Quick Baked Potato Chicken And Broccoli Casserole Recipe

Comfort meets convenience in this delightful baked potato chicken and broccoli casserole that promises to become a weeknight dinner champion.

Creamy layers blend hearty ingredients into a satisfying meal you’ll want to devour.

Cheesy goodness emerges from a simple combination of tender chicken, crisp broccoli, and soft potato chunks.

Weeknight cooking just got way more exciting with minimal prep and maximum flavor.

My grandmother would have loved this straightforward approach to feeding hungry folks.

Packed with protein and vegetables, this casserole delivers a nutritious punch that keeps everyone happy.

Dive into a dish that feels like a warm hug on a plate.

Baked Potato Chicken Broccoli Casserole with Cheesy Mix-Ins

• Gluten-Free Option: Replace regular flour-based ingredients with gluten-free alternatives like cornstarch or almond flour to thicken the sauce and ensure the casserole is safe for those with gluten sensitivities.
• Low-Carb Version: Swap potatoes with cauliflower florets or zucchini slices to reduce carbohydrate content while maintaining the creamy, cheesy texture and flavor profile.
• Vegetarian Adaptation: Substitute chicken with plant-based protein like tofu, tempeh, or chickpeas, and use vegetable broth instead of milk for a protein-packed meatless casserole.
• Dairy-Free Alternative: Use coconut milk or almond milk in place of regular milk, and replace cheese with nutritional yeast or dairy-free cheese alternatives to accommodate lactose-intolerant individuals.

FAQs

• Can I use frozen broccoli instead of fresh?

Yes, you can use frozen broccoli. Just thaw and drain it completely before mixing with other ingredients to prevent excess moisture in the casserole.

• Is this recipe gluten-free?

The basic recipe is naturally gluten-free. However, double-check that your cheese and seasonings do not contain any gluten-based additives.

• Can I prepare this casserole ahead of time?

Absolutely! You can assemble the casserole up to 24 hours in advance, cover it, and refrigerate. Just add an extra 5-10 minutes to the baking time when cooking from cold.

• What type of chicken works best for this recipe?

Cooked, shredded chicken works perfectly. You can use rotisserie chicken, leftover grilled chicken, or boiled chicken breasts for the most tender results.

Baked Potato Chicken And Broccoli Casserole: Hearty And Hassle-Free

• Quick Comfort Meal: Whip up a hearty, satisfying dinner that brings everyone to the table with minimal fuss.
• Nutritional Powerhouse: Pack essential proteins from chicken, vitamins from broccoli, and filling carbohydrates from potatoes in one delicious casserole.
• Budget-Friendly Feast: Transform simple ingredients into a crowd-pleasing dish that won't break the bank, using affordable pantry staples and basic proteins.
• One-Pan Wonder: Minimize kitchen cleanup with a single baking dish that combines multiple food groups into a complete, hassle-free meal solution.

Chicken Broccoli Baked Potato Casserole Mix

• Russet Potatoes: Hearty and starchy potatoes that provide a solid foundation for the casserole, best when freshly diced.
• Chicken: Protein-rich component that adds substantial flavor and texture, works well with shredded or cubed meat.
• Broccoli Florets: Fresh green vegetable that brings nutrition and a slight crunch to the dish.

• Cheddar Cheese, Parmesan Cheese: Melty and sharp cheeses that create a rich, creamy texture and deep flavor profile, choose high-quality varieties for best results.
• Sour Cream: Adds smoothness and tanginess to the casserole, helps bind ingredients together.
• Milk: Provides additional moisture and helps create a creamy consistency.

• Garlic Powder, Onion Powder: Aromatic spices that enhance overall flavor without adding extra moisture.
• Paprika: Adds a subtle warmth and mild color to the dish.
• Salt and Pepper: Essential seasonings that balance and elevate the entire casserole's taste.

How to Cook Baked Potato Chicken And Broccoli Casserole

Step 1: Prepare Baking Equipment

Warm up your oven to 375°F and coat a 9×13-inch baking dish with cooking spray or butter to prevent sticking.

Step 2: Soften Potato Slices

Boil potato slices in salted water for 5-7 minutes until they’re just tender.

Carefully drain and set aside to cool slightly.

Step 3: Create Creamy Mixture

• Shredded cooked chicken
• Chopped broccoli florets
• Sour cream
• Whole milk
• Garlic powder
• Onion powder
• Paprika
• Salt
• Black pepper

Stir everything together until well blended and ingredients are evenly distributed.

Step 4: Build Casserole Base

Arrange the softened potato slices in a single layer across the bottom of the prepared baking dish, creating a golden foundation for the casserole.

Step 5: Add Creamy Filling

Pour the chicken and broccoli mixture evenly over the potato layer, ensuring complete coverage.

Step 6: Top With Cheesy Goodness

• Shredded cheddar cheese
• Grated Parmesan cheese

Step 7: Bake Until Golden

Place the casserole in the preheated oven and bake uncovered for 20-25 minutes.

Look for bubbling edges and melted, slightly golden cheese on top.

Step 8: Rest And Serve

Allow the casserole to cool for 5 minutes after removing from the oven.

This helps the layers set and makes serving easier.

Scoop and enjoy your comforting meal!

How to Make Chicken and Broccoli Potato Casserole Perfectly

• Boil potatoes just until slightly tender to prevent overcooking, ensuring they maintain a firm texture in the casserole.
• Pat chicken and broccoli dry before mixing to avoid excess liquid that might make the casserole soggy.
• Swap cheddar with monterey jack or gruyère for different flavor profiles and exciting taste variations.
• Use gluten-free milk and check cheese labels to transform this recipe into a celiac-friendly meal.
• Add cooked quinoa or extra diced chicken for increased protein content and more substantial nutrition.

Keep Potato Chicken Broccoli Bake Moist

• Store leftovers in an airtight container within 2 hours of cooking, keeping them fresh for 3-4 days in the refrigerator.
• Transfer cooled casserole to freezer-safe containers, where it will maintain quality for up to 2 months.
• Warm refrigerated portions at 350°F for 15-20 minutes, covering with foil to prevent drying out and maintaining moisture.
• Quickly reheat individual servings on medium power for 1-2 minutes, stirring midway to distribute heat evenly and prevent cold spots.

Great With Baked Potato Chicken Broccoli Casserole

• Boost Flavor Harmony: Pair this hearty casserole with a crisp, chilled Sauvignon Blanc that cuts through the richness and complements the creamy texture.
• Refresh Your Palate: Serve a light, tangy side salad with mixed greens, cherry tomatoes, and a lemon vinaigrette to balance the casserole's dense, comforting flavors.
• Create Crunch Contrast: Add toasted garlic breadcrumbs or crushed herb-seasoned crackers on top for an extra layer of texture that elevates the dish's overall eating experience.
• Enhance Herbal Notes: Garnish with fresh chopped chives or parsley to introduce a bright, green freshness that lifts the casserole's creamy and savory profile.

Baked Potato Chicken And Broccoli Casserole Recipe

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4.7 from 31 reviews

• Total Time: 45 minutes
• Yield: 6 1x

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Description

Hearty “Baked Potato Chicken and Broccoli Casserole” combines comfort food classics into one delightful dish. Creamy cheese sauce, tender chicken, and crisp broccoli meld perfectly, promising a satisfying meal you’ll crave again and again.

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Ingredients

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Main Ingredients:

• 2 large russet potatoes, diced
• 2 cups cooked chicken, shredded or cubed
• 2 cups fresh broccoli florets

Dairy Ingredients:

• 1 cup shredded cheddar cheese
• 1 cup sour cream
• 1/2 cup milk (120 milliliters)
• 1/4 cup grated Parmesan cheese

Seasonings:

• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon paprika
• Salt to taste
• Pepper to taste

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Instructions

1. Heat the oven to 375°F and generously coat a 9×13-inch baking dish with cooking spray or butter.
2. Submerge potatoes in boiling water and cook for 6 minutes until fork-tender but not fully soft. Drain thoroughly and arrange as a single layer in the prepared dish.
3. Whisk together sour cream, milk, and seasonings until smooth, creating a creamy base for the casserole.
4. Gently fold diced chicken and chopped broccoli florets into the cream mixture, ensuring even distribution of ingredients.
5. Carefully spread the chicken-broccoli blend over the potato layer, creating an even, consistent coverage.
6. Liberally scatter shredded cheddar and grated Parmesan across the entire surface, ensuring complete top coverage.
7. Transfer the casserole to the preheated oven and bake uncovered for 22-27 minutes, watching for golden-brown cheese and bubbling edges.
8. Remove from oven and allow the casserole to rest for 4-5 minutes, which helps the dish set and makes serving easier.

Notes

• Ensure potatoes are parboiled to maintain a perfect texture and prevent mushiness during baking.
• Opt for Greek yogurt instead of sour cream to reduce calories and increase protein content for a healthier version.
• Cut chicken and broccoli into uniform bite-sized pieces for even cooking and consistent flavor distribution.
• Consider adding crispy bacon bits or breadcrumbs on top for extra crunch and flavor complexity.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Dinner, Lunch
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 6
• Calories: 360
• Sugar: 3 g
• Sodium: 600 mg
• Fat: 18 g
• Saturated Fat: 10 g
• Unsaturated Fat: 6 g
• Trans Fat: 0 g
• Carbohydrates: 34 g
• Fiber: 4 g
• Protein: 24 g
• Cholesterol: 70 mg