Baked Potato Chicken and Broccoli Casserole Recipe
If you’re craving the ultimate comforting dinner that’s equal parts creamy, cheesy, and packed with wholesome goodness, look no further than this Baked Potato Chicken and Broccoli Casserole. Imagine fork-tender potatoes, juicy chicken, and vibrant broccoli, all tucked beneath a bubbling layer of golden cheddar—it’s the cozy, satisfying meal that brings everyone back for seconds. Whether you’re meal-prepping for a busy week or feeding a table of hungry friends, this dish is sure to become a go-to favorite.
Ingredients You’ll Need
The foundation of this Baked Potato Chicken and Broccoli Casserole is a handful of common ingredients, each carefully chosen to create layers of flavor and texture. Don’t skip or skimp—each part plays a delicious role in the final result!
- Russet Potatoes: These starchy gems cook up fluffy yet hearty, giving the casserole its classic comfort-food base.
- Cooked Chicken Breast: Use leftovers or a store-bought rotisserie chicken for ultimate convenience and tender bites throughout.
- Broccoli Florets: Fresh or frozen both work beautifully, adding color and that lovely burst of green crunch.
- Shredded Cheddar Cheese: Nothing beats sharp cheddar for creamy meltiness and punchy flavor on top.
- Sour Cream: This is your secret weapon for tang and decadent creamy texture.
- Milk: It brings everything together and ensures each bite is smooth and moist.
- Butter: A little butter helps saute the potatoes to golden perfection before baking.
- Garlic Powder: Adds an effortless kick of flavor without any chopping required.
- Onion Powder: For deep, savory warmth in every mouthful.
- Salt: Enhances all the other flavors, never optional!
- Black Pepper: Freshly ground if you have it, for that final pop of gentle heat.
- Chopped Green Onions (optional): Bright and zippy, they make the perfect garnish.
- Nonstick Cooking Spray: A quick spritz keeps cleanup easy and ensures your casserole scoops up cleanly.
How to Make Baked Potato Chicken and Broccoli Casserole
Step 1: Prep the Baking Dish & Oven
Preheat your oven to 375°F and lightly coat a 9×13-inch baking dish with nonstick cooking spray. This small step prevents sticking and guarantees those golden, cheesy edges lift out beautifully later.
Step 2: Sauté the Potatoes
Melt your butter in a large skillet over medium heat. Add the diced russet potatoes and cook, stirring every few minutes, for about 8 to 10 minutes. You want the potatoes to take on a little color and begin softening on the inside—the oven will take them the rest of the way.
Step 3: Mix the Filling
In a large bowl, combine your cooked chicken, those buttery golden potatoes, broccoli florets, sour cream, milk, garlic powder, onion powder, salt, and black pepper. Stir until everything is evenly coated—this is where all those flavors really start mingling!
Step 4: Assemble the Casserole
Pour your creamy filling into the greased baking dish and spread it out so every inch is covered. Sprinkle the shredded cheddar cheese evenly over the top; this is your signal that something magical is about to happen in the oven.
Step 5: Bake in Stages
Cover the dish tightly with foil and bake for 25 minutes, letting everything get cozy and melty. Remove the foil, then continue baking for another 10 to 15 minutes—by this time, cheese is bubbling, potatoes are tender, and your kitchen smells amazing. If desired, finish with a sprinkle of fresh green onions for a hit of color and freshness.
How to Serve Baked Potato Chicken and Broccoli Casserole
Garnishes
There’s nothing like a hint of green onions over a gooey casserole for a pop of freshness and color. Or, add a light scatter of extra cheddar or a few cracks of black pepper just before serving. Feel free to get creative—chopped parsley, chives, or even a drizzle of hot sauce can wake up the flavors even more.
Side Dishes
This dish is hearty on its own but pairs oh-so-well with a crisp garden salad or roasted carrots for a boost of veggies. If you’re feeding a crowd, consider serving roasted brussels sprouts or a basket of warm rolls on the side to soak up all that creamy goodness from your Baked Potato Chicken and Broccoli Casserole.
Creative Ways to Present
If you’re planning a party or want to make dinner extra special, try spooning the casserole into individual ramekins before baking for personalized portions. Finish each ramekin with a sprinkle of cheese for that show-stopping golden top—guests will love the presentation, and cleanup is a breeze!
Make Ahead and Storage
Storing Leftovers
Once cooled, cover your Baked Potato Chicken and Broccoli Casserole tightly with foil or transfer leftovers to airtight containers. Stored in the refrigerator, the casserole will stay fresh for up to 4 days—a perfect lunch or dinner reset for the week!
Freezing
For longer storage, this casserole freezes exceptionally well. Wrap the cooled dish (or individual servings) tightly in plastic wrap and foil, then freeze for up to 2 months. When you’re ready to enjoy, thaw overnight in the fridge before reheating for best results.
Reheating
To reheat, simply place leftovers in a 350°F oven, covered, until heated through—about 20 to 25 minutes. For smaller portions, the microwave works in a pinch, though the oven preserves that coveted cheesy topping best. Add a bit more cheese before reheating to refresh that melty layer if needed!
FAQs
Can I make Baked Potato Chicken and Broccoli Casserole ahead of time?
Absolutely! You can assemble the casserole a day in advance, cover, and refrigerate. Just bring it to room temperature while the oven preheats and you’re all set—a true timesaver for busy nights or entertaining guests.
What other vegetables can I add?
This casserole is super adaptable. Feel free to mix in diced bell peppers, mushrooms, spinach, or cauliflower along with the broccoli. The key is to keep pieces bite-sized so they cook evenly and blend nicely with the other ingredients.
Can I use another type Main Course
No problem—swap cheddar for Monterey Jack, Gruyère, or a mozzarella blend if you like a milder or stringier finish. Mixing cheeses creates a deeper flavor, too, so use your favorites for a personal twist.
Is this recipe gluten-free?
Yes, as written, Baked Potato Chicken and Broccoli Casserole is naturally gluten-free—a fantastic option for anyone watching their intake or serving guests with special dietary needs. Just double-check your sour cream and other ingredients for any hidden additives.
How can I make this casserole lighter?
For a lighter touch, substitute Greek yogurt for sour cream, swap out some of the cheddar for part-skim mozzarella, and use low-fat milk. You’ll still get creamy comfort without all the richness.
Final Thoughts
If you love a casserole that’s loaded with texture, flavor, and unbeatable comfort, you’ll adore this Baked Potato Chicken and Broccoli Casserole. It’s the kind of meal that draws everyone happily to the table, whether for a weeknight dinner or a special gathering. Give it a try and let this new classic steal the spotlight in your kitchen!
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Baked Potato Chicken and Broccoli Casserole Recipe
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
This Baked Potato Chicken and Broccoli Casserole is a comforting and hearty dish that combines tender chicken, crisp broccoli, and fluffy potatoes in a creamy cheddar sauce. Perfect for a cozy family dinner.
Ingredients
Russet Potatoes:
- 2 large russet potatoes, diced
Cooked Chicken:
- 2 cups cooked chicken breast, shredded or cubed
Broccoli:
- 2 cups broccoli florets (fresh or frozen)
Cheddar Cheese:
- 1 cup shredded cheddar cheese
Sour Cream Mixture:
- 1/2 cup sour cream
- 1/2 cup milk
- 2 tablespoons butter
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Optional:
- 1/4 cup chopped green onions
- Nonstick cooking spray
Instructions
- Preheat the oven: Preheat the oven to 375°F and grease a 9×13-inch baking dish.
- Cook Potatoes: Brown diced potatoes in a skillet.
- Combine Ingredients: In a bowl, mix chicken, potatoes, broccoli, sour cream mixture, and seasonings.
- Assemble Casserole: Transfer mixture to the baking dish and top with cheddar cheese.
- Bake: Cover with foil and bake for 25 minutes, then bake uncovered until cheese melts.
- Serve: Garnish with green onions and enjoy!
Notes
- Use rotisserie chicken for convenience.
- Steam broccoli for softer florets.
- Swap sour cream for Greek yogurt for a lighter version.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 410
- Sugar: 3g
- Sodium: 470mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 85mg
