There's nothing more comforting than a warm, cheesy casserole fresh out of the oven, and this Baked Potato Chicken and Broccoli Casserole hits all the right notes. Creamy, hearty, and loaded with tender chicken, roasted potatoes, and crisp-tender broccoli, it's the ultimate family-friendly dinner.

I discovered this dish on a chilly evening when I needed to use up leftover baked potatoes and chicken. With a sprinkle of cheese and a bit of creativity, a new family favorite was born! Now, it's a staple in our meal rotation, perfect for busy weeknights or lazy weekends.

Let’s dive into what makes this casserole a must-try for your dinner table.

Why You'll Love This Baked Potato Chicken and Broccoli Casserole

Get ready to fall in love with this effortless and crowd-pleasing casserole! Here’s why it’s bound to become a regular in your kitchen:

First and foremost, it's a complete meal in one dish. With protein-packed chicken, nutrient-rich broccoli, and hearty potatoes, you won’t need any sides to round out this dinner.

It’s incredibly easy to make. With just a bit of chopping and layering, the oven does the rest of the work for you. Perfect for when you’re juggling a million other things.

You’ll also love how budget-friendly it is. Using simple, everyday ingredients, you can whip up this filling casserole without breaking the bank.

Not to mention, it’s a great way to use leftovers! Got extra baked potatoes or a rotisserie chicken? This recipe transforms them into something special.

Finally, the creamy, cheesy topping is irresistibly delicious. Who can say no to a golden, bubbly layer of melted cheese?

Ingredients Notes

The magic of this Baked Potato Chicken and Broccoli Casserole lies in its simple, wholesome ingredients. Here's a breakdown of the essentials:

Chicken: Use cooked, shredded chicken for ease. Rotisserie chicken works perfectly here, but leftover baked or grilled chicken is also a great option.

Potatoes: Russet or Yukon Gold potatoes are ideal for their creamy texture. Bake them ahead of time to ensure they’re tender and easy to dice.

Broccoli: Fresh broccoli florets add color, crunch, and nutrition. If using frozen, thaw and drain them well to avoid excess moisture.

Cheese: A mix of sharp cheddar and mozzarella creates that gooey, golden topping. Feel free to experiment with your favorite cheeses!

Sauce: A combination of sour cream, cream cheese, and chicken broth creates a creamy base that binds everything together. For extra flavor, a pinch of garlic powder and paprika go a long way.

Special Equipment: You’ll need a 9x13-inch baking dish to layer your casserole and a large mixing bowl for combining the ingredients.

How To Make This Baked Potato Chicken and Broccoli Casserole

Creating this casserole is as easy as layering and baking! Follow these simple steps to whip it up:

Step 1: Prep Your Ingredients
Preheat your oven to 375°F (190°C) and grease your baking dish. Dice your baked potatoes into bite-sized chunks, shred your chicken, and chop your broccoli florets into small pieces.

Step 2: Make the Creamy Sauce
In a large bowl, mix together 1 cup sour cream, 4 oz cream cheese, and ½ cup chicken broth until smooth. Stir in ½ teaspoon garlic powder, ½ teaspoon paprika, and salt and pepper to taste.

Step 3: Combine and Layer
Add the potatoes, chicken, and broccoli to the bowl with the sauce. Toss until everything is evenly coated. Spread the mixture into your prepared baking dish.

Step 4: Add Cheese Topping
Sprinkle a generous layer of 2 cups shredded cheddar cheese and 1 cup mozzarella cheese over the top of the casserole.

Step 5: Bake to Perfection
Bake the casserole for 25-30 minutes, or until the cheese is melted and bubbly, and the edges are golden brown. Let it cool for 5 minutes before serving.

Storage Options

This casserole is as great for leftovers as it is fresh out of the oven. Here’s how to store it:

Refrigerate: Store any leftovers in an airtight container in the fridge for up to 3-4 days.
Freeze: If you want to save it for later, wrap the casserole tightly in plastic wrap and aluminum foil before freezing. It can be stored for up to 3 months.
Reheating: To reheat, thaw in the refrigerator overnight if frozen. Then bake at 350°F until warmed through, about 20-25 minutes.

Variations and Substitutions

This casserole is incredibly versatile, making it easy to customize:

Swap the protein: Substitute chicken with cooked turkey, ground beef, or even crumbled bacon for a different twist.
Make it vegetarian: Replace the chicken with more broccoli or roasted cauliflower, and use vegetable broth in the sauce.
Add more veggies: Throw in diced bell peppers, mushrooms, or zucchini for extra flavor and nutrients.
Change the cheese: Try using Monterey Jack, Gruyere, or even a sprinkle of Parmesan for a new flavor profile.
Lighten it up: Use Greek yogurt in place of sour cream and opt for reduced-fat cheese.

Feel free to experiment and make it your own – the possibilities are endless!

This Baked Potato Chicken and Broccoli Casserole is a true comfort food classic. With its creamy, cheesy goodness and satisfying flavors, it’s a dish you’ll turn to again and again. Whether you’re feeding a crowd or meal-prepping for the week, it’s sure to become a household favorite. Enjoy!