Baked Potato Chicken and Broccoli Casserole
Baked Potato Chicken and Broccoli Casserole is the ultimate comfort food that transforms simple ingredients into a creamy, cheesy, one-dish meal the whole family will love. This hearty casserole features fluffy mashed potatoes as the base, mixed with tender chicken, crisp-tender broccoli florets, crispy bacon bits, and loads of melted cheddar cheese. It’s like enjoying a fully loaded baked potato turned into a satisfying dinner that includes protein and vegetables in every delicious bite.
What makes this recipe so appealing is how easy it is to prepare and how well it works for busy weeknights or meal prep. You can use leftover rotisserie chicken to save time, and the entire casserole comes together in one baking dish with minimal cleanup. The creamy, cheesy sauce combines with the fluffy potatoes to create a rich texture, while the crispy bacon and melted cheese topping add irresistible flavor and crunch. Whether you’re feeding hungry kids or bringing a dish to a potluck, this casserole delivers comfort food perfection every time.
Table of Contents
Recipe Quick Facts
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 65 minutes
Servings: 8 servings
Difficulty Level: Easy
Cuisine Type: American
Course: Main Course
Dietary Labels: Gluten-free option available
Why You’ll Love This Recipe
- Complete one-dish meal – Protein, vegetables, and starch all in one casserole means easy dinner planning
- Loaded baked potato flavors – All the best toppings from a loaded baked potato transformed into a hearty casserole
- Perfect for leftovers – Great way to use rotisserie chicken or leftover cooked chicken
- Make-ahead friendly – Assemble in advance and bake when ready, perfect for busy schedules
- Kid and family approved – Familiar flavors that even picky eaters will enjoy
Ingredients
For the Potato Base
- 4-5 medium red potatoes or Yukon gold potatoes, peeled and chopped into 1-inch cubes (about 4 cups)
- 4 tablespoons unsalted butter
- ½ cup sour cream
- ¼ cup milk
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- ½ teaspoon paprika
For the Casserole Filling
- 2 cups cooked chicken breast, shredded or diced (rotisserie chicken works perfectly)
- 2 cups fresh broccoli florets, steamed or blanched until crisp-tender
- 6 slices bacon, cooked until crispy and crumbled
- 2 cups shredded cheddar cheese, divided
- 2 cloves garlic, minced
- ¼ cup chopped green onions or chives (optional)
Optional Toppings
- Additional sour cream for serving
- Extra green onions or chives for garnish
- Panko breadcrumbs mixed with olive oil for crispy topping
Ingredient Note: Using Yukon gold or red potatoes creates a creamier texture than russet potatoes. Rotisserie chicken is a huge time-saver for this recipe.
Equipment Needed
- Large pot for boiling potatoes
- Steamer basket or microwave-safe bowl for broccoli
- Potato masher or hand mixer
- 9×13-inch baking dish or 10-inch square casserole dish
- Aluminum foil
- Cutting board and knife
- Mixing spoon or spatula
- Measuring cups and spoons
Step-by-Step Instructions
- Preheat and prepare: Preheat your oven to 350°F. Grease a 9×13-inch or 10-inch square baking dish with butter or cooking spray.
- Boil the potatoes: Place the chopped potatoes in a large pot and cover with cold water by about 1 inch. Bring to a boil over high heat, then reduce to medium-high and cook for 10-15 minutes until fork-tender. Drain the potatoes and return them to the hot pot.
- Prepare the broccoli: While potatoes are cooking, steam the broccoli florets for 3-4 minutes until bright green and crisp-tender. Alternatively, blanch in the same boiling water as the potatoes for 1 minute, then remove with a slotted spoon. Don’t overcook—you want them slightly firm since they’ll bake further.
- Cook the bacon: While the vegetables cook, fry the bacon in a skillet over medium heat until crispy, about 8-10 minutes. Transfer to a paper towel-lined plate, then crumble or chop once cooled.
- Mash the potatoes: Add the butter, sour cream, milk, salt, pepper, garlic powder, and paprika to the drained potatoes. Mash until smooth and creamy, but don’t overmix or they’ll become gluey.
- Combine the filling: Add the cooked broccoli, shredded chicken, crumbled bacon, minced garlic, and 1 cup of shredded cheese to the mashed potatoes. Stir gently until everything is well combined and evenly distributed.
- Transfer to baking dish: Spread the potato mixture evenly into the prepared baking dish. Use a spatula to smooth the top into an even layer.
- Add cheese topping: Sprinkle the remaining 1 cup of shredded cheddar cheese evenly over the top of the casserole.
- Bake until bubbly: Bake uncovered for 20-25 minutes until the cheese is melted, golden, and bubbly, and the casserole is heated through. If you prefer a crispier top, broil for an additional 2-3 minutes, watching carefully to prevent burning.
- Cool and serve: Remove from oven and let the casserole rest for 5 minutes before serving. Garnish with chopped green onions or chives if desired.
Pro Tips for Success
- Don’t overcook the broccoli – Steam just until bright green and slightly tender; it will continue cooking in the oven
- Use warm ingredients – Combining warm potatoes with warm broccoli and chicken ensures even heating and better melting of the cheese
- Customize the creaminess – Add more or less milk and sour cream to achieve your preferred mashed potato consistency
- Save bacon grease – Reserve 1-2 tablespoons of bacon fat to add to the mashed potatoes for extra flavor
- Make it ahead – Assemble completely, cover with plastic wrap, and refrigerate up to 24 hours before baking
- Check doneness – If using raw chicken, ensure it reaches an internal temperature of 165°F
Substitutions & Variations
- Protein swaps: Use turkey, ham, ground beef, or make it vegetarian by omitting meat and adding extra vegetables
- Cheese varieties: Try a blend of cheddar, Monterey Jack, Colby, or pepper jack for different flavors
- Add a crunchy topping: Mix ½ cup panko breadcrumbs with 1 tablespoon olive oil and sprinkle on top for the last 10 minutes of baking
- Ranch seasoning: Replace some seasonings with 2 tablespoons ranch seasoning powder for a ranch-flavored version
- Lighter version: Use Greek yogurt instead of sour cream and reduce cheese by half
- Cream cheese addition: Add 4 ounces softened cream cheese to the mashed potatoes for extra richness
- Vegetable additions: Mix in corn, peas, bell peppers, or cauliflower along with the broccoli
- Sweet potato version: Replace regular potatoes with sweet potatoes for a different flavor profile
- Gluten-free: This recipe is naturally gluten-free if you skip the optional panko topping
Storage & Make-Ahead Tips
- Room Temperature: Can sit out for up to 2 hours after baking
- Refrigerate: Store covered in the baking dish or transfer to an airtight container for 3-4 days
- Freeze: Assemble the casserole completely but don’t bake. Cover tightly with plastic wrap and foil, then freeze for up to 3 months. Thaw in refrigerator overnight and bake as directed, adding 10-15 minutes to baking time
- Freeze Baked: Cool completely, portion into individual servings, and freeze for up to 2 months. Reheat in microwave or oven
- Make Ahead Assembly: Prepare the entire casserole up to 24 hours in advance, cover with plastic wrap, and refrigerate. Bring to room temperature for 30 minutes before baking
- Reheat: Microwave individual portions for 2-3 minutes, or reheat covered in a 350°F oven for 20-25 minutes until heated through
Serving Suggestions
- Serve with a simple green salad dressed with vinaigrette to balance the richness
- Pair with garlic bread or crusty dinner rolls
- Top individual servings with additional sour cream, chives, and crumbled bacon
- Serve alongside roasted vegetables or steamed green beans for extra veggies
- Perfect as a potluck dish—transport in the baking dish covered with foil
- Great for meal prep—portion into containers for easy weekday lunches
- Accompany with fresh fruit or coleslaw for a complete meal
Nutrition Information (Per Serving – 1/8 of recipe)
Calories: 385 | Protein: 24g | Carbohydrates: 28g | Fat: 20g | Fiber: 3g | Sugar: 3g | Sodium: 580mg
FAQ
1. Can I make this casserole ahead of time?
Yes! Assemble the entire casserole, cover tightly with plastic wrap, and refrigerate for up to 24 hours. Let it sit at room temperature for 30 minutes before baking, or add 5-10 minutes to the baking time if going straight from the fridge.
2. Can I use frozen broccoli instead of fresh?
Absolutely! Use 2 cups of frozen broccoli florets. Thaw and drain excess moisture thoroughly before adding to prevent a watery casserole.
3. What’s the best way to reheat leftovers?
Reheat individual portions in the microwave for 2-3 minutes, or cover the entire dish with foil and reheat in a 350°F oven for 20-25 minutes until warmed through.
4. Can I use raw chicken in this recipe?
Some versions allow for raw chicken cut into small cubes, but you’ll need to bake covered for 40-50 minutes and check that chicken reaches 165°F internal temperature. Using pre-cooked chicken is easier and more reliable.
5. How do I keep the casserole from drying out?
Make sure your mashed potatoes are creamy (not dry) before mixing, and cover with foil if the top is browning too quickly during baking. Adding a bit more milk or sour cream helps maintain moisture.
6. Can I freeze this casserole?
Yes! Assemble but don’t bake, then wrap tightly and freeze for up to 3 months. Thaw overnight in the refrigerator before baking. You can also freeze baked portions for up to 2 months.
Recipe Notes
The Baked Potato Chicken and Broccoli Casserole is a brilliant example of comfort food that combines multiple beloved flavors into one satisfying dish. This recipe gained popularity as a way to transform the classic loaded baked potato into a family-friendly casserole that’s easier to serve and portion. The mashed potato base acts as both the starch and the creamy binder, eliminating the need for heavy cream sauces while still delivering rich, comforting flavor. Using rotisserie chicken is a game-changer for busy weeknights, cutting prep time significantly without sacrificing taste. The beauty of this casserole lies in its flexibility—you can adjust ingredients based on what you have on hand, make it lighter or richer depending on your preferences, and customize it with different vegetables, proteins, or cheese varieties. Many home cooks prepare this casserole for Sunday meal prep, portioning it into individual containers for easy grab-and-go lunches throughout the week. It’s also a potluck favorite because it travels well, reheats beautifully, and appeals to a wide range of tastes.
