Baked Potato Chicken and Broccoli Casserole

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Looking for a hearty and wholesome weeknight dinner that’s budget-friendly and packed with flavor? This Baked Potato Chicken and Broccoli Casserole is the ultimate comfort food. It combines tender potatoes, juicy chicken, fresh broccoli, and a creamy cheese sauce—topped with golden, buttery breadcrumbs.

Perfect for meal prep, family dinners, or a satisfying lunch, this all-in-one casserole delivers the flavor of a loaded baked potato with the nutrients of a balanced meal.

Why You’ll Love This Casserole

• One-dish dinner with protein, veggies, and carbs

• Family-approved comfort food with a cheesy topping

• Versatile and customizable to suit your preferences

• Budget-friendly ingredients available year-round

• Perfect for leftovers or meal planning

Ingredients Breakdown

Main Components:

• Russet Potatoes (4 large, peeled and cubed): Provide a hearty, starchy base that holds up well in baking.

• Cooked Chicken Breast (2 cups, diced): Adds lean protein to the casserole.

• Broccoli (1 head, cut into florets): Adds texture, color, and nutrients.

Creamy Sauce:

• Sour Cream or Greek Yogurt (1 cup): Offers creaminess with a slight tang.

• Milk or Skim Milk (½ cup): Helps loosen the sauce for better coverage.

• Cheddar Cheese (2 cups, shredded): Delivers a bold, cheesy flavor—split between the sauce and topping.

Seasonings:

• Garlic Powder (1 tsp): Adds depth and savory flavor.

• Onion Powder (1 tsp): Boosts overall taste with a mellow onion note.

• Salt & Pepper: To taste, for balance and seasoning.

Topping:

• Breadcrumbs (½ cup): Add crunch and a satisfying golden topping.

• Melted Butter (2 tbsp): Helps toast the breadcrumbs for extra flavor and texture.

Tips and Tricks

• Short on time? Use rotisserie chicken or frozen diced potatoes.

• Add flavor by seasoning the potatoes while boiling with chicken bouillon or herbs.

• Use sharp cheddar for a bolder cheesy flavor.

• Steam broccoli instead of blanching if preferred.

• Make ahead and store in the fridge up to 2 days before baking.

Variations and Customizations

• Swap proteins: Try ground turkey, ham, or shredded rotisserie chicken.

• Add vegetables: Peas, corn, or diced carrots can be mixed in.

• Make it spicy: Add red pepper flakes or jalapeños.

• Low-carb option: Substitute cauliflower for potatoes.

• Use gluten-free breadcrumbs for a GF-friendly version.

Pairing Suggestions

Pair this hearty casserole with:

• Green salad with vinaigrette

• Garlic bread or dinner rolls

• Roasted Brussels sprouts or asparagus

• Light soup or broth starter

Storage Instructions

• Refrigerator: Store leftovers in an airtight container for up to 4 days.

• Freezer: Wrap tightly and freeze for up to 3 months.

• Reheat: In the oven at 350°F or in the microwave until heated through.

Popular Questions

Can I make this casserole ahead of time?

Yes! Assemble the casserole and refrigerate it (unbaked) for up to 48 hours. Bake when ready.

Can I use frozen broccoli?

Absolutely. Thaw and drain it first to avoid excess moisture.

What cheese works best?

Cheddar is classic, but Monterey Jack, Colby, or mozzarella also work well.

Baked Potato Chicken and Broccoli Casserole

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• Author: easysweetmeal
• Total Time: 45 minutes
• Yield: 6 servings 1x

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Description

Cheesy Chicken Broccoli Potato Bake – Tender chicken, crispy broccoli, and hearty potatoes baked in a creamy cheese sauce, topped with golden breadcrumbs. The ultimate comfort food casserole!

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Ingredients

Scale 1x2x3x

• 4 large russet potatoes, peeled and cubed

• 2 cups cooked chicken breast, diced

• 1 head broccoli, cut into florets

• 1 cup sour cream or plain Greek yogurt

• ½ cup milk (whole, low-fat, or skim)

• 2 cups shredded cheddar cheese, divided

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• Salt and pepper to taste

• ½ cup breadcrumbs

• 2 tablespoons melted butter

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Instructions

1. Preheat the Oven

• Set your oven to 375°F (190°C).

• Lightly grease a 9×13-inch baking dish and set aside.

2. Cook the Potatoes

• In a large pot, boil cubed potatoes in salted water for 10 minutes, or until fork-tender.

• Drain and set aside.

3. Blanch the Broccoli

• In the same pot, bring fresh water to a boil.

• Add broccoli florets and blanch for 3 minutes.

• Drain immediately to stop the cooking process.

4. Prepare the Sauce

• In a large bowl, whisk together:

  • Sour cream (or Greek yogurt)

  • Milk

  • 1 cup shredded cheddar cheese

  • Garlic powder

  • Onion powder

  • Salt and pepper

5. Combine the Ingredients

• Add the boiled potatoes, diced chicken, and blanched broccoli to the cheese sauce.

• Gently mix to coat all ingredients evenly.

• Transfer to the prepared baking dish.

6. Add the Topping

• Sprinkle the remaining 1 cup cheddar cheese over the top.

• In a small bowl, combine breadcrumbs with melted butter.

• Spread breadcrumb mixture evenly over the casserole.

7. Bake

• Bake uncovered for 20–25 minutes, or until golden brown and bubbling around the edges.

8. Serve

• Let the casserole rest for 5 minutes before serving.

Notes

• For a crispier topping, broil for the last 2–3 minutes.

• This recipe works great for meal prep—divide into single-serving containers.

• Customize the seasonings to match your family’s tastes.

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Category: Dinner
• Method: Baking
• Cuisine: American

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