Baked Potato Chicken and Broccoli Casserole (Comforting, Creamy & Cheesy!)

Introduction

There’s a reason casseroles have remained classic comfort food: they’re warm, filling, and bring everything together in one cozy dish. This Baked Potato Chicken and Broccoli Casserole is the ultimate weeknight comfort meal — tender chicken, soft roasted potatoes, steamed broccoli, and a creamy cheese sauce that melts beautifully as it bakes.

It tastes like a loaded baked potato meets creamy chicken-and-broccoli bake. The result is hearty, delicious, and satisfying enough for the entire family. The best part? It uses simple ingredients and takes minimal prep, making it perfect for busy days or meal prep.

Ingredients List

For the Casserole

3 large russet potatoes, diced (skin on or off)
2 cups cooked chicken, shredded or cubed (rotisserie works great!)
2 cups broccoli florets (fresh or frozen)
1 cup shredded cheddar cheese
1/2 cup shredded mozzarella (optional)

For the Creamy Sauce

2 tablespoons butter
2 tablespoons flour
1 1/2 cups milk or half-and-half
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Salt & black pepper, to taste
1/2 teaspoon paprika (optional)

Optional Toppings

Crumbled bacon
Green onion
Extra shredded cheese
Sour cream drizzle

Timing

Step	Time
Prep Time	10 minutes
Bake Time	30–40 minutes
Cooling Time	5 minutes
Total Time	~45–55 minutes

Step-by-Step Instructions

Step 1: Cook the Potatoes

Preheat oven to 400°F (200°C).
Place diced potatoes on a baking sheet, drizzle with olive oil, salt, and pepper.
Bake 20–25 minutes, or until tender.

Step 2: Steam or Blanch the Broccoli

Meanwhile, steam broccoli for 3–4 minutes until just tender (still bright green).
Set aside.

Step 3: Make the Cream Sauce

In a skillet, melt butter over medium heat.
Whisk in flour and cook 1 minute to form a roux.
Slowly add milk while whisking to avoid lumps.
Stir in:

Garlic powder
Onion powder
Salt
Pepper
Paprika

Simmer 3–5 minutes until thickened.

Step 4: Assemble the Casserole

In a greased baking dish, layer:

Roasted potatoes
Chicken
Broccoli

Pour creamy sauce evenly over everything.
Top with cheddar (and mozzarella if using).

Step 5: Bake

Bake at 375°F (190°C) for 15–18 minutes, until cheese is melted and bubbly.

Step 6: Serve

Let cool slightly before serving.
Top with bacon, green onion, or a dollop of sour cream if desired.

Nutritional Information (Approx. per serving)

Nutrient	Amount
Calories	~420 kcal
Protein	32g
Fat	18g
Carbs	34g

Healthier Alternatives

Goal	Adjustment
Lower Carb	Use cauliflower instead of potatoes
Higher Protein	Add extra chicken or cottage cheese to sauce
Dairy-Free	Use dairy-free cheese + coconut milk
Gluten-Free	Replace flour with cornstarch for thickening

Serving Suggestions

Pair with:

A fresh green salad
Roasted vegetables
Garlic bread or rolls
A simple fruit salad for balance

This also reheats beautifully for meal prep.

Common Mistakes to Avoid

Mistake	Solution
Potatoes undercooked	Roast fully before baking with sauce
Broccoli turns mushy	Light steam only — it will cook more in oven
Sauce too thin	Simmer longer or add a bit more flour
Cheese burns	Cover with foil if browning too quickly

Storing Tips

Refrigerate: Up to 4 days
Freeze: Up to 2 months (cool fully before freezing)
Reheat: Oven at 350°F / microwave short bursts to avoid drying

Conclusion

This Baked Potato Chicken and Broccoli Casserole is creamy, cheesy, and comforting — everything a weeknight dinner should be. With simple ingredients and easy steps, it’s a recipe you’ll turn to again and again.

Try it soon — and don’t forget to come back and leave your review or share your favorite toppings!

FAQs

1. Can I use frozen broccoli?
Yes — thaw or add directly, but avoid extra water.

2. Can I use canned chicken?
Yes — but rotisserie chicken tastes best.

3. Can I prep this ahead?
Yes — assemble and refrigerate up to 24 hours; bake when ready.

4. Can I make it spicy?
Add crushed red pepper or jalapeños to the sauce.

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