SPREAD LOVE

Baked Potato Chicken and Broccoli Casserole

There’s something comforting about a casserole that feels like a warm hug on a plate — this baked potato chicken and broccoli casserole brings together tender chicken, creamy potatoes, and bright broccoli in an easy, homey bake. It’s a weeknight-friendly dish that stretches well for leftovers and always seems to disappear fast at family dinners. For a similar take or a quick reference while cooking, see this version on an recipe page with useful tips.

Why make this recipe
If you’re tired of juggling multiple pans and want one-dish comfort that feeds a crowd without fuss, this casserole is perfect because it combines protein, starch, and vegetables into a single, satisfying bake. It’s also forgiving — easily adaptable to what you have on hand — and it reheats beautifully, making it great for meal prep or potlucks.

Step-by-Step Guide to Making Baked Potato Chicken and Broccoli Casserole

Ingredients

2 cups cooked chicken, shredded
4 cups diced potatoes
2 cups fresh broccoli florets
1 cup shredded cheese (cheddar or your choice)
1 cup sour cream
1 can (10.5 oz) cream of chicken soup
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste
1/2 cup milk

Directions

Preheat the oven to 350°F (175°C).
In a large bowl, combine the shredded chicken, diced potatoes, and broccoli.
In a separate bowl, mix together the sour cream, cream of chicken soup, garlic powder, onion powder, salt, pepper, and milk until smooth.
Pour the creamy mixture over the chicken and vegetables, and stir until everything is well coated.
Transfer the mixture to a greased 9×13 inch baking dish.
Top with shredded cheese evenly over the casserole.
Bake in the preheated oven for 45-60 minutes, or until the potatoes are tender and the casserole is bubbly.
Let it cool for a few minutes before serving. Enjoy!

Expanded step-by-step notes and timing

Prep and assemble (15–20 minutes): Dice potatoes into roughly 1-inch pieces for even cooking; small cubes cook faster. If you prefer a softer potato texture, cut a bit smaller. Steam or blanch broccoli for 2–3 minutes if you like it more tender — otherwise use it raw for more snap after baking. Use pre-cooked chicken (rotisserie, leftover roast, or poached breasts) to save time.
Mixing the sauce: Combine sour cream and cream of chicken thoroughly; add milk gradually until the mixture has a pourable, thick sauce consistency. Taste and adjust salt/pepper; the canned soup can be salty so be conservative at first.
Baking checks: After 40 minutes, insert a fork into a few potato pieces to test doneness. If the potatoes are still firm, cover loosely with foil to prevent excessive browning and continue baking 10–20 more minutes. Remove foil in the last 10 minutes to allow the cheese to brown.
Resting: Allow casserole to rest 5–10 minutes before scooping. This helps the sauce settle and makes serving cleaner.

Tips for ingredient selection

Potatoes: Yukon Gold or red potatoes hold shape well and add buttery flavor; russets can be used but may break down more and give a softer texture.
Chicken: Use leftover roasted chicken, rotisserie chicken, or quickly poach boneless skinless breasts or thighs. Shredded dark meat gives extra moisture.
Broccoli: Fresh florets are preferred for texture and color; frozen can work — thaw and drain to avoid excess liquid.
Cheese: Sharp cheddar is classic; for a creamier, milder profile, use Monterey Jack or a Colby blend. For a deeper flavor, mix in 1/4 cup grated Parmesan.

Variations and substitutions

Vegetarian swap: Replace chicken with a can of drained chickpeas or a cup of cooked white beans and use cream of mushroom soup instead of cream of chicken.
Low-carb option: Omit potatoes and increase broccoli to 6 cups, add a cup of riced cauliflower, or use thinly sliced cauliflower florets to keep bulk without the starch.
Gluten-free: Most brands of canned soup contain wheat; use a gluten-free condensed cream soup or substitute with a quick homemade roux-based sauce made from butter, gluten-free flour, and chicken stock.

Serving Suggestions for Baked Potato Chicken and Broccoli Casserole

Light sides: Serve with a simple mixed green salad dressed in lemon vinaigrette to cut through the richness.
Heartier additions: Offer crusty bread or garlic bread for sopping up the creamy sauce.
Family-style: Place the casserole in the center of the table with a few garnishes — chopped chives, extra shredded cheese, and crushed red pepper — so diners can personalize their plate.

Best Way to Store Baked Potato Chicken and Broccoli Casserole

Refrigerator: Store in an airtight container for 3–4 days at 40°F (4°C).
Freezer: Freeze in a sealed, freezer-safe container for up to 2–3 months at 0°F (-18°C).
Reheating: Thaw overnight in the refrigerator, then reheat in a 350°F (175°C) oven until warmed through (about 20–30 minutes), or microwave individual portions until hot.

Tips to make Baked Potato Chicken and Broccoli Casserole (Q&A style)
Q: How do I keep the casserole from being watery?
A: If using frozen broccoli, thaw and pat dry before adding. Avoid adding extra milk beyond the 1/2 cup unless you reduce other liquids. If the mixture seems too wet before baking, stir in a tablespoon of flour or 2–3 tablespoons of breadcrumbs to tighten the sauce slightly.

Q: Can I prepare this ahead of time?
A: Yes — assemble the casserole, cover tightly, and refrigerate for up to 24 hours before baking. If it’s cold from the fridge, you may need an extra 10–15 minutes of bake time.

Q: How do I get a crispier top?
A: In the last 10 minutes of baking, switch to broil on high for 1–3 minutes while watching carefully so the cheese browns but doesn’t burn. Alternatively, mix breadcrumbs with melted butter and sprinkle over the cheese before baking.

Why this casserole works (a short problem-solution framing)
If you’re tired of juggling multiple pots for dinner and want something that feeds a family, this casserole is perfect because it combines the filling comfort of potatoes, the protein of chicken, and the nutrition of broccoli into a single, easily prepped dish. It solves the “what’s for dinner?” problem with minimal fuss and maximum comfort.

Make-ahead and freezing guidance

To freeze before baking: Assemble casserole in a freezer-safe dish, cover tightly with foil and plastic wrap, label with date, and freeze up to 2–3 months. When ready to bake, do not thaw: remove plastic wrap, keep foil on, and bake at 350°F for 60–75 minutes; remove foil for the last 10–15 minutes to brown.
To freeze after baking: Cool completely, portion into airtight containers, and freeze. Reheat from frozen in a 350°F oven until hot throughout (around 30–40 minutes), or thaw overnight then reheat more quickly.

Dietary and nutrition notes

Calorie and fat content can be reduced by swapping sour cream for plain Greek yogurt and using reduced-fat cheese. Use low-sodium canned soup or homemade sauce to control sodium.
Boost fiber and vitamins by increasing the broccoli to 3 cups and adding diced carrots or peas.
For dairy-free diets, substitute a dairy-free sour cream and cheese alternative; check that canned soup is dairy-free or make a dairy-free béchamel with olive oil and a gluten-free flour.

Common pitfalls and solutions

Potatoes are undercooked: Cut potatoes smaller, parboil for 5–8 minutes, or extend the bake time and cover with foil if the top browns too quickly.
Casserole is too salty: Use low-sodium or no-salt-added canned soup and taste the sauce before adding more salt. Balance with a squeeze of lemon or a handful of fresh herbs.
Soggy topping: If you want a distinct crunchy top, pre-toast breadcrumbs with butter and sprinkle on top midway through baking or broil briefly at the end.

FAQs
Q: Can I use sweet potatoes instead of regular potatoes?
A: Yes — sweet potatoes add a sweeter flavor and bake similarly; cut into small cubes to ensure they cook through in the same time frame.

Q: Is it okay to use frozen broccoli?
A: Yes, but thaw and drain well, and pat dry. Excess moisture from frozen broccoli can make the casserole watery.

Q: How long will leftovers last in the fridge?
A: Leftovers will keep 3–4 days in an airtight container stored at 40°F (4°C).

What to serve with it (more ideas)

Bright slaws (cabbage/apple slaw with a light vinegar dressing) complement the creamy texture.
Roasted vegetables such as carrots or Brussels sprouts add variety and color.
A light soup or clear broth as a starter makes the meal feel more composed.

Presentation tips

Garnish with chopped fresh parsley or chives and a few grinds of black pepper for a fresh finish.
Serve family-style in the baking dish on a trivet so guests can help themselves, or portion into bowls with a sprinkle of extra cheese and herbs.

Make it a crowd-pleaser

To feed a crowd, double the recipe and use two 9×13 dishes, or bake in a larger shallow pan so the casserole cooks evenly. Keep one warm in a low oven (200°F / 95°C) while serving the first.

Leftovers creativity

Use leftovers to make loaded-style baked potatoes: reheat a scoop of casserole on top of a baked potato and add fresh scallions.
Stir a portion into cooked pasta and bake briefly for a pasta bake twist.
Turn into a pot pie filling by topping with puff pastry and baking until the pastry is golden.

A final few pro chef touches

Stir in a teaspoon of Dijon mustard into the sauce for a subtle tang that enhances depth.
Add a pinch of smoked paprika or cayenne for a gentle smoky warmth.
For a fresher finish, fold in a handful of chopped spinach just before serving — it will wilt slightly from residual heat.

Conclusion

This baked potato chicken and broccoli casserole is a dependable, flexible dish suited for busy weeknights, potlucks, and batch cooking. For another similar recipe with helpful step photos and tips, check out Chicken Potato Broccoli Casserole – Barefeet in the Kitchen. If you want an alternative take with different seasoning and presentation, see this enjoyable variant that inspired many home cooks: Probably the best version of this dish I’ve ever created, it’s enjoyable.