There’s something undeniably satisfying about digging into a warm, cheesy casserole after a long day. My Baked Potato Chicken and Broccoli Casserole is the perfect dish to wrap up a busy week, combining all the comforting flavors of baked potatoes, tender chicken, and fresh broccoli into a single, hearty meal. It’s the kind of recipe that’s simple enough for weeknight cooking but delicious and impressive enough to serve at a casual dinner party or bring to a potluck.
This casserole is a hit with both kids and adults, offering the familiar comfort of baked potatoes with the added nutrition of broccoli and protein-packed chicken—all smothered in a creamy, cheesy sauce. It’s practically a meal in itself, but with a few thoughtful sides, you can elevate it to a full dining experience.
Ingredients: What You’ll Need
Here’s everything you need to bring this delicious casserole to life:
- 4 large russet potatoes, peeled and cubed: These potatoes are the hearty base of the dish, providing a soft, comforting texture.
- 2 cups cooked and diced chicken breast: The tender chicken adds protein and makes the casserole a complete meal.
- 1 head of broccoli, cut into florets: Fresh broccoli adds color, crunch, and a dose of healthy greens.
- 1 cup sour cream: The sour cream gives the casserole a rich, creamy consistency.
- 1/2 cup milk: Helps to thin out the sour cream and creates a smooth sauce.
- 2 cups shredded cheddar cheese: Cheese is the star here, bringing that irresistible gooeyness to the casserole.
- 1 teaspoon garlic powder: Adds a subtle, savory flavor to the sauce.
- 1 teaspoon onion powder: Complements the garlic and enhances the overall taste.
- Salt and pepper to taste: Essential seasonings to bring out all the flavors.
- 1/2 cup breadcrumbs: For a crispy, golden topping.
- 2 tablespoons melted butter: Helps the breadcrumbs crisp up beautifully.
Step-by-Step Instructions: Making Your Casserole
Let’s get cooking! Here’s how to prepare this comforting casserole:
Step 1: Preheat the Oven
Preheat your oven to 375°F (190°C): This will ensure your casserole bakes evenly and comes out golden and bubbly.
Step 2: Cook the Potatoes
Boil the potatoes: Bring a large pot of salted water to a boil. Add the peeled and cubed potatoes and cook until they’re tender, about 10 minutes. Drain the potatoes well to remove excess water—this will help prevent a soggy casserole.
Step 3: Blanch the Broccoli
Blanch the broccoli: In the same pot, bring fresh water to a boil and blanch the broccoli florets for about 3 minutes. You want them to be bright green and just tender. Drain and set aside.
Step 4: Prepare the Sauce
Mix the sauce ingredients: In a large bowl, combine the sour cream, milk, half of the shredded cheddar cheese, garlic powder, onion powder, salt, and pepper. Stir until the mixture is smooth and well combined.
Step 5: Combine Everything
Add the potatoes, chicken, and broccoli: Gently stir the cooked potatoes, diced chicken, and blanched broccoli into the sour cream mixture. Make sure everything is evenly coated with the creamy sauce.
Transfer to the baking dish: Lightly grease a 9×13 inch baking dish and spread the mixture evenly in the dish.
Step 6: Add the Topping
Prepare the breadcrumb topping: In a small bowl, mix together the breadcrumbs and melted butter until the crumbs are evenly coated.
Top the casserole: Sprinkle the remaining shredded cheddar cheese over the casserole, followed by the breadcrumb mixture. This will give the dish a deliciously cheesy, crispy topping.
Step 7: Bake and Serve
Bake: Place the casserole in the preheated oven and bake for 20-25 minutes, or until the top is golden brown and bubbly. The cheese should be melted and slightly crispy around the edges.
Cool slightly and serve: Let the casserole stand for about 5 minutes before serving. This allows it to set, making it easier to cut into neat portions.
Variations & Tips: Make It Your Own
This Baked Potato Chicken and Broccoli Casserole is incredibly versatile, so feel free to get creative:
Vegetarian Twist
Skip the chicken: For a vegetarian version, simply omit the chicken and double up on the broccoli or add mushrooms for a meaty texture without the meat.
Cheesy Delight
Experiment with different cheeses: Mix in some crumbled blue cheese for a tangy bite or use gouda for a richer, smokier flavor. You can also try a blend of cheeses for a more complex taste.
Add Some Heat
Spice it up: If you like a bit of kick, add a diced jalapeño to the mix or sprinkle some red chili flakes on top before baking. This adds a nice contrast to the creaminess.
Healthier Substitutions
Lighten it up: Swap out the sour cream for Greek yogurt for a healthier version that’s still creamy and delicious. You can also use low-fat cheese and skim milk to reduce the calorie count.
Serving Suggestions: Perfect Pairings
While this casserole is hearty enough to stand alone, here are some great ideas for sides to round out your meal:
Crisp Salad
- Fresh and light: Serve with a simple green salad tossed with a tangy vinaigrette. The acidity from the dressing will balance out the richness of the casserole.
Crusty Garlic Bread
- For the carb lovers: A piece of crusty garlic bread is perfect for soaking up any extra creamy sauce left on your plate. It’s indulgent, but so worth it!
Steamed Green Vegetables
- Healthy and vibrant: Lightly steamed green beans or asparagus add color and crunch, complementing the creamy texture of the casserole.
Tomato Soup
- Classic combo: Pair with a bowl of creamy tomato soup for the ultimate comfort food experience. The acidity of the tomatoes cuts through the richness of the cheese and sour cream.
Final Thoughts
Baked Potato Chicken and Broccoli Casserole is the kind of dish that brings everyone to the table with smiles on their faces. It’s comforting, hearty, and packed with flavor—perfect for any night of the week. Whether you’re cooking for your family or hosting friends, this casserole is sure to please.
So, next time you’re in the mood for something cozy and satisfying, give this recipe a try. You might just find it becomes a new favorite in your household. Happy cooking!
Baked Potato Chicken and Broccoli Casserole
Ingredients
- 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
Instructions
- Preheat the oven: Set your oven to 375°F (190°C).
- Cook the potatoes: Boil the cubed potatoes in salted water for about 10 minutes, until tender. Drain and set aside.
- Blanch the broccoli: In the same pot, bring fresh water to a boil and blanch the broccoli florets for 3 minutes. Drain and set aside.
- Prepare the sauce: In a large bowl, mix together the sour cream, milk, 1 cup of cheddar cheese, garlic powder, onion powder, salt, and pepper until smooth.
- Combine ingredients: Add the cooked potatoes, diced chicken, and blanched broccoli to the sauce, stirring gently to coat everything evenly. Transfer the mixture to a greased 9x13-inch baking dish.
- Add the topping: Mix breadcrumbs with melted butter in a small bowl. Sprinkle the remaining cheddar cheese over the casserole, followed by the breadcrumb mixture.
- Bake: Bake in the preheated oven for 20-25 minutes, until the top is golden brown and bubbly.
- Serve: Allow the casserole to cool for 5 minutes before serving.