There's nothing quite like the comforting aroma of a Baked Potato Chicken and Broccoli Casserole wafting through your kitchen. This hearty dish combines tender chicken, perfectly roasted potatoes, and vibrant broccoli, all smothered in a creamy, cheesy sauce that’s simply irresistible.

The first time I made this, I was looking for an easy way to use leftover chicken and some veggies from the fridge. What started as a "clean out the fridge" experiment quickly became a family favorite. Now, it’s our go-to for busy weeknights or potlucks!
Ready to learn how to whip up this delightful casserole? Let’s dive in!
Why You’ll Love This Baked Potato Chicken and Broccoli Casserole
Get ready to discover your new favorite comfort food. This Baked Potato Chicken and Broccoli Casserole checks all the boxes for a satisfying, crowd-pleasing meal.
First, it’s incredibly easy to make. With just a few simple steps, you can assemble this casserole and let the oven do the hard work while you relax or tend to other things.
Second, this dish is a complete meal in one pan. You get your protein, carbs, and veggies all in one bite, making dinnertime prep a breeze.
The flavors are out of this world! Creamy cheese sauce coats every bite, while the roasted potatoes bring a satisfying crispness, and the broccoli adds freshness to balance it all.
Finally, it’s highly customizable. Have leftover rotisserie chicken? Use it. Prefer cauliflower over broccoli? Swap it in. The possibilities are endless.
Let’s move on to the star players: the ingredients.
Ingredients Notes

The magic of this Baked Potato Chicken and Broccoli Casserole lies in its simple yet flavorful ingredients. Each one works together to create a dish that’s both comforting and wholesome.
- Potatoes: Russet or Yukon Gold potatoes work best for this recipe. Their starchy texture crisps beautifully when roasted, giving the casserole a satisfying bite. Dice them into small, even cubes for even cooking.
- Chicken: Boneless, skinless chicken breasts are the star protein here. Cut them into bite-sized pieces for easy eating, or use shredded leftover chicken to save time.
- Broccoli: Fresh broccoli florets are ideal for this casserole, adding a pop of color and a tender-crisp texture. If frozen broccoli is all you have, be sure to thaw and pat it dry before using.
- Cheese: A combination of sharp cheddar and mozzarella creates a creamy, melty topping. For extra flavor, try adding a sprinkle of Parmesan to the mix.
- Cream Sauce: A blend of heavy cream, chicken broth, and sour cream creates the rich base for this casserole. Season it generously with garlic powder, onion powder, and a pinch of smoked paprika for depth.
- Optional Toppings: Want to add more texture? Crumbled bacon, green onions, or breadcrumbs make excellent additions.
For equipment, you’ll need a large baking dish (9x13-inch works well) and a mixing bowl for the sauce.
How To Make This Baked Potato Chicken and Broccoli Casserole

Making this casserole is a straightforward process that even beginners can master. Here’s how to do it:
- Prep Your Ingredients: Start by preheating your oven to 400°F (200°C). Dice the potatoes into small cubes, cut the chicken into bite-sized pieces, and chop the broccoli into florets.
- Roast the Potatoes: Spread the diced potatoes on a baking sheet, drizzle with olive oil, and season with salt, pepper, and a pinch of smoked paprika. Roast them for 15-20 minutes, or until they start to crisp up.
- Cook the Chicken: While the potatoes roast, heat a skillet over medium heat. Add a bit of olive oil and cook the chicken pieces until golden brown on the outside but not fully cooked through (they’ll finish in the oven). Remove from heat and set aside.
- Assemble the Casserole: In a large mixing bowl, whisk together the cream, chicken broth, sour cream, and seasonings. Stir in half the shredded cheese, then combine the roasted potatoes, chicken, and broccoli. Pour everything into a greased baking dish.
- Bake to Perfection: Sprinkle the remaining cheese over the top of the casserole. Cover with foil and bake for 20 minutes. Then, remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.
This casserole takes about 45 minutes from start to finish, making it an ideal weeknight meal.
Storage Options
This casserole is perfect for meal prep or enjoying leftovers. Here’s how to store it:
- Refrigerator: Transfer any leftovers to an airtight container and refrigerate for up to 4 days.
- Freezer: To freeze, let the casserole cool completely. Wrap it tightly in aluminum foil or store it in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: For best results, reheat individual portions in the microwave or cover the whole casserole dish with foil and warm it in a 350°F (175°C) oven until heated through.
Variations and Substitutions
One of the best things about this recipe is how versatile it is! Here are some ideas to make it your own:
- Swap the Protein: Use diced turkey, ham, or even crumbled sausage instead of chicken.
- Add More Veggies: Incorporate bell peppers, mushrooms, or zucchini for extra nutrients.
- Use Sweet Potatoes: For a twist, swap the russet potatoes for sweet potatoes, which add a hint of natural sweetness.
- Make It Lighter: Use low-fat sour cream, milk instead of cream, or reduced-fat cheese for a healthier option.
- Spice It Up: Add a pinch of red pepper flakes or a drizzle of hot sauce for some heat.
The options are endless—don’t be afraid to experiment and make this casserole truly your own.
With its comforting flavors and easy preparation, this Baked Potato Chicken and Broccoli Casserole is bound to become a family favorite. Whether you're feeding a crowd or meal-prepping for the week, this recipe delivers on all fronts. Give it a try—you won’t be disappointed!
PrintBaked Potato Chicken And Broccoli Casserole Recipe
This Baked Potato Chicken and Broccoli Casserole recipe combines tender chicken, roasted potatoes, and fresh broccoli in a creamy, cheesy sauce for a hearty, satisfying meal that's easy to prepare and perfect for weeknights.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings 1x
- Category: Casserole
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 4 medium russet potatoes, diced
- 2 cups cooked chicken, shredded or diced
- 2 cups broccoli florets, steamed
- 1 cup shredded cheddar cheese
- 1 cup sour cream
- 1 can (10.5 oz) cream of chicken soup
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp paprika
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Preheat oven to 375°F (190°C). Grease a 9x13-inch baking dish.
- Toss diced potatoes with olive oil, garlic powder, onion powder, paprika, salt, and pepper. Spread evenly in the baking dish.
- Bake potatoes for 25-30 minutes until slightly crispy.
- Meanwhile, in a large bowl, combine chicken, steamed broccoli, cream of chicken soup, sour cream, and half the shredded cheese. Mix well.
- Remove the baking dish from the oven and top the potatoes with the chicken and broccoli mixture.
- Sprinkle the remaining cheese over the top.
- Bake for an additional 15-20 minutes, until the cheese is melted and bubbly.
- Serve hot and enjoy!
Notes
- For extra flavor, add cooked bacon bits or sprinkle with green onions before serving.
- You can substitute Greek yogurt for sour cream for a lighter option.
- Frozen broccoli can be used; thaw and drain before adding to the casserole.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 780mg
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