This Baked Potato Chicken and Broccoli Casserole is the ultimate weeknight dinner that brings together all your favorite comfort foods in one dish. It’s creamy, cheesy, and packed with protein and veggies. Whether you’re serving it for a cozy family dinner or prepping ahead for busy days, this casserole is sure to become a new go-to!
Why You’ll Love This Recipe?
If you love a hearty meal that’s both filling and nutritious, this casserole has it all! It combines tender chicken, roasted potatoes, fresh broccoli, and a rich creamy sauce all baked together until golden and bubbling. What’s not to love about a meal that’s as satisfying as it is easy to make? Plus, it’s versatile enough to adjust to your taste and dietary preferences.
Ingredients
You’ll find a full list of ingredients down below, but here are the basics you’ll need:
- Chicken breast (or thighs, if preferred)
- Potatoes, peeled and diced
- Fresh broccoli florets
- Shredded cheese (cheddar works great!)
- Cream of chicken soup (or a homemade version if you prefer)
- Milk
- Garlic, salt, and pepper
For the complete list and measurements, keep reading below.
Directions
Step 1: Prepare the Potatoes
Start by preheating your oven to 375°F (190°C). While that’s heating up, dice your potatoes into bite-sized cubes. You’ll want them to cook evenly in the casserole, so try to keep them about the same size. Boil them in salted water for about 5-7 minutes or until slightly tender but still firm. Drain and set aside.
Step 2: Cook the Chicken
While the potatoes are cooking, season your chicken breasts with salt, pepper, and garlic powder. Heat a skillet over medium heat with a little olive oil and cook the chicken for about 5-7 minutes on each side until golden brown and fully cooked. Once done, chop the chicken into bite-sized pieces.
Step 3: Blanch the Broccoli
Now, blanch your broccoli to keep that beautiful green color and crisp texture. Boil the broccoli florets in salted water for just 2-3 minutes, then immediately transfer them to a bowl of ice water to stop the cooking process. Drain well.
Step 4: Assemble the Casserole
In a large bowl, mix together the cooked potatoes, chicken, broccoli, and cream of chicken soup. Add milk to make it creamy, and season with a little more garlic, salt, and pepper to taste. Stir in half of the shredded cheese, and transfer the mixture to a greased 9×13-inch baking dish. Spread everything out evenly.
Step 5: Bake and Serve
Top the casserole with the remaining shredded cheese. Pop the dish into the preheated oven and bake for 20-25 minutes or until the cheese is melted and bubbly, and the casserole is heated through. Once done, remove it from the oven and let it cool for a few minutes before serving.
Expert Tips and Tricks
- Make it ahead of time: You can prepare this casserole a day in advance and store it in the fridge. Just bake it when you’re ready to serve!
- Add more veggies: If you love veggies, feel free to toss in some mushrooms, onions, or even spinach.
- Swap out the cheese: Try a blend of cheeses like mozzarella and gouda for a different flavor profile.
- Crispy topping: If you like a little crunch, sprinkle some breadcrumbs or crushed crackers on top before baking for an extra texture.
Recipe Variations and Possible Substitutions
- Vegetarian version: Swap the chicken for some beans or tofu for a vegetarian version of this casserole.
- Dairy-free: Use a dairy-free cream of chicken soup and swap the cheese for a non-dairy alternative.
- Gluten-free: If you need to keep this recipe gluten-free, be sure to choose a gluten-free cream of chicken soup and breadcrumbs, if using.
Serving and Pairing Suggestions
This casserole pairs beautifully with a simple side salad or some warm, crusty bread to mop up the creamy sauce. If you’re looking to lighten it up, serve it with some fresh fruit or a tangy cucumber salad.
Storage and Reheating Tips
Leftovers can be stored in an airtight container in the fridge for up to 3-4 days. To reheat, simply cover with foil and bake at 350°F for about 15-20 minutes or until warmed through. You can also reheat individual portions in the microwave for a quicker option.
4 FAQs
Can I use frozen broccoli?
Yes, you can definitely use frozen broccoli! Just make sure to thaw and drain it well before adding it to the casserole.
Can I make this casserole without the cream of chicken soup?
Absolutely! You can make a homemade creamy sauce using heavy cream, chicken broth, and some flour to thicken it.
Is this recipe good for meal prep?
Yes, it’s perfect for meal prep! Just portion it into individual servings and refrigerate for up to 4 days.
Can I use leftover chicken?
Leftover chicken works great in this casserole! It’ll save you time and make the dish even easier to put together.
Conclusion
This Baked Potato Chicken and Broccoli Casserole is comfort food at its best—creamy, cheesy, and loaded with hearty ingredients that’ll please the whole family. Whether you’re preparing it for a busy weeknight or as a make-ahead meal, it’s sure to become a favorite in your dinner rotation. Enjoy every bite of this delicious casserole, and let me know what you think!
Print
Baked Potato Chicken and Broccoli Casserole: A Comforting Family Favorite
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course, Casserole
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
This creamy, comforting casserole combines tender chicken, fresh broccoli, and baked potatoes for a hearty meal. It’s perfect for a family dinner or meal prepping for the week. With a cheesy topping and a satisfying blend of flavors, it’s sure to become a go-to dish!
Ingredients
- 4 medium baked potatoes, peeled and cubed
- 2 cups cooked chicken breast, shredded or diced
- 2 cups fresh broccoli florets, steamed
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1/2 cup chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper, to taste
- 1/2 cup breadcrumbs (optional, for topping)
Instructions
- Preheat the oven to 375°F (190°C).
- In a large mixing bowl, combine the baked potatoes, chicken, and steamed broccoli.
- In a separate bowl, mix together the sour cream, mayonnaise, chicken broth, garlic powder, onion powder, salt, and pepper.
- Pour the sauce mixture over the potato, chicken, and broccoli mixture, stirring to coat evenly.
- Transfer the casserole mixture to a greased 9×13-inch baking dish.
- Sprinkle shredded cheddar cheese over the top.
- If using, sprinkle breadcrumbs on top for a crispy finish.
- Bake uncovered for 25-30 minutes, or until the cheese is melted and bubbly.
- Serve warm, garnished with additional cheese or herbs if desired.
Notes
- For added flavor, try using rotisserie chicken.
- You can also add other veggies, such as bell peppers or mushrooms, for extra variety.
- This casserole can be made ahead and stored in the fridge for up to 2 days before baking.
Nutrition
- Serving Size: 1 cup
- Calories: 370
- Sugar: 4g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 26g
- Cholesterol: 60mg