Chicken Broccoli Potato Casserole
This mouthwatering and cheesy Chicken Broccoli Potato Casserole recipe is a must-try. It is easy to make and packed with wholesome ingredients. This comforting dish is perfect for family dinners or potlucks!
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Dishes like this Chicken Potato Broccoli Bake are always super popular. We also love this Tex Mex Casserole and this Chicken Cauliflower Casserole. Check out all of our Healthy Dinner Recipes for more inspiration.
Why we love this recipe
- With chicken, broccoli, and potatoes as the main ingredients, the casserole provides a good balance of protein, vitamins, fiber, and minerals. It’s a wholesome and nutritious dish.
- The chicken broccoli potato casserole makes excellent leftovers. Some people claim it tastes even better the next day!
- The combination of chicken, broccoli, and potatoes, along with the creamy sauce and cheese, creates a well-balanced flavor profile.
- This recipe is naturally gluten-free. Bonus!
Ingredients
- chicken breasts – cut into bite-sized pieces.
- potatoes – we recommend using white potatoes or Yukon gold potatoes. They are creamy and the shape holds up well during the baking process.
- broccoli florets – this adds color and nutrition to the dish. You can substitute cauliflower instead.
- garlic cloves – freshly minced garlic infuses the casserole with a subtle earthiness. You can also use garlic powder in a pinch.
- sour cream – brings a comforting, creamy element. You could substitute unflavored Greek yogurt also.
- mayo – we always use our homemade mayonnaise!
- fine sea salt – this is important to bring out the flavors in your ingredients. Never forget the salt!
- black pepper – the pungent taste of pepper helps to balance the creaminess in the recipe.
- shredded cheese – use cheddar cheese, parmesan, marble cheese, or a combination of all of them.
Equipment
- sharp knife and cutting board – for mincing the garlic, chopping the potatoes, broccoli, and chicken.
- box grater – for shredding the cheese.
- large mixing bowl – to stir everything together.
- casserole dish – we use an 8 x 11 ceramic baking pan.
Instructions
Step 1
First, start by preheating the oven to 375 and greasing the casserole dish with olive oil or a bit of butter. Set the dish aside. Line a baking sheet with parchment and set that aside also.
Cut the potatoes into small cubes and transfer them to the baking sheet. Drizzle with olive oil and coat the potatoes. Spread the potatoes out evenly on the sheet. Pop the potatoes in the oven and roast for 20 minutes, flipping them halfway through.
Step 2
Meanwhile, cut the chicken into bite-sized pieces. Add the chicken pieces to a large mixing bowl and season with salt and pepper.
Step 3
Then, add the minced garlic, cooked potatoes, and broccoli to the bowl and stir again.
Step 4
Next, add the sour cream and mayonnaise to the bowl.
Mix everything well to coat all of the ingredients.
Step 5
Then, transfer the mixture to the prepared baking dish.
Spread it out evenly.
Step 6
Finally, sprinkle the mixture with a cup of cheese.
We use marble cheese which melts really nicely.
Step 7
Bake the casserole for 45 minutes.
The top will be golden brown and the chicken should be cooked through.
Expert tip
Use a meat thermometer to check the temperature of your chicken to ensure it is properly cooked. It should read at least 165.
Recipe variations
- Spin this dish into a ‘loaded chicken‘ casserole by sprinkling cooked bacon and chopped green onions on top after baking. You can also mix in some ranch dressing or seasoning before baking for a tangy twist.
- Spice things up by adding curry powder or garam masala to the casserole. You can also add a touch of coconut milk for a creamy and fragrant twist.
- Replace the potatoes with cauliflower florets to make the casserole lower in carbohydrates. This is a great option for those following a low-carb or keto diet.
Serving suggestions
- Serve this casserole as a main dish alongside a green salad and some crusty multigrain bread.
- Roasted vegetables like carrots, Brussels sprouts, or sweet potatoes can be a delicious and flavorful accompaniment to the casserole.
- Serve the casserole with a side of cooked brown rice or quinoa to make the meal more filling and to soak up any extra sauce.
FAQS
Yes, you can assemble the casserole ahead of time and refrigerate it before baking. Keep it covered with plastic wrap or aluminum foil until you are ready to bake it.
Yes, using leftover rotisserie chicken is a quick and convenient shortcut. Simply chop the cooked chicken into bite-sized cubes and follow the recipe as directed.
Storage tips
Store any leftovers in an airtight container in the fridge. When properly stored it can last 2-3 days in the refrigerator. Simply reheat in the oven or microwave.
We don’t recommend freezing this dish as the texture of the sour cream sauce can become grainy and separated after thawing.
More healthy dinner recipes
**This recipe was originally posted on August 2, 2023, and updated again on December 5, 2024, with updated recipe notes.**
If you’ve tried our Chicken Potato Broccoli Casserole, please rate the recipe and let us know how it turned out by leaving me a comment below. I’m always interested in feedback!
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Chicken Broccoli Potato Casserole
Equipment
Ingredients
- 2 chicken breasts, cut into bite-sized pieces
- 6 small yellow potatoes, cut into small chunks *about 3 cups worth
- 1 tsp olive oil
- 2 cups chopped broccoli florets
- 4 cloves garlic, minced
- 1 cup sour cream
- ½ cup mayonnaise
- ½ tsp fine sea salt
- ½ tsp black pepper
- 1 cup shredded cheese
Instructions
- Heat the oven to 375° and lightly grease an 8 x 11 casserole dish. Line a baking sheet with parchment and set that aside.
- Cut the potatoes into small cubes and transfer them to the lined baking sheet. Drizzle with olive oil and coat the potatoes. Spread the potatoes out evenly on the sheet. Pop the potatoes in the oven and roast for 20 minutes, flipping them halfway through.
- Meanwhile, cut the chicken into bite-sized pieces. Add the pieces into a large mixing bowl and season with salt and pepper.
- Chop the broccoli into small florets and add those to the bowl. Mince the garlic and add that, too.
- Finally, add the cooked potatoes to the bowl and stir again.
- Pour the sour cream and mayonnaise into the bowl and mix well to coat everything.
- Spread the mixture into the prepared baking dish and sprinkle the shredded cheese on top.
- Place the dish into the oven and bake for 45-50 minutes until the top is browned and bubbling and the chicken is cooked through.
- Rest the dish for 5 minutes then serve.
Video
Notes
Storage tips
- Store any leftovers in an airtight container in the fridge. When properly stored it can last 2-3 days in the refrigerator. Simply reheat in the oven or microwave.
- We don’t recommend freezing this dish as the texture of the sour cream sauce can become grainy and separated after thawing.
This was so tasty & quick & easy to make – thank you – well received – will definitely be making again 😊
Great news! Thanks so much for the positive feedback Nadia. Much appreciated!
Last night in New Zealand, I made this dish using already defrosted chicken drumsticks, and paired the bake with honey-glazed carrots and a fresh green salad—everyone loved it! The sauce turned out perfectly scrumptious, with just a touch of liquid left (no separation issues here as others had mentioned). As a bonus, we had some potato and broccoli leftovers, which were immediately requested as the school lunch choice by our Japanese student.
Ah, thanks Tania for the great review! So glad the whole crew enjoyed it – and the leftovers too!
This was the nastiest meal I’ve ever wasted time and food on. The sauce separates, like others said, leaving your dish watery with dairy chunks in it. No my items were not expired, they were brand new. I made sure the potatoes and chicken were dry before adding, this just got my stomach bubbling, tasted gross and the potatoes after 80 minutes never cooked. And I cut them very small. Crunchy, nasty meal. I can’t believe this is even online and getting any sort of praise. Please publish this comment. It’s the truth.
Just made the casserole. I used mayo and sour cream but the sauce was grainy as well as very watery. I followed the recipe exactly. Can you tell me why it was not creamy? I just bought the ingredients yesterday. Other than the look, the casserole was very good
Raw potatoes release moisture as they cook, which can make the casserole a little watery. It’s easy for a quick and simple recipe to use them raw but if you want to parboil or partially cook the potatoes before adding them to the casserole it can help reduce excess moisture and give it a smoother texture. Hopefully that helps!
Can you use rotisserie chicken?
Absolutely!
Did mine in a slow cooker and it was great!
Love the idea of using a slow cooker! Thanks Boyne. 🙂
Loved the recipe despite all my mistakes. Confusing it with another recipe on the website, I started to pre-cook the chicken (so had seasoned it). Less than 10 minutes in I realized my mistake and I’ll edit out…cut it up, and started making the casserole. Got it in the oven…realized I forgot the garlic! So..pulled it out, sprinkled “roasted garlic” over the whole thing, mixed it in the pan, then topped it with more cheese! It is delicious! great recipe, and I look forward to making it again…maybe doing it as written next time!
I love happy accidents! So glad it worked out for you Gail. Update me when you make this again. 🙂
The flavor was good, I added some ranch seasoning. Does anyone know why it was so wet?? Lots of water in the pan and the sauce disappeared. Help!
The recipe does not specify to use fresh or frozen ingredients so I threw together with O’Brien potatoes and frozen broccoli the mixture separated even with fresh sour cream. I would give this recipe a 3
Family liked it. I did add chopped red onion, 1/4 C French onion soup mix when mixing the ingredients together.
Awesome Marsha! Thanks for the great feedback.
I think next time I will boil the potatoes first and maybe mash them. The cut up pieces were still pretty hard. I added some cream of chicken as well and a lot more cheese. It needs something like breadcrumbs.
Can I make this with rice instead of the potatoes? I tried it with potatoes and they never cook enough
I’m sorry you haven’t had luck using potatoes. I cut them into pretty small bite-sized pieces and that works for me. I haven’t tested this recipe using rice but I think it might have to be cooked first. I’m not sure there is enough liquid for the rice to cook.
This was creamy, cheesy and filling but not too heavy. It is a great way to get some veggies in. Will be a regular in rotation!
Can’t go wrong with creamy and cheesy! Thanks Anne. 🙂
This chicken casserole was so hearty and delicious. I served it with a crusty bread and it was a hit!
I actually have a question. Should I cook it about 30 minutes before adding the cheese so it doesn’t scorch
I like to have a bit of of browned top and I didn’t find that the cheese was burned. If you prefer the cheese more gooey then you could totally add it later or maybe cover the dish with foil while cooking.
This casserole is a delicious medley of flavors! A new favorite!
This is a chicken casserole recipe that I’ll make over and over. It’s not only easy to make but taste delicious. Even my picky eater didn’t pick out the broccoli. Yum!
I loved that this didn’t have any canned soup in it!! So I gave it a go and it was so easy to make and so delicious.
I did add the crispy bacon to the top like you suggest (But not green onion as I don’t like the taste)
It was a massive hit with the whole family!!
My eldest son was at hockey training so couldn’t eat with the rest of us, but he eated up the leftovers and said it was really good!
Thank you for a great family friendly recipe 🙂
I’m with you on the canned soups! Glad the fam enjoyed it. Thanks Claire. 🙂
The sour cream/mayo mixture in mine came out “grainy” instead of creamy. What did I do wrong? It still tasted good, but I think it could be better.
There is a couple reasons that could happen: Cold ingredients can cause the fats to separate and form a grainy texture – using room temperature ingredients could help. Maybe your sour cream or mayo is clos to the expiry date? That could also effect the texture. Glad it still tasted good regardless. 🙂
Sitting here with my family waiting for dinner to be ready after baking 1 hour and potatoes still aren’t even close to cooked. Not sure what super ovens other people own but I cut the potatoes very small since I have toddlers and they are barely cooked. I don’t care how it tastes at this point – it’s not even edible with uncooked potatoes. What a dud.
Omgsh, I’m so sorry Leigh. I am going to rework this recipe because you aren’t the first person this has happened to. A lot of testers had success with the recipe, myself included, but others have run into the same problem as you did with the potatoes being undercooked. I’m going to advise roasting the potatoes before adding them to the mixture. Again, I feel terrible your dinner was not up to par. Best – Sharon
I love casseroles. This chicken broccoli potato one hit all the right notes. So cheesy and tasty, my family loved it.
This Chicken and broccoli casserole is just delicious and super easy to whip up. I added spinach as well. So good!
This casserole sounds fantastic! I love to make casseroles for our weeknight dinners; the flavors of this casserole sound amazing. This is one casserole my soccer player would love for dinner.
Yumo! This is comfort food for the family. I served it with a side salad like you suggested and it went over really well.
I made this casserole just because the method looks easy. And it WAS easy. It’s like throwing everything in the dish and leaving it in the oven to cook. And I’m happy that it has everything in the dish, from protein, carbs, and veggies. The bonus was my boys loved it.
Made this casserole for a church dinner and it got rave reviews. It was really quick and easy to prepare as well.
Aw thanks Lisa! So happy the church fam enjoyed it. 🙂
Oooh, sour cream and mayo is a favorite combination of mine in hot dips. Why not in a casserole? Yum!Thanks for the recipe and step-by-step instructions!
Love this casserole — especially that it doesn’t require a can of cream of something soup. I can see us making this dish once a week as the weather turns cold.
We are on the same page with that! No canned soups needed. Thanks Sage 🙂
Add sour cream and mayonnaise …
Yup! And dont forget the chicken, broccoli, potatoes, and cheese. Yum!