This casserole is a complete meal in one pan—protein, veggies, and carbs all baked together. It’s cozy, satisfying, and family-friendly. The combination of creamy sauce, melty cheese, tender chicken, and roasted veggies makes it a comforting classic. Plus, it’s easy to customize, prep in advance, and great for leftovers.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Boneless, skinless chicken breast or thighs (cooked and cubed)
Russet or Yukon gold potatoes
Fresh broccoli florets
Olive oil
Garlic powder
Onion powder
Salt and black pepper
Cream of chicken soup or a homemade white sauce
Sour cream or Greek yogurt
Shredded cheddar cheese (or a blend)
Milk (optional, for thinning the sauce)
Fresh parsley (optional, for garnish)
Directions
Preheat your oven to 375°F (190°C).
Peel and dice the potatoes into small cubes. Toss with olive oil, garlic powder, onion powder, salt, and pepper. Spread on a baking sheet and roast for 20 minutes until lightly golden.
While potatoes are roasting, lightly steam or blanch the broccoli until just tender. Set aside.
In a large bowl, combine cooked chicken, roasted potatoes, broccoli, cream of chicken soup, sour cream, and half of the shredded cheese. Mix well. Add a splash of milk if the mixture seems too thick.
Transfer everything to a greased 9×13-inch baking dish. Sprinkle the remaining cheese over the top.
Bake uncovered for 25–30 minutes, or until bubbly and the cheese is melted.
Garnish with fresh parsley if desired and let rest for a few minutes before serving.
Servings and timing
This recipe serves 6. Prep time: 15 minutes Cook time: 50 minutes Total time: 1 hour 5 minutes
Variations
Swap the protein: Use cooked turkey, rotisserie chicken, or canned chicken for convenience.
Go vegetarian: Skip the chicken and add mushrooms or more broccoli.
Add spice: Mix in a little hot sauce, cayenne, or red pepper flakes for a kick.
Use different cheese: Try mozzarella, pepper jack, or a smoked gouda for a flavor twist.
Make it gluten-free: Use a gluten-free cream soup or make a homemade sauce with cornstarch or gluten-free flour.
Add crunch: Top with crushed crackers or breadcrumbs before baking for a crispy topping.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, warm individual portions in the microwave for 1–2 minutes or reheat in a 350°F oven for 15–20 minutes until hot throughout. To freeze, let the casserole cool completely, then portion into freezer-safe containers. Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
FAQs
Can I use frozen broccoli?
Yes, thaw and drain it well before adding to the casserole to avoid excess moisture.
Do I need to cook the chicken beforehand?
Yes, this recipe uses pre-cooked chicken. You can bake, boil, or use rotisserie chicken.
Can I prepare this casserole in advance?
Absolutely. Assemble it ahead of time, cover, and refrigerate for up to 24 hours before baking.
Can I use sweet potatoes instead of regular potatoes?
Yes, sweet potatoes add a slightly sweet flavor and work great in this casserole.
How do I make it dairy-free?
Use dairy-free cheese, sour cream alternatives, and a non-dairy cream soup or white sauce.
What can I use instead of cream of chicken soup?
You can make a homemade white sauce using butter, flour, chicken broth, and milk or a non-dairy alternative.
Can I add rice instead of potatoes?
Yes, substitute cooked rice for the potatoes for a different texture and flavor combination.
How do I keep the casserole from being dry?
Make sure to include enough sauce and don’t overbake. A splash of milk in the mix helps keep it creamy.
Can I use raw potatoes?
It’s best to par-cook or roast the potatoes first to ensure they cook through and have a nice texture.
What sides go well with this casserole?
It pairs well with a green salad, crusty bread, or fruit salad for a well-rounded meal.
Conclusion
Chicken Broccoli Potato Casserole is a satisfying, crowd-pleasing dish that’s easy to make and full of comfort. Whether you’re feeding a hungry family or prepping meals for the week, this creamy, cheesy casserole delivers all the flavor and nutrition you need. Customizable and simple to prepare, it’s bound to become a favorite in your dinner rotation.
Chicken Broccoli Potato Casserole is a hearty, all-in-one comfort dish combining tender chicken, roasted potatoes, and fresh broccoli in a creamy, cheesy sauce. Perfect for busy weeknights, meal prep, or family gatherings.
Author:Catherine
Prep Time:15 minutes
Cook Time:50 minutes
Total Time:1 hour 5 minutes
Yield:6 servings
Category:Main Dish
Method:Baking
Cuisine:American
Diet:Low Lactose
Ingredients
2 cups cooked, cubed boneless skinless chicken breast or thighs
4 cups diced Russet or Yukon gold potatoes
3 cups fresh broccoli florets
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and black pepper to taste
1 can (10.5 oz) cream of chicken soup or homemade equivalent
1/2 cup sour cream or Greek yogurt
1 1/2 cups shredded cheddar cheese (divided)
1/4 cup milk (optional, to thin the sauce)
Fresh parsley, chopped (optional, for garnish)
Instructions
Preheat oven to 375°F (190°C).
Peel and dice potatoes into small cubes. Toss with olive oil, garlic powder, onion powder, salt, and pepper. Spread on a baking sheet and roast for 20 minutes, until lightly golden.
Meanwhile, steam or blanch the broccoli until just tender. Set aside.
In a large mixing bowl, combine cooked chicken, roasted potatoes, steamed broccoli, cream of chicken soup, sour cream, and half of the shredded cheese. Mix well. Add milk if the mixture is too thick.
Transfer the mixture to a greased 9×13-inch baking dish. Top with remaining cheese.
Bake uncovered for 25–30 minutes, until bubbly and cheese is melted.
Let rest for a few minutes before serving. Garnish with fresh parsley if desired.
Notes
Use rotisserie chicken or leftover turkey for convenience.Swap in sweet potatoes for a different flavor profile.For added heat, mix in cayenne or red pepper flakes.Use a gluten-free cream soup to make it gluten-free.Add crushed crackers or breadcrumbs before baking for a crunchy topping.Make ahead and refrigerate up to 24 hours before baking.
