Baked Potato Chicken And Broccoli Casserole Recipe

There's nothing quite like the comfort of a warm, hearty casserole fresh out of the oven. This Baked Potato Chicken and Broccoli Casserole brings together tender chicken, perfectly roasted potatoes, and crisp broccoli in a creamy, cheesy sauce that will have everyone at the table asking for seconds.

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I first whipped up this recipe when I needed a one-dish meal that was both nutritious and filling for a family dinner. It's now a staple in our household, loved for its rich flavors and incredible simplicity. Ready to dig in? Let’s explore why this casserole deserves a spot in your dinner rotation.

Why You'll Love This Baked Potato Chicken and Broccoli Casserole

Get ready to fall in love with a dinner recipe that's as easy as it is satisfying. This casserole is the ultimate crowd-pleaser, perfect for weeknight meals or cozy weekend gatherings.

First, it’s a true time-saver. With just one baking dish and minimal prep, you’ll have dinner on the table without the usual mountain of dishes to tackle afterward. Plus, you can even prep parts of it ahead of time for extra convenience.

Second, the combination of flavors is unbeatable. The tender chicken, creamy cheese sauce, roasted potatoes, and perfectly cooked broccoli create a balanced dish that's indulgent yet wholesome.

Finally, it’s highly adaptable. Whether you're looking to use up leftovers or switch up the ingredients, this casserole welcomes customization. A versatile, family-friendly dinner that checks all the boxes? Yes, please!

Ingredients Notes

The beauty of this casserole lies in its simple, pantry-friendly ingredients that come together to create something truly special. Here’s what you’ll need and why each component matters.

Chicken: Boneless, skinless chicken breasts work best for this recipe. They cook quickly and stay tender when baked in the casserole. If you prefer, you can substitute with cooked shredded rotisserie chicken for an even faster option.

Potatoes: Yukon Gold or Russet potatoes are ideal for this dish. They roast beautifully, soaking up the flavors of the creamy sauce while adding a hearty base to the casserole.

Broccoli: Fresh broccoli florets are recommended for their bright flavor and slight crunch after baking. Frozen broccoli can be used in a pinch; just be sure to thaw and drain them first to avoid excess water in the casserole.

Cheese: Sharp cheddar is the star here, lending a bold, cheesy flavor that ties the dish together. For an extra layer of richness, sprinkle a little Parmesan on top before baking.

Cream Sauce: The creamy base combines sour cream, cream of chicken soup, and a splash of milk. It creates a luscious, velvety texture that clings to every bite of chicken, potato, and broccoli.

Optional: If you like a crispy topping, add breadcrumbs or crushed crackers mixed with a bit of melted butter for a golden crust.

How To Make This Baked Potato Chicken and Broccoli Casserole

Making this casserole is as simple as layering the ingredients and letting the oven do the hard work. Follow these steps for a foolproof dinner.

Start by preheating your oven to 400°F (200°C). Grease a large baking dish with cooking spray or butter to prevent sticking.

Prepare your ingredients. Dice the potatoes into bite-sized chunks and spread them in an even layer in the baking dish. Drizzle with olive oil, season with salt and pepper, and roast for about 20 minutes until they start to soften and develop a golden edge.

While the potatoes are roasting, cut the chicken into small pieces and season with your favorite spices. Lightly sauté the chicken in a skillet with a bit of olive oil until it’s just cooked through. Set it aside.

In a medium bowl, mix the sour cream, cream of chicken soup, and milk until smooth. This will be your creamy sauce base.

Once the potatoes are ready, remove them from the oven. Layer the chicken over the potatoes, followed by the broccoli florets. Pour the cream sauce evenly over the top, making sure everything is coated.

Sprinkle the entire casserole with shredded cheddar cheese, covering it generously. If desired, add breadcrumbs or crushed crackers for a crunchy topping.

Bake the casserole for 25-30 minutes, or until the cheese is melted and bubbly, and the broccoli is tender. Allow the dish to cool slightly before serving, as this will help the flavors meld together beautifully.

Storage Options

This casserole is fantastic for meal prep or saving leftovers. Here’s how to store it for later.

Refrigerate: Once cooled, transfer leftovers to an airtight container and store in the fridge for up to 3 days.

Freeze: To freeze, portion the casserole into freezer-safe containers and freeze for up to 2 months. When you’re ready to eat, thaw it overnight in the fridge.

Reheating: Warm individual portions in the microwave, or reheat the entire casserole in the oven at 350°F (175°C) until heated through. Cover with foil to prevent drying out.

Variations and Substitutions

This recipe is incredibly versatile, so don’t be afraid to get creative with what you have on hand.

Swap the protein: Use ground turkey, diced ham, or even crumbled tofu for a vegetarian version.

Change up the veggies: Try adding cauliflower, carrots, or spinach for extra nutrition and flavor.

Go dairy-free: Substitute the sour cream and cheese with dairy-free alternatives to make this casserole suitable for lactose-intolerant diners.

Add spice: Mix in red pepper flakes, hot sauce, or smoked paprika for a kick of heat.

Make it gluten-free: Use a gluten-free cream soup and skip any breadcrumb topping.

With so many ways to customize this casserole, it’s easy to make it your own. Whether you’re serving a crowd or meal prepping for the week, this recipe is a winner every time. Happy cooking!

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