If you’re craving something that feels like a big, warm hug on a plate, this Baked Potato Chicken and Broccoli Casserole Recipe is exactly what you need. It brings together comforting baked potatoes, tender chicken, and vibrant broccoli baked in a creamy, cheesy sauce that’s to-die-for. This casserole combines simple, wholesome ingredients into a delightful dish perfect for family dinners or casual gatherings, with a crunchy top that makes each bite perfectly satisfying.
Ingredients You’ll Need
Every ingredient in this casserole plays an important role, from the creamy base that binds everything together to the fresh veggies and hearty chicken that give flavor and texture. These simple staples make the Baked Potato Chicken and Broccoli Casserole Recipe approachable but impressive.
- 3 large russet potatoes (peeled and cubed): Their starchy texture holds up well during baking and creates a comforting base.
- 2 cups cooked chicken breast (diced): Adds protein and a mild flavor that complements the other ingredients.
- 2 cups fresh broccoli florets: Brings bright color and a slight crunch for freshness.
- 1 cup sour cream or Greek yogurt: Creates a creamy, tangy sauce that binds the casserole perfectly.
- 1/2 cup milk (any type): Lightens the sauce to a smooth consistency.
- 2 cups shredded cheddar cheese (divided): Provides that classic cheesy richness, with some melted inside and some crisped on top.
- 1/2 tsp garlic powder: Offers subtle savory depth.
- 1/2 tsp onion powder: Adds mild sweetness and enhances flavor.
- Salt and black pepper, to taste: Essential seasonings that bring everything into balance.
- 1/2 cup breadcrumbs: Gives a delightful crunchy topping.
- 2 tbsp melted butter: Combines with breadcrumbs for a golden, buttery crust.
How to Make Baked Potato Chicken and Broccoli Casserole Recipe
Step 1: Preheat and Prepare
First things first, set your oven to 375 degrees Fahrenheit (190 degrees Celsius) and grease a 9×13-inch baking dish. Getting the oven ready early saves time later and ensures even cooking for that beautifully golden crust.
Step 2: Cook the Potatoes
Bring a large pot of salted water to a boil and cook the peeled, cubed potatoes for about 10 minutes, until they’re tender but not mushy. Drain them well so your casserole stays fluffy and not soggy.
Step 3: Blanch the Broccoli
Using the same pot, quickly blanch the broccoli florets by boiling them for just 3 minutes. This keeps their vibrant green color and a little crispness, which adds a lovely contrast in texture.
Step 4: Prepare the Creamy Sauce
In a large mixing bowl, combine sour cream (or Greek yogurt if you want a lighter option), milk, 1 cup of shredded cheddar cheese, garlic powder, onion powder, salt, and black pepper. Stir until the sauce is smooth, creamy, and bursting with flavor.
Step 5: Combine Everything
Gently fold the cooked potatoes, diced chicken, and blanched broccoli into the sauce. Make sure everything is evenly coated with that luscious mixture, which will bake into a perfect harmony of flavors.
Step 6: Transfer to Baking Dish
Pour your combined mixture into the prepared baking dish and spread it out evenly, giving each bite its share of potato, chicken, and broccoli goodness.
Step 7: Add Topping Layers
Mix the breadcrumbs with melted butter in a small bowl to create a buttery crunch. Sprinkle the remaining 1 cup of cheddar cheese evenly over the casserole, then top with the buttery breadcrumbs for that irresistible golden finish.
Step 8: Bake to Perfection
Place the dish in your preheated oven and bake for 20 to 25 minutes. You’re looking for a bubbly, golden brown top that signals the perfect melding of flavors and textures beneath.
Step 9: Cool and Serve
Once out of the oven, let the casserole rest for about 5 minutes. This helps it set, making it easier to serve and allowing flavors to settle beautifully before you dig in.
How to Serve Baked Potato Chicken and Broccoli Casserole Recipe
Garnishes
Fresh herbs like chopped parsley or chives add a burst of color and a fresh, uplifting flavor contrast. A light sprinkle of paprika can add a subtle smoky warmth to the top, enhancing the cheesy crust without overpowering.
Side Dishes
Serve this hearty casserole with simple sides like a crisp green salad dressed in vinaigrette, roasted carrots, or even a light coleslaw. These sides provide freshness and crunch to balance the creamy casserole.
Creative Ways to Present
Try baking the casserole in individual ramekins for a charming, personalized presentation. Or layer the casserole mix with some thinly sliced potatoes for an eye-catching, layered effect that’s perfect for dinner parties.
Make Ahead and Storage
Storing Leftovers
Place leftovers in an airtight container and store in the fridge for up to 3 days. This casserole reheats beautifully, making it fantastic for quick lunches or second-night dinners.
Freezing
You can freeze the casserole before baking by covering it tightly with foil and plastic wrap. It will keep well for up to 2 months. When ready to enjoy, thaw overnight in the fridge and bake as directed, adding a few extra minutes if needed.
Reheating
Reheat portions in the microwave or oven at 350 degrees Fahrenheit until warmed through. To preserve the crunchy topping, reheating in the oven on a baking sheet works best—just cover loosely with foil if it starts browning too much.
FAQs
Can I use frozen broccoli instead of fresh?
Absolutely! Just thaw and drain any excess moisture before adding it in, as frozen broccoli can sometimes add extra water to the casserole.
What other cheeses can I use instead of cheddar?
Sharp white cheddar is classic, but feel free to try Monterey Jack, mozzarella, or a cheese blend for different flavors and melty textures.
Is there a dairy-free version of this casserole?
Yes! Substitute sour cream and milk with dairy-free alternatives like coconut yogurt and almond milk, and use a plant-based cheese to keep it creamy and tasty.
Can I add other vegetables?
Definitely. Mushrooms, bell peppers, or even spinach can add more flavor and nutrients—just adjust cooking times as needed so everything is tender.
How do I make this casserole spicier?
Incorporate a pinch of cayenne pepper or some diced jalapeños in the sauce mixture for a gentle heat that pairs beautifully with the creamy, cheesy base.
Final Thoughts
This Baked Potato Chicken and Broccoli Casserole Recipe is a perfect blend of comfort and nutrition that’s easy to make and loved by everyone around the table. It’s the kind of dish that makes you smile with every bite and keeps you coming back for more—so go ahead, give it a try and turn your next meal into a cozy celebration.
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Baked Potato Chicken and Broccoli Casserole Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Halal
Description
This Baked Potato Chicken and Broccoli Casserole is a comforting and hearty dish perfect for weeknight dinners. Featuring tender potatoes, juicy cooked chicken, and fresh broccoli coated in a creamy cheddar and sour cream sauce, topped with a buttery breadcrumb crust, this casserole combines wholesome ingredients with rich flavors. Easy to prepare and bake, it makes a great family-friendly meal with balanced protein, veggies, and satisfying textures.
Ingredients
Main Ingredients
- 3 large russet potatoes, peeled and cubed
- 2 cups cooked chicken breast, diced
- 2 cups fresh broccoli florets
Sauce Ingredients
- 1 cup sour cream or Greek yogurt
- 1/2 cup milk (any type)
- 1 cup shredded cheddar cheese (divided)
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and black pepper, to taste
Topping
- 1 cup shredded cheddar cheese (remaining)
- 1/2 cup breadcrumbs
- 2 tbsp melted butter
Instructions
- Preheat the Oven: Set your oven to 375°F (190°C) and grease a 9×13-inch baking dish to prevent sticking.
- Cook the Potatoes: Boil the cubed potatoes in salted water for about 10 minutes, or until they are tender when pierced with a fork. Drain well and set aside.
- Blanch the Broccoli: Using the same pot, bring fresh water to a boil and blanch the broccoli florets for 3 minutes to slightly soften and brighten their color. Drain and set aside.
- Prepare the Sauce: In a large mixing bowl, combine sour cream (or Greek yogurt), milk, 1 cup shredded cheddar cheese, garlic powder, onion powder, salt, and pepper. Mix thoroughly until smooth and creamy.
- Combine Ingredients: Add the cooked potatoes, diced chicken, and blanched broccoli to the sauce mixture. Gently stir to evenly coat all the ingredients without breaking up the potatoes.
- Transfer to Baking Dish: Pour the combined mixture into the prepared baking dish and spread evenly.
- Add the Topping: In a small bowl, mix the breadcrumbs with the melted butter. Then sprinkle the remaining 1 cup of shredded cheddar cheese over the casserole, followed by the buttery breadcrumb mixture for a crunchy, golden crust.
- Bake: Place the casserole in the preheated oven and bake for 20-25 minutes, or until the top is bubbly and golden brown.
- Serve: Remove from the oven and let it cool for 5 minutes before serving. Enjoy a warm, cheesy, and satisfying casserole!
Notes
- For a lighter version, substitute sour cream with Greek yogurt and use low-fat milk.
- Use freshly cooked chicken or leftover rotisserie chicken for added convenience.
- Breadcrumbs can be replaced with crushed crackers or panko for different textures.
- To make this gluten-free, use gluten-free breadcrumbs or omit the topping.
- You can add other vegetables like carrots or mushrooms for variation.
- Make sure not to overcook potatoes in boiling water to avoid them becoming mushy.
