Golden, bubbling cheese, tender chunks of chicken, and fork-soft potatoes come together in a warm, creamy casserole that’s nothing short of comfort food heaven. This Easy Baked Potato Chicken and Broccoli Casserole is a perfect one-dish meal that packs flavor, texture, and nutrition all in one bite. With every scoop, you get rich layers of gooey cheese, seasoned chicken, roasted broccoli, and soft potato — all baked to crispy, creamy perfection.
Whether you’re looking for a quick weeknight dinner idea or planning ahead for meal prep, this dish has your back. It’s hearty enough to satisfy even the hungriest eaters, but easy enough to toss together with ingredients you probably already have on hand. Think of it as your go-to easy dinner, perfect for those nights when you want something warm and satisfying without spending hours in the kitchen.
Ingredients for this Easy Baked Potato Chicken and Broccoli Casserole
- 2 cups cooked chicken breast, chopped or shredded
- 3 medium russet potatoes, peeled and cubed
- 2 cups fresh broccoli florets (or frozen, thawed)
- 1 ½ cups shredded cheddar cheese (plus more for topping)
- ½ cup sour cream
- ½ cup mayonnaise
- 1 small red onion, diced
- 2 cloves garlic, minced
- ½ teaspoon paprika
- Salt and pepper to taste
- Olive oil (for roasting potatoes and broccoli)
Step-by-Step Instructions for Easy Baked Potato Chicken and Broccoli Casserole
Step 1: Preheat and Prep
Preheat your oven to 400°F (200°C). While it’s heating up, grease a large baking dish with a light coating of oil or nonstick spray to prevent sticking.
Step 2: Roast the Potatoes
Place the peeled and cubed potatoes on a baking sheet. Drizzle with olive oil and season with salt, pepper, and paprika. Toss to coat evenly. Roast for 20–25 minutes, or until tender and slightly crispy on the edges. This gives them a head start before baking with the rest of the ingredients.
Step 3: Steam or Sauté the Broccoli
While the potatoes are roasting, steam the broccoli florets until just tender — about 4–5 minutes. You can also sauté them lightly in a pan with a splash of oil and a pinch of salt for extra flavor.
Step 4: Make the Creamy Mixture
In a large bowl, combine the sour cream, mayonnaise, shredded cheddar cheese, diced red onion, and minced garlic. Stir well to create a rich, creamy base. Add a pinch more salt and pepper if you like it extra seasoned.
Step 5: Combine Everything
Add the roasted potatoes, steamed broccoli, and cooked chicken into the bowl with the creamy mixture. Gently fold everything together until well combined and fully coated.
Step 6: Transfer to Baking Dish
Spoon the mixture into the prepared baking dish. Spread it out evenly with a spatula. Top generously with additional shredded cheddar cheese for that golden, cheesy finish.
Step 7: Bake to Perfection
Bake the casserole in the preheated oven for 20–25 minutes, or until the cheese on top is melted, bubbly, and slightly browned. For a crispier top, broil for an extra 2–3 minutes at the end — just keep a close eye to avoid burning.
Step 8: Serve and Enjoy
Remove from the oven and let it rest for a few minutes before serving. Garnish with fresh parsley or chives if desired. This dish pairs beautifully with a simple side salad or crusty bread.
Storage Instructions
To store leftover Easy Baked Potato Chicken and Broccoli Casserole, allow the dish to cool completely before transferring it to an airtight container. It can be safely stored in the refrigerator for up to 4 days. For best results, reheat portions in the microwave or oven until warmed through.
If you want to freeze it, portion the casserole into freezer-safe containers or wrap tightly in foil and plastic wrap. It will keep well in the freezer for up to 2 months. To reheat from frozen, allow it to thaw overnight in the fridge, then warm it in the oven at 350°F (175°C) until hot and bubbly.
Estimated Nutrition
Per serving (based on 6 servings):
- Calories: ~420
- Protein: 28g
- Carbohydrates: 22g
- Fat: 24g
- Fiber: 3g
- Sugar: 3g
- Sodium: 480mg
- Calcium: 18% DV
Note: Nutrition may vary depending on specific brands and ingredient swaps.
Frequently Asked Questions
Q1: Can I use rotisserie chicken for this recipe?
Yes! Rotisserie chicken works perfectly and saves time. Just shred it and mix it in.
Q2: Can I substitute the sour cream or mayo?
You can replace sour cream with Greek yogurt for a lighter option, and mayo can be swapped with cream cheese or even more yogurt.
Q3: Can I make this casserole vegetarian?
Definitely. Skip the chicken and add extra veggies like mushrooms, bell peppers, or even chickpeas for protein.
Q4: Do I need to cook the broccoli first?
Yes, either steam or lightly sauté it to ensure it’s tender by the time the casserole finishes baking.
Q5: Can I make this dish ahead of time?
Absolutely. Assemble it in the baking dish, cover, and refrigerate for up to 24 hours before baking.
Q6: How do I make it more cheesy?
Just add more shredded cheese to the mixture and on top. A mix of cheddar and mozzarella gives a great gooey texture.
Q7: Is it gluten-free?
Yes, the basic recipe is naturally gluten-free, but always check labels to ensure no hidden gluten in sauces or seasonings.
Q8: What can I serve with this casserole?
It pairs well with a green salad, garlic bread, or even a light soup for a complete meal.
Easy Baked Potato Chicken and Broccoli Casserole
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Dinner
Description
Warm, cheesy, and incredibly satisfying — this Easy Baked Potato Chicken and Broccoli Casserole is the kind of meal that hits all the right notes. It’s the perfect choice when you need a quick dinner idea, crave comfort food, or want a wholesome meal prep solution to get you through the week. Each bite delivers tender chicken, crispy roasted potatoes, fresh broccoli, and gooey cheese, baked together in a creamy, flavorful sauce.
Whether you’re feeding a family, preparing for guests, or just want something cozy on a cold evening, this casserole delivers that home-cooked love with minimal effort. It’s a one-pan wonder that satisfies both the taste buds and your schedule. Great for anyone looking for easy recipes, healthy comfort food, or delicious weeknight dinner ideas.
Ingredients
2 cups cooked chicken breast, chopped or shredded
3 medium russet potatoes, peeled and cubed
2 cups fresh broccoli florets (or frozen, thawed)
1 ½ cups shredded cheddar cheese (plus more for topping)
½ cup sour cream
½ cup mayonnaise
1 small red onion, diced
2 cloves garlic, minced
½ teaspoon paprika
Salt and pepper to taste
Olive oil (for roasting)
Instructions
- Preheat oven to 400°F (200°C) and grease a large baking dish.
- Roast cubed potatoes with olive oil, paprika, salt, and pepper for 20–25 minutes.
- Steam or lightly sauté broccoli until just tender.
- In a large bowl, mix sour cream, mayonnaise, cheese, onion, garlic, salt, and pepper.
- Add roasted potatoes, cooked chicken, and broccoli to the bowl and gently fold to combine.
- Transfer the mixture to the prepared baking dish and top with extra cheese.
- Bake for 20–25 minutes or until cheese is melted and golden. Broil 2–3 mins for extra crisp.
- Let rest a few minutes before serving. Optional: garnish with parsley or chives.