Baked Potato Chicken and Broccoli Casserole Recipe

If you’re craving a hearty, comforting dish packed with flavor, this Baked Potato Chicken and Broccoli Casserole is the ultimate answer. Combining tender chicken, roasted potatoes, and crisp broccoli all smothered in a creamy, cheesy sauce, this casserole is a one-pan wonder that’s perfect for family dinners, potlucks, or meal prep. It’s wholesome, satisfying, and endlessly customizable to suit your taste preferences.

Why You’ll Love This Recipe

1. One Dish Meal: Protein, vegetables, and carbs all baked together for ultimate convenience.
2. Easy Preparation: Minimal prep and cooking time make this a go-to recipe for busy days.
3. Crowd-Pleaser: Creamy, cheesy, and packed with classic flavors everyone loves.
4. Customizable: Swap ingredients to match what you have on hand or adjust flavors to suit your preferences.

Step-by-Step Instructions

Step 1: Prepare the Ingredients

1. Preheat the Oven
   • Preheat your oven to 400°F (200°C).
2. Dice the Potatoes and Chicken
   • Peel and dice the potatoes into 1-inch cubes.
   • Cube the chicken breasts into bite-sized pieces.
3. Season the Ingredients
   • In a large mixing bowl, toss the potatoes, chicken, and broccoli with olive oil.
   • Add garlic powder, onion powder, smoked paprika, thyme, salt, and black pepper. Toss until evenly coated.

Step 2: Roast the Potatoes

1. Bake the Potatoes
   • Spread the diced potatoes in a single layer on a baking sheet.
   • Bake for 20–25 minutes, turning once halfway through, until golden brown and slightly crisp.
   • Remove from the oven and set aside.

Step 3: Make the Creamy Sauce

1. Prepare a Roux
   • In a medium saucepan, melt butter over medium heat.
   • Whisk in the flour and cook for 1–2 minutes until lightly golden, stirring constantly.
2. Add Liquids
   • Slowly whisk in the milk and chicken broth, ensuring no lumps remain.
   • Add Dijon mustard and garlic powder.
3. Simmer and Thicken
   • Bring the mixture to a gentle simmer, stirring frequently, until thickened (about 5–7 minutes).
4. Incorporate Cheese
   • Remove from heat and stir in cheddar cheese and Parmesan until melted.
   • Season with salt and black pepper to taste.

Step 4: Assemble the Casserole

1. Layer the Ingredients
   • In a greased 9×13-inch casserole dish, layer the roasted potatoes, cubed chicken, and broccoli.
2. Add the Sauce
   • Pour the creamy cheese sauce evenly over the top, ensuring all ingredients are well-coated.
3. Prepare the Topping
   • In a small bowl, mix panko breadcrumbs, melted butter, cheddar cheese, and Parmesan. Sprinkle the topping over the casserole.

Step 5: Bake the Casserole

1. Bake Covered
   • Cover the casserole dish with aluminum foil and bake at 375°F (190°C) for 25 minutes.
2. Bake Uncovered
   • Remove the foil and bake for an additional 15–20 minutes, or until the topping is golden brown and bubbling.
3. Let It Rest
   • Allow the casserole to cool for 5 minutes before serving.

Serving Suggestions

Pair with:

• Green Salad: A light, crisp salad with vinaigrette balances the richness of the casserole.
• Garlic Bread: Warm, crusty bread is perfect for scooping up extra sauce.

Add Extra Garnishes:

• A dollop of sour cream
• Fresh parsley for a pop of color
• Crumbled bacon for added crunch

Tips for Success

Potato Perfection

• Uniform Sizes: Dice potatoes evenly for consistent roasting.
• Pre-Roasting: Roasting potatoes before assembling the casserole ensures they stay crispy.

Creamy Sauce Tips

• Avoid Lumps: Whisk the flour thoroughly into the melted butter before adding liquids.
• Cheese Choices: Freshly shredded cheese melts better and creates a smoother sauce.

Customize the Casserole

• Veggie Options: Swap broccoli for cauliflower, green beans, or peas.
• Protein Choices: Use turkey, ham, or ground beef instead of chicken.

Variations

Spicy Version

• Add 1/2 teaspoon cayenne pepper or red pepper flakes to the sauce for a kick of heat.

Lighter Option

• Substitute Greek yogurt for some of the cheese in the sauce to reduce calories.

Gluten-Free

• Use gluten-free breadcrumbs and substitute cornstarch for flour in the sauce.

Make-Ahead and Storage

Make-Ahead

• Assemble the casserole without the breadcrumb topping. Cover and refrigerate for up to 24 hours. Add the topping just before baking.

Storage

• Refrigerate: Store leftovers in an airtight container for up to 3 days.
• Freeze: Freeze the fully cooked casserole (minus the topping) for up to 3 months.

Reheating

• Reheat in the oven at 350°F (175°C) until warmed through. Add fresh topping if necessary.

Why This Recipe Works

The combination of roasted potatoes, tender chicken, and crisp-tender broccoli smothered in a creamy cheese sauce creates a casserole that’s hearty and flavorful. By pre-roasting the potatoes, the dish retains a pleasant texture even after baking. The cheesy topping adds a delightful crunch, making this casserole an unforgettable comfort food dish perfect for any occasion.

Enjoy this Baked Potato Chicken and Broccoli Casserole as a weeknight staple or a crowd-pleasing dish for gatherings!

Yield: 6

Baked Potato Chicken and Broccoli Casserole Recipe

Print

If you’re craving a hearty, comforting dish packed with flavor, this Baked Potato Chicken and Broccoli Casserole is the ultimate answer. Combining tender chicken, roasted potatoes, and crisp broccoli all smothered in a creamy, cheesy sauce, this casserole is a one-pan wonder that’s perfect for family dinners, potlucks, or meal prep. It’s wholesome, satisfying, and endlessly customizable to suit your taste preferences.

Prep Time 20 minutes

Cook Time 45 minutes

Ingredients

• For the Casserole:
• 4 medium russet potatoes, diced
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1 tsp Italian seasoning
• Salt and pepper, to taste
• 2 cups cooked chicken, shredded or diced
• 2 cups broccoli florets, steamed until tender
• For the Sauce:
• 4 tbsp unsalted butter
• 4 tbsp all-purpose flour
• 2 cups milk
• 1 cup chicken broth
• 1 ½ cups shredded cheddar cheese
• ½ cup grated Parmesan cheese
• ½ tsp onion powder
• Salt and pepper, to taste
• For the Topping:
• 1 cup shredded mozzarella cheese
• ½ cup cooked bacon bits (optional)
• ¼ cup chopped fresh parsley (for garnish)

Instructions

1. Roast the Potatoes:
   Preheat your oven to 400°F (200°C).
   Toss the diced potatoes with olive oil, garlic powder, smoked paprika, Italian seasoning, salt, and pepper. Spread them evenly on a baking sheet.
   Roast for 20–25 minutes, flipping halfway, until golden and crispy.
   
2. Prepare the Sauce:
   In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook for 1–2 minutes, whisking constantly, to form a roux.
   Gradually whisk in the milk and chicken broth, ensuring there are no lumps. Cook until the mixture thickens, about 5–7 minutes.
   Stir in the cheddar cheese, Parmesan cheese, onion powder, salt, and pepper. Remove from heat once the cheese is melted and the sauce is smooth.
   
3. Assemble the Casserole:
   Lightly grease a 9x13-inch casserole dish. Spread the roasted potatoes evenly on the bottom.
   Layer the shredded chicken and steamed broccoli over the potatoes.
   Pour the cheese sauce evenly over the chicken and broccoli.
   
4. Add the Topping and Bake:
   Sprinkle the mozzarella cheese and bacon bits (if using) on top.
   Bake in the preheated oven for 15–20 minutes, or until the cheese is melted and bubbly.
   
5. Serve:
   Let the casserole cool slightly before serving. Garnish with fresh parsley and enjoy!

Notes

• Chicken Substitute: Use rotisserie chicken for convenience or swap with turkey.
• Vegetable Options: Add cauliflower, carrots, or bell peppers for variety.
• Cheese Variations: Try Monterey Jack or Colby cheese for a different flavor.