There's nothing quite like the comforting aroma of a Baked Potato Chicken and Broccoli Casserole filling your kitchen. With its creamy sauce, tender chunks of chicken, and perfectly roasted potatoes, this dish is the epitome of a cozy, satisfying meal.

I first created this casserole on a chilly evening when I needed something hearty but easy to prepare. It quickly became a family favorite, offering a perfect balance of protein, veggies, and cheesy goodness in every bite.
Why You'll Love This Baked Potato Chicken and Broccoli Casserole
Get ready to add a new favorite to your dinner rotation. This casserole is the perfect blend of creamy, cheesy, and wholesome flavors that make every bite irresistible.
First off, it's incredibly easy to prepare. With minimal chopping and just a few simple steps, you'll have a delicious dinner in the oven in no time.
This dish is also budget-friendly. Using basic pantry staples and affordable ingredients like potatoes and chicken makes it a great option for feeding a family without breaking the bank.
Not to mention, it's a one-pan wonder. Everything bakes together in a single dish, making cleanup a breeze—no need for multiple pots and pans.
Finally, it's a crowd-pleaser. Whether you're serving picky eaters or guests at a potluck, this casserole is always a hit. The combination of creamy cheese sauce, crispy potatoes, and tender chicken is simply irresistible.
Ingredients Notes

The magic of this Baked Potato Chicken and Broccoli Casserole lies in its simple yet flavorful ingredients. Each component plays a crucial role in making this dish rich, creamy, and delicious.
Potatoes serve as the hearty base of the casserole. I recommend using russet potatoes for their fluffy texture, but red or Yukon gold potatoes work well too. Be sure to cut them into even cubes to ensure they cook evenly.
For the chicken, boneless, skinless chicken breasts are a great choice since they stay tender and juicy when baked. However, chicken thighs can add an extra depth of flavor if you prefer dark meat.
The broccoli brings a fresh, slightly crisp contrast to the dish. Use fresh florets for the best texture, but frozen broccoli works too—just be sure to thaw and drain it well before adding it to the casserole.
A creamy sauce made from sour cream, shredded cheese, and cream of chicken soup ties everything together. You can use Greek yogurt as a substitute for sour cream if you're looking for a lighter option.
Finally, a generous layer of cheddar cheese on top ensures a golden, melty crust that makes this casserole truly irresistible.
How To Make This Baked Potato Chicken and Broccoli Casserole

Making this casserole is a straightforward process that results in an incredibly satisfying meal.
Start by preheating your oven to 375°F and greasing a large baking dish. This helps prevent sticking and makes serving easier later on.
Next, prepare your potatoes by washing, peeling, and dicing them into small, bite-sized cubes. Toss them in a bowl with a bit of olive oil, salt, and pepper to enhance their flavor.
In a separate bowl, combine the diced chicken, broccoli, sour cream, shredded cheese, and cream of chicken soup. Stir everything together until the ingredients are well coated in the creamy sauce.
Layer the seasoned potatoes at the bottom of your baking dish, then spread the chicken and broccoli mixture evenly over the top. Sprinkle an extra layer of shredded cheese over everything for that deliciously crispy, golden crust.
Bake for 45-50 minutes, or until the potatoes are fork-tender and the cheese is bubbling and slightly golden on top. Let it cool for a few minutes before serving to allow the flavors to meld together.
Storage Options
If you have leftovers (which isn’t likely!), this casserole stores well for later enjoyment.
For refrigeration, place any leftovers in an airtight container and store in the fridge for up to 3 days. To reheat, simply microwave individual portions or warm in a 350°F oven until heated through.
To freeze, assemble the casserole but do not bake it. Wrap it tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. When ready to enjoy, thaw overnight in the refrigerator and bake as directed.
Variations and Substitutions
One of the best things about this casserole is its versatility. Here are a few ways you can customize it to suit your taste or dietary needs.
Want to add a smoky twist? Bacon crumbles make an excellent addition, adding crispy texture and savory flavor.
For a low-carb version, swap out the potatoes for cauliflower florets. This still gives you that hearty texture without the extra carbs.
Love spice? Stir in some diced jalapeños or a pinch of red pepper flakes to give the dish a bit of heat.
You can also swap the protein—try turkey or ham instead of chicken for a fun twist on the classic recipe.
No matter how you tweak it, this Baked Potato Chicken and Broccoli Casserole is sure to become a new favorite. Enjoy experimenting and making it your own!
PrintBaked Potato Chicken And Broccoli Casserole Recipe
This baked potato chicken and broccoli casserole is a delicious, creamy, and cheesy dish loaded with tender chicken, hearty potatoes, and fresh broccoli. A perfect comfort meal that's easy to prepare and great for busy weeknights.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 servings 1x
- Category: Dinner
- Method: baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 2 large russet potatoes, diced
- 2 cups cooked chicken, shredded
- 2 cups broccoli florets
- 1 ½ cups shredded cheddar cheese
- 1 cup sour cream
- ½ cup milk
- 2 tbsp butter, melted
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp paprika
- ½ cup cooked bacon bits (optional)
Instructions
- Preheat oven to 375°F (190°C) and grease a baking dish.
- In a large bowl, mix potatoes, chicken, and broccoli.
- In a separate bowl, combine sour cream, milk, butter, garlic powder, onion powder, salt, pepper, and paprika.
- Pour the sauce over the potato mixture and mix well.
- Transfer to the prepared baking dish and top with shredded cheddar cheese.
- Cover with foil and bake for 30 minutes.
- Remove foil, sprinkle bacon bits (if using), and bake uncovered for another 15 minutes until cheese is bubbly and golden.
- Let it rest for 5 minutes before serving.
Notes
- Use rotisserie chicken for a quicker prep.
- Substitute Greek yogurt for sour cream for a lighter option.
- Add a pinch of red pepper flakes for extra spice.
Nutrition
- Serving Size: 1 portion
- Calories: 420
- Sugar: 3g
- Sodium: 480mg
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