Baked Potato Chicken And Broccoli Casserole Recipe

There's nothing quite like the comfort of a warm, cheesy casserole straight from the oven. This Baked Potato Chicken and Broccoli Casserole is the perfect balance of creamy, cheesy goodness with hearty potatoes, tender chicken, and vibrant broccoli—all baked together for a satisfying meal.

this Recipe

I first made this dish on a chilly evening when I needed something cozy yet filling. With just a handful of simple ingredients, it quickly became a family favorite. Whether you're looking for a quick weeknight dinner or a meal-prep-friendly dish, this casserole has got you covered.

Why You'll Love This Baked Potato Chicken and Broccoli Casserole

Get ready to fall in love with a dish that’s as easy as it is delicious. This Baked Potato Chicken and Broccoli Casserole brings together wholesome ingredients in a way that’s comforting and irresistible.

First off, it's incredibly easy to make. With minimal prep, you can have everything layered in the casserole dish and baking while you relax. No complicated steps, just simple, delicious food.

It’s also a complete meal in one dish. With protein-packed chicken, fiber-rich potatoes, and nutrient-dense broccoli, this casserole is as balanced as it is satisfying—no need for extra sides unless you want them!

Plus, it’s cheesy and creamy without being too heavy. Thanks to a combination of shredded cheese, sour cream, and a touch of seasoning, you get all the flavor and texture you crave without overwhelming richness.

And if you love meal prep, this recipe is perfect. You can assemble it ahead of time and bake it when you’re ready, or even freeze portions for future meals.

Ingredients Notes

The magic of this casserole comes from a handful of everyday ingredients that work beautifully together. Here’s what you’ll need and why they matter.

Russet potatoes are the base of this dish, giving it that classic baked potato flavor. Their starchy texture helps absorb the creamy sauce, making every bite deliciously soft. You can also use Yukon Golds for a slightly buttery taste.

Boneless, skinless chicken breast adds lean protein without making the dish too heavy. If you prefer dark meat, chicken thighs work well too, providing extra juiciness.

Broccoli florets bring color, texture, and nutrients to the casserole. Using fresh broccoli gives the best results, but frozen can work too—just thaw and pat it dry first to avoid excess moisture.

Cheddar cheese is the ultimate topping, creating that irresistible cheesy crust. A sharp cheddar gives the most flavor, but feel free to mix it with mozzarella or Monterey Jack for extra meltiness.

Sour cream and milk form the creamy base of the casserole, coating the ingredients in a smooth, tangy sauce. Greek yogurt can be substituted for a lighter option without sacrificing flavor.

Lastly, you’ll need butter, garlic powder, salt, and pepper to enhance the overall taste. A sprinkle of bacon bits or green onions on top before serving adds an extra layer of flavor!

How To Make This Baked Potato Chicken and Broccoli Casserole

This casserole comes together in just a few easy steps, making it a perfect go-to meal when you need something hearty but low-effort.

Start by preheating your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish to prevent sticking.

Next, prepare the potatoes by peeling and dicing them into small, bite-sized cubes. Toss them with a little olive oil, salt, and pepper, then spread them evenly in the bottom of your baking dish.

While the potatoes bake for about 15 minutes to soften, season and cook the chicken. Cut the chicken into cubes, season with salt, pepper, and garlic powder, then lightly sear it in a pan for a few minutes until golden. It doesn’t need to be fully cooked—it will finish baking in the casserole.

Once the potatoes have softened, add the broccoli and chicken over the top. In a small bowl, mix together sour cream, milk, and half of the shredded cheese, then pour this creamy mixture evenly over everything.

Finally, sprinkle the remaining cheese on top and bake uncovered for 25-30 minutes, or until the cheese is bubbly and golden brown. Let it rest for a few minutes before serving to allow everything to set.

Storage Options

This Baked Potato Chicken and Broccoli Casserole is great for leftovers! If you have extras, here’s how to store them properly.

For refrigeration, transfer cooled leftovers to an airtight container and store for up to 3-4 days. To reheat, pop a portion in the microwave or warm it in the oven at 350°F until heated through.

To freeze, let the casserole cool completely, then wrap portions tightly in plastic wrap and aluminum foil. It can be frozen for up to 3 months. Thaw overnight in the fridge before reheating.

If you're planning for meal prep, you can assemble everything ahead of time, cover, and refrigerate for up to 24 hours before baking. Just add a few extra minutes to the baking time if you're starting from cold.

Variations and Substitutions

This casserole is highly adaptable, making it easy to customize based on what you have or what you’re craving.

For a low-carb version, swap the potatoes for cauliflower florets. It still absorbs the sauce beautifully while keeping things lighter.

Want to add more protein? Crispy bacon bits mixed into the casserole or sprinkled on top before serving add a smoky, salty bite.

If you like spice, add a little heat with diced jalapeños or a dash of cayenne pepper in the seasoning mix.

For a dairy-free option, replace the cheese with dairy-free shredded cheese and swap sour cream and milk for unsweetened almond milk and dairy-free yogurt.

And if you want extra veggies, feel free to toss in mushrooms, bell peppers, or spinach—this casserole is flexible enough to handle plenty of mix-ins!

No matter how you customize it, this Baked Potato Chicken and Broccoli Casserole is bound to become a household favorite. Give it a try tonight, and watch it disappear from the table in no time!

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