Baked Potato Chicken And Broccoli Casserole

I’ve discovered that the secret to a truly satisfying weeknight dinner isn’t complicated cooking techniques or exotic ingredients—it’s finding the perfect balance between comfort and convenience. This baked potato chicken and broccoli casserole delivers exactly that, combining three classic comfort foods into one hearty dish that’ll have your family asking for seconds. What makes this recipe particularly brilliant is how it transforms simple ingredients into something special.

Baked Potato Chicken And Broccoli Casserole Recipe

I can confidently say this Baked Potato Chicken and Broccoli Casserole will become your new weeknight hero—it’s comfort food at its absolute finest, and I’ve made it countless times for my family who literally asks for seconds every single time.

What makes this dish so incredible is how it transforms simple, everyday ingredients into something that tastes like a warm hug on a plate, combining tender, fluffy baked potato chunks with perfectly seasoned chicken and vibrant broccoli florets, all enveloped in a rich, creamy cheese sauce that bubbles and browns beautifully in the oven. Using stainless steel baking sheets ensures even heating and prevents burnt edges, making every bite perfect.

The magic happens when the potatoes absorb all those savory flavors while maintaining their comforting, starchy texture, creating this amazing contrast with the crisp-tender broccoli and juicy chicken pieces.

I learned this technique from my mom, who always said the best casseroles are the ones that make your kitchen smell so good that neighbors start dropping by around dinnertime—and trust me, this one delivers on that promise with its irresistible aroma of roasted garlic, melted cheese, and herbs wafting through your home.

Every forkful gives you that perfect balance of creamy, cheesy goodness with hearty, satisfying textures that make this feel like the ultimate one-dish meal, and the best part is how incredibly simple it’s to throw together, even on those crazy busy nights when you need dinner magic to happen fast.

Ingredients

This casserole is all about creating layers of comfort, and it starts with choosing the right foundation ingredients. The magic happens when you combine fluffy baked potatoes with tender chicken and perfectly cooked broccoli—but here’s the insider secret: your ingredient choices can make or break this dish. Let me walk you through what you absolutely need and where you can get creative.

For the Base:

• 4-5 large russet potatoes – These are non-negotiable! Russets get fluffy and absorb flavors like a dream. Don’t even think about using waxy potatoes here.
• 3 cups cooked chicken, diced – Rotisserie chicken is your best friend here (saves time and adds incredible flavor), but leftover roasted chicken works beautifully too.
• 4 cups fresh broccoli florets – Fresh is worth it for the texture, but frozen works in a pinch—just thaw and drain thoroughly.

For the Creamy Dream Sauce:

• 1 can (10.75 oz) cream of mushroom soup – This is your flavor base. Campbell’s is reliable, but any quality brand works.
• 1 cup sour cream – Full-fat only! Greek yogurt can substitute if you want to lighten it up.
• 1½ cups shredded cheddar cheese, divided – Sharp cheddar brings the flavor punch. Pre-shredded is fine, but freshly grated melts better.
• ½ cup milk – Whole milk creates the creamiest texture, but 2% works if that’s what you have.

The Flavor Boosters:

• 1 packet onion soup mix – This is my secret weapon for instant depth of flavor!
• 2 green onions, chopped – Fresh is essential here for that bright pop.
• Salt and black pepper to taste – Always taste and adjust!
• ½ cup panko breadcrumbs – For that golden, crispy top that makes everyone think you’re a casserole genius.

How to Make the Best Baked Potato Chicken And Broccoli Casserole

• Preheat your oven to 375°F and grease a 9×13-inch baking dish with butter or cooking spray.

Getting your oven ready first guarantees it’s perfectly heated when your casserole is assembled. The butter creates a non-stick surface and adds extra flavor to those crispy edges we all love. Pro tip: If you only have a 9×9 dish, that works too—just expect a thicker casserole that may need an extra 10-15 minutes in the oven.

• Wash and pierce 4-5 medium russet potatoes all over with a fork, then microwave for 8-10 minutes until fork-tender.

Piercing prevents the potatoes from exploding in the microwave—trust me on this one! Russets work best because their fluffy texture absorbs all those delicious casserole flavors. You’ll know they’re ready when a fork slides in easily with no resistance. Let them cool for 5 minutes before handling to avoid burns.

• While potatoes cool, season 1½ pounds of cubed chicken breast with salt, pepper, and garlic powder.

Cut your chicken into bite-sized pieces (about 1-inch cubes) for even cooking and easy eating. Seasoning now means every piece gets flavor, not just the outside. Don’t skip the garlic powder—it adds that savory depth that makes this casserole irresistible.

• Heat 2 tablespoons of olive oil in a large skillet over medium-high heat and cook the seasoned chicken for 6-8 minutes until golden brown and cooked through.

You’re looking for that beautiful golden color and an internal temperature of 165°F. The chicken doesn’t need to be perfect since it’ll finish cooking in the oven, but getting that initial sear locks in moisture and adds flavor. Work in batches if your pan is crowded—overcrowding steams the chicken instead of browning it.

• Steam 3 cups of fresh broccoli florets for 3-4 minutes until bright green and slightly tender.

Fresh broccoli holds up better than frozen in casseroles and won’t make your dish watery. Steam just until the color brightens—it should still have a slight crunch since it’ll continue cooking in the oven. For even heat distribution, consider using a heavy-gauge carbon steel baking pan if you plan to roast the broccoli instead of steaming.

• Carefully slice the cooled potatoes in half lengthwise and scoop out the flesh, leaving about ¼-inch of potato in the skins.

Save those potato skins! Brush them with butter and bake alongside your casserole for crispy potato skin bites. When scooping, be gentle but thorough—you want most of the potato flesh for your casserole base. A spoon or small ice cream scoop works perfectly for this job.

• Mash the potato flesh with 4 tablespoons of butter, ½ cup of sour cream, and salt and pepper to taste until smooth and creamy.

This is your flavor foundation, so taste as you go! The mixture should be creamy but not soupy—if it seems dry, add a splash of milk. Room temperature sour cream mixes more easily than cold, so take it out of the fridge when you start cooking. This step is forgiving, so don’t worry about achieving perfect smoothness.

• Gently fold the cooked chicken and steamed broccoli into the mashed potato mixture until evenly distributed.

Use a large spoon or spatula and fold gently to keep the broccoli from breaking apart. You want every spoonful to have chicken, broccoli, and potato in perfect harmony. If the mixture seems too thick, add 2-3 tablespoons of chicken broth or milk to loosen it up.

• Transfer the mixture to your prepared baking dish and spread evenly, then top with 1½ cups of shredded cheddar cheese.

Level the surface with the back of a spoon for even cooking. Don’t pack it down too tightly—you want the casserole to heat through evenly. Sharp cheddar gives the best flavor, but mild works too if you prefer less bite. For extra indulgence, mix in some cream cheese or add a layer of bacon bits under the cheese.

• Bake uncovered for 25-30 minutes until the cheese is melted and golden, and the casserole is heated through.

You’ll know it’s ready when the edges bubble slightly and the cheese develops those irresistible golden spots. If the top browns too quickly, loosely cover with foil for the last 10 minutes. The center should reach 165°F, and a knife inserted in the middle should come out hot.

• Let the casserole rest for 5-10 minutes before serving to allow the flavors to settle and prevent burns.

This resting time also helps the casserole hold together better when you serve it. Sprinkle with fresh chives, green onions, or crumbled bacon just before serving for extra color and flavor. Leftovers reheat beautifully in the microwave or covered in a 350°F oven.

Chef Tips

Professional chefs’ secrets can transform this humble casserole into restaurant-quality comfort food.

I always recommend using day-old baked potatoes if you’ve got them—they’re drier and absorb flavors better than freshly cooked ones.

Sharp knife skills guarantee uniform broccoli pieces that cook evenly.

Consider flavor pairings like smoked paprika with the chicken or fresh thyme with potatoes.

For optimal slicing precision, use a chef knife featuring high carbon steel to maintain sharpness and efficiency.

Nutrition

This hearty casserole combines the comfort of baked potatoes with lean protein and nutritious vegetables. The dish provides a well-balanced mix of carbohydrates, protein, and essential vitamins while remaining relatively moderate in calories. For precise ingredient measurements, consider using a digital kitchen scale to ensure accuracy in your recipe.

Nutrient	Amount per Serving
Calories	385
Total Fat	12g
Saturated Fat	6g
Cholesterol	75mg
Sodium	520mg
Total Carbohydrates	42g
Dietary Fiber	4g
Sugars	3g
Protein	28g
Vitamin A	15% DV
Vitamin C	45% DV
Calcium	18% DV
Iron	8% DV
Potassium	890mg

What You’ll Love About This Recipe

This hearty casserole brings together all your favorite comfort foods in one delicious dish that’ll have your family asking for seconds. It’s the perfect way to turn simple ingredients into something special, combining the creamy goodness of baked potatoes with tender chicken and fresh broccoli.

• One-Pan Wonder: Everything cooks together in a single casserole dish, which means less cleanup and more time to spend with your loved ones around the dinner table.
• Kid-Friendly Favorite: Even picky eaters will love this recipe because it tastes like loaded baked potatoes, and you can easily hide extra vegetables in the creamy, cheesy sauce.
• Make-Ahead Magic: You can prepare this casserole earlier in the day or even the night before, then just pop it in the oven when you’re ready to eat, making weeknight dinners a breeze. For easier meal prep, consider using a non-porous cutting board to prevent cross-contamination while chopping ingredients.

Frequently Asked Questions

Can I Make This Casserole Ahead of Time and Refrigerate Overnight?

Yes, you can definitely make this casserole ahead for meal prep. I’d assemble it completely, cover tightly, and refrigerate overnight. For food safety, bake it within 24 hours of preparation.

What Can I Substitute for Broccoli if My Family Doesn’t Like It?

I’d recommend several broccoli alternatives for great vegetable swaps: cauliflower florets, green beans, asparagus pieces, or mixed frozen vegetables work perfectly. These substitutions maintain the casserole’s texture while appealing to picky eaters.

How Do I Prevent the Potatoes From Turning Brown While Prepping?

I prevent browning by immediately submerging cut potatoes in cold water for proper potato storage. This oxidation prevention method keeps them fresh while I prep other ingredients for your casserole.

Can I Use Leftover Rotisserie Chicken Instead of Cooking Fresh Chicken?

Yes, I recommend using leftover rotisserie chicken! It’s one of my favorite chicken alternatives for this casserole. Simply shred it and add directly – perfect for meal prep since it saves cooking time.

How Long Does This Casserole Keep as Leftovers in the Fridge?

I’d recommend eating this casserole within 3-4 days for best food safety. My storage tips include keeping it covered tightly in the refrigerator and reheating thoroughly before serving again.