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Chicken Potato Broccoli Casserole

A comforting, simple one-pan meal with tender chicken, fluffy potatoes, and crisp broccoli, all baked in a creamy sauce topped with cheese.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 540
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 cups cooked chicken, shredded or cubed Rotisserie chicken keeps it fast
  • 3-4 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 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 optional but delicious
  • 1/2 teaspoon dried thyme optional but delicious

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) and grease a 9x13 pan.
  2. 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.
  3. Steam the broccoli for 2 to 3 minutes or blanch quickly, then drain.
  4. Sauté the onion in a drizzle of oil until soft and sweet, about 5 minutes. Add garlic for the last minute.
Build the Sauce
  1. In a large bowl, whisk the cream of chicken soup, sour cream, and milk or stock.
  2. Stir in Dijon, paprika, thyme, salt, and pepper. Taste the sauce to make sure it is well seasoned.
  3. Add half the cheese to the sauce so it melts into everything later.
  4. Combine the cooked chicken, potatoes, broccoli, and sautéed onions in the bowl and fold gently with the sauce.
Bake
  1. Transfer to the prepared dish and smooth the top.
  2. Stir the melted butter into the breadcrumbs and scatter over the casserole. Finish with the remaining cheese on top.
  3. Cover loosely with foil and bake for 20 minutes, then remove foil and bake another 15 to 20 minutes until bubbling with golden spots.
  4. Let it rest for 10 minutes before serving.

Notes

This casserole is great for using leftover turkey after the holidays. You can adjust veggies based on what you have, like using peas or frozen mixed veggies instead of broccoli.