Why You’ll Love This Casserole
- One-pan convenience: Everything bakes in one dish for easy prep and cleanup.
- Well-balanced: Includes protein, vegetables, and carbs in one satisfying meal.
- Great for leftovers: Reheats beautifully and can even be frozen.
- Customizable: Swap ingredients based on what you have in the fridge.
Ingredients You’ll Need
Main Ingredients:
- 3 cups cooked chicken breast, cubed or shredded
- 3 large russet potatoes, peeled and diced
- 2 cups broccoli florets (fresh or frozen)
- 1 cup sour cream or plain Greek yogurt
- 1/2 cup milk
- 2 cups shredded cheddar cheese (divided)
- 1/2 cup cooked and crumbled bacon (optional but delicious)
- 1/4 cup green onions, chopped
- 1 tsp garlic powder
- Salt and pepper to taste
Optional Toppings:
- Extra shredded cheese
- Crumbled bacon
- Chopped chives or parsley
️ How to Make Baked Potato Chicken and Broccoli Casserole
✅ 1. Preheat and Prep
- Preheat your oven to 375°F (190°C).
- Lightly grease a 9×13-inch baking dish.
✅ 2. Parboil the Potatoes (Optional but Recommended)
- Bring a pot of salted water to a boil.
- Add diced potatoes and boil for about 5–7 minutes until just fork-tender.
- Drain and set aside.
✅ 3. Mix the Casserole Base
- In a large mixing bowl, combine cooked chicken, parboiled potatoes, broccoli, 1 1/2 cups shredded cheese, sour cream, milk, garlic powder, salt, pepper, and half the bacon.
- Stir until well combined.
✅ 4. Assemble and Bake
- Pour the mixture into the prepared baking dish.
- Top with the remaining 1/2 cup of cheese and the rest of the bacon.
- Cover with foil and bake for 25 minutes.
- Uncover and bake an additional 10–15 minutes, or until bubbly and golden.
✅ 5. Garnish and Serve
- Let the casserole sit for 5 minutes before serving.
- Sprinkle with chopped green onions, chives, or parsley for a fresh finish.
Substitutions and Variations
- Vegetarian: Swap chicken for canned chickpeas or tofu.
- Low-carb: Use cauliflower florets in place of potatoes.
- Extra creamy: Add cream cheese or a can of condensed cream of chicken soup.
- Spicy twist: Add diced jalapeños or a pinch of cayenne.
Storing and Reheating
- Refrigerate: Store leftovers in an airtight container for up to 4 days.
- Freeze: Wrap tightly and freeze for up to 2 months.
- Reheat: Warm in the oven at 350°F or microwave individual servings until heated through.
Tips for Success
- Parboil potatoes to ensure they bake evenly.
- Use rotisserie chicken for a quick shortcut.
- Mix in the cheese well so every bite is rich and flavorful.
- Don’t overbake to avoid drying out the casserole.
Perfect for Any Occasion
Whether you’re cooking for your family, meal prepping for the week, or bringing a dish to a potluck, this Baked Potato Chicken and Broccoli Casserole is a guaranteed hit. It’s wholesome, hearty, and endlessly comforting—a true winner for busy weeknights or cozy weekends.
Enjoy!