Baked Potato Chicken and Broccoli Casserole
Baked Potato Chicken and Broccoli Casserole is a creamy, hearty, and wholesome comfort food combining tender chicken, fluffy baked potatoes, and vibrant broccoli. This easy-to-make casserole is perfect for family dinners, meal prep, and is both flavorful and nutritious.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
Main Ingredients
- 2 cups cooked chicken, shredded or diced
- 3 large baked potatoes
- 2 cups broccoli florets, steamed
- 1 ½ cups shredded cheddar cheese
- ½ cup sour cream
- 2 tablespoons butter
- ¼ cup milk
- ½ cup finely chopped onion
- 2 cloves garlic, minced
- Salt and pepper, to taste
- 1 teaspoon paprika or cayenne (optional)
Instructions
- Prepare Your Ingredients: Start by cooking and dicing your chicken if not using leftovers. Bake the potatoes until soft, then scoop out the flesh into a mixing bowl. Steam the broccoli until tender but still vibrant green, making sure it does not get mushy.
- Make the Creamy Potato Base: In the bowl with potato flesh, add butter, milk, sour cream, minced garlic, and finely chopped onions. Mash together until smooth and well combined, seasoning with salt and pepper to taste. This creamy mixture becomes the glue that holds the casserole together.
- Combine Ingredients: Gently fold the cooked chicken, steamed broccoli, and shredded cheddar cheese into the creamy potato base. Make sure everything is evenly mixed for consistent flavor in every bite.
- Transfer and Bake: Pour the mixture into a greased casserole dish and smooth the top. You can add a little extra cheese on top if you want a crusty golden finish. Bake uncovered at 350 degrees Fahrenheit for 25-30 minutes until bubbly and lightly browned on top.
- Rest and Serve: Allow the casserole to rest for about 5 minutes after baking so it sets slightly. This makes it easier to serve and helps all the flavors meld beautifully.
Notes
- Use starchy potatoes like Russets or Yukon Golds for the fluffiest texture.
- Steam broccoli just until tender-crisp to retain nutrients and color.
- Shred chicken evenly to distribute protein well throughout the casserole.
- Assemble casserole a day ahead and refrigerate for convenience.
- Adjust creaminess by adding more milk or sour cream if mixture feels too dry before baking.
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 70 mg
Keywords: baked potato casserole, chicken casserole, broccoli casserole, comfort food, easy family dinner, meal prep