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!
