There's nothing quite like the comforting warmth of a Baked Potato Chicken and Broccoli Casserole fresh out of the oven. Creamy, cheesy, and loaded with tender chicken, fluffy baked potatoes, and vibrant broccoli, this dish hits all the right notes for a cozy family dinner.
I first tried this recipe when looking for a way to turn leftover baked potatoes into something extraordinary. Little did I know, it would become one of our favorite weeknight meals—hearty, wholesome, and irresistibly delicious. Let me show you how to make it!
Why You'll Love This Baked Potato Chicken and Broccoli Casserole
Get ready to add this casserole to your meal rotation—once you try it, you’ll see why it’s such a hit.
First, this recipe is all about simplicity without sacrificing flavor. You only need a handful of basic ingredients, but the combination creates a dish that feels like a warm hug on a plate.
It’s also a one-dish wonder, making cleanup a breeze. Who doesn’t love fewer dishes to wash at the end of a long day? Just assemble everything in one baking dish, pop it in the oven, and dinner is done.
Another reason to love this recipe? It’s packed with nutritious ingredients. The broccoli provides a dose of veggies, while the chicken offers lean protein. Plus, the potatoes make it hearty and satisfying.
Finally, this casserole is completely customizable. Have leftover veggies or a different protein? Toss them in! You’ll love how versatile this dish can be.
Ingredients Notes

The magic of this Baked Potato Chicken and Broccoli Casserole comes from using a few simple ingredients in perfect harmony. Here’s what you’ll need and why they shine:
Baked Potatoes: These are the foundation of the casserole, bringing that comforting, hearty texture. You can bake them fresh or use leftovers for added convenience.
Cooked Chicken: Rotisserie chicken works wonderfully here, as it’s tender and flavorful. You can also cook up some boneless, skinless chicken breasts or thighs for this recipe.
Broccoli: Fresh broccoli adds a pop of color and a nice crunch. If you’re short on time, frozen broccoli can work too—just thaw and drain it first.
Cheese: A combination of shredded cheddar and mozzarella creates that gooey, melty topping everyone loves. Feel free to experiment with other cheeses like Monterey Jack or Gruyère.
Creamy Base: Sour cream and cream of chicken soup come together to create a luscious, creamy consistency that ties all the flavors together.
Optional: If you have a casserole dish or oven-safe skillet, this recipe is a breeze to prepare in a single vessel.
How To Make This Baked Potato Chicken and Broccoli Casserole

Creating this mouthwatering casserole is easier than you might think. Let’s break it down step by step.
Start by preheating your oven to 375°F (190°C). While it heats, grease a large baking dish with a bit of butter or cooking spray to prevent sticking.
Layer the baked potatoes evenly in the bottom of the dish. Cut them into bite-sized cubes for easy serving. They’ll act as the hearty base of your casserole.
Next, add the cooked chicken, spreading it evenly over the potatoes. If you’re using freshly cooked chicken, make sure it’s seasoned with a pinch of salt and pepper.
Blanch the broccoli florets in boiling water for 2-3 minutes to soften them slightly, then drain and layer them on top of the chicken.
In a separate bowl, mix together sour cream, cream of chicken soup, and half of the shredded cheese. This creamy mixture gets poured over the casserole ingredients, ensuring every bite is flavorful and rich.
Sprinkle the remaining cheese over the top and cover the dish with aluminum foil. Bake for 20 minutes, then remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
Once done, let the casserole rest for 5 minutes before serving. The aroma alone will have everyone running to the table!
Storage Options
If you have leftovers (though that’s unlikely), this casserole stores beautifully for easy meals later in the week.
Refrigerator: Transfer any leftovers to an airtight container and store in the fridge for up to 3 days. Reheat in the microwave or oven until warmed through.
Freezer: For longer storage, freeze portions in freezer-safe containers for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating: To keep the casserole moist, cover it with foil while reheating in the oven at 350°F. This ensures the cheese doesn’t dry out.
Variations and Substitutions
This casserole is as versatile as it is delicious. Here are a few ideas to make it your own:
- Swap the protein: Try cooked turkey, ham, or even crumbled sausage in place of chicken for a new flavor profile.
- Add more veggies: Toss in some sautéed mushrooms, diced bell peppers, or spinach for extra nutrients and variety.
- Use sweet potatoes: For a slightly sweeter twist, replace regular potatoes with roasted sweet potato cubes.
- Make it spicy: Add diced jalapeños or a pinch of cayenne pepper to the creamy mixture for a kick of heat.
- Try different cheeses: Experiment with combinations like feta and Parmesan or pepper jack for added zest.
The beauty of this recipe is that you can tailor it to suit your taste and pantry staples. Don’t be afraid to get creative and see what delicious variations you can come up with!
Enjoy this comforting and flavorful dish with your loved ones—it’s bound to become a family favorite in no time.
PrintBaked Potato Chicken And Broccoli Casserole Recipe
This baked potato chicken and broccoli casserole is a hearty and comforting dish made with tender chicken, fluffy potatoes, and fresh broccoli, all baked in a cheesy and creamy sauce. Perfect for busy weeknights or meal prep, this family-friendly recipe is a delicious way to enjoy a wholesome meal in one dish.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 3 medium russet potatoes, peeled and diced
- 2 cups cooked chicken, shredded or cubed
- 2 cups fresh broccoli florets
- 1 cup shredded cheddar cheese
- 1 cup sour cream
- ½ cup milk
- 2 cloves garlic, minced
- 1 tsp onion powder
- ½ tsp paprika
- ½ tsp salt (or to taste)
- ¼ tsp black pepper
- 1 tbsp olive oil (for greasing the baking dish)
Instructions
- Preheat the oven to 375°F (190°C). Grease a 9x13-inch baking dish with olive oil.
- Boil the diced potatoes in salted water for 8-10 minutes, until fork-tender. Drain and set aside.
- In a large mixing bowl, combine the sour cream, milk, garlic, onion powder, paprika, salt, and pepper. Stir well to create the sauce.
- Add the cooked chicken, broccoli florets, and boiled potatoes to the sauce. Toss gently to coat.
- Transfer the mixture to the prepared baking dish and spread evenly. Sprinkle shredded cheddar cheese on top.
- Bake for 20-25 minutes or until the cheese is melted and bubbly.
- Remove from the oven and let rest for 5 minutes before serving. Enjoy warm!
Notes
- Use leftover rotisserie chicken or pre-cooked chicken breast for convenience.
- Swap out cheddar cheese for your favorite cheese variety like Monterey Jack or mozzarella.
- Add cooked bacon bits for extra flavor.
- Ensure broccoli florets are bite-sized for even cooking.
Nutrition
- Serving Size: ⅙ of casserole
- Calories: 320
- Sugar: 3g
- Sodium: 420mg
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