Baked Potato Chicken Broccoli Casserole Recipe – Easy Comfort Dinner

Let me tell you, the mouthwatering aroma of tender chicken mingling with golden potatoes, bubbling cheese, and fresh broccoli filling my kitchen is pure magic. Imagine pulling a piping-hot casserole out of the oven—the cheese is perfectly melted and slightly crispy around the edges, the potatoes are soft but hold their shape, and there’s a little steam rising as you cut in for that first spoonful. You know that moment when you can’t help but close your eyes and savor the smell before you even taste it? That’s exactly what happens every time I make this baked potato chicken broccoli casserole for dinner.

The first time I whipped up this casserole, it was a chilly Sunday evening after a long week. I was searching for something hearty and easy—something that felt like a hug from the inside out. I remembered my grandma’s old potato casserole, but I wanted to add some protein and greens for a little weeknight boost. So, I tossed in some juicy chicken breast and fresh broccoli, and let’s just say, I was instantly hooked. It was the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special.

Growing up, casseroles were a staple at our house. My mom would always make them for potlucks, and they were the first thing to disappear from the table. Honestly, I wish I’d discovered this chicken broccoli potato combo years ago, because it’s dangerously easy and even more delicious. My family couldn’t stop sneaking forkfuls off the cooling rack (and I can’t really blame them). It’s become a regular request for weeknight dinners and the star of our holiday gatherings. The comfort and nostalgia packed into each bite make this recipe a must-bookmark for anyone who loves easy, satisfying meals. And yes, I’ve tested it more times than I care to admit—in the name of research, of course!

Why You’ll Love This Baked Potato Chicken Broccoli Casserole Recipe

After years spent cooking up casseroles—some hits, some misses—I can tell you that this baked potato chicken broccoli casserole stands out for a bunch of reasons. It’s the kind of dish that brings people together, whether you’re feeding picky kids or impressing your in-laws. Here’s what makes it a keeper:

• Quick & Easy: Comes together in under 20 minutes of prep, then the oven does the rest. Perfect for busy weeknights or those “I forgot to plan dinner” moments.
• Simple Ingredients: No need for specialty grocery trips. You probably have everything you need in your pantry and fridge already (potatoes, chicken, broccoli, cheese—done!).
• Perfect for Family Dinners: This casserole is our go-to for cozy dinners, Sunday suppers, and potlucks. It travels well and reheats beautifully, too.
• Crowd-Pleaser: Kids love the cheesy potatoes, adults appreciate the balanced flavors, and everyone goes back for seconds. I’ve yet to meet someone who turns this down.
• Unbelievably Delicious: The combination of creamy potatoes, juicy chicken, and fresh broccoli is comfort food at its finest. The cheese ties it all together with an irresistible melt.

What really makes this baked potato chicken broccoli casserole different is the layering technique—potatoes on the bottom, followed by seasoned chicken, broccoli, and that generous sprinkle of cheese. The flavors meld together while still letting each ingredient shine. I use a mix of sharp cheddar and mozzarella for the cheese, which gives the perfect balance of melt and flavor.

I’ve tried a lot of casseroles that promise comfort but end up bland or heavy. This one hits the sweet spot: it’s hearty without feeling weighed down, and every bite has a little bit of everything. Whether you’re looking to sneak in some veggies for your kids or just craving a soul-soothing dinner, this casserole is a reliable winner. It’s not just dinner—it’s a little moment of joy in your busy day.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most are pantry staples, and you can swap a few things to fit what you have on hand. Here’s what you’ll need for the best baked potato chicken broccoli casserole:

For the Casserole Base:

• Yukon Gold or Russet Potatoes, peeled and diced (about 4 cups/650g) – These potatoes hold their shape and offer creamy texture. Yukon Golds are my personal favorite for their buttery flavor.
• Chicken Breast, boneless and skinless (2 large breasts, about 1 lb/450g), cut into 1-inch pieces – Use thighs if you prefer darker meat or swap in rotisserie chicken for an even faster prep.
• Broccoli Florets (3 cups/300g), fresh or frozen – Fresh is best for texture, but frozen works in a pinch. If using frozen, thaw and pat dry before adding.

For the Creamy Sauce:

• Sour Cream (1 cup/240g) – Adds tang and richness. Greek yogurt works for a lighter version.
• Mayonnaise (1/3 cup/80g) – Gives an ultra-creamy finish. If you want to skip mayo, use more sour cream.
• Chicken Broth (1/2 cup/120ml) – Helps keep everything moist and brings extra flavor.
• Garlic Powder (1 tsp/4g) – For savory depth.
• Onion Powder (1/2 tsp/2g) – Adds subtle sweetness.
• Salt & Black Pepper (to taste, about 1/2 tsp/3g each) – Adjust to your liking.

For the Cheesy Topping:

• Cheddar Cheese, shredded (1 1/2 cups/170g) – Sharp cheddar gives the best flavor, but mild works if your crowd prefers it.
• Mozzarella Cheese, shredded (1 cup/110g) – For that gooey melt.
• Fresh Parsley, chopped (2 tbsp/8g, optional) – Adds color and a fresh finish.

Ingredient Tips & Substitutions:

• Swap in sweet potatoes for a twist, or cauliflower florets instead of potatoes for a low-carb version.
• Use dairy-free cheese and plant-based yogurt for allergy-friendly adaptation.
• Don’t have sour cream? Plain yogurt or full-fat cottage cheese (blended smooth) works great.
• I recommend Cabot for cheddar, and Tillamook for mozzarella—both melt beautifully.

Feel free to toss in extra veggies (like bell peppers or spinach) if you’re cleaning out the fridge. This casserole is forgiving and flexible, which is a huge plus on busy nights!

Equipment Needed

You don’t need fancy gadgets for this baked potato chicken broccoli casserole. Here’s my tried-and-true list:

• 9×13-inch (23x33cm) Baking Dish – Glass or ceramic works best for even heating. Metal pans can over-brown the edges, so just keep a close eye.
• Sharp Chef’s Knife – Makes chopping potatoes and chicken quick and safe.
• Cutting Board – I use a large wooden one for all-in-one prep.
• Large Mixing Bowl – For tossing everything together. Stainless steel is easiest to clean.
• Measuring Cups & Spoons – Precision matters for salt, seasonings, and sauce.
• Aluminum Foil (optional) – Useful for covering the casserole if the cheese browns too quickly.

If you don’t have a proper casserole dish, you can use any oven-safe pan of similar size (even a deep pie dish in a pinch). I’ve made this recipe in everything from glass Pyrex to vintage stoneware. Just remember, glass pans cook more evenly and are easier to clean.

Budget-friendly tip: Check thrift stores for sturdy baking dishes—mine was a $2 find and still going strong! Wash all tools thoroughly, especially after handling chicken, and sharpen your knife regularly for safety.

Preparation Method

Here’s how to put together the ultimate baked potato chicken broccoli casserole for dinner. I’ll walk you through each step so you can nail it every time. Grab your ingredients and let’s get started!

1. Preheat your oven: Set oven to 400°F (200°C). This temperature gives the perfect balance of crispy top and tender filling.
2. Prepare potatoes: Peel and dice 4 cups (650g) Yukon Gold or Russet potatoes into 1-inch cubes. Place in a large mixing bowl. They should be uniform for even cooking; irregular pieces will lead to mushy bits or undercooked bites.
3. Prep chicken: Cut 1 lb (450g) boneless, skinless chicken breast into 1-inch pieces. Pat dry with paper towel—this helps the chicken brown, not steam.
4. Chop broccoli: Cut 3 cups (300g) broccoli florets into bite-sized pieces. If using frozen, thaw and dry them first. Soggy broccoli can water down your casserole.
5. Mix sauce: In a separate bowl, whisk together 1 cup (240g) sour cream, 1/3 cup (80g) mayonnaise, 1/2 cup (120ml) chicken broth, 1 tsp (4g) garlic powder, 1/2 tsp (2g) onion powder, and 1/2 tsp (3g) each salt and pepper. The sauce should be creamy, not runny.
6. Combine ingredients: Add chicken, potatoes, and broccoli to the sauce bowl. Toss well to coat everything evenly. If it looks dry, add a splash more broth. Taste for seasoning—if it’s bland, add a pinch more salt.
7. Layer in baking dish: Grease your 9×13-inch (23x33cm) casserole dish lightly. Spread mixture evenly in the dish. Press down gently so everything sits flat—this helps the casserole cook evenly.
8. Add cheese: Sprinkle 1 1/2 cups (170g) shredded cheddar and 1 cup (110g) mozzarella evenly over the top. If you love a super cheesy crust, add a few extra handfuls.
9. Bake: Place dish in preheated oven and bake uncovered for 35-40 minutes. Check at 30 minutes: the top should be golden and bubbly, and potatoes fork-tender. If the cheese browns too fast, cover loosely with foil.
10. Finishing touch: Remove from oven and let rest for 10 minutes before serving. Sprinkle with 2 tbsp (8g) chopped fresh parsley (optional) for color and freshness.

Troubleshooting: If the potatoes aren’t fully cooked after 40 minutes, cover and bake an additional 10 minutes. If casserole seems watery, let it sit uncovered for a few minutes to set. (Trust me, patience here pays off.)

Efficiency tip: Pre-chop veggies and chicken in the morning, or use leftover cooked chicken for even faster assembly. It’s a forgiving recipe—make it your own as you go!

Cooking Tips & Techniques

After making this casserole countless times, I’ve picked up a few tricks (and learned from some kitchen mishaps) that really make a difference.

• Uniform Chopping: Keep potato and chicken pieces the same size—uneven pieces will cook at different rates, leaving some bites hard and others mushy. Trust me, I learned this the hard way on a rushed school night.
• Dry Out Broccoli: If using frozen broccoli, thaw and squeeze out extra moisture with a kitchen towel. Too much water will make your casserole soupy.
• Layering Matters: Spread ingredients evenly in the dish and press down gently. This ensures the casserole cooks uniformly and the cheese melts into every nook.
• Taste as You Go: Don’t be afraid to adjust seasonings before baking. I once forgot salt and ended up with a bland casserole (never again!).
• Cheese Strategy: Mix cheddar and mozzarella for flavor and melt. If you love crispy cheese, leave the top uncovered. For super gooey cheese, cover with foil for part of the bake.
• Resting Time: Let the casserole sit for 10 minutes after baking. It firms up and is easier to serve, plus the flavors meld together. I used to rush this step, but now I swear by it for the best results.
• Multitasking: While the casserole bakes, whip up a simple side salad or set the table. You’ll save time and keep dinner stress-free.

Consistency comes from practice, but these little tweaks make a big difference. If you ever find the casserole too watery, try reducing the broth a little next time. Every oven runs differently, so keep an eye on that cheese—it can go from golden to burnt fast!

Variations & Adaptations

The beauty of this baked potato chicken broccoli casserole is how easy it is to tweak. Here are a few of my favorite variations:

• Low-Carb Version: Swap potatoes for cauliflower florets. You’ll cut carbs but keep all the comfort.
• Vegetarian Adaptation: Replace chicken with canned chickpeas or drained white beans. Skip the chicken broth (use veggie broth instead).
• Seasonal Twist: Add chopped bell peppers or baby spinach for color and extra vitamins. In summer, fresh corn kernels are a sweet addition.
• Spicy Kick: Stir in 1/2 tsp smoked paprika or a dash of hot sauce to the sauce for a little heat (my husband swears by this variation on game nights).
• Cheese Alternatives: Use dairy-free cheese or blend in a little cream cheese for tangy flavor. Goat cheese works for a gourmet touch.
• Allergen Substitutions: Use egg-free mayo, plant-based yogurt, or gluten-free broth as needed. Always check ingredient labels for hidden allergens.

Personally, I love swapping in sweet potatoes and adding extra broccoli for a veggie-forward dinner. It’s a fun way to change things up without losing any of that classic comfort.

Serving & Storage Suggestions

This baked potato chicken broccoli casserole is best served warm, straight from the oven. Spoon generous portions onto plates and garnish with fresh parsley for a pop of color.

Pair with a crisp green salad, garlic bread, or steamed veggies for a well-rounded meal. I often serve it with homemade iced tea for a simple, cozy dinner vibe. If you’re hosting, add a light soup as a starter to keep things festive.

Leftovers keep beautifully in the refrigerator for up to 4 days. Store in an airtight container and reheat in the oven at 350°F (175°C) for 15 minutes, or microwave individual portions for 2-3 minutes. (Stir halfway for even heating.)

You can freeze the casserole, tightly wrapped, for up to 2 months. Thaw overnight in the fridge before reheating. The flavors actually deepen the next day, making leftovers even tastier. Just don’t be surprised if the casserole disappears before you get a chance to store it!

Nutritional Information & Benefits

Per Serving (Makes 6)	Estimated Value
Calories	420
Protein	30g
Carbohydrates	26g
Fat	22g
Fiber	4g

Potatoes provide potassium and vitamin C, while chicken gives a solid protein boost. Broccoli brings fiber, antioxidants, and vitamins A and K. This casserole is naturally gluten-free if you use a gluten-free broth and check cheese labels. For low-carb needs, swap potatoes for cauliflower.

If you have dairy or egg allergies, make the easy swaps noted above. From my own wellness journey, I love how this dish balances comfort with nutrition—you get all the satisfaction of a classic casserole, plus veggies and lean protein. Just watch the cheese if you’re watching saturated fat (but let’s face it, sometimes you just need a little cheese in your life).

Conclusion

If you’re looking for a dinner that’s easy, satisfying, and brings pure comfort, this baked potato chicken broccoli casserole is the answer. It’s the kind of recipe you’ll come back to again and again—customizable, forgiving, and always delicious.

Don’t be afraid to make it your own. Swap veggies, play with the cheese, or add your favorite seasonings. Personally, I love this casserole for how it brings my family together around the table, and how every bite feels like a little piece of home.

I’d love to hear how you make it! Comment below with your twists, share it with friends, or let me know your favorite casserole stories. Remember: the best recipes are the ones you make yours. Happy cooking—may your dinner be as cozy as a warm blanket!

Frequently Asked Questions

Can I use rotisserie chicken instead of raw chicken breast?

Absolutely! Just shred 2 cups of rotisserie chicken and mix it in with the other ingredients. It’s a great shortcut for busy nights.

Can I make this casserole ahead of time?

Yes—you can assemble everything (except the cheese topping) up to a day in advance, refrigerate, and then bake when ready. Add cheese just before baking for best results.

Can I freeze this casserole?

You bet. Wrap tightly, freeze for up to 2 months, and thaw overnight before reheating. The texture holds up well, especially if you use Yukon Gold potatoes.

What’s the best way to reheat leftovers?

For best results, reheat in the oven at 350°F (175°C) for 15-20 minutes. You can also microwave individual servings for 2-3 minutes, stirring halfway.

Can I add other vegetables?

Definitely! Chopped bell peppers, spinach, mushrooms, or corn are all great additions. Just make sure to chop everything evenly for consistent cooking.

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