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A baking dish with chicken broccoli cauliflower casserole.
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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!
Course Dinner
Cuisine American
Prep Time 30 minutes
Cook Time 45 minutes
Resting time 5 minutes
Total Time 1 hour 20 minutes
Servings 6
Calories 498kcal
Author Sharon Rhodes

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.

Nutrition

Calories: 498kcal | Carbohydrates: 35g | Protein: 27g | Fat: 28g | Saturated Fat: 9g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 7g | Trans Fat: 0.03g | Cholesterol: 94mg | Sodium: 504mg | Potassium: 1034mg | Fiber: 5g | Sugar: 3g | Vitamin A: 583IU | Vitamin C: 62mg | Calcium: 182mg | Iron: 2mg