There’s something so comforting about a bubbling casserole fresh out of the oven. This baked potato chicken and broccoli casserole combines creamy, cheesy goodness with tender chicken, perfectly roasted potatoes, and nutritious broccoli, creating a hearty dish that satisfies every craving.

I first discovered this recipe when trying to make a one-dish meal for a busy weeknight. It quickly became a family favorite, and now it’s a staple in my meal rotation. Let’s dive into how this easy, wholesome dish comes together.

Why You’ll Love This Baked Potato Chicken And Broccoli Casserole

This casserole is a true crowd-pleaser. Whether you're cooking for a family dinner or preparing for a potluck, it ticks all the boxes for flavor, convenience, and satisfaction.

It’s incredibly easy to make. With simple ingredients and a straightforward process, you’ll have dinner ready without breaking a sweat.

This dish is a nutritional powerhouse. Broccoli adds a dose of vitamins and fiber, while chicken provides lean protein. Plus, potatoes make it hearty and filling, perfect for growing kids or a hungry crowd.

Cleanup is a breeze. Everything bakes together in one dish, saving you from dealing with multiple pots and pans.

Best of all, it’s endlessly customizable. You can swap out ingredients to suit your family’s preferences or whatever you have on hand.

Ready to make your kitchen smell amazing? Let’s talk ingredients.

Ingredients Notes

The beauty of this dish lies in its simple, everyday ingredients that come together to create something truly special.

Potatoes are the foundation of this casserole. Yukon Golds or russets work best, as they roast up tender yet slightly crisp. Dice them into bite-sized pieces to ensure even cooking.

Chicken is the protein star. Boneless, skinless chicken breasts are easy to use, but thighs work just as well for extra juiciness and flavor.

Broccoli provides a pop of color and nutrients. Fresh broccoli florets are ideal, but you can use frozen broccoli if needed. Just thaw and pat it dry to remove excess moisture.

Cheese ties everything together. A combination of sharp cheddar and mozzarella melts beautifully, adding a gooey, savory finish. Feel free to experiment with other cheeses like Monterey Jack or Gruyère.

Creamy base comes from sour cream and cream of chicken soup, which coat the ingredients in a luscious sauce. You can substitute Greek yogurt or a homemade white sauce if you prefer.

For seasoning, you’ll need garlic powder, onion powder, paprika, and a touch of salt and pepper. These simple spices enhance the dish without overpowering it.

A large baking dish and some parchment paper are all the equipment you need to get started.

How To Make This Baked Potato Chicken And Broccoli Casserole

Making this casserole is as easy as layering and baking. Let me guide you through it step by step.

Start by preheating your oven to 400°F (200°C). Line a baking dish with parchment paper for easy cleanup and lightly grease it to prevent sticking.

Dice your potatoes into small cubes and season them with olive oil, garlic powder, onion powder, paprika, salt, and pepper. Spread them evenly in the baking dish and roast for 20 minutes to give them a head start.

While the potatoes are roasting, prepare your chicken and broccoli. Cut the chicken into bite-sized pieces and steam or blanch the broccoli florets for a few minutes to keep them vibrant and tender.

In a large bowl, combine the sour cream, cream of chicken soup, and half of the shredded cheese. Mix until smooth, then fold in the chicken and broccoli.

Once the potatoes are partially cooked, remove the dish from the oven and spread the chicken-broccoli mixture over them. Top everything with the remaining cheese for a golden, bubbly crust.

Return the dish to the oven and bake for another 25-30 minutes, or until the cheese is melted and golden, and the chicken is cooked through.

Let the casserole cool for a few minutes before serving to allow the flavors to meld together.

Storage Options

This casserole stores beautifully, making it ideal for meal prep or leftovers.

To refrigerate, transfer cooled leftovers into an airtight container. They’ll keep fresh for up to 3-4 days.

For freezing, portion the casserole into freezer-safe containers or bags. It will stay good for up to 3 months. Thaw it overnight in the fridge before reheating.

Reheat in the oven at 350°F (175°C) until warmed through, or microwave individual portions for a quick meal.

Variations and Substitutions

This recipe is highly versatile, so don’t hesitate to make it your own.

Swap out the chicken for turkey, ham, or even ground beef if you prefer.

For a vegetarian option, skip the meat and add more vegetables like mushrooms, zucchini, or bell peppers.

Experiment with different cheeses to change up the flavor profile. Pepper Jack adds a spicy kick, while Parmesan gives a nutty depth.

Add a crunchy topping like breadcrumbs or crushed crackers for extra texture.

If you’re watching carbs, replace the potatoes with cauliflower florets or cubed butternut squash.

This casserole is your canvas – get creative and have fun experimenting!