Baked Potato Chicken and Broccoli – Creamy, Cheesy, and Oven-Ready

This Baked Potato Chicken and Broccoli casserole is the ultimate comfort food dinner—all in one dish. Tender chunks of chicken, roasted broccoli florets, and soft golden potatoes come together in a creamy cheese sauce and bake until bubbling and golden. It’s hearty, wholesome, and the kind of meal that satisfies every time.

Whether you’re feeding a hungry family, prepping meals ahead, or craving something warm and cheesy, this recipe hits the spot. It combines everyday ingredients into something deeply comforting and easy to pull together.

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Why This Casserole Works

There’s something about the trio of chicken, broccoli, and potatoes that just works. It’s a perfect balance of protein, veggies, and carbs—wrapped in creamy, cheesy goodness. Casseroles like this have been loved in American kitchens for decades, and for good reason: they’re affordable, filling, and incredibly flexible.

Unlike a heavy baked pasta or overly sauced dish, this version keeps things balanced with fresh broccoli and baked—not boiled—potatoes that hold their texture. It’s ideal for make-ahead cooking, weeknight meals, or even casual holiday gatherings.

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Ingredient Breakdown: What You’ll Need

Chicken Breast or Thighs (Cooked and Cubed)

• Why it works: Boneless, skinless chicken is lean, versatile, and adds high-quality protein. Thighs bring extra juiciness, while breasts stay light and clean.

Russet or Yukon Gold Potatoes

• Why it works: These varieties bake beautifully. Russets get fluffy inside, while Yukon Golds offer a buttery texture and hold their shape better.

Broccoli Florets (Fresh or Frozen)

• Why it works: Adds color, crunch, and a mild bitterness that balances the creamy cheese sauce. Roasting enhances the flavor even more.

Cheddar Cheese (Shredded)

• Why it works: Sharp cheddar melts into a rich, smooth sauce and adds bold flavor. Use freshly grated for best meltability.

Sour Cream or Greek Yogurt

• Why it works: Adds tang and creaminess to the sauce without making it too heavy. Greek yogurt is a lighter, high-protein alternative.

Milk or Half-and-Half

• Why it works: Helps thin out the sauce to the right consistency. Half-and-half adds richness, milk keeps it lighter.

Garlic and Onion (Fresh or Powdered)

• Why it works: Adds savory depth to the dish. Either fresh sautéed onions or a quick sprinkle of powder works well.

Olive Oil or Butter

• Why it works: Coats the potatoes and broccoli before roasting, adding flavor and helping them crisp slightly.

Salt, Pepper, Paprika

• Why it works: Essential seasonings that tie the entire dish together.

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Step-by-Step Instructions

1. Preheat and Prep Ingredients

• Preheat your oven to 400°F (200°C).

• Lightly grease a 9×13-inch baking dish or similar casserole dish.

2. Roast the Potatoes and Broccoli

• Dice 4–5 medium potatoes into bite-sized cubes. Toss with olive oil, salt, pepper, and paprika.

• Spread on a sheet pan and roast for 20–25 minutes, flipping halfway.

• Add broccoli florets (about 3 cups) in the last 10 minutes of roasting so they soften but don’t overcook.

3. Prepare the Chicken

• Use 2 cups cooked chicken, chopped or shredded. Rotisserie or leftover grilled chicken works great.

• If starting raw, season cubed chicken with salt and pepper, and sauté until just cooked through.

4. Make the Creamy Sauce

• In a saucepan, melt 2 tablespoons butter and sauté 1/2 cup diced onion until soft (or use 1 teaspoon onion powder).

• Stir in 2 cloves minced garlic or 1/2 teaspoon garlic powder.

• Add 1/2 cup milk or half-and-half and 1/2 cup sour cream or Greek yogurt.

• Stir in 1½ cups shredded cheddar cheese, a handful at a time, until melted and smooth. Season with salt and pepper.

5. Assemble the Casserole

• In the greased baking dish, layer roasted potatoes, broccoli, and cooked chicken.

• Pour the cheese sauce evenly over the top. Gently stir to combine or leave layered.

• Sprinkle with extra cheese if desired.

6. Bake

• Bake uncovered for 20–25 minutes at 375°F, or until bubbly and golden on top.

• Let cool for 5–10 minutes before serving.

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Tips, Substitutions, and Variations

Pro Tips

• Use fresh grated cheese: Pre-shredded cheese contains anti-caking agents that prevent smooth melting.

• Roast, don’t boil potatoes: Keeps the dish from turning soggy.

• Use a deep dish: Especially helpful if you’re doubling the recipe.

Variations

• Add bacon: Crumbled cooked bacon on top adds smoky crunch.

• Spicy kick: Add red pepper flakes, cayenne, or jalapeños.

• Add breadcrumbs: Top with seasoned panko before baking for crunch.

Substitutions

• Cauliflower instead of broccoli for a milder flavor.

• Sweet potatoes for a sweeter, nutrient-dense twist.

• Mozzarella or Monterey Jack instead of cheddar for a different cheese flavor.

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Serving Ideas & Occasions

This dish is versatile enough for both everyday meals and special occasions:

• Weeknight dinner: Serve with a side salad or steamed green beans.

• Meal prep: Keeps well in the fridge and reheats beautifully.

• Potluck or family gathering: Crowd-pleasing and easy to scale.

• Kids’ favorite: Creamy and cheesy enough to pass the picky-eater test.

Pair with:

• A light cucumber-tomato salad

• Garlic bread or dinner rolls

• A crisp white wine like Chardonnay or Sauvignon Blanc

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Nutrition & Health Benefits

This baked potato chicken and broccoli casserole can be both indulgent and balanced.

Key Nutritional Highlights:

• Protein: 25–30g per serving from chicken and cheese.

• Carbohydrates: Complex carbs from potatoes for energy.

• Vitamins: Broccoli adds Vitamin C, K, and fiber.

• Calcium: Cheese and dairy boost calcium for bones and muscles.

Healthier Tweaks:

• Use low-fat Greek yogurt instead of sour cream.

• Swap in reduced-fat cheese or use less overall.

• Increase broccoli for a veggie-packed version.

This dish provides a full meal in one: protein, fiber, carbs, and fats—perfect for balanced eating without needing a bunch of side dishes.

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Frequently Asked Questions

1. Can I make this dish ahead of time?

Yes! Assemble the casserole (without baking), cover tightly, and refrigerate up to 24 hours in advance. When ready to bake, add 5–10 minutes to the cook time.

2. Can I freeze it?

This casserole freezes well. Bake it first, cool completely, then wrap and freeze for up to 3 months. Reheat covered at 350°F until warmed through.

3. Can I use raw chicken?

You can, but it’s best to cook it first to ensure even doneness. Raw chicken may release too much moisture and affect the texture.

4. Can I use frozen broccoli?

Yes, but thaw and pat it dry first. Roasting fresh broccoli gives better texture, but frozen works in a pinch.

5. How do I reheat leftovers?

Microwave individual portions for 1–2 minutes or reheat in a 350°F oven for 10–15 minutes. Add a splash of milk if it seems dry.

6. What cheese works best?

Sharp cheddar is classic, but mozzarella, Monterey Jack, or a blend of cheeses can be used. Avoid processed cheese for best results.

7. Is this casserole gluten-free?

Yes—as long as your ingredients (especially broth and cheese) are certified gluten-free. No flour is used in the sauce.

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