Broccoli Chicken Potato Casserole
This Broccoli Chicken Potato Casserole is one of those back-pocket dinners that saves me on busy nights. It’s hearty, creamy, and made with simple ingredients I usually already have on hand. Tender chicken, soft potatoes, and broccoli all baked together in one dish means less mess and more time to relax after supper.
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This is the kind of recipe I make when I need something filling but don’t want to stand over the stove all evening. It’s also great for using up leftover chicken, which is a big win in my house because I hate wasting food (and money). Everybody leaves the table full, and that’s always the goal around here.
If you love cozy casseroles like this one, you might also enjoy my Chicken and Yellow Rice Casserole, Cheesy Mashed Potato Casserole, or Reuben Casserole. They’re all budget-friendly, family-approved, and perfect for weeknights.
Why You’ll Love This Recipe
- One-Dish Meal: Everything cooks together in one pan, which means fewer dishes to wash later.
- Budget-Friendly: Uses simple, affordable ingredients that stretch well for family dinners.
- Great for Busy Nights: Prep is easy, and the oven does most of the work.
- Filling and Comforting: Creamy, cheesy, and hearty enough to keep everyone satisfied.
Ingredients
Broccoli Chicken Potato Casserole
Equipment
- 9×13 inch baking dish
- Large Mixing Bowl
- whisk
- measuring cups and spoons
- aluminum foil
Ingredients
- 2 cups cooked chicken diced or shredded
- 3 cups potatoes peeled and diced small
- 2 cups broccoli florets fresh or frozen
- 10.5 ounces cream of chicken soup
- ½ cup milk
- 1 cup shredded cheddar cheese
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon olive oil or melted butter
Instructions
- Preheat oven to 375°F and lightly grease a 9×13-inch baking dish.
- Toss diced potatoes with olive oil, salt, and pepper, then spread them evenly in the baking dish.
- Bake potatoes for 20 minutes, stirring once halfway through.
- In a large bowl, whisk together cream of chicken soup, milk, garlic powder, and onion powder.
- Remove potatoes from the oven.
- Top the potatoes with chicken and broccoli. Then cover with sauce and toss to combine.
- Sprinkle shredded cheese over the top.
- Cover with foil and bake for 20 minutes, then uncover and bake an additional 10–15 minutes until bubbly and lightly golden.
- Let rest for 5 minutes before serving.
Notes
- Dice potatoes evenly for consistent cooking.
- Stir the sauce well so the seasonings are evenly distributed.
- Let the casserole rest a few minutes before serving so it sets up nicely.
- Check the center for doneness before pulling it from the oven.
Storage
Storage:Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheating:
Reheat in the microwave in short intervals or warm in the oven at 350°F until heated through. Freezing:
This casserole can be frozen after baking. Let it cool completely, wrap tightly, and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Disclaimer:
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
Nutrition
Wendy’s Tips
- Cut the potatoes small so they cook evenly and get tender before adding the rest of the ingredients.
- If using frozen broccoli, no need to thaw—just stir it right into the sauce.
- Rotisserie chicken works great here and saves even more time.
- For extra flavor, sprinkle a little extra cheese on top during the last few minutes of baking.
- Variation: Swap cheddar for Colby Jack or add a sprinkle of paprika for a little extra warmth.
FAQ
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
Yes, but you’ll need to cook it first. This recipe works best with fully cooked chicken so everything finishes baking at the same time.
The potatoes should be fork-tender, and the sauce should be bubbly around the edges with lightly golden cheese on top.
You can use a slightly smaller or larger dish, but baking time may vary. Just keep an eye on the potatoes.
Absolutely. Peas, carrots, or cauliflower all work well if you have them on hand.
