There’s something so comforting about a casserole, especially one that combines tender chicken, hearty potatoes, and vibrant broccoli. This Chicken Potato Broccoli Casserole is the kind of dish that warms your soul and fills your home with the irresistible aroma of baked goodness.
The first time I made this, it was one of those “everything-in-the-fridge” moments that turned into a family favorite. The creamy sauce binds it all together, while the cheesy topping takes it over the top.
What I love most about this recipe is how versatile it is—perfect for busy weeknights, make-ahead meals, or potlucks. Let’s dive into this Chicken Potato Broccoli Casserole and create a dish that everyone will love.
Chicken Potato Broccoli Casserole is a hearty, cheesy dish that combines tender chicken, fluffy potatoes, and crisp broccoli in a creamy sauce. Easy to prepare and endlessly satisfying, it’s perfect for a comforting dinner.
An Exciting Story:
The first time I served this Chicken Potato Broccoli Casserole, it was an instant hit at the dinner table. My husband loved the combination of flavors, and my kids couldn’t get enough of the cheesy topping. Now, it’s a go-to meal when we want something hearty and wholesome.
Why This Chicken Potato Broccoli Casserole?
- Comfort Food Classic: Creamy, cheesy, and hearty.
- One-Dish Wonder: A complete meal in a single casserole.
- Family-Friendly: Perfect for kids and adults alike.
- Customizable: Add your favorite vegetables or spices.
- Make-Ahead Option: Prep it in advance for busy weeknights.
What You Need for Chicken Potato Broccoli Casserole
- For the Casserole:
- 2 lbs potatoes (Yukon Gold or russet), peeled and diced
- 2 cups cooked chicken, shredded or diced (rotisserie works well)
- 2 cups broccoli florets, steamed or blanched
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup shredded cheddar cheese
- ½ cup shredded mozzarella cheese
- For the Sauce:
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1 ½ cups milk (whole or 2%)
- ½ cup chicken broth
- ½ tsp paprika
- ½ tsp salt
- ¼ tsp black pepper
- For Topping:
- ½ cup breadcrumbs or crushed crackers
- 2 tbsp melted butter
How to Make Chicken Potato Broccoli Casserole
- Prepare the Potatoes:
- Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- Place the diced potatoes in a large pot of salted water. Bring to a boil and cook for 8-10 minutes, or until just tender. Drain and set aside.
- Make the Sauce:
- In a medium saucepan, melt the butter over medium heat. Add the flour and whisk continuously for 1-2 minutes to create a roux.
- Gradually add the milk and chicken broth, whisking to combine. Cook until the sauce thickens, about 5 minutes. Stir in the paprika, salt, and pepper. Remove from heat.
- Assemble the Casserole:
- In the prepared baking dish, layer the cooked potatoes, chicken, and broccoli. Sprinkle the diced onion and minced garlic evenly over the layers.
- Pour the creamy sauce over the top, ensuring everything is evenly coated. Sprinkle the shredded cheddar and mozzarella cheeses over the casserole.
- Add the Topping:
- In a small bowl, mix the breadcrumbs (or crushed crackers) with melted butter. Sprinkle the mixture over the cheese layer.
- Bake:
- Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the topping is golden and bubbly.
- Serve:
- Let the casserole rest for 5 minutes before serving. Pair with a simple side salad or crusty bread for a complete meal.
Tips for Chicken Potato Broccoli Casserole
- Pre-Cook Ingredients: Parboiling the potatoes and steaming the broccoli ensures even cooking.
- Use Rotisserie Chicken: It’s a time-saving option that adds extra flavor to the dish.
Substitutions and Variations:
- Make It Gluten-Free: Use gluten-free flour and breadcrumbs.
- Spice It Up: Add red pepper flakes or a pinch of cayenne to the sauce.
- Add Bacon: Sprinkle crumbled cooked bacon on top for extra flavor.
Make a Healthier Version:
- Use low-fat cheese and milk for a lighter sauce.
- Replace butter with olive oil in the sauce and topping.
- Add more veggies like spinach, zucchini, or carrots.
Closing for Chicken Potato Broccoli Casserole:
And there you have it—Chicken Potato Broccoli Casserole, a dish that combines hearty ingredients with comforting flavors. Perfect for family dinners or sharing with friends, this casserole is guaranteed to become a favorite in your recipe rotation. Let us know how yours turns out, and don’t forget to explore more of our wholesome recipes!
Frequently Asked Questions for Chicken Potato Broccoli Casserole
- Can I make this ahead of time?
Yes, assemble the casserole and refrigerate it for up to 24 hours before baking. - How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. - Can I freeze this casserole?
Absolutely! Freeze before or after baking. Thaw overnight in the refrigerator and reheat. - What if I don’t have chicken?
Use turkey, ham, or even cooked ground beef as a substitute. - Can I make it dairy-free?
Yes, use plant-based milk, cheese, and butter alternatives. - What pairs well with this dish?
Serve with a fresh green salad, roasted vegetables, or a side of garlic bread. - How do I prevent the topping from burning?
Cover with foil if it starts to brown too quickly during baking. - Can I use frozen broccoli?
Yes, thaw and drain it well before using to avoid extra moisture. - How do I make it creamier?
Add a dollop of sour cream or cream cheese to the sauce. - What’s a fun twist?
Add shredded rotisserie chicken skin to the topping for an extra-crispy layer. - Can I make individual portions?
Yes, use ramekins or small baking dishes for single servings. - How do I reheat leftovers?
Reheat in the oven at 350°F for 20 minutes or microwave until warmed through.
Chicken Potato Broccoli Casserole
4
30
minutes40
minutes300
kcal0
minutesKeep the screen of your device on
Ingredients
- For the Casserole:
2 lbs 2 potatoes (Yukon Gold or russet), peeled and diced
2 cups 2 cooked chicken, shredded or diced (rotisserie works well)
2 cups 2 broccoli florets, steamed or blanched
1 small 1 onion, diced
2 cloves 2 garlic, minced
1 cup 1 shredded cheddar cheese
½ cup shredded mozzarella cheese
- For the Sauce:
2 tbsp 2 unsalted butter
2 tbsp 2 all-purpose flour
1 1 ½ cups milk (whole or 2%)
½ cup chicken broth
½ tsp paprika
½ tsp salt
¼ tsp black pepper
- For Topping:
½ cup breadcrumbs or crushed crackers
2 tbsp 2 melted butter
Directions
- Prepare the Potatoes:
- Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- Place the diced potatoes in a large pot of salted water. Bring to a boil and cook for 8-10 minutes, or until just tender. Drain and set aside.
- Make the Sauce:
- In a medium saucepan, melt the butter over medium heat. Add the flour and whisk continuously for 1-2 minutes to create a roux.
- Gradually add the milk and chicken broth, whisking to combine. Cook until the sauce thickens, about 5 minutes. Stir in the paprika, salt, and pepper. Remove from heat.
- Assemble the Casserole:
- In the prepared baking dish, layer the cooked potatoes, chicken, and broccoli. Sprinkle the diced onion and minced garlic evenly over the layers.
- Pour the creamy sauce over the top, ensuring everything is evenly coated. Sprinkle the shredded cheddar and mozzarella cheeses over the casserole.
- Add the Topping:
- In a small bowl, mix the breadcrumbs (or crushed crackers) with melted butter. Sprinkle the mixture over the cheese layer.
- Bake:
- Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the topping is golden and bubbly.
- Serve:
- Let the casserole rest for 5 minutes before serving. Pair with a simple side salad or crusty bread for a complete meal.
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