There’s nothing quite like the moment you slide a casserole out of the oven and the kitchen fills with that bubbly, cheesy scent. It feels like a warm embrace after a long day—simple, satisfying, and downright comforting.
Whether you’re racing the clock on a busy weeknight, hosting friends for a casual potluck, or just need a pick-me-up meal, this creamy chicken and potato bake has your back. It’s one of those dishes that somehow manages to look impressive without keeping you chained to the stove.
Why You’ll Love It
- Creamy cheese sauce that wraps every bite in indulgence.
- All-in-one dish: protein, veggies, and carbs live happily together.
- Picky-eater hack—hidden broccoli never stands a chance of being spotted.
- Hands-off bake time lets you catch up on emails or chat with family.
- Budget-friendly ingredients that stretch your grocery dollars further.
- Totally flexible—swap in gluten-free flour or swap russets for sweet potatoes.
- Leftovers stay luscious, even after reheating in the microwave.
Plus, it’s a crowd-pleaser for potlucks, school lunches, or that “what’s for dinner?” panic.
Timing and Servings
- Yield: 6 hearty portions (or 8 lighter servings)
- Prep time: 20 minutes of hands-on work
- Roast potatoes: 45–60 minutes
- Casserole bake: 20–25 minutes
- Total time: About 1 hour 45 minutes
Ingredients
- 4 large russet potatoes (or sweet potatoes, if you prefer)
- 2 cups cooked chicken, chopped or shredded (rotisserie chicken from Costco works wonders)
- 2 cups broccoli florets, quick-blanched (fresh or frozen)
- 1½ cups sharp cheddar cheese, shredded (plus extra for topping)
- 1 cup sour cream (Greek yogurt makes a great swap)
- ½ cup whole milk or half-and-half
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour (use a gluten-free blend, if needed)
- 2 cloves garlic, minced
- Salt and pepper, to taste
- Chopped chives or green onions, for garnish (optional)
Directions
- Preheat your oven to 375°F (190°C). Generously grease a 9×13-inch baking dish with butter or nonstick spray.
- Spread whole potatoes on a baking sheet and roast for 45–60 minutes, until skins turn crisp and interiors are fork-tender. Let cool for 10 minutes.
- Slice each potato in half lengthwise. Scoop out most of the flesh into a bowl, leaving a ¼-inch border to form sturdy shells. Arrange the empty shells in the prepared dish.
- In a medium saucepan over medium heat, melt butter. Add garlic and stir for about 30 seconds, until fragrant.
- Whisk in flour to create a roux; cook 1 minute to remove the raw taste. Slowly whisk in milk until smooth, then cook 2–3 minutes until the sauce thickens.
- Remove from heat and stir in 1 cup cheddar and the sour cream. Season with salt and pepper—taste and tweak as you like.
- Combine the scooped potato flesh, chicken, broccoli, and cheese sauce in a large bowl. Give it a gentle stir so everything’s coated.
- Fill each potato shell with the mixture, pressing down lightly so they’re nicely packed.
- Sprinkle on the remaining cheddar. For extra crunch, toss ½ cup panko with 1 tbsp melted butter and scatter on top.
- Bake for 20–25 minutes, until cheese is bubbly and golden. Let rest 5 minutes before serving, then scatter chives or green onions on top.
Variations
- Tex-Mex flair: Stir 1 tsp chili powder into the sauce, use pepper jack cheese, and top with sliced jalapeños.
- Italian spin: Swap cheddar for mozzarella and swirl in ½ cup marinara sauce before baking.
- Low-carb twist: Replace potatoes with cauliflower florets or zucchini ribbons.
- Gluten-free delight: Use a certified gluten-free flour and panko alternative for the topping.
- Garden bounty: Fold in sautéed mushrooms, bell peppers, or spinach for extra color and nutrients.
Storage & Reheating Tips
Leftovers are your best friend here. Store cooled portions in airtight containers for up to 3 days—though honestly, they rarely last that long. To freeze, wrap portions individually in plastic wrap and foil, or pop the entire dish into the freezer (covered tight) for up to 2 months.
When you’re ready to dig in again, thaw overnight in the fridge. Reheat at 350°F (175°C) for 15–20 minutes, or zap single servings in the microwave until warmed through—just cover them loosely so the topping doesn’t dry out.
FAQs
Q: Can I swap chicken breast for thighs?
A: Absolutely. Thighs stay juicier and bring a richer flavor, but breasts work just fine if you prefer lean meat.
Q: Is blanching the broccoli really necessary?
A: It helps keep the florets bright and tender. You can skip it if you’re in a rush, but don’t be surprised if the broccoli stays a bit firmer.
Q: How do I make this dairy-free?
A: Swap sour cream for coconut cream, use a plant-based milk, and stir in a few tablespoons of nutritional yeast for that cheesy note.
Q: My sauce got lumpy—what did I do wrong?
A: Most likely the milk went in too quickly. Whisk constantly as you pour to keep things silky smooth.
Q: Can I prep everything ahead?
A: You bet—up through filling the shells. Cover and chill for up to 24 hours, then bake straight from the fridge (add a few extra minutes to the bake time).
Conclusion
This creamy chicken and potato casserole proves that comfort doesn’t have to be complicated. With minimal prep and mostly pantry staples, it’s a weeknight hero and a potluck star rolled into one. Give it a whirl—then let me know how you tweaked it to make it your own.
Baked Potato Chicken and Broccoli Casserole
Ingredients
- 4 large russet potatoes washed and scrubbed
- 2 cups cooked chicken diced or shredded
- 2 cups broccoli florets blanched
- 1 1/2 cups cheddar cheese shredded
- 1 cup sour cream
- 1/2 cup milk
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cloves garlic minced
- Salt and pepper to taste
- Chopped fresh chives or green onions optional, for garnish
Instructions
- Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish with butter or non-stick spray.
- Place the washed and scrubbed potatoes directly on the oven rack and bake for 45-60 minutes, or until tender. Let them cool slightly.
- In a saucepan over medium heat, melt the butter and cook the garlic for 1 minute. Stir in the flour and cook for another minute, stirring constantly.
- Gradually whisk in the milk, stirring continuously until smooth and thickened. Remove from heat and stir in 1 cup of shredded cheddar cheese and sour cream. Season with salt and pepper to taste.
- Slice the baked potatoes in half lengthwise and scoop out the flesh, leaving a thin layer in the skins. Place the potato shells in the prepared baking dish.
- Dice the scooped-out potato flesh and combine it with the cooked chicken, blanched broccoli, and cheese sauce. Stir until well combined.
- Spoon the chicken, broccoli, and cheese mixture into the potato shells, dividing evenly. Sprinkle the remaining shredded cheddar cheese on top.
- Bake for 20-25 minutes, or until the cheese is melted and bubbly. The top should be golden brown.
- Let the casserole cool slightly before serving. Garnish with fresh chives or green onions if desired. Enjoy warm!
