If you love baked potatoes loaded with chicken, cheese, and broccoli, this Baked Potato Chicken and Broccoli Casserole is going to be a new favorite. It’s warm, hearty, and packed with all the comforting flavors you crave. Perfect for an easy weeknight dinner or meal prep, this dish is simple to throw together and guaranteed to please the whole family.

Why You’ll Love This Recipe

Creamy and cheesy. Every bite is packed with melty cheese and rich, comforting flavors.
Great for meal prep. It reheats beautifully, making it perfect for leftovers.
Easy to customize. Swap ingredients to suit your taste or what you have on hand.

Ingredients

Here’s what you’ll need:

4 medium russet potatoes, baked and cubed
2 cups cooked and shredded chicken
2 cups broccoli florets, steamed
1 cup sour cream or Greek yogurt
1 cup shredded cheddar cheese
½ cup shredded mozzarella cheese
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon salt
¼ teaspoon black pepper

Full list of ingredients is below.

Directions

Step 1: Prep the Ingredients

Preheat your oven to 375°F. Bake the potatoes ahead of time, then let them cool before cubing. Steam the broccoli until just tender.

Step 2: Mix Everything Together

In a large bowl, combine the cubed baked potatoes, shredded chicken, steamed broccoli, sour cream, half of the cheddar cheese, garlic powder, onion powder, salt, and pepper. Stir until everything is well coated.

Step 3: Assemble the Casserole

Grease a baking dish and spread the mixture evenly. Sprinkle the remaining cheddar and mozzarella cheese on top.

Step 4: Bake Until Golden

Bake for 20-25 minutes, or until the cheese is melted and bubbly.

Step 5: Serve and Enjoy

Let the casserole cool for a few minutes before serving. Garnish with fresh parsley or green onions if you like.

Expert Tips and Tricks

Use rotisserie chicken to make this recipe even faster.
Don’t overcook the broccoli. It should be just tender so it holds up in the casserole.
Add a crispy topping. Sprinkle crushed crackers or breadcrumbs on top before baking for extra texture.

Recipe Variations and Possible Substitutions

Swap the chicken for cooked ground turkey or ham.
Use sweet potatoes instead of russet potatoes for a slightly different flavor.
Add crumbled bacon for an extra smoky, savory touch.

Serving and Pairing Suggestions

This casserole is hearty enough to be a full meal on its own, but it pairs well with a side salad, roasted vegetables, or a warm bowl of soup.

Storage and Reheating Tips

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F for 10-15 minutes or microwave individual portions. To freeze, assemble the casserole but don’t bake—wrap tightly and freeze for up to 2 months.

4 FAQs

Can I make this casserole ahead of time?
Yes! Assemble it, cover, and refrigerate until you’re ready to bake.
What’s the best cheese to use?
Cheddar and mozzarella are great, but you can mix in some Parmesan or Monterey Jack for extra flavor.
Can I use frozen broccoli?
Absolutely! Just thaw and drain it well before adding to the casserole.
How do I make this healthier?
Swap sour cream for Greek yogurt and use less cheese for a lighter version.

Conclusion

This Baked Potato Chicken and Broccoli Casserole is the ultimate comfort food—creamy, cheesy, and packed with hearty goodness. It’s easy to make, great for leftovers, and sure to become a family favorite. Give it a try and enjoy a cozy, satisfying meal!

Baked Potato Chicken and Broccoli Casserole – Creamy, Cheesy, and So Satisfying

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Baked Potato Chicken and Broccoli Casserole is a comforting and hearty dish that combines tender chicken, fluffy potatoes, and fresh broccoli, all enveloped in a creamy, cheesy sauce. This casserole is perfect for family dinners, potlucks, or meal prep, offering a balanced meal in a single dish.

Author: Touria Elkoudssi
Prep Time: 30 minutes
Cook Time: 35 minutes
Total Time: 1 hour 5 minutes
Yield: 8 servings 1x
Category: Main Course
Method: Baking
Cuisine: American

Instructions

Prepare the Potatoes:
- Preheat the oven to 350°F (175°C). Grease a 10-inch square baking dish with butter or cooking spray.
- Place the potatoes in a large pot and cover with water. Bring to a boil and cook until fork-tender, about 10-15 minutes. Drain the potatoes and return them to the pot.
- Add the butter, sour cream, salt, pepper, garlic powder, and paprika to the potatoes. Mash until smooth and well combined.
Assemble the Casserole:
- Gently fold the steamed broccoli and chopped chicken into the mashed potatoes.
- Transfer the mixture to the prepared baking dish, spreading it evenly.
- Sprinkle the top with crumbled bacon and 1½ cups of the shredded cheese.
Bake:
- Cover the dish with aluminum foil and bake for 20 minutes.
- Remove the foil, sprinkle the remaining ½ cup of cheese on top, and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Serve:
- Let the casserole rest for 5 minutes before serving.
- Garnish with fresh parsley or chives if desired.

Notes

Variations: Feel free to add other vegetables such as sautéed mushrooms, bell peppers, or spinach for extra nutrition and flavor.
Make-Ahead: This casserole can be assembled a day in advance. Cover and refrigerate until ready to bake. You may need to add an additional 10-15 minutes to the baking time if baking directly from the refrigerator.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or oven until warmed through.