Baked Potato Chicken and Broccoli Casserole

Introduction

When you think of ultimate comfort food, what comes to mind? For many people, it’s the combination of tender potatoes, juicy chicken, fresh vegetables, and gooey melted cheese. That’s exactly what this Baked Potato Chicken and Broccoli Casserole delivers. It’s creamy, hearty, and full of flavor, making it a crowd-pleasing dish for family dinners, potlucks, or even a cozy night in.

This recipe takes the classic flavors of a loaded baked potato—fluffy potatoes, butter, sour cream, bacon, and cheese—and turns them into a complete casserole by adding tender chicken and fresh broccoli. The result? A wholesome, one-pan meal that balances comfort and nutrition.

If you’re looking for a recipe that’s big on flavor, easy to prepare, and satisfying enough to feed a hungry family, this casserole should be at the top of your list.

Why You’ll Love This Recipe

One dish meal: Protein, carbs, and vegetables all in one casserole.
Customizable: Swap cheeses, add veggies, or try different seasonings.
Family-friendly: Kids and adults alike love the cheesy potato goodness.
Meal prep and freezer-friendly: Assemble ahead, freeze, or refrigerate for later.
Comfort food with a healthy twist: The broccoli adds nutrition without compromising taste.

Ingredients

Here’s what you’ll need to make this creamy, cheesy casserole:

3 pounds red potatoes – Cut into 1-inch cubes. Red potatoes hold their shape better, but Yukon gold or russet also work.
4 tablespoons butter (room temperature) – For rich and creamy potatoes.
1 cup sour cream – Or substitute Greek yogurt for extra protein and tang.
1/2 cup milk – Adds creaminess to the mashed potatoes.
2 cups cooked chicken breast (diced or shredded) – Use rotisserie chicken for a shortcut.
2 cups fresh broccoli florets – Lightly steamed until bright green and tender-crisp.
1 cup cooked bacon (crumbled) – Optional but highly recommended for flavor.
2 cups shredded cheddar cheese (divided) – Sharp cheddar works best, but you can mix with mozzarella or Monterey Jack.
1/2 teaspoon garlic powder – For depth of flavor.
1/2 teaspoon onion powder – Enhances the savory base.
1/2 teaspoon smoked paprika – Adds a subtle smoky kick.
Salt and black pepper, to taste – Adjust to your preference.
2 green onions (sliced for garnish) – Adds freshness and color.

Step-by-Step Instructions

Step 1: Cook and Mash the Potatoes

Place potatoes in a large pot and cover with cold water. Add 1 teaspoon of salt.
Bring to a boil and cook until fork-tender (about 12–15 minutes).
Drain and return to the pot.
Add butter, sour cream, milk, garlic powder, onion powder, and paprika.
Mash until creamy but still slightly chunky. Season with salt and pepper.

Step 2: Prepare the Chicken and Broccoli

Steam the broccoli until tender-crisp, about 3–4 minutes.
Cook the chicken if not already prepared. Season simply with salt and pepper, then dice or shred it.

Step 3: Assemble the Casserole

Preheat oven to 375°F (190°C).
Grease a 9×13-inch baking dish.
Spread half of the mashed potatoes in the bottom.
Add chicken and broccoli evenly across.
Sprinkle with half of the cheese and bacon.
Top with remaining potatoes.
Finish with the rest of the cheese and bacon.

Step 4: Bake

Bake uncovered for 25–30 minutes, or until the cheese is melted, golden, and bubbly.

Step 5: Serve

Let cool for 5 minutes before serving.
Garnish with green onions.

Tips for Success

Don’t overcook broccoli, or it will turn mushy.
Use room temperature butter for smooth mashing.
For a golden crust, broil the casserole for 2–3 minutes at the end.
Add more cheese if you’re a cheese lover—extra never hurts!

Variations

Buffalo Style: Toss chicken with buffalo sauce, top with blue cheese crumbles.
Tex-Mex Twist: Add black beans, corn, taco seasoning, and pepper jack cheese.
Vegetarian Version: Skip chicken and bacon, add mushrooms, cauliflower, or zucchini.
Breakfast Bake: Replace chicken with scrambled eggs and sausage.

What to Serve with This Casserole

This dish is already hearty, but here are some ideas:

Fresh green salad with vinaigrette
Garlic bread or dinner rolls
Roasted carrots or asparagus
A crisp fruit salad

Storage and Freezing

Refrigerate: Store leftovers in an airtight container for up to 4 days.
Freeze: Assemble casserole, wrap tightly, and freeze up to 2 months. Bake straight from frozen, adding 15 minutes.
Reheat: Warm in oven at 350°F (175°C) until heated through.

Nutrition (Approx. per serving)

Calories: 420
Protein: 25g
Carbs: 32g
Fat: 20g
Fiber: 4g

(Exact values may vary depending on ingredients used.)

Frequently Asked Questions

Can I use frozen broccoli?
Yes, thaw it and pat dry before adding to avoid excess water.

Can I use sweet potatoes instead?
Absolutely! It will give a slightly sweeter, richer flavor.

What’s the best cheese for this casserole?
Sharp cheddar is classic, but mixing with mozzarella or gouda makes it extra melty.

Can I make it dairy-free?
Yes—use vegan butter, almond milk, and dairy-free cheese.

Final Thoughts

This Baked Potato Chicken and Broccoli Casserole is everything you want in a family dinner—hearty, cheesy, and filling. It’s versatile enough for weeknights yet impressive enough for potlucks. Whether you’re meal prepping, cooking for picky eaters, or just craving comfort food, this casserole will hit the spot every single time.