There's nothing quite like the rich, creamy comfort of a Baked Potato Chicken and Broccoli Casserole. With its crispy, golden cheese topping and layers of tender chicken, fluffy potatoes, and fresh broccoli, this dish is the ultimate cozy meal. Every bite is a perfect balance of savory flavors, making it a family favorite any night of the week.

I first made this recipe on a chilly winter evening when I was craving something hearty yet wholesome. I wanted the warmth of a baked potato but with added protein and veggies to make it a complete meal. This casserole checks all the boxes—easy to prepare, satisfying, and packed with flavor.

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

Get ready to fall in love with this effortless, crowd-pleasing dish. Whether you're cooking for a busy weeknight dinner or looking for a make-ahead meal, this casserole delivers.

First off, it's incredibly easy to prepare. With just a few simple ingredients and minimal prep time, you can have a hearty meal ready in no time. It’s perfect for those nights when you want something delicious without spending hours in the kitchen.

It's also a great way to use up leftovers. Have some extra rotisserie chicken in the fridge? Toss it in! Leftover baked potatoes? They work beautifully here. This recipe is adaptable and reduces food waste.

Another reason to love this casserole? It's packed with flavor and texture. The creamy, cheesy sauce coats each bite, while the crispy topping adds a satisfying crunch. Plus, the combination of tender chicken and roasted broccoli makes every bite irresistible.

Best of all, this dish is kid-approved and family-friendly. Even picky eaters won’t be able to resist the cheesy goodness, making it a perfect way to sneak in some vegetables without complaints.

Ingredients Notes

The beauty of this Baked Potato Chicken and Broccoli Casserole lies in its simple yet flavorful ingredients. Each one plays a crucial role in creating the perfect harmony of textures and tastes.

Russet potatoes are the ideal base for this casserole. Their fluffy interior soaks up the creamy sauce, creating a rich and satisfying bite. You can also use Yukon Gold potatoes if you prefer a slightly buttery flavor.

Chicken provides the protein punch. I love using shredded rotisserie chicken because it's convenient and adds extra flavor. However, you can also cook and dice boneless, skinless chicken breasts or thighs for a fresher option.

Fresh broccoli brings a pop of color and a boost of nutrition. Roasting the broccoli beforehand intensifies its natural sweetness, making it even more delicious. If you only have frozen broccoli, be sure to thaw and drain it well before using.

Cheddar cheese is a must for that ooey-gooey factor. I recommend using sharp cheddar for a more robust taste, but you can mix in Monterey Jack or mozzarella for a different twist.

To bring everything together, sour cream and cream of chicken soup create a rich, creamy sauce that binds all the ingredients. If you prefer a lighter version, Greek yogurt is a great substitute for the sour cream.

How To Make This Baked Potato Chicken and Broccoli Casserole

Putting this casserole together is simple and straightforward. Let’s break it down step by step.

Start by preheating your oven to 375°F and greasing a 9x13-inch baking dish. While the oven heats, dice your russet potatoes into bite-sized cubes and toss them with a bit of olive oil, salt, and pepper. Spread them onto a baking sheet and roast for about 20 minutes, until they start to turn golden and tender.

While the potatoes roast, prepare the broccoli. Cut it into florets and lightly steam or roast it. Roasting gives it a deeper flavor, but steaming keeps it bright and fresh—choose whichever method you prefer!

In a large mixing bowl, combine the shredded chicken, roasted potatoes, broccoli, sour cream, cream of chicken soup, and half of the shredded cheese. Stir everything together until evenly coated.

Transfer the mixture to your greased baking dish, spreading it out into an even layer. Sprinkle the remaining cheddar cheese on top, followed by a handful of crispy bacon bits or buttery breadcrumbs for added crunch.

Bake for 25-30 minutes, or until the cheese is melted and bubbly with golden brown edges. Let it rest for a few minutes before serving to allow the flavors to settle.

Storage Options

This casserole is just as delicious the next day, making it a great option for meal prep.

To store leftovers, let the casserole cool completely before transferring it to an airtight container. It will keep in the refrigerator for up to 4 days.

If you want to freeze it, wrap the dish tightly in plastic wrap and foil, then freeze for up to 3 months. To reheat, thaw overnight in the fridge and bake at 350°F until heated through.

For quick reheating, microwave individual portions for 1-2 minutes, adding a splash of milk or broth to maintain creaminess.

Variations and Substitutions

This Baked Potato Chicken and Broccoli Casserole is incredibly versatile. Here are a few ways to switch things up:

Want a low-carb version? Swap out the potatoes for cauliflower florets. They still absorb the creamy sauce beautifully while keeping the dish lighter.

Looking to add more protein? Stir in some cooked bacon or crumbled sausage for an extra savory kick.

If you’re dairy-free, substitute the cheese with dairy-free shredded cheese and use coconut milk or cashew cream in place of the sour cream.

For a spicier twist, mix in some chopped jalapeños or a pinch of red pepper flakes to give the casserole a little heat.

No cream of chicken soup on hand? Make a quick homemade version by whisking together butter, flour, chicken broth, and a splash of milk for a creamy alternative.

No matter how you customize it, this casserole is sure to become a go-to comfort meal in your home. Try it out and enjoy the cozy, cheesy goodness!