I’m sharing my Baked Potato Chicken Broccoli Casserole as my latest contribution to quick and easy casserole dishes, where layers of potato, chicken, and broccoli bake together under a cheese topping.

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I didn’t plan on writing about this, but my Baked Potato Chicken Broccoli Casserole keeps showing up in my weeknight cravings. The combo of cubed russet potatoes with tender cooked shredded chicken is weirdly satisfying, not the same old thing you expect from those Casserole Dishes With Chicken roundups.

It looks humble, yet something about it makes you curious, like you want to find the one little twist that makes it special. I keep reaching for it when I’m in the mood for Meals Using Potatoes that still feel a bit adventurous.

Try it once, you wont stop thinking about it.

Ingredients

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Potatoes: starchy carbs, fiber and vitamin C, make the dish hearty and comforting.
Chicken: lean protein, filling and savory, adds satisfying texture and reheats well.
Broccoli: vitamins and fiber, slightly bitter green note, boosts nutrition big time.
Cheddar: rich in fat and calcium, sharp melty flavor, makes it gooey, it’s indulgent.
Sour cream: tangy cream, adds moisture and tang, makes casserole richer not lighter.
Cracker topping: golden crunch and buttery notes, adds texture and pleasant richness.

Ingredient Quantities

3 medium russet potatoes baked or boiled then cut into 1/2 inch cubes (about 4 cups diced)

2 cups cooked shredded chicken (about 2 medium boneless skinless chicken breasts)

2 cups broccoli florets, steamed until just tender

1 can (10.5 oz) condensed cream of chicken soup

1 cup sour cream (regular or full fat works best)

1/2 cup milk

1 1/2 to 2 cups shredded sharp cheddar cheese divided

1 small yellow onion, finely chopped

2 cloves garlic, minced

2 tablespoons butter

1 teaspoon salt and 1/2 teaspoon black pepper, or to taste

1/2 teaspoon paprika, optional

3/4 cup crushed buttery crackers or panko breadcrumbs for topping

2 tablespoons melted butter for topping

2 tablespoons chopped fresh parsley or chives optional

How to Make this

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1. Preheat oven to 375°F and grease a 9×13 inch baking dish. If your potatoes arent already cooked, bake at 400°F about 45-60 minutes or boil 20-25 minutes until fork tender, then cool and cut into 1/2 inch cubes (about 4 cups).

2. Steam broccoli florets until just tender, about 3-4 minutes, then drain and set aside so they dont get soggy.

3. In a skillet melt 2 tablespoons butter over medium heat, add the chopped onion and cook until translucent, about 4-5 minutes, then add minced garlic and cook 30-45 seconds until fragrant. Remove from heat.

4. In a large bowl whisk together the condensed cream of chicken soup, 1 cup sour cream, 1/2 cup milk, salt, black pepper, and 1/2 teaspoon paprika if using. Stir in the cooked onion and garlic mixture.

5. Fold the diced potatoes, 2 cups shredded cooked chicken, steamed broccoli, and 1 1/2 cups shredded sharp cheddar into the sauce gently, taking care not to mash the potatoes. Taste and adjust seasoning.

6. Spread the mixture evenly into the prepared baking dish. Sprinkle the reserved 1/2 cup to 1/2 cup leftover cheddar over the top for extra cheesiness.

7. In a small bowl mix 3/4 cup crushed buttery crackers or panko breadcrumbs with 2 tablespoons melted butter until moistened, then sprinkle evenly over the cheese layer.

8. Bake uncovered for 20-25 minutes until the casserole is bubbly and the topping is golden brown. If the topping browns too fast, loosely tent with foil for the last 5-10 minutes.

9. Let the casserole rest 5-10 minutes to set, then sprinkle with 2 tablespoons chopped fresh parsley or chives if you like and serve warm.

10. Tips: use rotisserie chicken to save time, steam broccoli in the microwave for 2-3 minutes, and dont overmix the potatoes otherwise it turns mushy.

Equipment Needed

1. Oven and thermometer (preheat to 375°F, bake potatoes/casserole)
2. 9×13 inch baking dish (greased for the casserole)
3. Large mixing bowl (to whisk the soup, sour cream and milk)
4. Skillet, 8 to 10 inch (for sautéeing onion and garlic)
5. Whisk and rubber spatula (whisk sauce, spatula to gently fold in potatoes)
6. Chef’s knife and cutting board (dice potatoes, chop onion, trim broccoli)
7. Steamer basket or microwave-safe bowl with lid (steam broccoli quickly)
8. Measuring cups and spoons (for milk, sour cream, salt, spices)
9. Colander and small bowl (drain broccoli or potatoes, mix cracker topping)

FAQ

Q: Can I use frozen broccoli instead of fresh? A: Yes, frozen works fine, just thaw and squeeze out as much water as you can then steam or microwave until just tender. If it stays soggy the casserole can get watery so dry it well.

Q: How do I keep the potatoes from turning to mush? A: Use russets, cook them whole then let them cool before dicing into 1/2 inch cubes, and fold them in gently. Overstirring or cutting them too small makes them fall apart.

Q: Can I make this ahead or freeze it? A: Totally, you can assemble unbaked and freeze for up to 2 months. Thaw in the fridge overnight then bake a bit longer. If you bake it first then freeze you might lose some crisp on top but reheats fine in the oven.

Q: My casserole looks too wet after baking, what went wrong? A: Probably too much liquid from broccoli or potatoes, or you didnt drain the chicken well. Next time squeeze veggies dry, use a little less milk, or stir in an extra 1/4 to 1/2 cup cheese or breadcrumbs and bake until set.

Q: What if I dont have cream of chicken soup or want a lighter version? A: Swap in cream of mushroom or make a quick white sauce with butter, flour and milk then stir in a little chicken broth. For lighter, use low fat sour cream and milk but it wont be quite as rich.

Q: How should I reheat leftovers so they stay creamy and topping stays crunchy? A: Reheat covered in a 350 F oven until warmed through, then uncover for 5 to 10 minutes to crisp the topping. Microwaving makes it softer, but works if you just need a quick meal.

Baked Potato Chicken Broccoli Casserole Recipe Substitutions and Variations

Potatoes: swap with 4 cups diced Yukon Gold or red potatoes for a creamier, less mealy texture; or use 4 cups diced sweet potato for a sweeter, earthier casserole (taste and salt as needed); for low carb try 4 cups small cauliflower florets, steamed or roasted until just tender.
Cooked shredded chicken: use 2 cups rotisserie chicken or leftover turkey for the same result; for a vegetarian twist use 2 cups firm tofu, pressed and cubed and roasted, or 2 cups canned chickpeas, drained and lightly mashed.
Condensed cream of chicken soup: replace 1 can with 1 can condensed cream of mushroom soup for a similar thickness and flavor; or make a quick white sauce (2 tbsp butter, 2 tbsp flour, about 1 cup milk plus 1/4 cup chicken broth, cook till thick) to control sodium.
Buttery cracker topping: swap the 3/4 cup crushed buttery crackers for 3/4 cup panko breadcrumbs or crushed Ritz crackers; you can also use 3/4 cup crushed cornflakes for extra crunch, toss with the same 2 tablespoons melted butter or a little olive oil.

Pro Tips

1) Let the potatoes cool completely before folding them in, and handle them gently so they keep their shape. If they start to fall apart, you’ll get mush not nice chunks.

2) Shock the broccoli in ice water right after steaming and pat it very dry. That stops cooking and keeps the bright color, plus it prevents a watery casserole.

3) Warm the soup and sour cream together briefly so they blend silky smooth, and taste for seasoning before baking. A little extra sharp cheddar mixed in gives better melt and flavor, and a tiny splash of lemon or a few grinds of mustard brightens the whole dish.

4) Make the topping extra crunchy by mixing the crumbs with a little grated Parmesan and paprika, then bake until bubbling and golden. If the top browns too fast, loosely cover with foil, and let the casserole rest about ten minutes before serving so it sets up and slices cleaner.

Baked Potato Chicken Broccoli Casserole Recipe

Recipe by James Level

0.0 from 0 votes

Servings

servings

Calories

561

kcal

Equipment: 1. Oven and thermometer (preheat to 375°F, bake potatoes/casserole)
2. 9×13 inch baking dish (greased for the casserole)
3. Large mixing bowl (to whisk the soup, sour cream and milk)
4. Skillet, 8 to 10 inch (for sautéeing onion and garlic)
5. Whisk and rubber spatula (whisk sauce, spatula to gently fold in potatoes)
6. Chef’s knife and cutting board (dice potatoes, chop onion, trim broccoli)
7. Steamer basket or microwave-safe bowl with lid (steam broccoli quickly)
8. Measuring cups and spoons (for milk, sour cream, salt, spices)
9. Colander and small bowl (drain broccoli or potatoes, mix cracker topping)

Ingredients

3 medium russet potatoes baked or boiled then cut into 1/2 inch cubes (about 4 cups diced)
2 cups cooked shredded chicken (about 2 medium boneless skinless chicken breasts)
2 cups broccoli florets, steamed until just tender
1 can (10.5 oz) condensed cream of chicken soup
1 cup sour cream (regular or full fat works best)
1/2 cup milk
1 1/2 to 2 cups shredded sharp cheddar cheese divided
1 small yellow onion, finely chopped
2 cloves garlic, minced
2 tablespoons butter
1 teaspoon salt and 1/2 teaspoon black pepper, or to taste
1/2 teaspoon paprika, optional
3/4 cup crushed buttery crackers or panko breadcrumbs for topping
2 tablespoons melted butter for topping
2 tablespoons chopped fresh parsley or chives optional

Directions

Preheat oven to 375°F and grease a 9×13 inch baking dish. If your potatoes arent already cooked, bake at 400°F about 45-60 minutes or boil 20-25 minutes until fork tender, then cool and cut into 1/2 inch cubes (about 4 cups).
Steam broccoli florets until just tender, about 3-4 minutes, then drain and set aside so they dont get soggy.
In a skillet melt 2 tablespoons butter over medium heat, add the chopped onion and cook until translucent, about 4-5 minutes, then add minced garlic and cook 30-45 seconds until fragrant. Remove from heat.
In a large bowl whisk together the condensed cream of chicken soup, 1 cup sour cream, 1/2 cup milk, salt, black pepper, and 1/2 teaspoon paprika if using. Stir in the cooked onion and garlic mixture.
Fold the diced potatoes, 2 cups shredded cooked chicken, steamed broccoli, and 1 1/2 cups shredded sharp cheddar into the sauce gently, taking care not to mash the potatoes. Taste and adjust seasoning.
Spread the mixture evenly into the prepared baking dish. Sprinkle the reserved 1/2 cup to 1/2 cup leftover cheddar over the top for extra cheesiness.
In a small bowl mix 3/4 cup crushed buttery crackers or panko breadcrumbs with 2 tablespoons melted butter until moistened, then sprinkle evenly over the cheese layer.
Bake uncovered for 20-25 minutes until the casserole is bubbly and the topping is golden brown. If the topping browns too fast, loosely tent with foil for the last 5-10 minutes.
Let the casserole rest 5-10 minutes to set, then sprinkle with 2 tablespoons chopped fresh parsley or chives if you like and serve warm.
Tips: use rotisserie chicken to save time, steam broccoli in the microwave for 2-3 minutes, and dont overmix the potatoes otherwise it turns mushy.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

Serving Size: 348g
Total number of serves: 6
Calories: 561kcal
Fat: 35.8g
Saturated Fat: 15.8g
Trans Fat: 0.2g
Polyunsaturated: 1.7g
Monounsaturated: 5g
Cholesterol: 112mg
Sodium: 872mg
Potassium: 658mg
Carbohydrates: 37.5g
Fiber: 3.6g
Sugar: 5g
Protein: 31.7g
Vitamin A: 1000IU
Vitamin C: 25mg
Calcium: 267mg
Iron: 1mg

Baked Potato Chicken Broccoli Casserole Recipe

Ingredients

Ingredient Quantities

How to Make this

Equipment Needed

FAQ

Baked Potato Chicken Broccoli Casserole Recipe Substitutions and Variations

Pro Tips