Why I Love This Recipe

I love how this casserole combines the comforting flavors of a loaded baked potato with the wholesome goodness of chicken and broccoli. It’s a complete meal in one dish, making it perfect for busy weeknights. The creamy sauce and cheesy topping make it indulgent, while the broccoli adds a fresh, healthy touch. Plus, it’s a great way to use up leftover chicken.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

4 large russet potatoes, peeled and cubed
2 cups cooked chicken breast, diced
1 head broccoli, cut into florets
1 cup sour cream or Greek yogurt
1/2 cup milk or skim milk
2 cups shredded cheddar cheese
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste
1/2 cup breadcrumbs
2 tablespoons melted butter

Directions

Preheat the oven to 375°F (190°C).
Boil the cubed potatoes in salted water for about 10 minutes, until tender. Drain and set aside.
In the same pot, bring fresh water to a boil and blanch the broccoli florets for 3 minutes. Drain and set aside.
In a large bowl, mix together the sour cream, milk, 1 cup of cheddar cheese, garlic powder, onion powder, salt, and pepper until smooth.
Add the cooked potatoes, diced chicken, and blanched broccoli to the sauce, stirring gently to coat everything evenly.
Transfer the mixture to a greased 9×13-inch baking dish.
In a small bowl, mix breadcrumbs with melted butter.
Sprinkle the remaining cheddar cheese over the casserole, followed by the breadcrumb mixture.
Bake in the preheated oven for 20-25 minutes, until the top is golden brown and bubbly.
Allow the casserole to cool for 5 minutes before serving.

Servings: 6
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes

Variations

Vegetarian: Omit the chicken and add extra vegetables like mushrooms or bell peppers.
Lighter Version: Use Greek yogurt instead of sour cream and skim milk instead of whole milk.
Different Cheeses: Try using a mix of cheeses like mozzarella, Monterey Jack, or a spicy pepper jack for a different flavor profile.

Storage/Reheating

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat individual portions in the microwave until heated through. For larger portions, cover with foil and reheat in a 350°F (175°C) oven until warmed.

FAQs

Can I use frozen broccoli instead of fresh?

Yes, I can use frozen broccoli. Just make sure to thaw and drain it well before adding it to the casserole to avoid excess moisture.

Can I prepare this casserole ahead of time?

Absolutely. I often assemble the casserole, cover it tightly, and refrigerate it for up to 24 hours before baking. When ready to bake, I add a few extra minutes to the baking time.

What can I serve with this casserole?

This casserole is a complete meal on its own, but I sometimes serve it with a simple green salad or steamed vegetables for added freshness.

Can I freeze this casserole?

Yes, I can freeze it. I assemble the casserole without baking, cover it tightly with foil, and freeze it for up to 3 months. When ready to eat, I thaw it in the refrigerator overnight and bake as directed.

How can I make this casserole gluten-free?

To make it gluten-free, I use gluten-free breadcrumbs or omit them entirely. Also, I ensure that all other ingredients, like sour cream and cheese, are certified gluten-free.

Conclusion

Baked Potato Chicken and Broccoli Casserole is a comforting and satisfying dish that’s perfect for any occasion. Its creamy texture, cheesy topping, and wholesome ingredients make it a family favorite. Whether I’m looking for a hearty weeknight dinner or a dish to share at a gathering, this casserole never disappoints.

Baked Potato Chicken and Broccoli Casserole