This Baked Potato Chicken and Broccoli Casserole is a delightful comfort food that combines tender chicken, creamy potatoes, and fresh broccoli. All of these are enveloped in a cheesy, savory sauce, and baked to perfection. Whether you’re looking to feed the whole family or craving a cozy meal, this casserole hits all the right notes.
Ingredients
3 large russet potatoes, peeled and diced
2 tablespoons olive oil
1 lb chicken breast, cubed
2 cups broccoli florets
1 small onion, chopped
2 cloves garlic, minced
1 cup sour cream
1 cup shredded cheddar cheese
1/2 cup milk
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/2 cup panko breadcrumbs
Fresh parsley for garnish
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Preheat the oven to 375°F (190°C).
Bring a large pot of salted water to a boil and add the diced potatoes. Cook for about 10-12 minutes, or until fork-tender. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add the cubed chicken and cook until browned and cooked through, about 6-7 minutes. Remove from heat and set aside.
Then In the same skillet, add the chopped onion and garlic, and sauté for 2-3 minutes, until fragrant. Add the broccoli florets and cook for another 2-3 minutes, until slightly tender.
In a large mixing bowl, combine the cooked potatoes, chicken, broccoli, sour cream, shredded cheddar, milk, salt, pepper, paprika, garlic powder, and onion powder. Mix well.
Transfer the mixture to a greased 9×13-inch baking dish and spread evenly.
In a small bowl, mix the panko breadcrumbs with a tablespoon of olive oil, then sprinkle over the casserole.
Bake in the preheated oven for 25-30 minutes, or until the top is golden and bubbly.
Garnish with fresh parsley before serving.
Servings and Timing
Prep Time: 15 minutes
Cooking Time: 35 minutes
Total Time: 50 minutes
Servings: 6 servings
Variations
Add Bacon: For an extra burst of flavor, try adding crumbled bacon to the casserole mixture.
Use Sweet Potatoes: Swap out the russet potatoes for sweet potatoes for a slightly different flavor and a healthier twist.
Swap the Broccoli: If broccoli isn’t your favorite, you could easily substitute it with spinach, green beans, or even cauliflower.
Dairy-Free: To make this casserole dairy-free, substitute the sour cream and milk with dairy-free alternatives like almond milk or coconut cream.
Gluten-Free: Replace the panko breadcrumbs with gluten-free breadcrumbs or omit them entirely for a gluten-free version.
Storage/Reheating
Storing: If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days.
Reheating: To reheat, place the casserole in the oven at 350°F (175°C) for 10-15 minutes, or until heated through. You can also reheat individual servings in the microwave for 1-2 minutes.
FAQs
Can I make this casserole ahead of time?
Yes, you can assemble the casserole a day ahead and store it in the refrigerator. When ready to bake, simply preheat the oven and bake as instructed.
Can I freeze this casserole?
Yes, this casserole freezes well. After assembling it, cover it tightly with foil and freeze for up to 3 months. When ready to bake, thaw it in the refrigerator overnight and bake as usual.
What other vegetables can I use in this casserole?
Feel free to add or substitute with other veggies like bell peppers, zucchini, or mushrooms for different flavors and textures.
How do I make this casserole spicier?
To give the casserole a spicy kick, add some red pepper flakes, diced jalapeños, or a dash of hot sauce to the mixture before baking.
Can I use rotisserie chicken instead of cooking fresh chicken?
Absolutely! Using rotisserie chicken is a great time-saver. Just shred or chop it and add it to the casserole in place of the cooked cubed chicken.
Conclusion
This Baked Potato Chicken and Broccoli Casserole is a winner in my book—comforting, filling, and easy to make. The creamy, cheesy sauce combined with tender chicken, potatoes, and broccoli creates a satisfying meal that everyone will love. Whether for a weeknight dinner or a weekend family gathering, this casserole is sure to become a staple in my kitchen.
📖 Recipe:
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Baked Potato Chicken and Broccoli Casserole
- Total Time: 50 minutes
- Yield: 6 servings
- Diet: Gluten Free
Description
A comforting casserole combining tender chicken, creamy potatoes, and fresh broccoli, enveloped in a cheesy, savory sauce and baked to perfection.
Ingredients
3 large russet potatoes, peeled and diced
2 tablespoons olive oil
1 lb chicken breast, cubed
2 cups broccoli florets
1 small onion, chopped
2 cloves garlic, minced
1 cup sour cream
1 cup shredded cheddar cheese
1/2 cup milk
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/2 cup panko breadcrumbs
Fresh parsley for garnish
Instructions
- Preheat the oven to 375°F (190°C).
- Bring a large pot of salted water to a boil and add the diced potatoes. Cook for about 10-12 minutes, or until fork-tender. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add the cubed chicken and cook until browned and cooked through, about 6-7 minutes. Remove from heat and set aside.
- In the same skillet, add the chopped onion and garlic, and sauté for 2-3 minutes, until fragrant. Add the broccoli florets and cook for another 2-3 minutes, until slightly tender.
- In a large mixing bowl, combine the cooked potatoes, chicken, broccoli, sour cream, shredded cheddar, milk, salt, pepper, paprika, garlic powder, and onion powder. Mix well.
- Transfer the mixture to a greased 9×13-inch baking dish and spread evenly.
- In a small bowl, mix the panko breadcrumbs with a tablespoon of olive oil, then sprinkle over the casserole.
- Bake in the preheated oven for 25-30 minutes, or until the top is golden and bubbly.
- Garnish with fresh parsley before serving.
Notes
You can add crumbled bacon for extra flavor.
Swap out russet potatoes for sweet potatoes for a different flavor and healthier option.
If you prefer a dairy-free version, use almond milk or coconut cream and dairy-free sour cream.
To make this gluten-free, substitute the panko breadcrumbs with gluten-free breadcrumbs or omit them altogether.
This casserole can be prepared a day ahead and stored in the fridge for easy baking later.
For spice, consider adding red pepper flakes or diced jalapeños.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg
