoy the delicious combination of flavors and textures.
Storage Options
If you have leftovers (or want to prepare this dish ahead of time), it stores beautifully.
Refrigerate leftovers in an airtight container for up to 3 days. Reheat individual portions in the microwave, or warm the entire casserole in the oven at 350°F until heated through.
For longer storage, freeze the casserole. Wrap it tightly in plastic wrap and aluminum foil before freezing. It can last up to 3 months in the freezer. To reheat, thaw overnight in the fridge, then bake at 375°F for about 25-30 minutes.
Variations and Substitutions
This casserole is wonderfully adaptable to suit your preferences or what you have on hand.
For a different protein, try using shredded turkey, diced ham, or cooked ground beef. Each variation adds a new flavor profile to the dish.
Mix up the veggies by substituting cauliflower, green beans, or bell peppers for the broccoli. You can even add a mix of your favorites for extra variety.
Add some spice by mixing diced jalapeños, red pepper flakes, or a dash of hot sauce into the cream sauce. It’s a great way to give the dish a little kick.
For a lower-carb version, swap the potatoes for cauliflower florets. You’ll still get the creamy, cheesy goodness without the starch.
Experiment with different cheeses for unique flavor combinations. Sharp cheddar, Parmesan, or even a sprinkle of blue cheese can elevate the dish to a whole new level.
No matter how you make it, this Baked Potato Chicken and Broccoli Casserole is sure to become a favorite in your kitchen. Give it a try and let your creativity shine!
PrintBaked Potato Chicken And Broccoli Casserole Recipe
A delicious and comforting Baked Potato Chicken and Broccoli Casserole recipe featuring tender chicken, roasted potatoes, and fresh broccoli in a creamy sauce. This one-pan dish is ideal for busy weeknights or family gatherings.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 2 large russet potatoes, diced
- 2 cups cooked chicken, shredded or cubed
- 2 cups broccoli florets, steamed
- 1 cup shredded cheddar cheese
- 1 cup sour cream
- ½ cup milk
- 2 cloves garlic, minced
- 1 tsp onion powder
- 1 tsp paprika
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Preheat oven to 375°F (190°C) and grease a 9x13-inch baking dish.
- Toss diced potatoes with olive oil, paprika, salt, and pepper, then bake for 20 minutes.
- In a large bowl, combine cooked chicken, steamed broccoli, sour cream, milk, garlic, onion powder, and half of the shredded cheese. Mix well.
- Add the baked potatoes to the mixture, stirring gently to coat.
- Transfer the mixture to the prepared baking dish and sprinkle with the remaining cheese.
- Bake for an additional 25-30 minutes until golden and bubbly.
- Let cool for 5 minutes before serving.
Notes
- You can substitute Greek yogurt for sour cream for a healthier option.
- Add crumbled bacon or diced bell peppers for extra flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 480mg
Leave a Reply