Introduction
If you’re searching for a family-friendly casserole that’s both satisfying and nourishing, this Baked Potato Chicken and Broccoli Casserole is just the thing. Packed with tender chicken, roasted potatoes, and vibrant green broccoli, all smothered in a creamy cheese sauce and baked to golden perfection, this recipe will become a staple in your kitchen.
This dish is a well-rounded meal all in one pan, and it’s incredibly flexible—you can prepare parts in advance, switch out the vegetables, or add extra toppings like bacon or breadcrumbs for crunch.
Ingredients
For the Chicken & Vegetables:
-
2 medium chicken breasts, diced
-
3 medium russet or Yukon gold potatoes, peeled and cubed
-
2 cups fresh broccoli florets (or frozen, thawed and patted dry)
-
2 tablespoons olive oil
-
1 teaspoon garlic powder
-
1 teaspoon onion powder
-
½ teaspoon smoked paprika
-
Salt and pepper to taste
For the Sauce:
-
2 tablespoons unsalted butter
-
2 tablespoons all-purpose flour
-
1 ½ cups whole milk (or 1 cup milk + ½ cup cream for richer flavor)
-
½ teaspoon Dijon mustard (optional)
-
1 teaspoon garlic powder
-
1 teaspoon dried thyme or Italian seasoning
-
Salt and pepper to taste
-
1 ½ cups shredded cheddar cheese (or a mix of cheddar and mozzarella)
For the Topping:
-
½ cup shredded cheese (reserved from above or use extra)
-
Optional: ¼ cup grated Parmesan cheese
-
Optional: ¼ cup panko breadcrumbs for crunch
Instructions
Step 1: Prepare the Ingredients
Start by preheating your oven to 400°F (200°C). Grease a 9×13-inch casserole dish or a similar baking pan and set aside.
Wash and peel your potatoes, then cut them into small, evenly sized cubes. This ensures they cook through evenly without being mushy. If you’re using fresh broccoli, cut it into small florets. Frozen broccoli works too—just be sure to thaw and pat it dry to prevent sogginess.
Dice your chicken breasts into bite-sized pieces. You can season the chicken now with a bit of salt, pepper, and garlic powder or wait until it’s tossed together with the vegetables.
Step 2: Roast the Chicken, Potatoes, and Broccoli
Toss the cubed potatoes and chicken in a large mixing bowl with olive oil, garlic powder, onion powder, paprika, salt, and pepper. Spread the mixture in a single layer on a parchment-lined baking sheet. Bake for about 20 minutes.
After 20 minutes, remove the tray from the oven and stir in the broccoli. Return everything to the oven and roast for another 10-12 minutes, or until the chicken is fully cooked and the vegetables are lightly golden.
Step 3: Make the Cheese Sauce
While the chicken and vegetables are roasting, prepare the cheese sauce. In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1–2 minutes, until the mixture forms a light golden roux.
Gradually whisk in the milk, a little at a time, until smooth. Add the garlic powder, mustard, herbs, salt, and pepper. Let the sauce simmer gently for 3–4 minutes until thickened. Turn off the heat and stir in the shredded cheese, saving some for the topping. Stir until fully melted and smooth.
Taste and adjust seasoning as needed.
Step 4: Combine and Bake
Once the chicken, potatoes, and broccoli are done roasting, transfer everything into the greased casserole dish. Pour the cheese sauce over the top, and gently stir everything together to coat evenly.
Sprinkle the remaining cheese over the top. If you want added texture, sprinkle some panko breadcrumbs and Parmesan for a crunchy, cheesy crust.
Cover with foil and bake at 375°F (190°C) for 15 minutes. Remove the foil and bake uncovered for an additional 10 minutes, or until the top is golden and bubbly.
Serving Suggestions
Serve this casserole hot out of the oven, garnished with fresh chopped parsley or green onions for a pop of color and flavor. It’s perfect on its own or served with a light side salad or some crusty garlic bread.
This dish also makes great leftovers and is ideal for meal prepping. Store in airtight containers in the fridge for up to 4 days, or freeze individual portions for up to 2 months.
Variations and Tips
Add-ins & Substitutions:
-
Protein: You can use cooked shredded rotisserie chicken, turkey, or even ground meat.
-
Veggies: Swap broccoli for green beans, peas, spinach, or cauliflower.
-
Cheese: Try gouda, Monterey Jack, or Swiss for a fun flavor twist.
-
Spicy Kick: Add red pepper flakes, jalapeños, or a dash of hot sauce to the cheese sauce.
Tips for Success:
-
Cut the vegetables into similar-sized pieces to ensure even cooking.
-
Don’t skip roasting the potatoes and chicken first—it enhances flavor and prevents sogginess.
-
Let the casserole rest for 5–10 minutes before serving to help it set and slice better.
Why You’ll Love This Casserole
This casserole is not only incredibly comforting, but it’s also:
-
Easy to customize based on what’s in your fridge
-
Packed with protein and fiber-rich veggies
-
Creamy and cheesy with a perfectly golden top
-
Kid-friendly and picky-eater approved
It’s the kind of meal you’ll return to again and again when you need something reliable, satisfying, and full of flavor.
In Summary
This Baked Potato Chicken and Broccoli Casserole hits all the right notes: comfort, nutrition, simplicity, and deliciousness. Whether you’re planning a weeknight dinner, hosting guests, or just craving something hearty, this dish checks all the boxes. It brings together basic pantry ingredients and transforms them into something crave-worthy.
Next time you’re looking for a dish that everyone will love—and that won’t leave you with a pile of dishes—give this casserole a try.
