This Ultimate Chicken Casserole is a creamy, comforting baked dish loaded with tender chicken, potatoes, broccoli, and melty cheese—your new family favorite you simply can’t resist.
Why You’ll Love This Recipe
- Creamy cheese sauce brings ultimate comfort food vibes.
- One-dish baked casserole makes cleanup a breeze.
- Packed with protein, veggies, and carbs for balanced meals.
- Family-friendly flavors please picky eaters and grown-ups alike.
- Hands-off oven bake frees you up for movie nights or homework help.
- Great for meal prep—reheats beautifully for quick lunches.
- Easily doubles for potlucks and holiday spreads.
- Cost-effective ingredients won’t break the grocery budget.
- Adaptable to dietary tweaks (gluten-free, low-carb swaps).
- Crowd-pleaser year-round, perfectly timed for fall and winter.
Ingredients
• 4 large russet potatoes, washed and scrubbed (or sweet potatoes for a twist)
• 2 cups cooked chicken, diced or shredded (rotisserie works great)
• 2 cups broccoli florets, blanched (fresh or frozen)
• 1½ cups sharp cheddar cheese, shredded (plus extra for topping)
• 1 cup sour cream (use Greek yogurt as substitute)
• ½ cup whole milk or half-and-half
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour (gluten-free if needed)
• 2 cloves garlic, minced
• Salt and pepper, to taste
• Chopped fresh chives or green onions, for garnish (optional)
Directions
- Preheat and Prep
Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish with butter or nonstick spray—this ensures no cheese sticks. - Bake the Potatoes
Place whole potatoes on the oven rack or a baking sheet; roast 45–60 minutes until skin is crisp and flesh is tender. Cool 10 minutes, then halve and scoop out flesh, leaving a thin shell. - Make the Cheese Sauce
In a medium saucepan over medium heat, melt butter. Add garlic and cook 30 seconds until fragrant. Stir in flour, whisking constantly for 1 minute to form a roux. - Add Milk and Cheese
Gradually whisk in milk until smooth. Cook 2–3 minutes until mixture thickens to a silky sauce, then remove from heat. Stir in 1 cup cheddar and sour cream until melted; season with salt and pepper. - Combine Filling
In a large bowl, mix scooped-out potato flesh, chicken, broccoli, and cheese sauce until everything is evenly coated—taste and adjust seasoning. - Fill Potato Shells
Arrange potato shells in the prepared dish. Spoon chicken-broccoli mixture evenly into each shell, pressing gently so they’re nicely packed. - Top and Bake
Sprinkle remaining cheddar over the filled shells. For a crispy crust, add ½ cup panko breadcrumbs tossed with 1 tablespoon melted butter. Bake 20–25 minutes until cheese bubbles and tops are golden. - Rest and Garnish
Let the casserole rest 5 minutes (it sets up nicely and won’t ooze). Sprinkle chopped chives or green onions before serving for a pop of color. - Serve Warm
Dish your Ultimate Chicken Casserole straight from the oven with a crisp side salad or steamed greens for a comforting weeknight feast.
Servings & Timing
• Yield: 6 generous servings (feeds 4–6 hungry diners or 8 light eaters)
• Prep Time: 20 minutes (active hands-on)
• Bake Time: 85 minutes (60 min potatoes + 25 min assembled bake)
• Total Time: Approximately 1 hour 45 minutes from start to finish
Variations
• Tex-Mex Twist: Stir in 1 tsp chili powder and top with pepper jack.
• Italian Flair: Swap cheddar for mozzarella and add ½ cup marinara.
• Low-Carb Option: Replace potatoes with cauliflower florets or zucchini ribbons.
• Gluten-Free: Use gluten-free flour and panko for the topping.
• Mushroom Medley: Fold in sautéed mushrooms and thyme for earthy notes.
• Spicy Kick: Mix in diced jalapeño and sprinkle red pepper flakes on top.
Storage & Reheating
Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Freeze portions in zip-top bags or casserole dish (tightly wrapped) for up to 2 months.
Reheat: Thaw overnight if frozen. Warm in a 350°F oven for 15–20 minutes or microwave single portions until heated through—cover loosely to prevent drying.
FAQs
Q: Can I use chicken thighs instead of breast?
A: Absolutely—dark meat stays extra moist and adds rich flavor.
Q: Is it okay to skip blanching the broccoli?
A: You can skip blanching, but it helps the broccoli stay bright green and tender.
Q: How do I make this dairy-free?
A: Swap sour cream for coconut cream, use dairy-free milk, and nutritional yeast for a cheesy taste.
Q: My sauce turned out lumpy—what went wrong?
A: Lumps form if you add milk too quickly—always whisk continuously when adding liquid.
Q: Can I assemble ahead of time?
A: Yes—prepare through Step 6, cover, and refrigerate up to 24 hours before baking.
Q: What side dishes pair well?
A: A crisp Caesar salad, garlic bread, or sautéed green beans make perfect companions.
Q: How can I add more veggies?
A: Toss in diced bell peppers, spinach, or shredded carrots with the filling.
Q: Will this reheat well for meal prep lunches?
A: Definitely—it stays creamy and delicious, especially when reheated in the oven.
Conclusion
This Ultimate Chicken Casserole is the creamy, cozy baked dish your family will request again and again. With simple ingredients, flexible variations, and easy storage, it’s truly a comfort food champion. Give it a try tonight, and drop a comment below to share how you made it your own—or explore more of my favorite casseroles [here]!
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!
Notes
Nutrition
