There's something truly comforting about a warm, cheesy casserole on a busy weeknight. This baked potato chicken and broccoli casserole combines the hearty goodness of baked potatoes, tender chicken, and fresh broccoli, all wrapped in a creamy, cheesy sauce. It's a dish that’s sure to please even the pickiest eaters.

I discovered this recipe when I needed a quick way to use up leftover chicken and some extra vegetables. Over time, it’s become a family favorite that’s perfect for meal prep, weeknight dinners, or even potlucks. Let’s dive into why this dish will be your new go-to comfort meal.

Why You'll Love This Baked Potato Chicken and Broccoli Casserole

Get ready to fall in love with this easy, hearty casserole that ticks all the right boxes for a delicious family meal.

First off, it’s incredibly easy to make. With a few simple steps, you’ll have a warm, satisfying dish on the table in under an hour. The hardest part? Waiting for it to bake as the mouthwatering aromas fill your kitchen.

This recipe is also budget-friendly. It uses everyday ingredients like chicken, potatoes, and broccoli, making it a cost-effective option for feeding a hungry family without sacrificing flavor.

Another highlight is its customizability. Whether you want to swap out the vegetables, use sweet potatoes instead of russets, or adjust the seasoning, this casserole adapts beautifully to whatever you have on hand.

Finally, this dish is perfect for meal prep. It reheats like a dream, making it an excellent choice for leftovers that taste just as good, if not better, the next day.

Ingredients Notes

The magic of this casserole lies in the perfect combination of simple, wholesome ingredients that come together to create a rich, comforting dish.

The potatoes form the hearty base of this recipe. Russet potatoes work best because of their fluffy texture and ability to soak up the creamy sauce. You can also use Yukon Golds for a slightly creamier finish.

For the chicken, pre-cooked or rotisserie chicken is a lifesaver. Dice or shred the meat into bite-sized pieces for even distribution throughout the casserole. If you prefer to cook fresh chicken, season it lightly with salt and pepper before baking or pan-frying.

The broccoli adds a burst of color and nutrition. Fresh broccoli florets hold up well during baking, but you can also use frozen broccoli if that's what you have on hand. Just be sure to thaw and drain it thoroughly.

A mix of cheddar cheese and cream cheese creates the creamy, cheesy sauce that ties everything together. Sharp cheddar provides a bold flavor, while cream cheese ensures a luscious texture. Feel free to experiment with other cheeses like Monterey Jack or mozzarella.

Finally, you’ll need some seasonings like garlic powder, onion powder, and a touch of smoked paprika for depth of flavor. Don’t forget a sprinkle of salt and pepper to bring everything together.

How To Make This Baked Potato Chicken and Broccoli Casserole

Creating this casserole is as straightforward as it is satisfying. Here’s how to bring it all together step by step.

Start by preheating your oven to 375°F (190°C) and greasing a 9x13-inch baking dish. This ensures an easy cleanup and prevents sticking.

Dice your potatoes into 1-inch cubes and boil them in salted water for about 10 minutes, just until they’re tender but not falling apart. Drain the potatoes and set them aside.

While the potatoes cook, steam or blanch your broccoli florets until they’re bright green and slightly tender. Overcooking will make them mushy during baking, so aim for just a few minutes.

In a large mixing bowl, combine the cooked potatoes, broccoli, shredded chicken, cream cheese, shredded cheddar, garlic powder, onion powder, smoked paprika, and a pinch of salt and pepper. Mix until everything is evenly coated in the creamy mixture.

Transfer the mixture to your prepared baking dish and spread it out evenly. Sprinkle additional shredded cheddar on top for that irresistible golden, bubbly crust.

Bake the casserole for 25-30 minutes, or until the cheese is melted and slightly browned. Let it cool for 5 minutes before serving to allow the flavors to meld.

Storage Options

This casserole is as practical as it is delicious, with multiple storage options to keep leftovers fresh.

Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, simply microwave individual portions or warm the entire dish in the oven at 350°F (175°C) until heated through.

If you’re planning to freeze the casserole, assemble it without baking. Cover the dish tightly with plastic wrap and aluminum foil, then freeze for up to 3 months. When ready to eat, thaw overnight in the refrigerator and bake as directed.

For quick lunches, portion out the casserole into microwave-safe containers before storing. It’s a great way to have a hearty, home-cooked meal ready to go.

Variations and Substitutions

One of the best things about this casserole is its flexibility. Here are some ideas to make it your own.

Swap out the broccoli for other vegetables like cauliflower, spinach, or green beans. This recipe works well with whatever you have on hand.

Use sweet potatoes instead of russets for a subtly sweet and nutrient-packed twist. They pair beautifully with the creamy, cheesy sauce.

Add a protein boost by mixing in cooked bacon, sausage, or even crumbled tofu for a vegetarian option.

Experiment with different cheeses. Try Gruyère for a nutty flavor or pepper jack for a spicy kick. The cheese options are endless!

Make it lighter by using Greek yogurt or low-fat cream cheese in the sauce. You’ll still get a creamy finish with fewer calories.

This baked potato chicken and broccoli casserole is a recipe you’ll find yourself turning to again and again. Whether you’re feeding a crowd or meal prepping for the week, it’s a dish that never fails to satisfy.