Baked Potato Chicken and Broccoli Casserole
A cozy, creamy, oven-baked casserole packed with tender potatoes, juicy chicken, and healthy broccoli. Perfect for a family dinner or meal prep.
Ingredients
- 4 medium russet potatoes, peeled and diced
- 2 cups cooked chicken breast, diced or shredded
- 2 cups broccoli florets (fresh or frozen)
- 2 tablespoons olive oil or butter
- 2 cloves garlic, minced
- 1 cup heavy cream (or half-and-half)
- 1 cup milk
- 1½ cups shredded cheddar cheese (or cheddar–mozzarella mix)
- ½ cup grated Parmesan cheese
- 1 teaspoon salt (or to taste)
- ½ teaspoon black pepper
- ½ teaspoon paprika
- ½ teaspoon dried thyme or Italian seasoning
- Optional: cooked bacon bits or chopped green onions for topping
Instructions
- Preheat the oven
Preheat your oven to 375°F (190°C). Lightly grease a baking dish. - Cook the potatoes
Bring a pot of salted water to a boil. Add the diced potatoes and cook for 8–10 minutes, just until slightly tender (not fully soft).
Drain and set aside. - Prepare the broccoli
If using fresh broccoli, steam or boil it for 2–3 minutes until bright green.
If frozen, thaw and drain well. - Make the creamy sauce
In a pan over medium heat, melt the butter or heat the olive oil.
Add garlic and sauté for 30 seconds.
Stir in cream, milk, salt, pepper, paprika, and herbs.
Simmer gently for 3–4 minutes, then remove from heat. - Assemble the casserole
In a large bowl, combine potatoes, chicken, and broccoli.
Pour the sauce over the mixture and stir gently.
Add half of the shredded cheese and mix again. - Bake
Transfer everything to the baking dish.
Sprinkle the remaining cheese and Parmesan on top.
Bake uncovered for 25–30 minutes, until bubbly and golden. - Serve
Let rest for 5 minutes before serving.
Top with bacon bits or green onions if you like.
Tips
- Want it lighter? Use evaporated milk instead of cream.
- Add mushrooms or carrots for extra veggies.
- Great with a simple green salad on the side.