Description
This Baked Potato Chicken and Broccoli Casserole is the ultimate comfort food — creamy, cheesy, and full of hearty flavor. Perfect for family dinners or meal prep, this easy casserole combines tender chicken, fluffy potatoes, and fresh broccoli in one delicious dish.
Ingredients
- 2 cups cooked chicken breast, shredded or cubed
- 4 medium russet or Yukon gold potatoes, diced
- 2 cups broccoli florets, lightly steamed
- 1 can (10.5 oz) cream of chicken soup
- ½ cup sour cream or Greek yogurt
- ½ cup milk
- 2 cups cheddar cheese, shredded
- 2 tbsp butter, melted
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper to taste
- ½ tsp paprika (optional)
- ¼ cup bacon bits (optional)
- 2 tbsp chopped green onions for garnish
Instructions
Preheat Oven: Set oven to 375°F (190°C) and grease a 9×13-inch casserole dish.
Cook Ingredients:
Boil diced potatoes for 8–10 minutes until slightly tender. Drain.
Lightly steam broccoli florets for 2–3 minutes until bright green.
Cook chicken if not already done and shred or cube it.
Make Sauce: In a bowl, whisk together cream of chicken soup, sour cream, milk, melted butter, garlic powder, onion powder, salt, pepper, and paprika until smooth.
Combine: Add chicken, potatoes, and broccoli to the bowl. Stir to coat evenly.
Assemble Casserole: Transfer mixture to baking dish and top with shredded cheddar cheese (and bacon bits if desired).
Bake: Bake uncovered for 25–30 minutes until bubbly and golden brown.
Serve: Let rest 5 minutes before serving. Garnish with green onions and enjoy!
Notes
- Prep Ahead: Assemble the casserole a day in advance and refrigerate. Bake fresh the next day.
- Cheese Matters: Use freshly shredded cheese for the best melt.
- Make It Healthier: Swap potatoes for cauliflower or sweet potatoes.
- Freezer-Friendly: Freeze leftovers up to 3 months. Reheat at 350°F until warm.
- Extra Crunch: Add crushed crackers or breadcrumbs on top before baking.
- Prep Time: 20 minutes
- Cook Time: 30 minutes