Baked Potato Chicken Broccoli Casserole Recipe

This cheesy comforting Baked Potato Chicken Broccoli Casserole is made with tender russet potatoes, shredded chicken, and fresh broccoli and ready in 50 minutes. The sharp cheddar cheese melts over the top and bubbles into a beautiful golden crust. I rely on this hearty dish for busy weeknights when my family needs something filling.

Why This Classic Works

I used to struggle with watery casseroles that left the potatoes completely mushy. The secret is par-baking or par-boiling the potatoes slightly before mixing them with the other ingredients. This ensures they cook through without turning into mashed potatoes.

By layering the broccoli fresh, it steams perfectly in the creamy sauce without overcooking. The result is a balanced bake where every bite has distinct textures.

Jump to Recipe

Baked Potato Chicken Broccoli Casserole Ingredients

• 4 large russet potatoes, peeled and cubed
• 2 cups cooked chicken, shredded
• 2 cups broccoli florets, chopped
• 1/4 cup unsalted butter
• 1/4 cup all-purpose flour
• 2 cups whole milk
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups sharp cheddar cheese, shredded
• 1/4 cup cooked bacon bits (optional)

How To Make Baked Potato Chicken Broccoli Casserole

1. Prep the Potatoes: Boil the cubed potatoes in salted water for 5 minutes until just tender, then drain well.
2. Make the Sauce: Melt the butter in a large skillet over medium heat and whisk in the flour for one minute.
3. Thicken the Base: Gradually whisk in the whole milk, garlic powder, onion powder, salt, and pepper until the mixture thickens.
4. Assemble the Casserole: In a 9×13 baking dish, combine the potatoes, shredded chicken, and broccoli florets, then pour the sauce evenly over the top.
5. Bake to Perfection: Top with shredded cheddar cheese and bake at 375°F for 25 minutes until the cheese is bubbling and golden.

Recipe Tips

• Dry the potatoes: Make sure to drain the potatoes well so the casserole does not become watery during baking.
• Use fresh broccoli: Frozen broccoli holds too much moisture and can thin out the creamy sauce.
• Shred your own cheese: Pre-shredded cheese contains anti-caking agents that prevent it from melting smoothly into a uniform layer.

What To Serve With Baked Potato Chicken Broccoli Casserole

Keep the sides light since this dish is very heavy and filling. A crisp green salad with a sharp vinaigrette cuts through the rich cheese sauce perfectly. You can also serve it with crusty bread to wipe up any leftover creamy sauce on your plate.

How To Store

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat individual portions in the microwave or place the whole dish back in the oven at 350°F until warmed through. I do not recommend freezing this dish, as the potatoes will become mealy when thawed.

FAQs

Can I use leftover rotisserie chicken?

Yes, rotisserie chicken saves time and adds excellent flavor to the dish. Just shred it and toss it directly into the baking dish.

Do I have to peel the potatoes?

Peeling is optional based on your preference. Leaving the skins on adds extra texture and saves you a few minutes of prep time.

How do I prevent the broccoli from burning?

Ensure the creamy sauce covers the broccoli, or mix it well into the chicken and potatoes so it steams safely underneath the cheese layer.

Can I make this ahead of time?

You can assemble the casserole up to a day in advance and keep it covered in the fridge. Add an extra 10 minutes to the baking time if baking straight from cold.

Nutrition

• Calories: 450 kcal
• Total Fat: 22 g
• Saturated Fat: 12 g
• Cholesterol: 85 mg
• Sodium: 580 mg
• Total Carbohydrate: 35 g
• Protein: 28 g

Try More Recipes:

• Chicken Hash Brown Casserole Recipe
• Loaded Chicken and Potato Casserole Recipe
• Keto Jalapeno Chicken Casserole with Bacon