Baked Potato Chicken Broccoli Casserole (Print Version)

Comforting baked casserole with tender chicken, potatoes, and broccoli in a creamy cheddar sauce.

# What You'll Need:

→ Meats

01 - 2 cups cooked chicken breast, cubed or shredded

→ Vegetables

02 - 4 medium russet potatoes, peeled and diced
03 - 2 cups broccoli florets, chopped
04 - 1 small onion, finely chopped
05 - 2 cloves garlic, minced

→ Dairy & Eggs

06 - 1 cup sour cream
07 - 1 cup shredded cheddar cheese (plus ½ cup for topping)
08 - ½ cup milk
09 - 2 tablespoons unsalted butter

→ Pantry & Seasonings

10 - 1 teaspoon salt
11 - ½ teaspoon black pepper
12 - ½ teaspoon paprika
13 - ½ teaspoon dried thyme

# How-To Steps:

01 - Preheat oven to 400°F. Lightly grease a 9x13-inch baking dish with butter or cooking spray.
02 - Bring salted water to a boil in a large pot. Add diced potatoes and cook for 8–10 minutes until fork-tender. Drain thoroughly.
03 - Steam broccoli florets for 3–4 minutes until bright green and slightly tender. Do not overcook.
04 - In a large mixing bowl, combine cooked potatoes, steamed broccoli, chicken, onion, and garlic. Toss gently to mix.
05 - Whisk together sour cream, milk, melted butter, 1 cup cheddar cheese, salt, pepper, paprika, and thyme until smooth and well combined.
06 - Pour the creamy sauce over the potato mixture. Stir gently until all ingredients are evenly coated.
07 - Transfer the mixture to the prepared baking dish, spreading evenly. Sprinkle remaining ½ cup cheddar cheese across the top.
08 - Bake uncovered for 25–30 minutes until bubbly and golden brown on top.
09 - Let casserole rest for 5 minutes before serving to allow it to set.

# Expert Tips:

01 -
  • Everything cooks in one dish which means minimal cleanup and maximum cozy comfort
  • The creamy sauce balances perfectly with the tender potatoes and fresh broccoli
02 -
  • Do not overcook the potatoes during the boiling step or they will turn to mush in the final bake
  • Letting the casserole rest for those 5 minutes makes a huge difference in how well it holds together when serving
03 -
  • Cut your potatoes into similar sized pieces so they all finish cooking at the same time
  • Grate your own cheese instead of buying pre-shredded for the smoothest sauce

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