Baked Potato Chicken and Broccoli Casserole

When you need a comforting dinner that brings everyone to the table, this Baked Potato Chicken and Broccoli Casserole delivers on all fronts. With tender chunks of chicken, fluffy baked potatoes, crisp-tender broccoli, and a creamy, cheesy sauce, it’s the kind of wholesome, one-dish meal that’s both satisfying and simple to make.

It’s a great recipe for using up leftover chicken or veggies and can easily be prepped ahead of time. Whether you’re feeding a hungry family or meal prepping for the week, this casserole is a winner. It’s cozy, creamy, and packed with flavor — everything you want in a hearty home-cooked meal.

???? Ingredients (U.S. Measurements)

• 2 large russet potatoes, peeled and diced
• 2 cups cooked chicken breast, chopped (about 2 large breasts)
• 2 cups broccoli florets (fresh or frozen)
• 1 cup shredded cheddar cheese
• 1/2 cup shredded mozzarella cheese
• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 1/2 cup milk
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and black pepper, to taste
• 1/4 teaspoon paprika (optional)
• 1 tablespoon olive oil
• Cooking spray

???? Instructions

Step 1: Preheat the Oven

Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with cooking spray or olive oil.

Step 2: Cook the Potatoes

In a large skillet over medium heat, add 1 tablespoon olive oil and sauté the diced potatoes with a pinch of salt and pepper for about 10–12 minutes, until lightly golden and slightly tender. (They will finish cooking in the oven.)

Step 3: Steam the Broccoli

If using fresh broccoli, steam or blanch it for 2–3 minutes until bright green and just tender. If using frozen, make sure it’s thawed and drained well.

Step 4: Make the Creamy Sauce

In a large bowl, whisk together sour cream, mayonnaise, milk, garlic powder, onion powder, salt, pepper, and paprika. Stir in half of the shredded cheddar and all of the mozzarella cheese.

Step 5: Assemble the Casserole

In the prepared baking dish, combine cooked potatoes, broccoli, and chopped chicken. Pour the creamy sauce over the top and stir gently to coat everything evenly. Sprinkle the remaining cheddar cheese over the top.

Step 6: Bake

Bake uncovered for 25–30 minutes, or until the casserole is bubbly and the cheese is golden and melted. If you’d like a crispier top, broil for the last 2 minutes.

Step 7: Serve

Let the casserole rest for 5 minutes before serving. Garnish with chopped parsley, green onions, or a dash of paprika for color, if desired.

???? Nutrition Facts (Per Serving – Approx. 6 servings)

Nutrition values may vary slightly based on ingredients and serving size.

???? Tips & Tricks

• Make it low-carb: Swap the potatoes for cauliflower florets for a keto-friendly version.
• Add crunch: Sprinkle crushed Ritz crackers or panko bread crumbs on top before baking for a crispy topping.
• Use rotisserie chicken: A great time-saving hack that adds flavor and cuts down on prep time.
• Add spice: Stir in a dash of hot sauce, or mix chopped jalapeños into the sauce for a spicy twist.

???? Chef’s Extra Touch (From Me to You)

To elevate this casserole, try mixing in a tablespoon of Dijon mustard to the sauce for a tangy depth of flavor. You can also add crumbled bacon on top for a savory, smoky finish. If you’re feeding a crowd, double the recipe and prepare it in a larger dish or in two separate pans — it makes amazing leftovers!