There's nothing quite like a warm, cheesy casserole fresh out of the oven on a chilly evening. This Baked Potato Chicken and Broccoli Casserole brings together crispy potatoes, juicy chicken, and tender broccoli, all smothered in a creamy, cheesy sauce. It's the ultimate comfort food that will have everyone coming back for seconds.

I first created this dish when I had leftover roasted potatoes and cooked chicken in the fridge. With a little creativity and some pantry staples, I turned them into a rich, satisfying meal that quickly became a family favorite. Now, it's my go-to for busy weeknights and cozy weekends alike!

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

Get ready to fall in love with a casserole that's as easy to make as it is delicious!

First, this recipe is incredibly simple and convenient. It uses common ingredients that you likely already have on hand, making it a perfect solution for last-minute meal planning.

It's also packed with flavor and texture. The crispy baked potatoes add a satisfying crunch, while the tender chicken and broccoli provide heartiness. The cheesy, creamy sauce ties everything together beautifully.

You'll love how versatile this casserole is. Swap in different cheeses, use rotisserie chicken for even faster prep, or add your favorite veggies to make it your own.

Best of all, this dish is a complete meal in one pan. You get protein, veggies, and carbs all baked together, meaning less time spent cooking side dishes and more time enjoying your meal.

Ingredients Notes

The beauty of this Baked Potato Chicken and Broccoli Casserole lies in its simple yet flavorful ingredients. Each one contributes to the overall richness and comfort of the dish.

Russet potatoes are the foundation of this casserole. Their fluffy interior and crispy edges make them the perfect base. Be sure to dice them into even pieces to ensure uniform cooking.

For the protein, cooked chicken is ideal. I prefer using leftover grilled or roasted chicken, but rotisserie chicken works wonderfully for convenience. If you have raw chicken, simply sauté it before assembling the casserole.

Broccoli florets add a pop of color and a dose of nutrition. Blanching them beforehand helps retain their bright green color and tender texture.

The sauce is a blend of sour cream, cheddar cheese, and cream of chicken soup, creating a creamy, cheesy mixture that coats every bite. Feel free to experiment with different cheeses, like mozzarella or pepper jack, for a twist on flavor.

A sprinkle of crispy bacon and green onions on top adds the perfect finishing touch, providing extra crunch and a burst of freshness.

How To Make This Baked Potato Chicken and Broccoli Casserole

Making this casserole is incredibly easy and takes just a few simple steps. Let’s break it down!

Start by preparing the potatoes. Dice them into bite-sized pieces and toss them with olive oil, salt, and pepper. Spread them onto a baking sheet and roast them at 400°F for about 25 minutes, until golden and crispy.

While the potatoes are roasting, prepare the other ingredients. Shred the cooked chicken into bite-sized pieces and blanch the broccoli florets in boiling water for just a couple of minutes. This ensures they stay vibrant and tender.

In a large mixing bowl, combine the creamy sauce. Mix together sour cream, cream of chicken soup, shredded cheddar cheese, and seasonings. Stir until smooth and well blended.

Once the potatoes are done, assemble the casserole. In a greased baking dish, layer the roasted potatoes, followed by the shredded chicken and broccoli. Pour the cheese sauce over the top, spreading it evenly to coat everything.

Bake the casserole uncovered at 375°F for 20 minutes. Then, sprinkle extra cheese, bacon, and green onions over the top and bake for an additional 5-10 minutes, until bubbly and golden.

Storage Options

This casserole stores beautifully, making it great for meal prep or leftovers!

To store in the fridge, transfer any leftovers to an airtight container and keep for up to 4 days. The flavors meld even more as it sits, making it just as delicious the next day.

For freezing, wrap the entire casserole dish tightly with plastic wrap and aluminum foil, or store individual portions in freezer-safe containers. It can be frozen for up to 3 months. When ready to eat, thaw overnight in the fridge before reheating.

To reheat, simply pop a portion in the microwave for a couple of minutes, or warm the whole casserole in a 350°F oven for 15-20 minutes until heated through.

Variations and Substitutions

One of the best things about this casserole is how customizable it is. Here are a few ways to switch it up:

Swap the potatoes: Instead of russet potatoes, try using sweet potatoes for a hint of sweetness or frozen hash browns for an even quicker prep.
Use different proteins: Not a fan of chicken? Try ground turkey, shredded pork, or even crumbled sausage for a different take on flavor.
Experiment with cheeses: While cheddar is a classic choice, you can mix in gouda, parmesan, or Monterey jack for a unique twist.
Make it low-carb: Swap the potatoes for cauliflower florets to create a lighter, keto-friendly version of this dish.
Add extra veggies: Mushrooms, bell peppers, or spinach can add even more texture and nutrition.

No matter how you customize it, this Baked Potato Chicken and Broccoli Casserole is guaranteed to be a hit. So go ahead, get creative, and enjoy a warm, hearty meal that's perfect for any occasion!