The Best Baked Potato Chicken and Broccoli Casserole Recipe Ever

Comfort food reaches new heights with this delectable baked potato chicken and broccoli casserole that promises to satisfy your deepest hunger pangs.

Layers of creamy textures and hearty ingredients create a meal bursting with flavor and warmth.

Crispy potato edges mingle with tender chicken pieces, while broccoli adds a vibrant green crunch to every bite.

Weeknight dinners demand simple yet delicious solutions, and this casserole delivers exactly what you crave.

Cheese melts luxuriously between each ingredient, binding everything into a harmonious culinary experience.

Minimal prep work means maximum enjoyment, letting you spend less time cooking and more time savoring.

Dive into this crowd-pleasing dish that turns ordinary ingredients into an extraordinary meal you’ll want to make again and again.

Pairing Ideas for Baked Potato Chicken and Broccoli Casserole

• Pair Zesty White Wine: Select a crisp Sauvignon Blanc or Pinot Grigio to complement the creamy casserole's rich flavors and cut through its heaviness.
• Serve Tangy Green Salad: Create a light mixed green salad with lemon vinaigrette to balance the casserole's richness and add fresh, bright notes to the meal.
• Enhance with Crusty Bread: Offer warm, rustic sourdough or French bread to soak up the delicious cheesy sauce and provide a satisfying textural contrast.
• Match Refreshing Citrus Spritzer: Prepare a simple sparkling water with fresh lemon or lime to cleanse the palate and provide a light, refreshing drink alongside the hearty casserole.

Storage Tips for Baked Potato Chicken and Broccoli Casserole

• Transfer cooled casserole to an airtight container and store in the refrigerator for up to 3-4 days. Cover tightly with plastic wrap or lid to prevent moisture loss and preserve flavor.
• Wrap casserole securely in plastic wrap, then aluminum foil. Freeze for up to 2-3 months. Label container with date and contents for easy tracking.
• Thaw overnight in refrigerator. Preheat oven to 350F, cover with foil to prevent drying, and warm for 20-25 minutes until heated through. Remove foil last 5 minutes for crispy top.
• Place individual portion in microwave-safe dish, cover with damp paper towel.

FAQs About Baked Potato Chicken and Broccoli Casserole

• Can I use frozen broccoli instead of fresh?

Yes, frozen broccoli works perfectly. Just thaw and drain excess water before adding to the casserole to prevent a watery dish.

• What type of chicken works best for this recipe?

Rotisserie chicken, shredded chicken breast, or leftover roasted chicken are excellent choices. Ensure the chicken is fully cooked and chopped into bite-sized pieces.

• How can I make this recipe healthier?

Substitute regular sour cream with Greek yogurt, use low-fat cheese, and add more vegetables like cauliflower or carrots to increase nutritional value.

• Is this recipe gluten-free?

Not automatically. Use gluten-free cream of chicken soup and replace breadcrumbs with gluten-free alternatives like crushed rice crackers to make it gluten-free.

Why Baked Potato Chicken and Broccoli Casserole Is So Comforting

• Satisfy Hunger Quickly: A hearty one-dish meal packed with protein, vegetables, and comforting potatoes that fills empty stomachs in no time.
• Customize with Ease: Swap chicken with turkey, add different vegetables, or experiment with cheese varieties to match personal taste preferences and pantry ingredients.
• Family-Friendly Feast: Kids and adults alike will love the creamy texture, cheesy goodness, and familiar flavors that make this casserole a crowd-pleasing dinner option.
• Minimal Kitchen Cleanup: Requires just one baking dish and a few basic cooking tools, reducing post-meal washing and saving precious evening time.

Essential Ingredients for Baked Potato Chicken and Broccoli Casserole

• Chicken: A hearty protein that provides the main substance of the casserole.
• Potatoes: Soft and comforting base that adds texture and substance to the dish.
• Broccoli: A nutritious green vegetable that brings color and freshness to the casserole.

• Cheddar Cheese: A sharp and melty cheese that adds rich flavor and creamy texture.
• Sour Cream: Provides a tangy and smooth element to the casserole.
• Milk: Helps create a creamy and moist consistency.
• Cream of Chicken Soup: Adds depth of flavor and helps bind the ingredients together.

• Garlic Powder, Onion Powder, Paprika: Spices that enhance the overall flavor profile of the dish.
• Salt, Pepper: Essential seasonings that balance and elevate the taste.
• Breadcrumbs: Optional topping that creates a crispy and crunchy texture on the casserole.

Step-by-Step Baked Potato Chicken and Broccoli Casserole Instructions

Step 1: Fire Up the Oven

Crank the oven to a toasty 375°F (190°C) and get ready for some serious comfort food magic.

Step 2: Potato Power

Toss diced potatoes into a pot of salted water and let them simmer until they’re fork-tender and dreamy. Drain and set them aside for the flavor party.

Step 3: Broccoli Boost

Give those green florets a quick steam or blanch until they’re bright and tender. Drain and keep them waiting in the wings.

Step 4: Mix and Mingle

• Shredded cooked chicken
• Boiled potatoes
• Steamed broccoli
• Shredded cheddar cheese
• Sour cream
• Milk
• Cream of chicken soup
• Garlic powder
• Onion powder
• Paprika
• Salt
• Pepper

Stir everything until it’s beautifully combined and looks like a creamy dream.

Step 5: Dish It Out

Grease up a 9×13-inch baking dish and pour in your magnificent mixture. For extra crunch, sprinkle breadcrumbs across the top like delicious confetti.

Step 6: Bake to Perfection

Slide the dish into the preheated oven and let it bake for 25-30 minutes. You’re looking for a bubbly, golden-brown masterpiece that’ll make mouths water.

Step 7: Serve and Savor

Let the casserole cool for a few minutes, then dive in and enjoy the ultimate comfort food experience.

Pro Tips for Baked Potato Chicken and Broccoli Casserole

• Opt for freshly grated cheese to enhance melting and flavor complexity in the casserole.
• Use leftover rotisserie chicken or quickly poach chicken breasts for convenient protein preparation.
• Consider Greek yogurt as a healthier alternative to sour cream without compromising creamy texture.
• Swap regular milk with unsweetened almond milk for a lighter, dairy-free version of the dish.
• Add crispy bacon bits or green onions on top for extra crunch and depth of flavor before serving.

Creative Variations for Baked Potato Chicken and Broccoli Casserole

• Tex-Mex Chicken Potato Bake: Replace cheddar with pepper jack cheese, add diced green chiles, use taco seasoning instead of garlic and onion powder, top with crushed tortilla chips.
• Mediterranean Veggie Version: Swap chicken for chickpeas, use feta cheese, add sun-dried tomatoes, season with oregano and basil, sprinkle with kalamata olives.
• Bacon Ranch Casserole: Mix in crispy bacon bits, replace sour cream with ranch dressing, add chopped chives, use ranch seasoning blend for extra flavor.
• Spicy Cajun Style: Season with Cajun spice mix, add andouille sausage chunks, include diced bell peppers, top with crispy andouille crumbles.

Hearty Baked Potato Chicken and Broccoli Casserole Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 14 reviews

• Total Time: 45-55 minutes
• Yield: 6 1x

Print Recipe

Pin Recipe

Description

Hearty “Baked Potato Chicken and Broccoli Casserole” brings comfort straight from a home kitchen to your dinner table. Creamy layers of tender chicken, roasted broccoli, and cheesy potatoes create a satisfying meal you’ll crave again and again.

---

Ingredients

Scale 1x2x3x

Main Ingredients:

• 2 cups chicken, diced
• 4 cups potatoes, peeled and diced
• 2 cups broccoli florets
• 1 cup cheddar cheese, shredded

Dairy and Sauce Ingredients:

• 1 cup sour cream
• 1 cup milk
• 1 (10.5 ounces) cream of chicken soup

Seasoning and Topping Ingredients:

• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 0.5 teaspoon paprika
• Salt and pepper to taste
• 1 tablespoon olive oil
• 0.5 cup breadcrumbs (optional)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Prepare a 9×13-inch baking dish by lightly greasing the surface to prevent sticking and ensure easy serving.
2. Place diced potatoes in a pot of salted water and simmer for 10-15 minutes until fork-tender, then carefully drain and set aside.
3. Simultaneously, steam broccoli florets until vibrant green and tender, approximately 5 minutes, then drain and reserve.
4. In a spacious mixing bowl, combine shredded chicken, cooked potatoes, and steamed broccoli with creamy elements including cheddar cheese, sour cream, and cream of chicken soup.
5. Season the mixture with garlic powder, onion powder, paprika, salt, and pepper, stirring thoroughly to distribute flavors evenly.
6. Pour the combined ingredients into the prepared baking dish, spreading them uniformly for consistent cooking.
7. Optional: Sprinkle breadcrumbs across the surface for an added crispy texture and golden-brown finish.
8. Place the casserole in a preheated oven at 375°F (190°C) and bake for 25-30 minutes until the edges bubble and the top turns a rich golden color.
9. Remove from oven and allow the casserole to rest for 5-10 minutes, which helps the ingredients set and makes serving easier.
10. Serve warm, ensuring each portion contains a balanced mix of chicken, potatoes, and broccoli.

Notes

• Opt for low-fat dairy products to create a lighter version of this hearty casserole without compromising flavor.
• Swap chicken with tofu or tempeh for a vegetarian-friendly alternative that maintains the protein-packed profile.
• Consider using sweet potatoes instead of regular potatoes to boost nutritional value and add a subtle sweetness to the dish.
• Experiment with different cheese varieties like gruyère or pepper jack to create unique flavor combinations and keep the recipe exciting.

• Prep Time: 20-25 minutes
• Cook Time: 25-30 minutes
• Category: Lunch, Dinner
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 6
• Calories: 290 kcal
• Sugar: 3 g
• Sodium: 400 mg
• Fat: 14 g
• Saturated Fat: 6 g
• Unsaturated Fat: 7 g
• Trans Fat: 0.1 g
• Carbohydrates: 18 g
• Fiber: 2 g
• Protein: 22 g
• Cholesterol: 55 mg