On one of those drizzly Tuesdays where the sky seemed to hang a little lower than usual, I had just come home from a long walk through the orchard trail behind our house. I was damp, tired, and in need of something heartwarming—something layered with familiar flavors and baked until golden and bubbling.
I peeked into the fridge and saw yesterday’s leftover baked potatoes, a small bowl of shredded chicken from Sunday’s roast, and a head of broccoli begging to be used. A casserole was calling.
This isn’t a recipe I pulled from a book—it came together the way many great recipes do: by memory, necessity, and instinct. The kind of cooking you do when you trust your hands more than the written word. I layered in creaminess with a bit of sour cream, added sharp cheddar for that melty pull, and tossed in spices that have become staples in my kitchen. The first bite brought me right back to the kind of food my mother made—humble, hearty, no shortcuts, and always enough to share.
This baked potato chicken and broccoli casserole has become a favorite in our home, especially when the weather’s cold or when the grandkids are visiting. It’s simple, satisfying, and brimming with flavor. Now I make it not just to feed the stomach but to feed the memory too.
Short Description
This hearty casserole combines tender chicken, broccoli, and baked potatoes in a creamy, cheesy sauce—topped with a crisp breadcrumb crust. A cozy all-in-one meal perfect for family dinners or meal prep.
Key Ingredients
- 2 cups cooked chicken, shredded or diced
- 2 cups broccoli florets (fresh or frozen)
- 4 medium baked potatoes, peeled and cubed
- 1 cup sour cream
- 1 cup shredded cheddar cheese (plus more for topping)
- 1/2 cup milk
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper, to taste
- 1/2 cup breadcrumbs (optional, for topping)
- 2 tbsp olive oil (for breadcrumbs, if using)
Tools Needed
- Large mixing bowl
- 9×13-inch baking dish
- Steamer or pot for broccoli
- Knife and cutting board
- Wooden spoon or spatula
- Skillet (if using fresh breadcrumbs)
Cooking Instructions
Step 1: Preheat the Oven
Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with butter or cooking spray.
Step 2: Prepare the Broccoli
If you’re using fresh broccoli, steam it for about 3–4 minutes until bright green and slightly tender. If using frozen, thaw it and pat dry to avoid watering down the casserole.
Step 3: Mix the Ingredients
In a large mixing bowl, combine the cubed baked potatoes, cooked chicken, steamed broccoli, sour cream, cheddar cheese, milk, garlic powder, onion powder, salt, and pepper. Stir until everything is evenly coated in the creamy base.
Step 4: Transfer to Baking Dish
Spoon the mixture into your prepared baking dish and spread it out evenly. Don’t pack it too tightly—allow room for bubbling.
Step 5: Add Topping
If you’re using breadcrumbs, mix them in a small bowl with olive oil to coat. Sprinkle them evenly across the casserole, along with extra shredded cheese if desired.
Step 6: Bake the Casserole
Place the casserole in the oven and bake for 25–30 minutes, or until hot, bubbly, and golden brown on top. You should see the edges start to crisp and the cheese melt into a golden crust.
Step 7: Serve and Enjoy
Let the casserole cool for about 5 minutes before serving. This helps it set and makes it easier to scoop out hearty portions.
Why You’ll Love This Recipe
Balanced Meal: Protein, veggies, and carbs all in one dish.
Comforting and Filling: Creamy, cheesy, and deeply satisfying.
Great for Leftovers: Perfect for meal prep or next-day lunches.
Easy to Customize: Swap ingredients with what you have on hand.
Family-Friendly: Even picky eaters love the familiar flavors.
Mistakes to Avoid & Solutions
1. Using Raw Potatoes
If you skip pre-baking the potatoes, they’ll turn out undercooked. Always use fully baked potatoes that are cooled and cubed.
2. Overcooked Broccoli
Boiling or over-steaming will leave the broccoli mushy. Keep it crisp-tender to hold up during baking.
3. Too Watery
Thaw frozen broccoli completely and pat it dry before adding to the mix. Too much moisture will make the casserole soggy.
4. Not Seasoning Enough
Without enough seasoning, the casserole can taste bland. Don’t skip the garlic and onion powders, and be sure to taste-test the mix before baking.
5. Skipping the Rest Time
Cutting in too early can make the casserole fall apart. Let it rest 5–10 minutes so everything sets.
Serving and Pairing Suggestions
This casserole works perfectly as a main dish, especially for cozy dinners or potlucks.
Serve with a light side salad dressed in vinaigrette or a bowl of tomato soup for contrast.
It also pairs nicely with iced tea or crisp white wine like Sauvignon Blanc.
For gatherings, present it family-style with extra toppings on the side—hot sauce, chopped herbs, or even a drizzle of ranch.
Storage and Reheating Tips
Storage: Cool completely, then store in an airtight container in the fridge for up to 4 days.
Freezing: Freeze in portions using freezer-safe containers for up to 2 months.
Reheating: Warm individual servings in the microwave for 1–2 minutes. For the best texture, reheat in the oven at 350°F for about 15 minutes.
FAQs
1. Can I use rotisserie chicken?
Yes! Rotisserie chicken adds flavor and saves time—just shred and remove any skin or bones.
2. What type of potatoes work best?
Russet or Yukon Gold are ideal. They bake up fluffy and hold their shape nicely in the casserole.
3. Can I make this dish ahead of time?
Absolutely. Prepare everything except baking, cover, and refrigerate. When ready, bake as directed—just add 5 extra minutes to account for the chill.
4. Can I skip the breadcrumbs?
Yes. The casserole is delicious with just cheese on top, but breadcrumbs add a nice crunch.
5. Is there a dairy-free version?
You can swap in plant-based sour cream and cheese. Use unsweetened almond or oat milk instead of dairy milk.
Tips & Tricks
Cube the baked potatoes when they’re fully cooled to prevent breaking.
Add a sprinkle of paprika or crushed red pepper flakes for extra flavor.
Line your baking dish with parchment for easy cleanup.
Use sharp cheddar—it packs more flavor than mild.
Let the casserole rest uncovered after baking to keep the top crisp.
Recipe Variations
Creamy Mushroom Twist
Replace broccoli with sautéed mushrooms and add 1/4 tsp dried thyme. Stir in 1/4 cup grated Parmesan with the cheddar.
Tex-Mex Style
Add 1/2 cup corn, 1/4 cup diced green chiles, and swap cheddar for pepper jack. Use taco-seasoned chicken for a spicy kick.
Buffalo Chicken Version
Mix 2 tbsp buffalo sauce into the sour cream and use blue cheese crumbles along with cheddar. Serve with ranch on the side.
Vegetarian Option
Omit the chicken and add a mix of roasted veggies like bell peppers, cauliflower, and carrots. Use vegetable broth in place of milk for added flavor.
Kid-Friendly Ham & Cheese
Swap chicken for diced ham, and use mozzarella cheese. Add a pinch of mustard powder to make it taste like a baked ham sandwich.
Final Thoughts
I’ve made many casseroles over the years, but this one has earned its place among the dependable recipes I keep close. It’s a blend of comfort and practicality, and best of all, it’s forgiving. You don’t need fancy ingredients, just a little heart and a bit of prep.
As I get older, I find that meals like these—honest, simple, and full of memory—mean more than ever. They bring people together without fuss. They let you savor the moment. I hope this dish brings your table the same warmth it brings mine. If you make it, leave a note—I’d love to hear how it turned out in your kitchen.
Baked Potato Chicken And Broccoli Casserole
Print ThisIngredients
- 2 cups cooked chicken, shredded or diced
- 2 cups broccoli florets (fresh or frozen)
- 4 medium baked potatoes, peeled and cubed
- 1 cup sour cream
- 1 cup shredded cheddar cheese (plus more for topping)
- 1/2 cup milk
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper, to taste
- 1/2 cup breadcrumbs (optional, for topping)
- 2 tbsp olive oil (for breadcrumbs, if using)
Instructions
Step 1: Preheat the Oven
Set your oven to 375°F (190°C) and grease a 9×13-inch baking dish.
Step 2: Prep the Broccoli
Steam fresh broccoli for 3–4 minutes until tender-crisp, or thaw and pat dry if using frozen.
Step 3: Mix Everything Together
In a large bowl, combine cubed baked potatoes, chicken, broccoli, sour cream, cheddar, milk, garlic powder, onion powder, salt, and pepper. Stir until well coated.
Step 4: Fill the Dish
Spread the mixture evenly in your greased baking dish. Leave a bit of space for bubbling.
Step 5: Add the Topping
Mix breadcrumbs with olive oil and sprinkle over the top, along with extra cheese if you like.
Step 6: Bake
Bake for 25–30 minutes until hot, bubbly, and golden on top.
Step 7: Cool and Serve
Let cool for 5 minutes before serving for easier scooping and better texture.
