Name: Baked Potato Chicken and Broccoli Casserole
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: American
Ingredients: 4 cups diced potatoes; 2 cups cooked chicken, shredded or cubed; 2 cups broccoli florets; 1 1/2 cups shredded cheddar cheese; 1 1/2 cups milk or heavy cream; 3 tablespoons butter; 3 tablespoons all-purpose flour; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 2 tablespoons olive oil

I absolutely love the kind of meals that come together in one pan and leave everyone at the table feeling full, satisfied, and happy. This Baked Potato Chicken and Broccoli Casserole is one of those recipes that checks all the boxes: it’s hearty, comforting, packed with flavor, and incredibly easy to make. When I first made it, I was just trying to clean out the fridge—leftover potatoes, a few broccoli florets, and some chicken breast. But what came out of the oven was nothing short of a golden, bubbling miracle.

The combination of crispy-topped potatoes, tender chicken, and lightly roasted broccoli, all smothered in creamy, cheesy goodness—it’s impossible not to love. I’ve made it on weeknights when I need something reliable and filling, but it’s also made appearances at family get-togethers and potlucks because it’s just that much of a crowd-pleaser. It’s a casserole that brings people back for seconds… and sometimes thirds.

Why You’ll Love This Baked Potato Chicken and Broccoli Casserole

It’s a full meal in one dish—protein, veggies, and carbs all together.
Comforting and cheesy without being too heavy.
A great way to use up leftover cooked chicken or roasted veggies.
Kids and adults alike devour it without complaint.
Perfect for meal prep—it reheats like a dream.

What Kind of Potatoes Should I Use?

You can’t go wrong with Yukon golds or russets for this dish. Yukon gold potatoes are creamy and hold their shape well after baking, while russets bring that fluffy interior and crispy edge after roasting. I prefer Yukon golds for their texture, but if you only have russets or red potatoes on hand, they’ll work just fine.

Options for Substitutions

This casserole is very forgiving, which makes it easy to tailor to what you’ve got in the kitchen. Don’t have cooked chicken? Shredded rotisserie chicken is a great shortcut. Out of broccoli? Cauliflower, green beans, or peas all work beautifully. If you’re dairy-free, swap the cheese and cream with plant-based alternatives—just choose ones that melt well and have a creamy texture. And for a vegetarian version, leave out the chicken entirely and bulk up with more veggies or add cooked lentils for a bit of protein.

Ingredients for this Baked Potato Chicken and Broccoli Casserole

Potatoes – These form the hearty base of the casserole, absorbing flavor from the sauce and roasting up tender with slightly crisp edges.

Cooked Chicken – Adds protein and makes the dish filling. You can use leftover chicken, rotisserie chicken, or freshly cooked chicken breast or thighs.

Broccoli – Brings a pop of green color, a nutritional boost, and a slight crunch that balances the creaminess of the dish.

Cheddar Cheese – Melts beautifully and adds sharp, savory richness. Use a good-quality cheese for best flavor.

Milk or Heavy Cream – Forms the creamy sauce that binds everything together. Cream makes it richer, but milk works for a lighter option.

Butter – Used to create the base of the creamy sauce and adds extra richness.

All-purpose Flour – Helps thicken the sauce to the perfect consistency.

Garlic Powder & Onion Powder – Bring depth of flavor without needing to sauté aromatics.

Salt & Black Pepper – Essential for seasoning every layer of the dish.

Olive Oil – Used for roasting the potatoes and broccoli to help them crisp and brown.

Step 1: Prepare the Ingredients

Start by preheating your oven to 400°F (200°C). Wash and dice the potatoes into bite-sized chunks. If your broccoli isn’t already pre-cut, break it into small florets. Shred or cube your cooked chicken. This is the time to get all your ingredients measured and ready.

Step 2: Roast the Potatoes and Broccoli

Toss the diced potatoes and broccoli florets with olive oil, salt, and pepper. Spread them out on a baking sheet and roast for about 20–25 minutes, or until the potatoes are golden and starting to crisp. This step adds incredible flavor and prevents the vegetables from going soggy in the casserole.

Step 3: Make the Creamy Sauce

In a saucepan, melt butter over medium heat. Whisk in the flour and cook for 1 minute to form a roux. Slowly pour in the milk or cream while whisking constantly to avoid lumps. Add garlic powder, onion powder, salt, and pepper. Simmer until thickened—about 4–5 minutes. Turn off the heat and stir in half the cheese.

Step 4: Combine Everything

In a large mixing bowl or directly in the baking dish, mix the roasted potatoes, broccoli, cooked chicken, and creamy cheese sauce. Stir everything until well coated.

Step 5: Assemble the Casserole

Pour the mixture into a greased casserole dish and spread it out evenly. Sprinkle the remaining cheddar cheese over the top.

Step 6: Bake to Perfection

Place the casserole in the oven and bake uncovered at 375°F (190°C) for 20–25 minutes, or until bubbly and golden on top. For an extra-crispy top, broil for the last 2–3 minutes.

Step 7: Let it Rest and Serve

Once baked, let the casserole rest for 5–10 minutes before serving. This allows the sauce to set and makes scooping much easier.

How Long to Prepare the Baked Potato Chicken and Broccoli Casserole

Prep Time: If you’re using pre-cooked chicken, the preparation is very manageable. It takes about 10 minutes to chop the potatoes and broccoli and gather the ingredients. Roasting the vegetables will take an additional 20–25 minutes but can be done while prepping the sauce.

Cook Time: Once everything is assembled, the casserole bakes for 20–25 minutes until bubbly and golden on top. If you add a broil at the end, give it another 2–3 minutes. Overall, from start to finish, you’ll have this comforting meal ready in about an hour.

Tips for Perfect Baked Potato Chicken and Broccoli Casserole

Cut the potatoes into evenly-sized chunks so they roast and bake uniformly.
Roast the broccoli and potatoes separately first—this ensures they retain their texture and don’t get mushy.
Use freshly shredded cheese for the best melt and flavor; pre-shredded cheese often contains anti-caking agents.
Taste the sauce before mixing everything to adjust seasoning if needed.
Let the casserole rest for 5–10 minutes before serving—this allows the sauce to thicken and the flavors to settle.

Watch Out for These Mistakes While Cooking

Skipping the roast step: Raw potatoes and broccoli won’t cook through properly in the casserole alone.
Using watery vegetables: Avoid frozen broccoli unless it’s well-drained; excess moisture can make the casserole soggy.
Not thickening the sauce: A runny sauce won’t hold the casserole together. Make sure it’s thick before combining.
Overbaking: Watch closely during the final bake to prevent the top from burning or drying out.
Using low-fat cheese: It may not melt as well or taste as rich. Use full-fat for best results.

What to Serve With Baked Potato Chicken and Broccoli Casserole?

1. Crisp Green Salad

A simple romaine or spinach salad with vinaigrette lightens up the plate and adds freshness.

2. Garlic Bread

Soft, buttery garlic bread is a perfect side to soak up any extra creamy sauce.

3. Roasted Carrots or Green Beans

Add another veggie to the mix for color and variety.

4. Tomato Soup

A small bowl of soup makes it feel like a cozy, full meal—especially on colder nights.

5. Apple Slaw

Something crunchy and slightly sweet offers a nice contrast to the richness of the casserole.

Storage Instructions

Refrigeration: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven at 350°F until warmed through.

Freezing: This casserole freezes well. Portion into freezer-safe containers and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

Reheating: For best results, cover with foil and warm in the oven to retain texture. Microwaving works in a pinch but may soften the topping.

Estimated Nutrition (per serving)

Calories: 420
Protein: 32g
Carbohydrates: 28g
Fat: 22g
Saturated Fat: 10g
Fiber: 4g
Sugar: 3g
Sodium: 520mg

Frequently Asked Questions

Can I make this casserole ahead of time?

Yes, you can assemble the entire dish up to a day in advance and refrigerate. Just bake when ready to serve.

What if I don’t have pre-cooked chicken?

Simply sauté or bake chicken breasts or thighs beforehand. Shred or cube and use as directed.

Can I use frozen broccoli?

Yes, but make sure it’s thawed and very well-drained to avoid extra moisture.

How can I make this gluten-free?

Substitute the flour in the sauce with a gluten-free flour blend or cornstarch. Also, double-check all labels on dairy and seasonings.

Can I add more cheese?

Absolutely! Feel free to top with extra cheese or even mix in some mozzarella or Monterey Jack for variety.

Conclusion

This Baked Potato Chicken and Broccoli Casserole is everything you want in a comfort food dish—creamy, cheesy, hearty, and incredibly satisfying. It’s a weeknight savior, a crowd-pleaser at gatherings, and versatile enough to adapt based on what you have. Once you try it, it’s bound to become a regular on your menu rotation.