Baked Potato Chicken and Broccoli Casserole Recipe – Cozy, cheesy comfort in one dish

Introduction

I still remember the smell—hot cheddar and roasted potato steam filling the kitchen, while the house settled into Sunday evening. This Baked Potato Chicken and Broccoli Casserole always takes me back to those simple dinners. I make it when I want something warm, forgiving, and crowd-pleasing. If you like melty, family-style bakes, try my cheesy chicken and broccoli casserole for a close cousin to this one.

This always takes me back to Sunday dinners.

Why You’ll Love This

• Hearty and filling without fuss — toss, bake, serve.
• Uses leftover or rotisserie chicken to save time.
• Kid-approved: creamy, cheesy, and mild.
• Great for meal prep and easy weeknight dinners.

Quick Recipe Snapshot

• Servings: 6
• Prep time: 15 minutes
• Cook time: 40 minutes
• Total time: 55 minutes
• Skill level: Easy
• Taste: savory + cheesy

You’ll feel confident assembling this casserole in under 20 minutes.

Ingredients You’ll Need

• 3 cups cooked chicken, diced
• 3 cups potatoes, peeled and cubed
• 3 cups fresh broccoli florets
• 2 cups shredded cheddar cheese (divided)
• 1 cup sour cream
• 1 can (10.5 oz) cream of chicken soup
• 1/2 cup milk
• 1 small onion, diced
• 1 tsp garlic powder
• 1 tsp paprika
• Salt and black pepper to taste
• 2 tbsp fresh parsley, chopped (for garnish)

Chef notes:

• Fresh garlic = bigger flavor.
• Use small potatoes for even cooking.
• Shred cheese fresh if possible for melt.
• Full-fat sour cream makes it creamier.

How to Make It

1. First, preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
2. Next, combine the diced chicken, cubed potatoes, and broccoli in a large bowl; add the onion.
3. Then stir in 1 cup of shredded cheddar, sour cream, cream of chicken, milk, garlic powder, paprika, salt, and pepper until everything looks evenly coated. You want a thick, creamy mix that holds together.
4. Transfer the mixture to the prepared dish, smoothing the top with a spatula. You should see the potatoes peeking through.
5. Sprinkle the remaining 1 cup of cheddar across the top so it browns evenly and gets golden edges.
6. Bake for about 40 minutes. Look for bubbling edges and tender potatoes — pierce a cube with a fork; it should slide in easily. The cheese should turn bubbly and lightly golden.
7. Finally, let the casserole rest 5 minutes out of the oven, then scatter chopped parsley over the top and serve warm.

Kitchen Tips (From My Kitchen)

1. Time-saver: Use leftover roast or rotisserie chicken to cut prep time in half.
2. Common mistake + fix: If your potatoes cook unevenly, cut them smaller so everything finishes together.
3. Simple variation: Stir in a pinch of cayenne or smoked paprika for a little warmth.

(For another comforting bake, try this easy chicken and stuffing casserole.)

Serving Ideas

• Weeknight dinner: Serve with a crisp green salad and crusty bread.
• Brunch idea: Pair with poached eggs and a drizzle of hot sauce.
• Holiday side: Bring to potluck and top with extra parsley for color.
• Comfort bowl: Spoon over brown rice for an extra-filling meal.
  Optional garnishes: chopped green onions, extra parsley, or a dollop of sour cream.

(If you want a lighter side, the flavors also pair well with my one-pot cranberry orange chicken and potatoes.)

Storing & Leftovers

• Fridge: Store covered for up to 3–4 days.
• Freezer: Freeze in portions for up to 2 months (use an airtight container).
• Reheat: Warm in a 350°F oven until hot, about 15–20 minutes, to keep the top crisp.

Leftover idea: Turn a scoop into a hot sandwich with extra cheddar and toast until golden.

FAQs

Q: Can I make this ahead?
A: Yes — assemble, cover, and refrigerate up to 24 hours; bake as directed, adding a few extra minutes if chilled.

Q: What can I substitute for cream of chicken?
A: Use cream of mushroom or homemade white sauce; add a splash more milk to reach the same creaminess.

Q: How do I know it’s done?
A: The potatoes should be fork-tender and the casserole should bubble at the edges; cheese will be melted and golden.

Q: Can I freeze the casserole?
A: Yes, you can freeze baked or unbaked portions. Defrost overnight in the fridge before reheating.

(For a rice-forward version, check this chicken-broccoli rice casserole.)

Final Thoughts

I love how forgiving and homey this dish feels; for me, it’s the kind of recipe you can tweak with what’s on hand and still get dependable comfort. Please try it, make small changes to suit your family, and tell me how yours turns out. I hope this Baked Potato Chicken and Broccoli Casserole becomes one of your go-to weeknight winners.

Conclusion

If you want another take on a similar bake, see a similar Chicken Potato Broccoli Casserole recipe for extra ideas, or try this Loaded Chicken, Broccoli & Potato Casserole recipe for a loaded version.

Baked Potato Chicken and Broccoli Casserole

A comforting and cheesy casserole featuring chicken, potatoes, and broccoli, perfect for family dinners or meal prep.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 450

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 3 cups cooked chicken, diced
• 3 cups potatoes, peeled and cubed
• 3 cups fresh broccoli florets
• 2 cups shredded cheddar cheese (divided)
• 1 cup sour cream
• 1 can (10.5 oz) cream of chicken soup
• 1/2 cup milk
• 1 small onion, diced
• 1 tsp garlic powder
• 1 tsp paprika
• to taste Salt and black pepper
• 2 tbsp fresh parsley, chopped (for garnish)

Method

 

Preparation

1. Preheat the oven to 350°F (175°C) and grease a 9x13-inch baking dish.
2. In a large bowl, combine the diced chicken, cubed potatoes, broccoli, and onion.
3. Stir in 1 cup of shredded cheddar, sour cream, cream of chicken, milk, garlic powder, paprika, salt, and pepper until evenly coated.
4. Transfer the mixture to the prepared dish, smoothing the top with a spatula.
5. Sprinkle the remaining 1 cup of cheddar across the top.

Baking

1. Bake for about 40 minutes until bubbling and the potatoes are tender.
2. Let the casserole rest for 5 minutes out of the oven; scatter chopped parsley over the top.

Notes

For a creamier texture, use full-fat sour cream. If using fresh garlic, add for bigger flavor. Shred cheese fresh for better melt.