Chicken Potato Casserole
This mouthwatering and cheesy Chicken 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.**
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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.
