Nothing says comfort food quite like a creamy, cheesy casserole that brings together tender chicken, fresh broccoli, and hearty baked potatoes in one warm, satisfying dish. This Baked Potato Chicken and Broccoli Casserole Recipe is a perfect blend of flavors and textures that will quickly become your go-to for family dinners or casual get-togethers. It’s wonderfully easy to prepare, packed with wholesome ingredients, and delivers a cozy, crowd-pleasing meal that everyone will rave about.
Ingredients You’ll Need
Gathering simple, fresh ingredients is what makes this casserole so special. Each element plays a crucial role, whether it’s the creaminess of the sour cream, the cheesy richness, or the tender bites of potato and chicken that make this dish truly comforting.
- 3 large russet potatoes (peeled and cubed): These create the hearty base of the casserole with a fluffy, creamy texture once cooked.
- 2 cups cooked chicken breast (diced): Lean protein adds satisfying substance and balances the dish.
- 2 cups fresh broccoli florets: Adds a bright green color and fresh, slightly crisp bite.
- 1 cup sour cream or Greek yogurt: Brings tanginess and creaminess to the sauce, making every bite luscious.
- 1/2 cup milk (any type): Thins the sauce to the perfect consistency without overpowering the dish.
- 2 cups shredded cheddar cheese (divided): Adds melty, savory goodness that ties everything together.
- 1/2 tsp garlic powder: Offers subtle warmth and depth of flavor.
- 1/2 tsp onion powder: Enhances the savory notes naturally.
- Salt and black pepper, to taste: Essential seasoning that brings balance.
- 1/2 cup breadcrumbs: Creates a crispy, golden topping that contrasts the creamy interior.
- 2 tbsp melted butter: Binds the breadcrumbs and adds a rich, buttery finish.
How to Make Baked Potato Chicken and Broccoli Casserole Recipe
Step 1: Preheat Your Oven and Prepare the Dish
Start by setting your oven to 375°F (190°C) and generously greasing a 9×13-inch baking dish. This ensures your casserole doesn’t stick, and your golden topping forms without any trouble.
Step 2: Cook the Potatoes
Boil the peeled and cubed russet potatoes in salted water for about 10 minutes until they’re tender but not mushy. Drain them well—these potatoes form the comforting, fluffy backbone of your casserole.
Step 3: Blanch the Broccoli
Using the same pot, quickly blanch your fresh broccoli florets by boiling them for just 3 minutes. This keeps them vibrant green and crisp-tender, perfect for adding color and a fresh vegetable crunch to your casserole.
Step 4: Prepare the Creamy Sauce
In a large bowl, whisk together the sour cream or Greek yogurt, milk, 1 cup of shredded cheddar cheese, garlic powder, onion powder, and season with salt and black pepper. This sauce binds your ingredients with rich, tangy, and cheesy flavor.
Step 5: Combine All the Ingredients
Gently fold the cooked potatoes, chicken, and blanched broccoli into the sauce. Stir carefully to coat every piece evenly, ensuring each bite bursts with flavor and creaminess.
Step 6: Transfer to Baking Dish
Once combined, pour the mixture into your prepared baking dish, spreading it out evenly to create a smooth surface for the topping.
Step 7: Prepare the Topping
Mix the breadcrumbs with the melted butter in a small bowl. This mixture will provide a delightful crunch and buttery layer over your casserole.
Step 8: Add Cheese and Breadcrumbs
Sprinkle the remaining 1 cup of cheddar cheese evenly over the casserole, then top with the buttery breadcrumb mixture. This combination offers a golden, cheesy crust that’s as beautiful as it is delicious.
Step 9: Bake Your Casserole
Place the dish in the oven and bake for 20 to 25 minutes, until the topping is golden brown and bubbly. The aroma will fill your kitchen, teasing your taste buds and signaling that a comforting meal awaits.
Step 10: Cool and Serve
Allow the casserole to cool for 5 minutes before serving. This short wait lets everything settle perfectly, making it easier to serve and enjoy the full layers of flavor and texture.
How to Serve Baked Potato Chicken and Broccoli Casserole Recipe
Garnishes
For a fresh touch, sprinkle some chopped fresh parsley or green onions over the top just before serving. A light dusting of paprika can add a pop of warm color and flavor that brightens each portion.
Side Dishes
This casserole is a hearty main dish on its own but pairs wonderfully with a crisp green salad or roasted vegetables. A simple cucumber tomato salad with a light vinaigrette also contrasts nicely with the richness of the casserole.
Creative Ways to Present
For gatherings, serve this casserole in individual ramekins or small cast iron skillets to show off the cheesy, golden crust. Adding a drizzle of hot sauce or a dollop of sour cream on top can make presentation inviting while allowing guests to customize their flavor.
Make Ahead and Storage
Storing Leftovers
After enjoying your meal, place any leftovers in an airtight container and refrigerate. The casserole stays moist and flavorful for up to 3 days, making it a perfect next-day lunch or dinner option.
Freezing
This casserole freezes beautifully, making it an excellent option for meal prep. Freeze in portions or as a whole dish before baking; just thaw overnight in the refrigerator and increase baking time slightly when reheating.
Reheating
To reheat, cover the casserole with foil to prevent the topping from burning and warm in a 350°F (175°C) oven until bubbly and heated through, about 20 to 25 minutes. For individual portions, a microwave works well for a quick warm-up.
FAQs
Can I use frozen broccoli instead of fresh?
Yes, frozen broccoli works fine. Just be sure to thaw and drain any excess water before adding it to the casserole to avoid sogginess.
Is Greek yogurt a good substitute for sour cream?
Absolutely! Greek yogurt adds a lovely tang and creaminess while reducing fat content, making the casserole a bit lighter without compromising flavor.
Can I make this recipe vegetarian?
Definitely. Simply omit the chicken and consider adding mushrooms, tofu, or extra veggies for protein and heartiness.
What type of cheddar cheese works best?
A sharp or medium cheddar both work well. Sharp cheddar offers a more intense flavor, while medium cheddar provides creamy meltiness.
Can I prepare this casserole entirely ahead of time?
You can assemble it up to a day in advance and keep it covered in the refrigerator. Just add the breadcrumb topping right before baking to ensure it stays crispy.
Final Thoughts
This Baked Potato Chicken and Broccoli Casserole Recipe truly embodies comfort food made easy. With simple ingredients and straightforward steps, you’re gifting yourself a dish that’s creamy, cheesy, and satisfying in every bite. Whether it’s a busy weeknight or a special family dinner, this casserole is sure to become a beloved favorite on your table. I hope you enjoy making and sharing it as much as I do!
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Baked Potato Chicken and Broccoli Casserole Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
Description
This Baked Potato Chicken and Broccoli Casserole is a comforting, wholesome dish perfect for a family meal. Made with tender boiled potatoes, cooked chicken breast, fresh broccoli, and a creamy cheese sauce, it’s topped with crispy breadcrumbs and baked to golden perfection. The casserole combines protein, vegetables, and dairy into one satisfying, flavorful dish.
Ingredients
Vegetables and Protein
- 3 large russet potatoes, peeled and cubed
- 2 cups cooked chicken breast, diced
- 2 cups fresh broccoli florets
Sauce and Seasonings
- 1 cup sour cream or Greek yogurt
- 1/2 cup milk (any type)
- 2 cups shredded cheddar cheese, divided
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and black pepper, to taste
Topping
- 1/2 cup breadcrumbs
- 2 tbsp melted butter
Instructions
- Preheat the Oven: Set the oven to 375°F (190°C) and grease a 9×13-inch baking dish to prevent sticking and ensure easy serving.
- Cook the Potatoes: Boil the peeled and cubed russet potatoes in salted water for about 10 minutes until they are tender but not falling apart. 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 soften slightly while retaining their vibrant color. Drain and set aside.
- Prepare the Sauce: In a large mixing bowl, combine the sour cream (or Greek yogurt), milk, 1 cup of shredded cheddar cheese, garlic powder, onion powder, salt, and black pepper. Whisk until you have a smooth, creamy sauce.
- Combine Ingredients: Gently fold the cooked potatoes, diced chicken, and blanched broccoli into the sauce, coating everything evenly without breaking up the potatoes too much.
- Transfer to Baking Dish: Pour the mixture into the prepared greased 9×13-inch baking dish and spread it out evenly.
- Add the Topping: In a small bowl, mix the breadcrumbs with the melted butter until combined. Sprinkle this mixture evenly over the casserole, then sprinkle the remaining 1 cup of shredded cheddar cheese on top for a deliciously cheesy crust.
- Bake: Place the casserole in the preheated oven and bake for 20-25 minutes until the top is golden brown, bubbly, and crisp.
- Serve: Allow the casserole to cool for about 5 minutes before serving to let it set slightly for easier portioning and better flavor.
Notes
- You can substitute Greek yogurt for sour cream for a healthier, tangier option.
- Add more garlic or onion powder to taste if desired.
- For extra crunch, sprinkle some chopped fresh herbs or crushed nuts on top before baking.
- This casserole stores well and can be refrigerated for up to 3 days or frozen for up to 1 month.
- Ensure potatoes are cooked until just tender to avoid a mushy casserole.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
