Baked Potato Chicken Broccoli Casserole (Printable)

Comforting casserole with chicken, potatoes, and broccoli in creamy cheesy sauce

# What You Need:

→ Meats

01 - 2 cups cooked chicken breast, cubed or shredded

→ Vegetables

02 - 4 medium russet potatoes, peeled and diced
03 - 2 cups broccoli florets, chopped
04 - 1 small onion, finely chopped
05 - 2 cloves garlic, minced

→ Dairy & Eggs

06 - 1 cup sour cream
07 - 1 cup shredded cheddar cheese (plus ½ cup for topping)
08 - ½ cup milk
09 - 2 tablespoons unsalted butter

→ Pantry & Seasonings

10 - 1 teaspoon salt
11 - ½ teaspoon black pepper
12 - ½ teaspoon paprika
13 - ½ teaspoon dried thyme

# How-To Steps:

01 - Preheat your oven to 400°F. Lightly grease a 9x13-inch baking dish with butter or cooking spray.
02 - Bring a large pot of salted water to a boil. Add diced potatoes and cook for 8–10 minutes until just fork-tender. Drain well and set aside.
03 - Steam broccoli florets for 3–4 minutes until bright green and slightly tender. Do not overcook.
04 - In a large mixing bowl, combine cooked potatoes, steamed broccoli, chicken, onion, and garlic.
05 - Whisk together sour cream, milk, melted butter, 1 cup cheddar cheese, salt, pepper, paprika, and thyme until smooth and well combined.
06 - Pour the creamy sauce over the potato, chicken, and broccoli mixture. Stir gently to coat everything evenly.
07 - Transfer the mixture to the prepared baking dish, spreading it evenly. Sprinkle the remaining ½ cup cheddar cheese across the top.
08 - Bake uncovered for 25–30 minutes until the casserole is bubbly, heated through, and the cheese is golden brown.
09 - Let the casserole rest for 5 minutes before serving to allow the sauce to set slightly for easier scooping.

# Helpful Tips:

01 -
  • Everything cooks in one dish so cleanup is practically nonexistent
  • The potato base soaks up all that creamy sauce making each bite impossibly rich
  • It reheats beautifully for lunches the next day, if there's any left
02 -
  • Don't overcook the potatoes during boiling, they'll finish cooking in the oven
  • Steam broccoli instead of boiling to keep it from getting waterlogged and mushy
03 -
  • Use a rotisserie chicken to skip a step and add instant flavor
  • Make it the night before and refrigerate, just add 10 minutes to baking time

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