Baked Potato Chicken and Broccoli Casserole

Warm, hearty, and full of flavor, this Baked Potato Chicken and Broccoli Casserole is the ultimate comfort food. It features tender chunks of chicken, fluffy baked potatoes, and crisp-tender broccoli all wrapped in a creamy, cheesy sauce. Topped with buttery breadcrumbs and baked to golden perfection, it’s a satisfying one-dish meal that’s perfect for busy weeknights, potlucks, or casual family dinners.

Why You’ll Love This Casserole

Hearty and filling: A complete meal in one dish.
Family-friendly: Great for picky eaters and easy to customize.
Comfort food classic: Creamy, cheesy, and perfectly baked.
Make-ahead friendly: Assemble ahead and bake when ready.

Ingredients

Full measurements are listed in the recipe card below.

Russet Potatoes: Peeled and cubed. They provide a soft, starchy base that holds up well when baked.
Cooked Chicken Breast: Diced into bite-sized pieces. Rotisserie chicken works great for convenience.
Broccoli Florets: Fresh and blanched to keep their vibrant color and crunch.
Sour Cream or Greek Yogurt: Adds creaminess and tang. Greek yogurt is a lighter option.
Milk: Helps thin the sauce slightly for a creamy texture.
Cheddar Cheese: Shredded, for maximum melt and flavor. Use sharp cheddar for a bold taste.
Garlic Powder & Onion Powder: Adds savory depth.
Salt & Pepper: To taste.
Breadcrumbs: For a crispy, golden topping.
Melted Butter: Helps brown and bind the breadcrumb topping.

How to Make Baked Potato Chicken and Broccoli Casserole

Step 1: Preheat the oven
Set your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.

Step 2: Cook the potatoes
Bring a large pot of salted water to a boil. Add the peeled and cubed potatoes, and cook for about 10 minutes or until fork-tender. Drain and set aside.

Step 3: Blanch the broccoli
In the same pot, bring fresh water to a boil. Blanch the broccoli florets for 3 minutes, then drain and set aside.

Step 4: Make the creamy cheese sauce
In a large mixing bowl, whisk together the sour cream (or Greek yogurt), milk, 1 cup of cheddar cheese, garlic powder, onion powder, salt, and pepper until smooth.

Step 5: Combine
Add the cooked potatoes, diced chicken, and blanched broccoli to the bowl with the sauce. Gently stir to coat everything evenly. Pour the mixture into the prepared baking dish.

Step 6: Add the cheesy topping
In a small bowl, mix the breadcrumbs with the melted butter. Sprinkle the remaining 1 cup of cheddar cheese over the casserole, then top with the breadcrumb mixture.

Step 7: Bake
Place the casserole in the oven and bake for 20–25 minutes, until the top is golden brown and the cheese is bubbly.

Step 8: Cool and serve
Let the casserole rest for 5 minutes before serving. Enjoy warm!

Tips & Variations

Make it vegetarian: Omit the chicken and double the broccoli or add mushrooms, spinach, or bell peppers.
Use leftover chicken or turkey: A great way to use up holiday leftovers.
Add a kick: Sprinkle in a pinch of red pepper flakes or a spoonful of Dijon mustard for extra flavor.
Lighter version: Use low-fat cheese, skim milk, and Greek yogurt for a healthier take.

Storage & Reheating

Refrigerate: Store leftovers in an airtight container for up to 3–4 days.
Freeze: Cooled casserole can be frozen for up to 2 months. Thaw overnight in the fridge before reheating.
To reheat: Warm individual portions in the microwave or bake the full dish at 350°F until heated through.

Serving Suggestions

This casserole is filling on its own but pairs well with:

A fresh green salad
Garlic bread or dinner rolls
Roasted vegetables

📋 Recipe Card