When it comes to comfort food that’s hearty, wholesome, and family-approved, nothing beats a warm dish of baked potato chicken and broccoli casserole. This easy casserole is the perfect one-pan meal that combines tender chunks of chicken, roasted potatoes, and fresh broccoli with a creamy, cheesy finish that will have everyone asking for seconds.
Whether you’re cooking for a busy weeknight dinner or prepping meals for the week ahead, this dish is a go-to recipe you’ll return to again and again. It’s rich in flavor, balanced in nutrients, and incredibly simple to prepare. In this post, you’ll find step-by-step instructions, preparation tips, and answers to common questions to ensure your casserole turns out perfect every time.
Why You’ll Love This Recipe
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Simple Ingredients: You only need everyday kitchen staples like chicken, potatoes, broccoli, cheese, and cream.
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One-Pan Meal: Minimal cleanup with maximum flavor.
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Perfect Make-Ahead Option: Prepare in advance and just bake when needed.
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Customizable: Swap or add veggies, change the protein, or make it dairy-free.
Let’s dive into this mouth-watering recipe.
Ingredients
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2 large boneless, skinless chicken breasts (cubed)
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3 cups of diced potatoes (preferably Yukon Gold or Russet)
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2 cups broccoli florets (fresh or frozen)
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1 cup shredded cheddar cheese (or mozzarella, for a milder flavor)
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1 cup heavy cream (or half-and-half)
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1/2 cup sour cream (optional, for added richness)
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2 cloves garlic (minced)
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1 teaspoon onion powder
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1 teaspoon paprika
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Salt and pepper to taste
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2 tablespoons olive oil
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1 tablespoon chopped parsley (for garnish)
Instructions
Step 1: Preheat and Prep
Preheat your oven to 375°F (190°C). Lightly grease a large casserole dish or a 9×13-inch baking pan.
Step 2: Cook the Chicken
In a skillet over medium heat, add a tablespoon of olive oil. Add the cubed chicken, season with salt, pepper, garlic, and onion powder. Cook for 5–7 minutes until browned but not fully cooked through (it will finish baking in the oven).
Step 3: Prepare the Potatoes
Wash and dice the potatoes into bite-sized chunks. Toss them in a bowl with a tablespoon of olive oil, paprika, salt, and pepper. Roast them separately in the oven for 15 minutes for extra crispiness or simply mix them raw into the casserole for a softer texture.
Step 4: Combine and Assemble
In a large mixing bowl, combine the partially cooked chicken, roasted (or raw) potatoes, broccoli florets, sour cream, and half of the shredded cheese. Pour in the heavy cream and mix everything together gently.
Transfer the mixture into the casserole dish. Top with the remaining cheese.
Step 5: Bake
Cover with foil and bake for 30 minutes. Then remove the foil and bake uncovered for an additional 10–15 minutes or until the top is golden and bubbling.
Step 6: Garnish and Serve
Remove from oven and let it rest for 5 minutes. Garnish with chopped parsley before serving.
Nutritional Benefits
This baked casserole isn’t just delicious—it’s also balanced and nutritious:
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Protein-Rich: Thanks to the chicken breast, this dish supports muscle repair and keeps you full longer.
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Fiber and Vitamins: Broccoli and potatoes contribute vitamins C and K, fiber, and antioxidants.
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Healthy Fats: Using olive oil and moderate cheese provides necessary fats for energy.
Expert Tips for the Best Casserole
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Use precooked or parboiled potatoes for extra crispy texture in the final dish.
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Broccoli tip: Blanch fresh broccoli for 1 minute to preserve its color and crunch.
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Shred your own cheese instead of using pre-shredded for a creamier, meltier result.
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Add breadcrumbs on top before baking for a crispy crust.
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Spice it up with red pepper flakes or a dash of hot sauce in the cream.
Serving Suggestions
Pair this casserole with:
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A crisp green salad
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Garlic bread or dinner rolls
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A light soup for a multi-course meal
Leftovers taste even better the next day, making this dish ideal for meal prepping.
15 Frequently Asked Questions (FAQs)
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Can I use frozen broccoli in this casserole?
Yes, just thaw and drain it first to avoid excess water in the casserole. -
Can I substitute the heavy cream with something lighter?
You can use milk, half-and-half, or a dairy-free alternative like unsweetened almond milk. -
Is it possible to make this casserole ahead of time?
Absolutely. Assemble the dish, cover it, and refrigerate up to 24 hours before baking. -
Can I freeze this casserole?
Yes, it freezes well. Cool completely, wrap tightly, and freeze for up to 3 months. -
Do I need to pre-cook the chicken?
Yes, partially cooking the chicken helps reduce baking time and ensures even cooking. -
What kind of potatoes work best?
Yukon Gold or Russet potatoes are ideal because they hold their shape and have great flavor. -
Can I use rotisserie chicken instead of raw chicken?
Yes, just shred the rotisserie chicken and mix it in—skip the skillet cooking step. -
How do I prevent the casserole from becoming watery?
Drain broccoli well, use fresh (not overly moist) ingredients, and don’t add excess cream. -
Can I make this dish vegetarian?
Yes, omit the chicken and add extra vegetables like mushrooms, bell peppers, or zucchini. -
What other cheeses can I use?
Mozzarella, Monterey Jack, Gouda, or Parmesan all work great, depending on your taste. -
Is this casserole gluten-free?
Yes, as long as you use gluten-free cream and seasonings. -
How do I reheat leftovers?
Reheat in a microwave or in the oven at 350°F for 15–20 minutes until warm. -
Can I add rice or pasta to this recipe?
Yes, pre-cooked rice or pasta can be added, but you may need to increase the cream. -
What herbs go well with this dish?
Thyme, rosemary, or dill pair nicely with the chicken and potatoes. -
Is this kid-friendly?
Definitely. The creamy cheese and mild flavors make it perfect for picky eaters.
Final Thoughts
This Easy Baked Potato Chicken and Broccoli Casserole Recipe is a practical and satisfying meal that delivers both taste and nutrition. Whether you’re serving it fresh out of the oven or enjoying leftovers, its rich, creamy layers and wholesome ingredients make it a favorite in any home.
With simple prep, flexible ingredients, and family appeal, it’s a perfect go-to dish for busy cooks. Bookmark this recipe, give it a try, and feel free to experiment with your favorite twists. Happy cooking!
Easy Baked Potato Chicken and Broccoli Casserole Recipe
Ingredients
- 2 large boneless skinless chicken breasts, cubed
- 3 cups diced potatoes Yukon Gold or Russet
- 2 cups broccoli florets fresh or thawed from frozen
- 1 cup shredded cheddar cheese or mozzarella for milder flavor
- 1 cup heavy cream or half-and-half
- 1/2 cup sour cream optional, adds extra creaminess
- 2 cloves garlic minced
- 1 teaspoon onion powder
- 1 teaspoon paprika
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 tablespoon chopped fresh parsley for garnish
Instructions
Preheat Oven
- Preheat your oven to 375°F (190°C). Lightly grease a large casserole dish or a 9x13-inch baking pan.
Sear the Chicken
- In a skillet, heat 1 tablespoon olive oil over medium heat. Add cubed chicken, season with salt, pepper, garlic, and onion powder. Cook until lightly browned (5–7 minutes). Don’t worry about fully cooking it—it will finish in the oven.
Prepare Potatoes
- Dice potatoes into bite-sized cubes. Toss with 1 tablespoon olive oil, paprika, salt, and pepper. You can roast them separately for 15 minutes for a crispier texture or add them raw if you prefer softer potatoes.
Combine Ingredients
- In a large mixing bowl, add the chicken, potatoes, broccoli florets, sour cream, half the cheese, and heavy cream. Mix gently until everything is evenly coated.
Assemble Casserole
- Transfer the mixture to your prepared casserole dish. Sprinkle the remaining cheese over the top evenly.
Bake
- Cover with foil and bake for 30 minutes. Remove the foil and bake for another 10–15 minutes or until golden and bubbling on top.
Serve
- Let the casserole rest for 5 minutes before serving. Garnish with chopped parsley and enjoy.
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