Baked Potato Chicken And Broccoli Casserole Recipe

There's nothing quite like a warm, cheesy casserole fresh out of the oven. This Baked Potato Chicken and Broccoli Casserole is the ultimate comfort food, packed with tender chicken, roasted potatoes, and crisp broccoli, all smothered in a creamy, cheesy sauce.

I first made this dish on a chilly weeknight when I needed something hearty but easy to throw together. It quickly became a family favorite, with everyone scraping their plates clean! The best part? It’s a one-pan wonder, making cleanup a breeze.

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

Get ready to fall in love with a casserole that's as easy as it is delicious. If you love cheesy, creamy, and comforting dishes, this one is for you!

First off, it's incredibly simple to make. With just a handful of ingredients and minimal prep, you can have this dish ready for the oven in no time. Perfect for busy weeknights!

It's a full meal in one pan—no need to cook separate sides. You’ve got protein, veggies, and carbs all in one dish, making dinner prep a breeze.

This casserole is also budget-friendly. Using chicken breasts, potatoes, and frozen broccoli keeps costs low without sacrificing flavor.

And let’s not forget the cheese! The gooey, melty cheddar cheese on top brings everything together, creating that irresistible golden crust.

Ingredients Notes

This recipe relies on simple, wholesome ingredients that come together for an unforgettable meal. Here’s what you’ll need:

• Potatoes – I prefer Russet or Yukon Gold potatoes because they roast beautifully and hold up well in casseroles. Dice them into bite-sized pieces for even cooking.
• Chicken Breast – Boneless, skinless chicken breasts work perfectly here, but you can also use chicken thighs for extra juiciness.
• Broccoli – Frozen or fresh broccoli both work! If using frozen, no need to thaw—just toss it in as is.
• Cheese – Sharp cheddar cheese adds a bold, melty topping. You can also use mozzarella, Monterey Jack, or even Pepper Jack for a little kick.
• Creamy Sauce – A mix of sour cream, cream cheese, and milk creates a luscious sauce that binds everything together. You can substitute Greek yogurt for a lighter version.
• Seasonings – A blend of garlic powder, onion powder, paprika, salt, and pepper ensures maximum flavor. A dash of cayenne can add some heat if you like a little spice!

Equipment Needed

You’ll need:

• A large mixing bowl
• A 9x13 baking dish
• A sharp knife for dicing potatoes and chicken
• A cheese grater (freshly grated cheese melts better than pre-shredded!)

How To Make This Baked Potato Chicken and Broccoli Casserole

This dish is as easy as mix, bake, and enjoy! Follow these simple steps for a perfect casserole every time.

Step 1: Prepare the Ingredients

Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with cooking spray or butter.

Dice the potatoes into small, bite-sized cubes. Cut the chicken into small chunks to ensure even cooking. If using fresh broccoli, chop it into florets.

Step 2: Mix Everything Together

In a large mixing bowl, combine the potatoes, chicken, and broccoli. Add in the sour cream, cream cheese, milk, garlic powder, onion powder, paprika, salt, and pepper. Stir everything until well coated.

Step 3: Assemble and Bake

Pour the mixture into the prepared baking dish, spreading it out evenly. Cover with foil and bake for 30 minutes.

Step 4: Add Cheese and Finish Baking

Remove the foil, sprinkle generously with cheddar cheese, and bake uncovered for another 15-20 minutes until the cheese is bubbly and golden brown.

Step 5: Let It Rest and Serve

Allow the casserole to rest for 5 minutes before serving. This helps the flavors meld together. Garnish with chopped parsley or green onions for a pop of color.

Storage Options

This casserole stores beautifully, making it perfect for meal prep!

• Refrigerate: Store leftovers in an airtight container in the fridge for up to 4 days.
• Freeze: You can freeze the casserole before or after baking. If freezing unbaked, assemble everything and cover tightly with plastic wrap and foil. Freeze for up to 3 months. Thaw overnight in the fridge before baking.
• Reheat: Warm leftovers in the microwave for a quick meal, or bake at 350°F (175°C) for 15 minutes until heated through.

Variations and Substitutions

This casserole is super customizable! Here are some ways to make it your own:

• Make it low-carb – Swap the potatoes for cauliflower florets for a keto-friendly version.
• Add more veggies – Try mixing in mushrooms, bell peppers, or spinach for extra nutrients.
• Use different meats – Swap chicken for ground turkey, shredded rotisserie chicken, or even bacon for extra flavor.
• Make it extra creamy – Stir in a can of cream of chicken soup for an ultra-rich sauce.
• Spice it up – Add red pepper flakes or a drizzle of hot sauce for a little heat.

Feel free to get creative and tailor this casserole to your taste. No matter how you make it, this Baked Potato Chicken and Broccoli Casserole is sure to become a family favorite!

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