Name: Baked Potato Chicken & Broccoli Casserole
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 3 cups cooked chicken, shredded or diced (Rotisserie chicken is a great shortcut); 3 cups potatoes, small-diced (Russets work well; waxy potatoes hold shape); 2 cups broccoli florets (Bite-sized); 1 cup shredded cheese (Cheddar is classic; mix in Monterey Jack for creaminess); 1 cup cream or milk (Use whole cream for richness or 2% milk to lighten); 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 tablespoon olive oil (Or melted butter); to taste Salt and pepper

235

1.30k

Jump to Recipe Print Recipe

I make this Baked Potato Chicken & Broccoli Casserole on rotation when I want something comforting, low-fuss, and crowd-pleasing. It marries tender diced potatoes and shredded chicken with broccoli and melty cheddar, all bound by a creamy sauce and finished with a golden top. It’s weeknight-friendly, easy to scale for guests, and forgiving if you swap ingredients — which is why it’s a staple in my weeknight rotation and a recipe I first adapted from a favorite online version I saved.

Why you’ll love this dish

This casserole hits several dinner sweet spots: it’s budget-friendly (potatoes stretch the meal), kid-approved (cheesy comfort food), and quick to assemble if you use pre-cooked chicken or a rotisserie bird. It’s also flexible — swap the dairy, make it lighter, or bulk it up for a potluck. Perfect for weeknights, casual Sunday dinners, or a simple meal prep option that reheats well.

“A perfect balance of creamy, cheesy, and homey — everyone asked for seconds.” — a typical family review after a weeknight run of this casserole

Step-by-step overview

Before you dive into ingredients and the step-by-step, here’s the short version so you know what to expect:

Par-cook the diced potatoes so they finish tender in the bake.
Lightly sauté the potatoes for a bit of color, then mix with shredded chicken and steamed broccoli.
Stir together cream (or milk), garlic and onion powder, salt, pepper, and most of the cheese.
Bake until bubbling and golden on top. Let rest briefly, then serve.

What you’ll need

3 cups cooked chicken, shredded or diced (rotisserie chicken is a great shortcut)
3 cups potatoes, small-diced (russets work well; waxy potatoes hold shape)
2 cups broccoli florets (bite-sized)
1 cup shredded cheese (cheddar is classic; mix in Monterey Jack for creaminess)
1 cup cream or milk (use whole cream for richness or 2% milk to lighten)
1 teaspoon garlic powder
1 teaspoon onion powder
1 tablespoon olive oil (or melted butter)
Salt and pepper to taste

If you want to try the same flavors with rice instead of potatoes, see this cheesy broccoli chicken and rice casserole for a useful variation.

Step-by-step instructions

Baked Potato Chicken and Broccoli Casserole dish served in a bowl

Preheat the oven to 375°F (190°C). Grease a 9×13-inch or similarly sized casserole dish.
Par-cook the diced potatoes: bring a pot of salted water to a boil, add the potatoes, and simmer 5–7 minutes until just fork-tender. Drain well. (Alternatively, microwave the diced potatoes in a covered dish for 4–6 minutes.)
Heat the olive oil in a skillet over medium heat. Add the par-cooked potatoes and sauté 4–6 minutes to develop a little color; season lightly with salt and pepper. Remove from heat.
Steam or blanch the broccoli florets for 2–3 minutes until bright green and slightly tender. Shock in cold water to stop cooking, then drain.
In a large bowl, combine the cooked chicken, sautéed potatoes, broccoli, garlic powder, onion powder, cream (or milk), and half the shredded cheese. Mix until evenly coated. Taste and adjust salt and pepper.
Transfer the mixture to the prepared casserole dish. Sprinkle the remaining cheese evenly over the top.
Bake for 20–25 minutes, or until the casserole is bubbly and the top is golden. If you like a crustier top, broil on high for 1–2 minutes watching carefully.
Let rest 5–10 minutes before serving so the sauce sets slightly.

Best ways to enjoy it

Slice the casserole into hearty squares and plate with a crisp green salad and a tangy vinaigrette to cut the richness. For a cozy family meal, serve with warm crusty bread or garlic knots. If you prefer lighter sides, steamed green beans or a simple cucumber-tomato salad work well. For other serving inspiration and plating ideas, check this related casserole guide that uses similar ingredients and pairings.

Storage and reheating tips

Refrigeration: Store leftovers in an airtight container for 3–4 days. Cool to room temperature no more than two hours after cooking before refrigerating.
Reheating (oven): Preheat oven to 350°F (175°C). Cover the dish with foil and bake 15–20 minutes (longer if refrigerated in a deep container) until heated through. Remove foil for the last 5 minutes to refresh the top.
Reheating (microwave): Place a serving on a microwave-safe plate, cover loosely, and heat 1–2 minutes, stirring or rotating halfway.
Freezing: You can freeze the cooled casserole for up to 3 months. Wrap tightly with plastic wrap and foil or store in a freezer-safe container. Thaw in the refrigerator overnight before reheating.
Food safety note: reheat until the center reaches 165°F (74°C) to ensure safe consumption.

Helpful cooking tips

Par-cook potatoes — this prevents undercooked chunks in the finished bake.
Use a mix of cheeses (sharp cheddar + a milder melting cheese) for flavor and smoothness.
If using leftover cooked chicken, shred it while cold; it’s easier to handle.
For a lighter sauce, substitute half-and-half or 2% milk and add a tablespoon of flour to the milk to help thicken. Whisk before adding to the mix.
To get a crunchy topping, sprinkle panko breadcrumbs mixed with a little melted butter and Parmesan over the cheese before baking.
Avoid overloading the dish: too much liquid makes it runny. If your mix looks loose, add an extra 1/4–1/2 cup of cheese or a tablespoon of flour.

Creative twists

Vegetarian: replace chicken with roasted chickpeas or seasoned mushrooms and boost the broccoli with extra veggies.
Low-carb: swap potatoes for cauliflower florets or thinly sliced turnip.
Gluten-free: this recipe is naturally gluten-free if you skip panko; check labels on seasoning blends.
Spicy: stir a teaspoon of smoked paprika and 1/4–1/2 teaspoon cayenne into the cream for a smoky kick.
Mediterranean: swap cheddar for feta and add sun-dried tomatoes, olives, and a squeeze of lemon before serving.

Common questions

Q: How long does this casserole take from start to finish?
A: Plan about 10–15 minutes prep (if using pre-cooked chicken and par-cooked potatoes) plus 25 minutes baking — roughly 35–45 minutes total. If you need to cook raw chicken or boil potatoes longer, add additional time.

Q: Can I use raw chicken in this recipe?
A: It’s safest to use cooked chicken. If you must start with raw chicken, cook it fully first (bake or poach) to an internal temperature of 165°F (74°C), shred it, and then proceed with the recipe. Placing raw chicken in the casserole risks uneven cooking and safety issues.

Q: Will this casserole be watery with milk instead of cream?
A: Using milk can work but milk is thinner. To prevent a watery result, use whole milk and add a tablespoon of flour or cornstarch whisked into the milk to thicken, or use 3/4 cup milk + 1/4 cup sour cream for body.

Q: Can I make this ahead?
A: Yes — assemble the casserole and keep it covered in the refrigerator for up to 24 hours before baking. Add a few extra minutes to the baking time if baked straight from chilled.

Conclusion

If you want more variations and inspirations for chicken, potato, and broccoli bakes, this long-running family favorite is worth browsing alongside other established recipes such as Chicken Potato Broccoli Casserole – Barefeet In The Kitchen and the creamy Loaded Chicken, Broccoli & Potato Casserole. For a slightly different scratch approach, compare techniques in this Chicken Broccoli Potato Casserole (Made from Scratch!).