introduction
This Chicken Potato Broccoli Casserole is cozy, family-friendly, and perfect for weeknights or weekend meal prep. It layers tender chicken, bite-sized potatoes, and bright broccoli in a cheesy, buttery sauce that bakes up golden and bubbly. If you love hearty weeknight bakes, this casserole hits all the marks and is a cousin to classic casseroles like chicken-broccoli rice casserole.
Why You’ll Love This Chicken Potato Broccoli Casserole:
- Comforting, cheesy flavor the whole family will ask for again.
- One-dish dinner that’s easy to prep and clean up.
- Great for feeding a crowd or stretching for leftovers.
- Works well for make-ahead meals and freezer-friendly portions.
- Flexible—swap proteins or cheeses to match your pantry.
Ingredients Needed
Protein
- 1.5 lbs boneless, skinless chicken breasts or thighs, diced into 1-inch pieces
Vegetables
- 3 cups diced potatoes (Yukon gold or russet), 1-inch chunks
- 3 cups broccoli florets, cut into small florets
Cheese & Dairy
- 2 cups shredded sharp cheddar cheese
Liquids & Fats
- 3/4 cup low-sodium chicken broth
- 4 tablespoons unsalted butter, melted
Spices & Seasoning
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Optional: 1/2 teaspoon paprika or onion powder
Step-by-Step Instructions
- Preheat oven to 375°F (190°C).
- Dice chicken and potatoes into 1-inch chunks; cut broccoli into small florets.
- In a large bowl, mix chicken, potatoes, broccoli, cheddar, broth, melted butter, garlic powder, salt, and pepper thoroughly.
- Grease a 9×13-inch casserole dish, transfer the mixture to the dish, and spread evenly.
- Cover with foil and bake for 45 minutes.
- Remove foil and bake for another 15 minutes until the top is golden and the casserole is bubbly.
- Let cool for 5–10 minutes before serving so it sets and slices nicely.
Serving Suggestions Chicken Potato Broccoli Casserole
Serve this casserole with a simple green salad and a squeeze of lemon to brighten the cheese. For a potluck, pair it with crusty bread or roasted vegetables — or try it alongside a rich comfort dish like cheesy ground beef potato casserole for a hearty spread. Leftovers are fantastic reheated the next day.
Tips for Success Chicken Potato Broccoli Casserole
- Cut everything similar in size so the chicken and potatoes finish cooking at the same time.
- If you like a creamier texture, stir in 1/2 cup sour cream or 1/2 cup cream of chicken soup to the mix.
- Par-cook denser potatoes for 5–7 minutes in the microwave if your potatoes are large; this helps them finish tender.
- Use sharp cheddar for big flavor, but mix in Monterey Jack for a milder, creamier melt.
- Let the casserole rest 5–10 minutes after baking to firm up for cleaner slices.
- For a pot-pie vibe or a different top, you can adapt this idea to biscuits or pastry similar to a chicken and biscuit pot pie casserole.
variation (if any)
- Vegetarian: Swap chicken for extra mushrooms and white beans; increase cheese or add a splash of cream.
- Swap-ins: Use cooked rotisserie chicken to cut prep time, or substitute cauliflower for the broccoli.
- Spicy: Add 1/4–1/2 teaspoon cayenne or a diced jalapeño for heat.
- Low-carb: Replace potatoes with riced cauliflower or extra broccoli for fewer carbs.
FAQs
Q: Can I use frozen broccoli in this casserole?
A: Yes—use frozen broccoli florets straight from the bag. You may want to add 3–5 extra minutes to baking time if the broccoli is very icy.
Q: Can I make this ahead and freeze it?
A: Absolutely. Assemble in a freezer-safe dish, cover tightly, and freeze for up to 3 months. Thaw overnight in the fridge, then bake covered at 375°F for 45 minutes and uncovered for 15 minutes, or bake from frozen adding 15–20 minutes to the covered time.
Q: How do I reheat leftovers without drying them out?
A: Reheat in a 350°F oven covered with foil for 15–20 minutes until warmed through. A splash of chicken broth over the top before reheating helps retain moisture.
Q: Can I substitute other cheeses or add-ins?
A: Yes—Gruyère, pepper jack, or a cheddar-colby blend work well. Add-ins like cooked bacon, sautéed onions, or sun-dried tomatoes are delicious variations.
Q: Is this casserole suitable for a crowd?
A: Yes, a 9×13 casserole serves about 6–8 people. Double the recipe for larger gatherings and bake in two pans if needed.
Ingredients
Protein
- 1.5 lbs boneless, skinless chicken breasts or thighs, diced into 1-inch pieces
Vegetables
- 3 cups diced potatoes (Yukon gold or russet), 1-inch chunks
- 3 cups broccoli florets, cut into small florets
Cheese & Dairy
- 2 cups shredded sharp cheddar cheese
Liquids & Fats
- 3/4 cup low-sodium chicken broth
- 4 tablespoons unsalted butter, melted
Spices & Seasoning
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon paprika or onion powder (optional) Optional for additional flavor
Instructions
Preparation
- Preheat oven to 375°F (190°C).
- Dice chicken and potatoes into 1-inch chunks; cut broccoli into small florets.
- In a large bowl, mix chicken, potatoes, broccoli, cheddar, broth, melted butter, garlic powder, salt, and pepper thoroughly.
- Grease a 9x13-inch casserole dish, transfer the mixture to the dish, and spread evenly.
Baking
- Cover with foil and bake for 45 minutes.
- Remove foil and bake for another 15 minutes until the top is golden and the casserole is bubbly.
- Let cool for 5–10 minutes before serving so it sets and slices nicely.
