Introduction to the Recipe

There’s something incredibly satisfying about a comforting, cheesy casserole that brings together hearty ingredients in a single, oven‑baked dish. Our Baked Potato Chicken and Broccoli Casserole combines tender red potato chunks, savory shredded chicken, crisp broccoli florets, and melted cheese—making it a crowd‑pleasing meal perfect for family dinners or potluck gatherings. This casserole showcases familiar, comforting flavors: rich butter and sour cream make the dish creamy, while garlic powder, paprika, kosher salt, and black pepper elevate the savory profile. The addition of crumbled bacon adds a smoky crunch, and the melted cheddar (or cheese blend) on top delivers that irresistible cheesy finish we all love.

If you’re planning sides or want to explore similar comfort bakes, you might enjoy this guide to making the fluffiest mashed potatoes or explore a creamy broccoli bake alternative for inspiration. The Baked Potato Chicken and Broccoli Casserole is a fuss‑free, satisfying meal that combines proteins, vegetables, and starch in one pan—perfect for busy weeknights. With its crave‑worthy flavor and simple ingredient list, this casserole can become your new go‑to when you want something homey, warm, and effortlessly delicious.

Basic Recipe: Ingredients and Instructions

Baked Potato Chicken & Broccoli Casserole

Author: Sarah White

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Description

Creamy Baked Potato Chicken and Broccoli Casserole—hearty, cheesy, and full of flavor. Easy family‑friendly casserole with potatoes, chicken, and broccoli.

Ingredients

Scale

Red potatoes (about 1.5 lb / ~700 g), washed and diced into bite‑sized pieces

2 tbsp butter, melted
½ cup sour cream (room temperature)
¾ tsp kosher salt (adjust to taste)

½ tsp black pepper (freshly ground if available)
½ tsp garlic powder
½ tsp paprika (smoked or regular)

2 cups broccoli florets (fresh or thawed from frozen, chopped small)
2 cups cooked chicken (shredded or chopped)
½ cup bacon, cooked and crumbled

1 to 1½ cups shredded cheese (cheddar or a cheese blend), divided

Instructions

Preheat your oven to 375 °F (190 °C). Butter a medium casserole dish or coat it with nonstick spray.
In a large mixing bowl, combine melted butter, sour cream, kosher salt, black pepper, garlic powder, and paprika. Mix until smooth and well blended.

Stir in the diced red potatoes and broccoli florets. Ensure the vegetables are evenly coated with the creamy mixture.
Add shredded or chopped chicken and crumbled bacon. Gently stir to distribute all elements evenly throughout the mixture.
Transfer everything into the prepared casserole dish, spreading it into an even layer.

Sprinkle about half of the shredded cheese over the top of the casserole.
Cover the dish with foil and bake for 25 minutes, allowing the potatoes to soften and flavors to meld.
Remove the foil, sprinkle the remaining cheese on top, and continue baking uncovered for an additional 10–12 minutes, until cheese is melted and bubbling, and edges are lightly golden.

Let rest for 5 minutes before serving so the casserole sets slightly and slicing is easier.

Notes

Ensure diced potatoes are uniform in size so they cook evenly—if pieces vary, some may overcook while others remain firm.

For extra creaminess, let sour cream come to room temperature before mixing; this helps it incorporate smoothly.

If using frozen broccoli, thaw and pat dry to prevent excess moisture that could make the casserole watery.

Baked Potato Chicken and Broccoli Casserole Advanced Techniques

Boosting flavor with compound butter

Enhance the buttery base by infusing your melted butter with aromatics. Gently melt butter with minced garlic and chopped fresh herbs like thyme or rosemary before mixing it into the casserole. The subtle garlic‑herb notes deepen the flavor profile and complement the chicken and broccoli beautifully. This compound butter adds richness and complexity without overcomplicating the recipe.

Steaming potatoes for faster bake time

Pre‑steaming the diced red potatoes for about 5 minutes before combining can reduce bake time and ensure they reach a tender texture without over‑baking. Simply microwave or stovetop steam until just tender, then proceed with mixing in the creamy base. This step cuts cooking time and ensures uniformly soft potatoes inside, while preventing dried‑out edges.

Layering textures with breadcrumb or panko topping

For a crunchy contrast to the creamy casserole, mix ¼ cup panko breadcrumbs with 1 tbsp melted butter, and sprinkle atop the casserole after adding the cheese. Bake uncovered until breadcrumbs are golden. This adds a crunchy, golden layer that contrasts nicely with the soft potatoes and cheese, giving your dish added customer‑wow factor.

Infusing chicken with smoky flavor using seasoning rub

Before adding chicken to the casserole, toss it in a light rub of smoked paprika, onion powder, and a pinch of salt. This gives each bite a smoky, well‑rounded flavor that echoes the baconiness in the dish. The rub adds depth to the chicken and migrates into the surrounding sauce for a more flavorful casserole overall.

Speeding reheating with cast‑iron skillet finish

If you’re reheating leftovers, transfer portions into a pre‑heated, buttered cast‑iron skillet. Warm over medium‑low heat, then broil for a minute or two until the top crisps and cheese bubbles. The skillet’s heat enhances crust formation, delivering leftovers that taste freshly baked with minimal effort.

See more advanced recipes at cookingwhite.com

Storage, Shelf Life, and Maintenance Tips

Short‑term storage to preserve creaminess

Keep leftover casserole in an airtight container in the refrigerator for up to 3 days. To maintain the creamy texture, reheat in the oven at 350 °F for 10–15 minutes until warmed through. This gentle heat helps avoid drying out the dish and keeps cheese gooey and topping intact.

Freezing make‑ahead casserole portions

This casserole freezes well for later use. After baking and cooling, cut into serving‑size portions, wrap tightly in plastic and foil, and freeze for up to 2 months. When ready to serve, thaw overnight in the fridge, reheat at 350 °F for 20–25 minutes until heated through and cheese is melty again.

Avoiding sogginess by draining after thawing

Thaw frozen portions in the fridge overnight and gently blot any surface moisture with a paper towel before reheating. Removing excess liquid prevents the casserole from becoming watery and helps maintain a creamy—but not runny—consistency.

Refresh browning with a quick broil

If leftovers look pallid after reheating, pop the dish under a pre‑heated broiler for 1–2 minutes to revive the golden cheese top and warm edges. Watch closely to avoid burning—this quick heat restores crispness to the cheese and makes the casserole visually appetizing again.

Boosting moisture with extra sauce if needed

Over time, casseroles can dry out in the fridge. If reheating feels dry, stir in a spoonful of sour cream, milk, or a light drizzle of melted butter before baking. These additions melt in, reviving the creaminess without diluting flavor.

Dietary Adaptations and Substitutions

Vegan comfort‑style alternative

To make this casserole vegan, swap butter for vegan margarine, sour cream for a dairy‑free alternative, shredded chicken for shredded, smoked jackfruit or seasoned tofu cubes, and use vegan cheese. Ensure breadcrumbs (if used) are vegan, and consider nutritional yeast for cheesy notes. This alternative retains the flavor harmony of potatoes, broccoli, and creamy sauce—while keeping the dish plant‑based.

Gluten‑free version without gluten cross‑contamination

Use cornstarch or a gluten‑free flour blended with your melted butter as a thickener, and ensure any breadcrumbs are gluten‑free or skip them altogether. Double‑check cheese and sour cream labels for gluten presence. The result is a fluffy casserole that retains texture and flavor—just safe for gluten‑free diets.

Low‑fat adaptation for lighter indulgence

Reduce calorie density by using reduced‑fat sour cream and cheese, and swap part of the butter for chicken broth to maintain moisture. Use lean chicken breast, and go easy on the bacon or replace it with low-sodium turkey bacon. These tweaks lighten the casserole while keeping it creamy and flavorful.

Low‑sodium version for heart‑healthy eating

Lower salt content by using unsalted butter, low‑sodium chicken, and minimal or no added kosher salt. Skip or reduce bacon, and rely on garlic, paprika, and black pepper for flavor. A little cheese still contributes flavor but choose a lower-sodium variety. Your dish stays savory and well‑seasoned without excess sodium.

Dairy‑free version friendly for lactose intolerance

Switch sour cream to a lactose‑free or coconut‑based alternative, use dairy‑free cheese, and replace butter with dairy‑free margarine. The result remains creamy and satisfying, letting those classic potato‑broccoli‑chicken flavors shine through—even for those avoiding dairy.

FAQs About the Recipe

What’s the best way to ensure potatoes cook fully in the casserole?

Ensuring even potato cooking depends on dice size and bake time. Cut potatoes into ½‑inch pieces so they bake evenly, and if uncertain, pre‑steam for a few minutes before mixing. Covering with foil during the first baking helps them soften without overbrowning, while finishing uncovered gives the golden cheesy top. All these steps ensure tender, well‑cooked potatoes in every bite.

Can I substitute frozen broccoli, and how should I prepare it?

Absolutely. If using frozen broccoli, thaw and drain it thoroughly—excess moisture can make the casserole watery. Pat dry with paper towels. You may also give it a quick sauté to remove additional water. This ensures the dish keeps its creamy texture without becoming soggy or run‑offy.

How do I prevent the casserole from drying out when baking or reheating?

Cover the dish with foil during most of the bake to trap moisture and prevent drying. When reheating, adding a splash of milk or a thin layer of melted butter on top helps restore moisture. Reheat at moderate oven temps (around 350 °F), avoiding microwave routines that dry things out fast.

Can I add other vegetables like mushrooms or bell peppers?

Yes—adding vegetables like bell peppers, diced mushrooms, or even spinach works. Sauté more moisture‑heavy veggies like mushrooms beforehand to reduce steam. Add them to the casserole mixture, ensuring they’re well‑seasoned. These additions boost nutrition and flavor variety without altering the comforting core of the dish.

What is the best cheese choice for a melty, flavorful topping?

Cheddar delivers sharp, classic flavor with excellent melt. A cheese blend—like cheddar plus Monterey Jack or mozzarella—melts smoother and becomes creamier. For a bolder taste, consider sharp white cheddar mixed with a bit of Gruyère. Choose cheeses with good melting properties for that irresistibly gooey, golden layer.

Conclusion & Final Thoughts

This Baked Potato Chicken and Broccoli Casserole is comfort food at its finest—bringing together creamy, cheesy, and savory elements in one satisfying dish. With red potatoes, chicken, broccoli, bacon, sour cream, and melted cheese, it delivers on texture, warmth, and flavor. Adaptable and forgiving, it’s perfect for weeknight dinners, potlucks, or cozy family meals.

What makes it stand out is its balance: tender potatoes give substance, broccoli adds freshness and nutrition, the chicken provides protein, and bacon offers depth. The creamy sauce binds everything together into a one‑dish wonder that’s both hearty and homey. With easy prep—especially using leftover chicken—and flexible bake times, this casserole is user‑friendly without feeling basic.

Whether you tailor it for dietary needs (vegan, gluten‑free, lighter versions) or add extra flair (breadcrumb topping, additional veggies), the recipe invites creativity. Leftovers reheat beautifully, especially when refreshed under a quick broil for cheese crispness. Give this casserole a try next time you want something comforting, customizable, and reliably delicious.