Chicken Potato Broccoli Casserole saved my weeknight more times than I can count, and I bet it can save yours too. It is one pan, totally comforting, and uses simple grocery-store ingredients you probably already have. I use a trusty baking dish I grabbed right here, and it has never let me down. If you are juggling work, kids, and a grumbling stomach, this is that warm, cheesy dinner that feels like a hug. The balance of tender chicken, fluffy potatoes, and just-right broccoli makes it hearty without being heavy. Let me show you how I keep it easy, flexible, and ridiculously tasty.
The Story Behind This Recipe
From my kitchen to yours—Chicken Potato Broccoli Casserole mixes a little nostalgia with a buttery finish. Tested, tasted, and ready for your table. Chicken Potato Broccoli Casserole saved my weeknight more times than I can count, and I bet it can save yours too. It is one pan, totally…
Why Youll Love this easy Chicken Broccoli Potato Casserole
When life feels busy, I gravitate toward recipes that work as hard as I do. This casserole is a whole meal in one pan with protein, veggies, and carbs in perfect harmony. It is also flexible, so you can swap what you have and still get a delicious result. Plus, it reheats like a dream, which makes tomorrow’s lunch feel like a win.
If you want to keep building your cozy dinner rotation, check out more casserole ideas that follow the same warm and simple vibe. But honestly, this dish stands on its own with just the right creamy sauce and golden cheesy top. I love that it tastes indulgent while still sneaking in a good dose of broccoli.
“I made this on a rainy Tuesday, and my picky 7-year-old asked for seconds. The leftovers tasted even better the next day. Total keeper.”
Also, the texture is just right when you prep the components correctly. The potatoes get soft without falling apart, the broccoli stays green and a little crisp, and the chicken keeps its juiciness.
And let me say it plain: this Chicken Potato Broccoli Casserole is the weeknight hero you will make again and again.
Ingredients Needed to make this simple Chicken Broccoli Potato Casserole
Here is what you will need for a family-sized pan that feeds 6 to 8, depending on how hungry everyone is:
- 3 cups cooked chicken, shredded or cubed. Rotisserie chicken keeps it fast.
- 3 to 4 cups potatoes, peeled and cut into 3/4 inch cubes. Russet or Yukon Gold both work.
- 3 cups broccoli florets, cut bite-size.
- 1 small onion, finely chopped.
- 2 cloves garlic, minced.
- 1 can cream of chicken soup or 1 1/2 cups homemade white sauce.
- 1/2 cup sour cream or plain Greek yogurt for tang and creaminess.
- 1/2 cup milk or chicken stock to loosen the sauce.
- 2 cups shredded cheese. I like sharp cheddar plus a handful of mozzarella.
- 2 tablespoons butter, melted.
- 1/2 cup breadcrumbs or crushed buttery crackers for the topping.
- 1 teaspoon salt, 1/2 teaspoon pepper, 1 teaspoon paprika.
- 1 teaspoon Dijon mustard and 1/2 teaspoon dried thyme, optional but delicious.
For another classic comfort combo if you are feeding a crowd, give Grandma’s favorite baked chicken rice casserole a look. It is in heavy rotation at my house too.
Note: If you are low on broccoli, you can mix in peas or frozen mixed veggies. Just keep the total veggie volume roughly the same.
This is also a great base for using leftover turkey after the holidays. Keep the spices simple and let the sauce and cheese do the heavy lifting. And if you want a bolder kick, add a pinch of cayenne or crushed red pepper.
All set to build the best Chicken Potato Broccoli Casserole at home? Let’s get to the method. 
How to make Creamy Chicken Broccoli Potato Bake
Prep the components
First, preheat your oven to 375 F and grease a 9×13 pan. Parboil the potato cubes in salted water for about 8 to 10 minutes, until just tender at the edges. Drain well and let them steam off for a minute so they do not water down the sauce. Steam the broccoli for 2 to 3 minutes or blanch quickly, then drain. The goal is to give them a head start without fully cooking.
While those cool, sauté the onion in a drizzle of oil until soft and sweet, about 5 minutes. Add garlic for the last minute. This little step adds a lot of flavor.
Build the sauce
In a large bowl, whisk the cream of chicken soup, sour cream, and milk or stock. Stir in Dijon, paprika, thyme, salt, and pepper. Taste the sauce to make sure it is well seasoned. Add half the cheese to the sauce so it melts into everything later. If it looks too thick, add a splash more milk.
Combine the cooked chicken, potatoes, broccoli, and sautéed onions in the bowl and fold gently with the sauce. You want everything evenly coated without smashing the potatoes.
Bake it right
Transfer to the prepared dish and smooth the top. Stir the melted butter into the breadcrumbs and scatter over the casserole. Finish with the remaining cheese on top. Cover loosely with foil and bake 20 minutes, then remove foil and bake another 15 to 20 minutes until bubbling with golden spots.
Let it rest 10 minutes before serving. Resting helps the sauce thicken slightly so you get neat scoops. Serve with a crisp salad or a simple side like the cozy cream cheese green bean casserole for extra veggies on the table.
After the first slice, you will see why this Chicken Potato Broccoli Casserole is a regular on our weekly menu. It is creamy, cheesy, and has that perfect fork-tender bite in every spoonful.
Chicken Broccoli and Potato Casserole Tips
- Cut evenly: Make potato cubes the same size so they cook at the same rate.
- Parboil is key: Give potatoes a quick boil and broccoli a brief steam to avoid undercooked centers or mushy veggies.
- Cheese blend: Mix cheddar for flavor and a melty cheese like mozzarella for stretch. Freshly grated melts best.
- Season boldly: Taste the sauce before mixing. Potatoes and chicken soak up seasoning.
- Cover then uncover: Foil for the first part keeps moisture in, then remove to brown.
- Rest time: That 10 minute rest makes cleaner slices and a creamier feel.
- Shortcut: Rotisserie chicken saves prep and adds savory depth.
- Make it lighter: Use Greek yogurt and reduced-sodium stock. Add more broccoli and fewer potatoes if you like.
- Make it bolder: Stir in a spoon of pesto, hot sauce, or a splash of ranch dressing for a twist.
Storage and reheating
Store leftovers in an airtight container for up to 3 days. Reheat covered at 325 F until warmed through, then uncover for a few minutes to re-crisp the top. You can freeze it unbaked for up to a month. Thaw overnight in the fridge, then bake as directed, adding 10 extra minutes if needed.
Serving it with honey bacon roasted potatoes is not required, but it is a crowd-pleaser when you want a heartier table. And if your eaters prefer a noodle vibe another night, you can pivot to something like a French onion noodle bake, but for tonight, this is the cozy classic.
One more reassurance: if you are new to casseroles, the method is forgiving. As long as you taste your sauce and give those potatoes a head start, you are golden. This Chicken Potato Broccoli Casserole really is the definition of simple comfort done right.
More Casserole Recipes to try
Love the all-in-one pan magic of this dish? Keep the comfort rolling. On nights when I crave that nostalgic stuffing vibe, I go for Dolly’s chicken and stuffing casserole. It is just as easy and perfect for leftover chicken or turkey.
If you want more variety for the week, rotate this bake with pasta or rice-based casseroles. The key is keeping prep simple, seasoning well, and letting the oven do the heavy lifting. Comfort does not need to be complicated, and neither does dinner.
Common Questions
Do I have to parboil the potatoes? I highly recommend it. It keeps the timing predictable and ensures tender potatoes without overbaking the rest.
Can I use frozen broccoli? Yes. Thaw and pat dry to prevent extra water, then add as directed.
What cheese works best? Sharp cheddar for flavor plus a melty option like mozzarella or Monterey Jack. Freshly grated cheese melts smoother than pre-shredded.
How do I make it gluten-free? Use gluten-free condensed soup or a cornstarch-thickened white sauce, and swap the topping for gluten-free breadcrumbs or omit it.
Can I prep it ahead? Assemble up to a day in advance, cover tightly, and refrigerate. Let it sit on the counter 20 minutes, then bake.
Ready to bake and share this cozy dish?
We all need that one reliable dinner that gets cheers at the table and quiets a long day. This Chicken Potato Broccoli Casserole nails it with simple steps, budget-friendly ingredients, and flexible swaps. If you want another take for inspiration and smart tips, I like this helpful guide from Chicken Broccoli Potato Casserole – The Honour System. Now grab your pan, preheat the oven, and make your kitchen smell amazing. Your future self will be grateful when leftovers turn into the easiest lunch ever.
Chicken Potato Broccoli Casserole
Ingredients
Method
- Preheat your oven to 375°F (190°C) and grease a 9×13 pan.
- Parboil the potato cubes in salted water for about 8 to 10 minutes, until just tender at the edges. Drain well and let them steam off for a minute.
- Steam the broccoli for 2 to 3 minutes or blanch quickly, then drain.
- Sauté the onion in a drizzle of oil until soft and sweet, about 5 minutes. Add garlic for the last minute.
- In a large bowl, whisk the cream of chicken soup, sour cream, and milk or stock.
- Stir in Dijon, paprika, thyme, salt, and pepper. Taste the sauce to make sure it is well seasoned.
- Add half the cheese to the sauce so it melts into everything later.
- Combine the cooked chicken, potatoes, broccoli, and sautéed onions in the bowl and fold gently with the sauce.
- Transfer to the prepared dish and smooth the top.
- Stir the melted butter into the breadcrumbs and scatter over the casserole. Finish with the remaining cheese on top.
- Cover loosely with foil and bake for 20 minutes, then remove foil and bake another 15 to 20 minutes until bubbling with golden spots.
- Let it rest for 10 minutes before serving.
