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A serving of broccoli, potato, and cheese casserole on a white plate, set on a light marble surface with a fork and napkin nearby.
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Broccoli Chicken Potato Casserole

This Broccoli Chicken Potato Casserole is a creamy, comforting dinner made with tender chicken, diced potatoes, broccoli, and melted cheese, all baked together in one easy dish that’s perfect for busy weeknights.
Prep Time20 minutes
Cook Time45 minutes
Total Time1 hour 5 minutes
Course: Casserole
Cuisine: American
Servings: 6 Servings
Calories: 325kcal
Author: Wendy

Equipment

  • 9x13 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 9x13-inch baking dish.
  • Toss diced potatoes with olive oil, salt, and pepper, then spread them evenly in the baking dish.
    A white baking dish filled with diced potatoes sits on a white surface next to a glass bowl and small square dishes containing salt and pepper.
  • Bake potatoes for 20 minutes, stirring once halfway through.
    A baking dish filled with seasoned, diced potatoes, surrounded by bowls of shredded cheese, yellow sauce, chopped broccoli, and shredded chicken.
  • In a large bowl, whisk together cream of chicken soup, milk, garlic powder, and onion powder.
    A glass bowl with milk, sugar, and spices is on a white surface, surrounded by two small empty square dishes and a measuring cup containing liquid.
  • Remove potatoes from the oven.
  • Top the potatoes with chicken and broccoli. Then cover with sauce and toss to combine.
    A white baking dish filled with broccoli florets, chicken pieces, and a creamy yellow sauce, surrounded by empty glass bowls and shredded cheese on a white surface.
  • Sprinkle shredded cheese over the top.
    A white baking dish filled with broccoli, shredded cheddar cheese, and other ingredients, ready to be baked. Empty glass bowls and a white spatula surround the dish.
  • Cover with foil and bake for 20 minutes, then uncover and bake an additional 10–15 minutes until bubbly and lightly golden.
    A Broccoli Chicken Potato Casserole featuring diced chicken, tender broccoli, potatoes, and melted cheese baked to perfection in a white dish.
  • 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.
 

Nutrition

Serving: 1Serving | Calories: 325kcal | Carbohydrates: 26g | Protein: 21g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 60mg | Sodium: 725mg | Potassium: 720mg | Fiber: 3g | Sugar: 3g | Vitamin A: 523IU | Vitamin C: 48mg | Calcium: 199mg | Iron: 2mg