This baked potato chicken and broccoli casserole is a cozy, crowd-pleasing dish. It combines soft, creamy potatoes with tender chicken, bright broccoli, and melty cheddar for a warm, comforting meal. The top turns golden during baking and the inside stays rich and creamy. It smells like home and tastes hearty with a gentle garlic and paprika warmth. Serve it as a family weeknight dinner or bring it to a potluck — it’s easy to scale. For an easy appetizer pairing, try a simple baked cheese bite like these Baked Cranberry Brie Bites before the main course.
Recipe Information
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 55 minutes
- Servings: 6
- Difficulty Level: Easy
Nutrition Information
Approximate nutrition per serving (based on 6 servings):
- Calories per serving: 500 kcal
- Protein: 25 g
- Carbohydrates: 39 g
- Fat: 27 g
- Fiber: 5 g
- Sugar: 3 g
- Sodium: 650 mg
Why Make This Baked Potato Chicken And Broccoli Casserole
This casserole is filling and straightforward. It uses simple pantry and fridge ingredients. The potatoes add creamy texture. The chicken brings protein, and broccoli adds color and bite. The cheddar melts into a gooey top that makes every spoonful satisfying. It reheats well and travels easily, making it great for busy nights and leftovers. The flavors are mild, which kids and adults both usually enjoy.
How to Make Baked Potato Chicken And Broccoli Casserole
This recipe moves fast if you prep efficiently. Boil the potatoes until just tender, then mix everything in one bowl, bake until bubbly, and let it rest so the sauce sets. Below are step-by-step actions to follow.
Ingredients:
- 4 large potatoes, peeled and cubed
- 2 cups cooked chicken, shredded
- 2 cups broccoli florets
- 1 cup shredded cheddar cheese
- 1 cup heavy cream
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1/2 teaspoon paprika
- 2 tablespoons olive oil
Directions:
Step 1: Preparation
Preheat the oven to 375°F (190°C). Peel and cube the potatoes. In a large pot, cover the cubed potatoes with cold water and bring to a boil. Cook until tender, about 12–15 minutes. Drain the potatoes well and let them sit briefly to lose excess steam.
Step 2: Mixing
In a large mixing bowl, add the cooked shredded chicken, broccoli florets, shredded cheddar, heavy cream, garlic powder, paprika, salt, and pepper. Stir gently to combine. Fold in the drained potatoes, breaking some pieces for a creamier texture but leaving some chunks for bite. Taste and adjust seasoning.
Step 3: Cooking
Grease a baking dish with a bit of oil or butter. Transfer the mixed casserole into the dish and spread evenly. Drizzle the 2 tablespoons of olive oil over the top to encourage browning. Bake in the preheated oven for 25–30 minutes, until the casserole is heated through and bubbly and the top has a light golden crust.
Step 4: Finishing
Remove the casserole from the oven and let it cool for 5–10 minutes so the sauce sets. This makes serving neater and lets flavors settle. Spoon onto plates and serve warm.
How to Serve Baked Potato Chicken And Broccoli Casserole
Serve this dish hot with a crisp green salad or steamed green beans for contrast. A dollop of sour cream or a sprinkle of fresh chopped parsley or chives brightens the plate. For gatherings, offer lemon wedges or hot sauce so guests can add a bright or spicy note. It pairs well with crusty bread or simple roasted vegetables.
How to Store Baked Potato Chicken And Broccoli Casserole
- Refrigerator: Cool to room temperature, cover tightly, and store in an airtight container for 3–4 days.
- Freezer: Freeze in a freezer-safe dish for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheating: Reheat single servings in the microwave for 2–3 minutes, stirring halfway. Reheat larger portions covered in a 350°F (175°C) oven for 20–25 minutes until hot. Add a splash of cream or milk if it seems dry.
Expert Tips for Perfect Baked Potato Chicken And Broccoli Casserole
- Use even potato cubes so they cook uniformly. Slightly undercook potatoes if you want them firmer after baking.
- Shred chicken from rotisserie or leftover roasted chicken to save time and add flavor.
- Blanch broccoli briefly (1–2 minutes) if you prefer it more tender. Frozen broccoli works — thaw and drain excess water.
- For a creamier texture, smash a few potato pieces against the bowl sides while mixing.
- Let the casserole rest after baking. It firms up and slices cleanly.
- If the top browns too fast, cover with foil and continue baking until heated through.
Delicious Variations
- Bacon Cheddar: Add 4 slices cooked and crumbled bacon for smoky flavor.
- Lighter Version: Swap heavy cream for half-and-half combined with 2 tbsp flour to thicken, or use plain Greek yogurt stirred in after baking.
- Veggie Boost: Stir in mushrooms, diced bell peppers, or spinach for extra vegetables.
- Spicy Kick: Add 1/4–1/2 teaspoon cayenne or a diced jalapeño to the mix.
- Cheesy Swap: Use pepper jack or mozzarella for a different melt and flavor profile.
- Sweet Potato Twist: Replace potatoes with cubed sweet potatoes for a sweeter, vitamin-rich casserole.
Frequently Asked Questions
Q1: Can I use frozen broccoli instead of fresh?
A1: Yes. Thaw frozen broccoli and squeeze out excess water before adding. This prevents extra liquid. You may blanch fresh broccoli briefly if you want softer florets.
Q2: Can I use raw chicken instead of cooked chicken?
A2: It’s safer and easier to use cooked chicken. If you want to use raw, cut it into small pieces and sauté in a pan until cooked through before mixing. Make sure it reaches 165°F (74°C) before baking.
Q3: Can I make this ahead of time?
A3: Yes. Assemble the casserole, cover, and refrigerate up to 24 hours before baking. Add an extra 5–10 minutes to baking time if chilled. If fully baked, reheat in the oven covered until warmed through.
Q4: How do I make the top crispier?
A4: Sprinkle extra shredded cheddar or panko mixed with a little butter on top before baking. Remove foil for the last 10 minutes to allow browning. A quick broil (1–2 minutes) at the end will crisp it, but watch closely.
Q5: Is this recipe gluten-free?
A5: The base recipe is naturally gluten-free if all ingredients (especially seasonings and chicken) are gluten-free. If you add flour or breadcrumbs, use a gluten-free version.
Q6: Can I reduce the fat in this casserole?
A6: Yes. Use lower-fat cheese, substitute half-and-half for heavy cream or mix Greek yogurt in after baking for creaminess. Reduce or omit the olive oil drizzle. Keep in mind texture and richness will change.
Conclusion
This baked potato chicken and broccoli casserole is a warm, comforting meal that’s easy to make and loved by families. It offers creamy potatoes, tender chicken, and bright broccoli in a cheesy, savory sauce — perfect for weeknights or potlucks. For another version and inspiration, see Chicken Potato Broccoli Casserole – Barefeet in the Kitchen. Give it a try — it’s simple to make and tastes like a hug on a plate.
Print
Baked Potato Chicken and Broccoli Casserole
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Diet: Gluten-Free
Description
A cozy casserole combining creamy potatoes, tender chicken, and bright broccoli, topped with melty cheddar for a comforting meal.
Ingredients
- 4 large potatoes, peeled and cubed
- 2 cups cooked chicken, shredded
- 2 cups broccoli florets
- 1 cup shredded cheddar cheese
- 1 cup heavy cream
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1/2 teaspoon paprika
- 2 tablespoons olive oil
Instructions
- Preheat the oven to 375°F (190°C). Peel and cube the potatoes. Boil the cubed potatoes in a pot of cold water until tender, about 12-15 minutes. Drain and let steam escape.
- In a large mixing bowl, combine the cooked shredded chicken, broccoli florets, shredded cheddar, heavy cream, garlic powder, paprika, salt, and pepper. Stir gently to mix, then fold in the drained potatoes.
- Grease a baking dish with oil or butter. Transfer the mixture into the dish and drizzle with olive oil. Bake for 25-30 minutes, until bubbly and golden on top.
- Remove from the oven and let cool for 5-10 minutes before serving to allow the sauce to set.
Notes
Serve hot with a green salad or steamed vegetables. Delicious when reheated, and perfect for potlucks.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 3g
- Sodium: 650mg
- Fat: 27g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 80mg
