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Baked Potato Chicken and Broccoli Casserole

Baked Potato Chicken and Broccoli Casserole

Baked Potato Chicken and Broccoli Casserole is an easy-to-make, wholesome comfort food perfect for busy evenings or family gatherings. It combines the heartiness of tender chicken, the richness of creamy potatoes, and the nutrition of broccoli. You can prepare it in approximately 1 hour, including prep and baking time. The key steps are boiling potatoes, steaming broccoli, making a creamy sauce, and baking it all together. This casserole will quickly become a favorite in your recipe rotation.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6
Course: Main Course
Calories: 400
Ingredients Method Notes

Ingredients
  

  • 2 large chicken breasts cooked and shredded
  • 4 medium potatoes peeled and diced
  • 1 cup broccoli florets steamed
  • 1 cup shredded cheddar cheese
  • 1/2 cup sour cream
  • 1/2 cup milk
  • 1/4 cup butter melted
  • 1/2 teaspoon garlic powder
  • Salt and pepper to taste
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons olive oil
  • 1/2 onion finely chopped (optional)
  • 1 cup breadcrumbs optional for topping

Method
 

  1. Preheat your oven to 350°F (175°C). Peel and dice the potatoes, then boil them in salted water for about 10-12 minutes until they’re fork-tender. Drain and set them aside. While the potatoes are boiling, steam the broccoli florets for 5-7 minutes, just until they’re tender but still vibrant green. For the chicken, you can use pre-cooked, shredded rotisserie chicken for convenience, or cook chicken breasts and shred them yourself.
  2. In a medium mixing bowl, whisk together sour cream, milk, melted butter, garlic powder, salt, and pepper until it forms a smooth and creamy consistency. This sauce will coat the ingredients and make the casserole irresistibly creamy. You can also add a pinch of smoked paprika or cayenne pepper for an extra kick if you like some heat.
  3. In a large mixing bowl, combine the boiled potatoes, steamed broccoli, and shredded chicken. Pour the creamy sauce over this mixture and gently stir until everything is well-coated. Add in half of the shredded cheddar cheese and mix it through. This will ensure that every bite of the casserole is cheesy and creamy.
  4. Lightly grease a 9×13-inch baking dish with olive oil. Pour the assembled casserole mixture into the dish, spreading it evenly. Top with the remaining shredded cheddar cheese and sprinkle the grated Parmesan cheese on top for a rich, golden crust. If you want a crunchy topping, you can add breadcrumbs here as well.
  5. Bake in the preheated oven for 25-30 minutes. The cheese should be fully melted, and the casserole should be bubbling around the edges. If you added breadcrumbs, you may want to turn the broiler on for an additional 2-3 minutes to get a crispy, golden top. Keep an eye on it to prevent burning.
  6. Let the casserole sit for 5-10 minutes before serving. This helps it set and makes it easier to serve. You can pair it with a side salad or your favorite vegetable dish for a complete meal.

Notes

  • Vegetable Variations: Broccoli is a great vegetable for this casserole, but feel free to experiment with others. Cauliflower, spinach, or even a mix of vegetables can be used to customize the casserole to your liking.
  • Make it Lighter: If you want to reduce the fat content, you can use low-fat sour cream and milk. You can also opt for a reduced-fat cheese or use less cheese if you prefer a lighter version.
  • For Extra Flavor: Add finely chopped onions or garlic to the creamy sauce for more flavor depth. You can also sprinkle some freshly chopped herbs like parsley or thyme before serving.
  • Leftovers: This casserole keeps well in the fridge for 2-3 days, and it can be reheated in the oven to maintain its texture. For easier storage, try dividing it into individual portions.