Baked Potato Chicken and Broccoli Casserole Recipe is a total game changer for those busy weeknights when you just want something comforting yet healthy. You know the kind of night I’m talking about—after a long day, you come home and want to whip up something that feels like a hug in a bowl. This casserole is exactly that, and the best part is it’s super easy to make in a tiny kitchen like mine.
So, let me take you back to the first time I made this dish. I was experimenting with leftovers—specifically, some rotisserie chicken I had picked up on sale, a few potatoes starting to sprout eyes (oops!), and a bag of frozen broccoli that I swore I’d use someday. I thought, “Hey, why not combine these into one delicious dish?” Fast forward, and I was left with a creamy, cheesy casserole that my taste buds couldn’t get enough of. And my friends? They were all about it too. It’s not just for families; this recipe works for anyone, whether you’re cooking for one or a crowd.
Why You’ll Love This Recipe
- **Time-Saving**: You’re looking at about 30 minutes of prep and cooking time, which is perfect for a weeknight.
- **Healthy & Filling**: Packed with protein from the chicken and fiber from the broccoli, it’s a balanced meal.
- **Versatile Ingredients**: You can swap out potatoes for sweet potatoes or even use leftover veggies.
- **Kid-Friendly**: The cheesy goodness is a hit with kids, making it a great family dish.
- **One-Pan Wonder**: Less cleanup means more time to relax after dinner.
Honestly, this dish is as forgiving as it is delicious. If you mess up a step or two, it’ll still turn out great. Trust me, I’ve been there!
Ingredients You’ll Need
- 4 cups red potatoes, chopped – They add a nice creaminess when mashed.
- 4 tablespoons butter – Because butter makes everything better, right?
- 1 cup sour cream – This gives the casserole that rich, creamy texture.
- 1 teaspoon kosher salt – Enhances all the flavors.
- ½ teaspoon black pepper – A little seasoning goes a long way.
- 1 teaspoon garlic powder – For that savory kick.
- 1 teaspoon paprika – Adds a hint of smokiness.
- 2 cups broccoli florets, steamed or roasted until crisp-tender – You could use frozen, but fresh tastes better!
- 3 cups cooked chicken, shredded or chopped (e.g., rotisserie) – It’s a great way to use leftovers.
- 1 cup shredded cheese (cheddar or blend), divided – Because you can never have too much cheese.
Now, I get it—some of these ingredients can be pricey. If you’re looking to save a buck, you can substitute rotisserie chicken with leftover cooked chicken or even canned chicken. As for cheese, I’ve used whatever I had on hand—mozzarella, Monterey Jack; it all worked out. Just keep it simple!
Let’s Get Started
Step 1: Preheat the Oven
Preheat your oven to 350°F and grease a 10-inch baking dish. This step is key because you want that perfect bubbly, golden finish, and greasing the dish prevents any sticking disasters.
Step 2: Boil the Potatoes
Boil the chopped red potatoes until fork-tender, about 10–15 minutes, then drain and return them to the pot. This is where you’ll start to smell that comforting potato goodness. Make sure they’re soft enough to mash; no one wants a chunky casserole!
Step 3: Prepare the Broccoli
Steam or roast the broccoli until bright green and slightly tender. I usually steam it because it’s quicker, but roasting gives it a bit more flavor. Just don’t overdo it; you want it crisp-tender, not mushy.
Step 4: Prepare the Chicken
Shred or chop the cooked chicken. If you’re using rotisserie, this is super easy. Just pull it apart with your hands or chop it up with a knife. Feel free to snack on a piece while you’re at it—chef’s privilege!
Step 5: Mash the Potatoes
Mash the potatoes with the butter, sour cream, kosher salt, black pepper, garlic powder, and paprika until creamy and well combined. Here’s the thing: really take your time with the mashing to make sure everything is blended well. You want that creamy texture, not lumpy.
Step 6: Combine Everything
Fold in the broccoli, chicken, and half of the shredded cheese. This is where the magic happens. The vibrant colors of the broccoli and the creamy potatoes make you feel like a kitchen rockstar.
Step 7: Transfer to Baking Dish
Transfer the mixture to the prepared baking dish and sprinkle the remaining cheese on top. Here, I like to add a little extra cheese because you can never go wrong with that.
Step 8: Bake
Bake for 20–25 minutes, or until the casserole is hot and the cheese is bubbly and golden. Make sure to peek in the oven every now and then; that melty cheese is hard to resist!
Step 9: Cool and Serve
Allow the casserole to cool for a few minutes before serving. This is crucial; you don’t want to burn your mouth on that delicious cheesy goodness. Plus, letting it sit helps everything settle a bit.
Casserole Completion Magic
You’ve made it through the hard part! Now, let’s talk about finishing touches. If you want to elevate this dish even more, consider adding a sprinkle of fresh herbs like parsley or chives on top right before serving. It adds a nice pop of color and freshness.
When you pull it out of the oven, the smell will hit you like a warm hug. It’s that perfect blend of cheesy, savory, and a bit of garlic. Just make sure to let it cool before diving in. Trust me, I’ve learned that the hard way more times than I can count!
Tips for the Best Baked Potato Chicken and Broccoli Casserole
- Use fresh ingredients whenever possible. They really do make a difference in flavor.
- Don’t overcook your broccoli; it should still have a bit of crunch.
- If you’re in a rush, use pre-cooked chicken or a rotisserie bird; it saves so much time.
- Feel free to experiment with different cheeses. I’ve tried gouda and it was a hit!
- If you’re short on time, you can prep everything ahead of time and just pop it in the oven when you’re ready.
Storage Tips
First off, this casserole is great for leftovers! Just store it in an airtight container in the fridge, and it’ll last about 3-4 days. If you live alone like me, just remember that you can reheat individual portions in the microwave. I usually add a splash of water before microwaving to keep it from drying out.
If you want to freeze it, make sure to let it cool completely before transferring it to a freezer-safe container. It should keep for about 2-3 months. Just thaw it overnight in the fridge when you’re ready to eat it again!
Frequently Asked Questions About Baked Potato Chicken and Broccoli Casserole
Can I use other vegetables?
Absolutely! I’ve added spinach, bell peppers, and even corn. Just make sure whatever you use is cooked first.
What if I don’t have sour cream?
You can substitute Greek yogurt for a healthier option, or even use cream cheese for a richer flavor.
Can I make this ahead of time?
Yes! You can prepare everything the night before, cover it, and just pop it in the oven when you’re ready to bake.
How do I make it gluten-free?
This recipe is naturally gluten-free as long as you stick to the ingredients listed. Just double-check any pre-packaged items like chicken and cheese for cross-contamination.
What should I serve with it?
It’s pretty filling on its own, but a simple green salad or some crusty bread on the side never hurts!
Can I cut this recipe in half?
Definitely! Just make sure to adjust your baking time a bit. It might bake faster, so keep an eye on it.
Final Thoughts
So, there you have it—my go-to Baked Potato Chicken and Broccoli Casserole Recipe. Honestly, I’m already planning to make it again next week because it’s just that good. Plus, it hits all the right notes for comfort food while still being healthy enough to feel good about.
I hope you give it a try and make it your own! Remember, cooking is all about experimenting and finding what works for you. Now, I’ve got to go clean my tiny kitchen before I can even think about making a mess again. Happy cooking, friends!
Baked Potato Chicken and Broccoli Casserole Delight
Ingredients
- 4 cups red potatoes, chopped
- 4 tablespoons butter
- 1 cup sour cream
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 2 cups broccoli florets, steamed or roasted until crisp-tender
- 3 cups cooked chicken, shredded or chopped (e.g., rotisserie)
- 1 cup shredded cheese (cheddar or blend), divided
Instructions
- Preheat the oven to 350°F and grease a 10-inch baking dish.
- Boil the chopped red potatoes until fork-tender, about 10–15 minutes, then drain and return them to the pot.
- Steam or roast the broccoli until bright green and slightly tender.
- Prepare the chicken by shredding or chopping it.
- Mash the potatoes with the butter, sour cream, kosher salt, black pepper, garlic powder, and paprika until creamy and well combined.
- Fold in the broccoli, chicken, and half of the shredded cheese.
- Transfer the mixture to the prepared baking dish and sprinkle the remaining cheese on top.
- Bake for 20–25 minutes, or until the casserole is hot and the cheese is bubbly and golden.
- Allow the casserole to cool for a few minutes before serving.
