Easy Baked Potato Chicken and Broccoli Casserole Recipe
This Easy Baked Potato Chicken and Broccoli Casserole is the ultimate one-pan comfort food that’s cheesy, creamy, and loaded with flavor. Juicy chunks of chicken breast, tender roasted potatoes, and crisp broccoli are all baked together in a rich, creamy sauce topped with golden melted cheese. It’s an irresistibly satisfying dish that’s simple to make, full of wholesome ingredients, and perfect for family dinners, meal prep, or cozy nights in. One bite and you’ll be hooked on its creamy texture, cheesy top layer, and perfectly balanced flavors.
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.