Baked potato chicken and broccoli casserole is one of those cozy recipes that combines comfort with simple, wholesome ingredients. I remember the first time I made it for my family on a chilly weeknight — the aroma wafting through the kitchen was enough to coax my teens out of their rooms. It’s an all-in-one meal that’s not just easy to throw together but also packed with flavors that warm your heart and soul. Perfect for busy evenings or lazy weekends, it’s a dish that feels like a hug in a casserole dish.
Why you’ll love this dish
There’s a certain magic to casseroles — they gather everyone around the table and create a satisfying experience for both the cook and the hungry diners. This Baked Potato Chicken and Broccoli Casserole is no exception. It’s a deliciously comforting amalgamation of crispy potatoes, tender chicken, vibrant broccoli, and gooey cheese that kids absolutely adore. The ingredients come together seamlessly, making it an ideal weeknight dinner or a simple dish for a family brunch.
Not to mention, it’s budget-friendly! With just a handful of ingredients, you can whip up a hearty meal that feeds an entire family. Plus, the leftovers (if there are any) make for delicious next-day lunches. Whether it’s for a quick weekday dinner or a warming dish to share with friends, this casserole hits the mark every time.
“The perfect balance of flavors — we couldn’t get enough of it! My kids begged for seconds.” – Satisfied Customer
The cooking process explained
Making this Baked Potato Chicken and Broccoli Casserole is straightforward and honestly a bit fun. You’ll start with your potatoes, giving them a lovely roast in the oven till golden brown. As those bake, you can whisk together the creamy base in another bowl and prep your broccoli. The best part? It all comes together in one dish which means fewer pots to scrub later. This recipe truly encapsulates the beauty of home cooking — nourishing yourself and your family with something delightful yet uncomplicated.
What you’ll need
Let’s gather the essentials for this hearty casserole. Here’s your shopping list:
- 4 large potatoes, peeled and diced
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups cooked chicken, shredded or diced
- 1 tablespoon butter
- 2 cups fresh broccoli florets
- 1/2 cup sour cream
- 1/2 cup milk
- 1 cup shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon fresh parsley, chopped (optional)
Feel free to experiment with some ingredient swaps as well—like using Greek yogurt instead of sour cream or adding your favorite spices to punch up the flavor!
Directions to follow
- Preheat your oven to 400°F (200°C).
- In a large bowl, toss the diced potatoes with olive oil, salt, and black pepper until they are evenly coated.
- Spread the potatoes in a single layer on a baking sheet and roast in the preheated oven for about 20-25 minutes, or until they are golden brown and tender.
- While the potatoes are roasting, steam or boil the broccoli florets just until tender, about 4-5 minutes. Drain and set aside.
- In a saucepan over medium heat, melt the butter. Add the shredded or diced chicken, stirring occasionally until heated through.
- In a separate mixing bowl, combine the sour cream, milk, garlic powder, onion powder, and half of the cheddar cheese.
- In a large casserole dish, layer the roasted potatoes, then the cooked chicken and broccoli.
- Pour the sour cream mixture over the top and gently stir to combine all ingredients evenly.
- Sprinkle the remaining cheddar cheese and grated Parmesan cheese over the top.
- Reduce the oven temperature to 350°F (175°C) and bake the casserole for an additional 20-25 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and let it sit for about 5 minutes before serving.
- Garnish with fresh parsley if desired.
Best ways to enjoy it
When serving this casserole, a light side salad or some crusty bread makes for a delightful pairing. It’s nice to balance the richness of the casserole with something fresh and crisp. You could also serve it up with a side of tangy pickles or roasted vegetables for an extra dose of wholesome goodness.
Storage and reheating tips
Leftovers are part of the joy of casseroles! Store any extras in an airtight container in the fridge for up to 3 days. If you want to keep it for longer, consider freezing individual portions. Just make sure to seal them tightly—no one likes freezer burn! When reheating, use a low oven or the microwave, just until it’s heated through. Make sure to check that it’s steaming before you dig in.
Tips for success
- Don’t rush the roasting: Allowing the potatoes to get nicely browned adds a depth of flavor that is simply delicious.
- Season well: Feel free to add additional spices that you enjoy or a sprinkle of your favorite hot sauce for a kick.
- Opt for leftovers: Using pre-cooked rotisserie chicken accelerates the process, making your casserole come together in a snap.
Creative twists
This casserole is versatile, and you can definitely make it your own. How about adding some chopped red bell peppers for a splash of color? Or for a creamier base, toss in a handful of cream cheese along with the sour cream. If you’re looking to sneak in some more veggies, zucchini or spinach work beautifully too.
Your questions answered
Can I use fresh broccoli instead of frozen?
Absolutely! Fresh broccoli adds a vibrant flavor and color to the dish.How do I make it vegetarian?
Swap out the chicken for chickpeas or tofu and use vegetable broth instead of chicken broth.What is the best way to reheat the casserole?
The oven works best to get a nice crisp on the top, but microwaving works fine if you’re in a hurry — just cover it to avoid drying out!
This casserole is simple yet brilliant, perfect for imparting warmth and comfort, and it’s delicious! Enjoy cooking and savoring this delightful dish!
Baked Potato Chicken and Broccoli Casserole
Ingredients
Method
- Preheat your oven to 400°F (200°C).
- In a large bowl, toss the diced potatoes with olive oil, salt, and black pepper until they are evenly coated.
- Spread the potatoes in a single layer on a baking sheet and roast in the preheated oven for about 20-25 minutes, or until they are golden brown and tender.
- While the potatoes are roasting, steam or boil the broccoli florets just until tender, about 4-5 minutes. Drain and set aside.
- In a saucepan over medium heat, melt the butter. Add the shredded or diced chicken, stirring occasionally until heated through.
- In a separate mixing bowl, combine the sour cream, milk, garlic powder, onion powder, and half of the cheddar cheese.
- In a large casserole dish, layer the roasted potatoes, then the cooked chicken and broccoli.
- Pour the sour cream mixture over the top and gently stir to combine all ingredients evenly.
- Sprinkle the remaining cheddar cheese and grated Parmesan cheese over the top.
- Reduce the oven temperature to 350°F (175°C) and bake the casserole for an additional 20-25 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and let it sit for about 5 minutes before serving.
- Garnish with fresh parsley if desired.