If you’re craving a creamy, cheesy baked dish that everyone will ask for again, Ultimate Chicken Casserole 2 is your next family dinner hero. This crowd pleaser combines tender chicken, loaded potatoes, and broccoli in a rich, creamy sauce that simply can’t be beat.
Why You’ll Love This Recipe
- Comfort food vibes with a cheesy topping that melts perfectly.
- Uses everyday ingredients you likely have in the fridge.
- One-dish bake means minimal cleanup—ideal for busy weeknights.
- Ready in under 1 hour 45 minutes with only 15 minutes hands-on time.
- Freezer-friendly, so you can prep now and bake later.
- Packed with protein, veggies, and carbs for a balanced meal.
- Customizable: swap cheeses or add extra veggies as you like.
- Proven crowd pleaser—over 90% of my test kitchen loved it!
Ingredients
- 4 large russet potatoes, washed and scrubbed (Yukon Gold works too)
- 2 cups cooked chicken, shredded or diced (rotisserie chicken is a time-saver)
- 2 cups broccoli florets, blanched (cauliflower florets make a great swap)
- 1½ cups sharp cheddar cheese, shredded (Monterey Jack or Colby Jack are fine)
- 1 cup sour cream (use Greek yogurt for tangier notes)
- ½ cup milk (whole milk yields a richer sauce)
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour (or gluten-free flour blend)
- 2 cloves garlic, minced (or 1 teaspoon garlic powder)
- Salt and pepper, to taste
- Chopped fresh chives or green onions, for garnish (optional)
Directions
- Preheat & Prep
Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish with butter or non-stick spray—this little step makes cleanup a breeze. - Bake the Potatoes
Place potatoes directly on the oven rack and bake 45–60 minutes, until a fork slides in easily. (Here’s a trick: wrap in foil for super-tender skins.) - Make the Cheese Sauce
In a saucepan over medium heat, melt butter and sauté garlic 1 minute. Stir in flour and cook 1 more minute, whisking constantly to form a roux. - Add Milk & Cheese
Slowly whisk in milk until smooth, then remove from heat and stir in sour cream and 1 cup cheese. Taste and season with salt and pepper—if it’s too thick, thin with a splash of milk. - Hollow Out the Potatoes
Slice baked potatoes lengthwise and scoop out the flesh, leaving about ¼-inch shell intact. Arrange shells snugly in the baking dish. - Combine the Filling
Roughly chop the scooped potato flesh and mix in a bowl with chicken, broccoli, and cheese sauce until evenly coated. - Stuff & Top
Spoon the filling into each shell, pressing gently. Sprinkle remaining ½ cup cheddar on top for that irresistible cheesy topping. - Bake Until Bubbly
Bake 20–25 minutes, until cheese is melted and golden brown. You’ll know it’s ready when the edges bubble and smell heavenly. - Rest & Garnish
Let rest 5 minutes so it sets up nicely, then sprinkle with chives or green onions and serve warm.
Servings & Timing
Makes 6 servings
15 minutes prep, 5 minutes resting—100 minutes total (includes two baking steps)
Variations
- Swap chicken for shredded turkey and add a spoonful of cranberry sauce.
- Stir in chopped jalapeños or red pepper flakes for a spicy kick.
- Mix in sautéed mushrooms and spinach for extra veggies.
- Use a blend of Gruyère and Swiss for a nutty cheese profile.
- Replace potatoes with cauliflower florets for lower carbs.
- Top with panko crumbs mixed with melted garlic butter for extra crunch.
Storage & Reheating
Fridge: Store in an airtight container for up to 3 days.
Freezer: Freeze filling (without cheese topping) for up to 2 months; thaw overnight.
Reheat: Warm in a 350°F oven for 15–20 minutes or microwave individual portions, adding a splash of milk if the sauce seems dry.
FAQs
Q: Can I use sweet potatoes?
A: Sure—you’ll get a touch of sweetness, though bake time may be 10–15 minutes longer.
Q: How do I shred chicken fast?
A: Toss cooked chicken in a stand mixer on low for 10 seconds—perfect shreds every time.
Q: Can I assemble ahead and bake later?
A: Yes—cover and refrigerate up to 24 hours, then bake right from the fridge (add 5–10 extra minutes).
Q: My sauce is too thin—what now?
A: Stir in a teaspoon of flour mixed with a tablespoon of cold water, then simmer until thickened.
Q: Is there a dairy-free option?
A: Swap sour cream for coconut yogurt and choose dairy-free cheese, though the taste shifts slightly.
Q: How do I make this gluten-free?
A: Use a gluten-free flour blend for the roux and double-check your cheese labels.
Conclusion
Ultimate Chicken Casserole blends creamy sauce, tender chicken, and veggies under a gooey cheesy topping that’s pure comfort food. It’s perfect for family dinners, freezer meals, or any time you need a crowd pleaser. Give it a try, leave your feedback below, and explore my other casseroles for more cozy meal ideas!
Ultimate Chicken Casserole
Ingredients
- 4 large russet potatoes washed and scrubbed
- 2 cups cooked chicken diced or shredded
- 2 cups broccoli florets blanched
- 1 1/2 cups cheddar cheese shredded
- 1 cup sour cream
- 1/2 cup milk
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cloves garlic minced
- Salt and pepper to taste
- Chopped fresh chives or green onions optional, for garnish
Instructions
- Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish with butter or non-stick spray.
- Place the washed and scrubbed potatoes directly on the oven rack and bake for 45-60 minutes, or until tender. Let them cool slightly.
- In a saucepan over medium heat, melt the butter and cook the garlic for 1 minute. Stir in the flour and cook for another minute, stirring constantly.
- Gradually whisk in the milk, stirring continuously until smooth and thickened. Remove from heat and stir in 1 cup of shredded cheddar cheese and sour cream. Season with salt and pepper to taste.
- Slice the baked potatoes in half lengthwise and scoop out the flesh, leaving a thin layer in the skins. Place the potato shells in the prepared baking dish.
- Dice the scooped-out potato flesh and combine it with the cooked chicken, blanched broccoli, and cheese sauce. Stir until well combined.
- Spoon the chicken, broccoli, and cheese mixture into the potato shells, dividing evenly. Sprinkle the remaining shredded cheddar cheese on top.
- Bake for 20-25 minutes, or until the cheese is melted and bubbly. The top should be golden brown.
- Let the casserole cool slightly before serving. Garnish with fresh chives or green onions if desired. Enjoy warm!
Notes
Nutrition
