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Baked Potato Chicken and Broccoli Casserole

Baked Potato Chicken and Broccoli Casserole

A hearty one-pot meal featuring layers of creamy baked potatoes, tender shredded chicken, crisp-tender broccoli, and melted cheddar cheese. Perfect for weeknight comfort food and a crowd-pleasing family dinner.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course dinner, Main Course
Cuisine American
Servings 6 servings
Calories 550 kcal

Ingredients
  

  • 4 large baking potatoes peeled and thinly sliced
  • 3 cups cooked chicken breast shredded or cubed
  • 2 cups broccoli florets fresh or frozen, steamed
  • 2 cups shredded cheddar cheese for topping and sauce
  • 1 cup sour cream or Greek yogurt
  • 1/2 cup whole milk or almond milk
  • 1/4 cup unsalted butter melted
  • 1/4 cup all-purpose flour use gluten-free flour to adapt
  • 1 teaspoon garlic powder for seasoning
  • 1 teaspoon onion powder or 1 small diced onion sautéed
  • 1/2 teaspoon paprika optional, use smoked paprika
  • 1 teaspoon salt to taste
  • 1/2 teaspoon freshly ground black pepper to taste
  • 2 tablespoons fresh parsley chopped, for garnish

Instructions
 

  • Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or non-stick spray.
  • Peel and thinly slice the baking potatoes, about 1/4-inch thick. Arrange half of the potato slices in an even layer in the prepared dish.
  • In a large bowl, mix the shredded chicken, steamed broccoli, and 1 cup of cheddar cheese. Season lightly with salt and pepper.
  • In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute. Gradually whisk in the milk and sour cream, stirring until smooth. Add garlic powder, onion powder, paprika, salt, and pepper. Bring to a simmer until thickened.
  • Pour half of the cheese sauce over the potato layer. Top with the chicken–broccoli mixture, then add the remaining potatoes. Pour the rest of the sauce evenly over the top.
  • Sprinkle the remaining 1 cup of cheddar cheese evenly over the casserole. Bake in the preheated oven for 40–45 minutes, or until the potatoes are tender and the cheese is golden and bubbly.
  • Remove from the oven and let the casserole rest for 10 minutes. Garnish with fresh parsley before serving.

Notes

For a lower-carb version, swap sliced potatoes with cauliflower florets. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 2 months.

Nutrition

Calories: 550kcal
Keyword Baked Potato Casserole, Baked Potato Chicken and Broccoli Casserole, cheesy casserole, Chicken and Broccoli, Family Dinner, one -pot meal
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