Description
This Baked Potato Chicken and Broccoli Casserole recipe combines tender chicken breast, hearty russet potatoes, fresh broccoli, and melty cheese in one easy dish. Perfect for a weeknight dinner or meal prep, this creamy casserole is comforting, delicious, and family-approved. Great for leftovers and freezer meals, this is one of the best chicken and broccoli casseroles to add to your rotation.
Ingredients
2 medium russet potatoes
2 cups broccoli florets
2 large chicken breasts
1 cup shredded cheddar cheese
4 oz cream cheese
1 cup milk
1 teaspoon garlic powder
1 tablespoon olive oil
1 teaspoon salt
1/2 teaspoon black pepper
Instructions
1. Preheat oven to 400°F and grease a 9×13 baking dish.
2. Peel and dice potatoes into small cubes. Cut chicken into chunks and season with salt and pepper.
3. Steam or blanch broccoli until bright green; set aside.
4. Toss potatoes and chicken in olive oil, garlic powder, and a pinch of salt.
5. Spread on a baking sheet and roast for 20 minutes until cooked and tender.
6. In a saucepan over medium heat, melt cream cheese with milk, whisking until smooth.
7. Stir in cheddar cheese and whisk until creamy and thick. Add salt and pepper to taste.
8. In the greased baking dish, layer roasted chicken and potatoes with broccoli.
9. Pour cheese sauce over everything and spread evenly. Add more cheese on top if desired.
10. Bake uncovered for 15–20 minutes until bubbly and golden on top.
Notes
This casserole can be assembled ahead and baked later.
Try swapping cheddar with Monterey Jack for a milder flavor.
Use pre-cooked rotisserie chicken to save time.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 portion (approx. 1/6 of recipe)
- Calories: 370
- Sugar: 3g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 95mg