I have to say, few things bring me more comfort than a hot, cheesy casserole straight from the oven—especially when it’s packed with favorites like tender chicken, fluffy potatoes, crisp broccoli, and golden, melty cheese. This Easy Baked Potato Chicken and Broccoli Casserole has become a go-to in my kitchen because it’s the kind of recipe that makes everyone at the table happy. Whether I’m cooking for a busy weeknight or prepping something warm for a weekend dinner, this dish always hits the mark.

What I love most is how it brings together wholesome ingredients in a way that feels indulgent but is actually pretty simple to put together. I can use leftover chicken or even a rotisserie chicken, and the potatoes and broccoli bake up beautifully, soaking in all that creamy, cheesy flavor. It’s the definition of cozy comfort food—and it’s great for leftovers too!

Why You’ll Love This Easy Baked Potato Chicken and Broccoli Casserole

One dish wonder – Everything bakes in one dish, which means fewer dishes to wash!
Kid-friendly – Even picky eaters go for the creamy cheese and hearty chunks of potato.
Flexible – You can mix in whatever cheeses or seasonings you love most.
Great for leftovers – It reheats like a dream and tastes just as good the next day.
Nutritious comfort – A balanced mix of protein, carbs, and veggies in every bite.
Crowd-pleaser – Perfect for potlucks, holidays, or family dinners.

What Kind of Chicken Should I Use?

When it comes to making this Easy Baked Potato Chicken and Broccoli Casserole, almost any kind of cooked chicken works well. Personally, I love using shredded rotisserie chicken because it adds a rich, seasoned flavor and saves time. If I have leftover roasted or grilled chicken, I chop that up too—it all works beautifully. Boneless, skinless chicken breasts or thighs are great options if you’re cooking the chicken fresh. Just make sure the meat is cooked through and well-seasoned before mixing it in with the rest of the ingredients.

If you prefer bite-sized chunks, that’s perfect for a more rustic texture. Shredded chicken, on the other hand, blends right into the creamy layers and makes the whole thing super cohesive and melt-in-your-mouth tender.

Options for Substitutions

Whether you’re working with what you’ve got on hand or adjusting for dietary preferences, this casserole is forgiving and versatile. Here are a few easy swaps I often turn to:

Chicken: Swap it with turkey, canned chicken, or even cooked ground meat like turkey or sausage.
Broccoli: Try cauliflower, green beans, or a medley of mixed vegetables.
Potatoes: Russet or Yukon gold work best, but you can use sweet potatoes for a slightly sweeter twist.
Cheese: Mozzarella, Monterey Jack, Colby, or a Mexican blend all work well. Use what melts beautifully.
Creamy base: If you’re out of sour cream, Greek yogurt or cream cheese will step in just fine.
Bacon bits: Not essential, but if you want that smoky kick, you can sub in smoked paprika or even vegan bacon.

No matter what you swap in, the key is to keep the balance of textures—creamy, hearty, and a bit crisp on top.

Ingredients for Easy Baked Potato Chicken and Broccoli Casserole

This casserole brings together a mix of simple, hearty ingredients that each play an important role in creating that perfect bite—cheesy, creamy, savory, and just the right amount of crispy on top.

Cooked Chicken: The backbone of this dish—adds protein and a satisfying, meaty bite. Shredded or cubed, it blends beautifully with the creamy base.
Potatoes: Tender and filling, they soak up all the cheesy goodness and provide that classic, comforting base layer. I usually go with Yukon Gold or Russet for their fluffiness when baked.
Broccoli Florets: Adds color, crunch, and nutrients. The slight bitterness of broccoli balances out the richness of the cheese and sauce.
Shredded Cheese: Melts into creamy perfection and adds that irresistible golden crust on top. Cheddar is my go-to, but you can mix it with mozzarella for extra meltiness.
Sour Cream: Brings tang and creaminess to the sauce, making the casserole feel indulgent without being too heavy.
Milk: Helps thin out the mixture just enough to keep everything tender and moist during baking.
Onion (or Onion Powder): Adds depth and savoriness. Fresh sautéed onion adds a bit of sweetness, but onion powder works in a pinch.
Garlic Powder: Adds a little punch of flavor that ties the savory elements together.
Bacon Bits (optional but highly recommended): Adds a smoky crunch that makes each bite feel extra special.
Salt & Pepper: Essential for seasoning and enhancing all the other flavors.

These ingredients come together in the most delicious way—each one plays its part, and when baked together, they create something that’s far more than the sum of its parts.

Step 1: Prep Your Ingredients

Start by preheating your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with butter or nonstick spray. While the oven heats, peel and cube your potatoes into small, bite-sized pieces. Steam or microwave the broccoli until just tender (bright green and slightly crisp).

Step 2: Cook the Chicken (if not using pre-cooked)

If you don’t already have cooked chicken, season boneless chicken breasts or thighs with salt, pepper, and a little garlic powder. Sauté or bake until fully cooked, then shred or dice into small chunks. Rotisserie chicken makes this step optional and much faster.

Step 3: Mix the Sauce

In a large mixing bowl, combine sour cream, milk, garlic powder, onion powder (or minced sautéed onion), salt, and pepper. Whisk until smooth. Stir in half of the shredded cheese—this creamy mixture is what gives the casserole its rich, velvety texture.

Step 4: Combine Everything

Toss the diced potatoes, cooked chicken, and broccoli into the bowl with the creamy sauce. Stir until everything is evenly coated. If you’re adding bacon bits, mix some in now and save a few for topping later.

Step 5: Transfer to the Baking Dish

Pour the mixture into your prepared baking dish and spread it out evenly. Sprinkle the remaining shredded cheese generously over the top. For extra flavor and crunch, add more bacon bits or even a light sprinkle of breadcrumbs.

Step 6: Bake Until Golden and Bubbly

Bake uncovered for 35–40 minutes, or until the top is golden brown and the edges are bubbling. A fork should easily slide through the potatoes. If you’d like a crispier top, broil for the last 2–3 minutes—but watch closely!

Step 7: Cool Slightly Before Serving

Let the casserole sit for 5–10 minutes after baking. This helps it set up and makes it easier to slice and serve. Plus, it keeps those melty cheese strings intact when you dig in!

How Long to Cook the Easy Baked Potato Chicken and Broccoli Casserole

The ideal baking time is 35 to 40 minutes at 375°F (190°C). That gives the cheese time to melt and brown, while the potatoes soften perfectly without turning mushy. If your potatoes were pre-boiled or microwaved a bit before baking, you might be able to shave off 5 minutes.

Want an extra golden top? Turn on the broiler for the last 2–3 minutes—just keep an eye on it to prevent burning.

Tips for Perfect Easy Baked Potato Chicken and Broccoli Casserole

Cut potatoes evenly: This ensures all the chunks cook at the same pace and you don’t end up with any raw bites.
Slightly steam or microwave the broccoli first: This keeps it from being too firm after baking and ensures it blends seamlessly into the dish.
Use room temperature sour cream and milk: This helps everything mix smoothly and prevents the sauce from separating in the oven.
Don’t skimp on the seasoning: Potatoes can soak up a lot of flavor, so make sure your sauce is well-seasoned before combining.
Cheese blend magic: Try mixing sharp cheddar with mozzarella or Monterey Jack for a balance of flavor and gooey melt.
Bake uncovered: You want that cheesy, golden crust on top—covering it will trap steam and soften everything too much.
Let it rest before cutting: Just a few minutes will help the casserole firm up and hold together better on the plate.
Use a glass or ceramic dish: These distribute heat more evenly than metal and help prevent burning on the bottom.

Watch Out for These Mistakes While Cooking

Even a simple casserole like this one can trip you up if you’re not paying attention. Here are the most common mistakes to avoid:

Undercooking the Potatoes: Raw or overly firm potatoes can ruin the texture. If you’re short on time, parboil or microwave them briefly before mixing into the casserole.
Using Cold Ingredients: Cold sour cream or milk can cause the sauce to clump. Let your dairy come to room temperature for smoother blending.
Overcrowding the Dish: If the baking dish is too full, the casserole won’t cook evenly. Use a 9×13-inch pan and spread everything out in an even layer.
Skipping the Rest Time: Serving it straight out of the oven may seem tempting, but giving it a few minutes to rest helps the casserole hold its shape.
Underseasoning: Bland casseroles are a disappointment. Taste your creamy mixture before baking and adjust the salt, pepper, and garlic powder to your liking.
Overbaking: If you bake it too long, the cheese can dry out and the edges will get too tough. Check at the 35-minute mark.
Soggy Texture: Adding raw, watery vegetables without steaming or drying them can make the casserole too wet.
Uneven Ingredient Sizes: Make sure everything—chicken, broccoli, potatoes—is chopped to similar sizes for consistent bites and cook times.

What to Serve With Easy Baked Potato Chicken and Broccoli Casserole?

This casserole is super satisfying on its own, but pairing it with a fresh side or two rounds out the meal perfectly. Here are some great ideas:

Simple Green Salad

A crisp salad with vinaigrette adds a refreshing contrast to the creamy casserole.

Garlic Bread

Toasty and buttery, garlic bread is perfect for scooping up every cheesy bit.

Pickled Veggies

The tanginess of pickles or pickled onions cuts through the richness like a charm.

Roasted Carrots

Naturally sweet and caramelized, they pair well with the savory flavors of the dish.

Tomato Basil Soup

A warm, brothy soup balances out the casserole’s heaviness with acidity and herbs.

Fruit Salad

Bright and juicy fruit adds a clean, sweet finish to your dinner.

Grilled Corn on the Cob

Corn adds a nice texture and buttery bite that complements the casserole.

Sparkling Lemon Water

Sometimes a fizzy, citrusy drink is the perfect match for a cozy, cheesy dish.

Storage Instructions

One of the best things about this Easy Baked Potato Chicken and Broccoli Casserole is how well it holds up for leftovers—honestly, it might taste even better the next day. Here’s how to store it:

Refrigerator: Let the casserole cool completely, then cover the dish tightly with foil or transfer portions into airtight containers. It will keep in the fridge for up to 4 days.
Freezer: This casserole freezes beautifully! Wrap tightly in plastic wrap, then foil (or use a freezer-safe container). Label and freeze for up to 2 months. To reheat, thaw in the fridge overnight and bake at 350°F until warmed through, about 20–25 minutes.
Reheating: Microwave individual servings on medium power to prevent the cheese from drying out. If reheating the whole dish, cover with foil and bake at 350°F for 15–20 minutes.

Tip: Add a splash of milk or sprinkle of cheese before reheating to bring back the creamy texture.

Estimated Nutrition

Here’s a general nutrition breakdown per serving (based on a recipe that yields about 6 servings):

Calories: ~420
Protein: ~28g
Carbohydrates: ~32g
Fat: ~22g
Saturated Fat: ~10g
Fiber: ~3g
Sugars: ~4g
Sodium: ~580mg
Calcium: ~200mg

Keep in mind, the exact numbers may vary depending on your ingredients (especially cheese types, sour cream, and how much salt is used).

Frequently Asked Questions

What’s the best cheese to use in this casserole?

Sharp cheddar is my go-to for its bold flavor and great meltability, but mozzarella, Monterey Jack, or even a Colby blend work beautifully too. You can even mix a few types for extra richness.

Can I make this casserole ahead of time?

Absolutely! Assemble the entire dish a day in advance, cover it tightly, and store in the fridge. Just pop it in the oven when you’re ready to bake—it may need an extra 5–10 minutes of cooking if it’s going in cold.

How do I make this casserole healthier?

Use reduced-fat sour cream and cheese, swap in Greek yogurt, and load it with more veggies like spinach or mushrooms. You can also cut back on the cheese topping and still have great flavor.

Can I use frozen broccoli?

Yes, just make sure to thaw it first and pat it dry with a paper towel to avoid excess moisture that can make the casserole soggy.

What’s the best way to reheat leftovers?

Microwave individual servings with a splash of milk or cover with a damp paper towel to keep it moist. For larger portions, reheat in the oven at 350°F covered with foil until hot throughout.

Is it okay to leave out the bacon?

Totally. Bacon adds a nice smoky crunch, but it’s optional. You can also replace it with turkey bacon, crispy onions, or nothing at all.

Can I freeze individual portions?

Yes! After the casserole cools, cut it into portions and freeze them separately in airtight containers. Makes for super easy grab-and-reheat lunches.

How do I know when it’s fully cooked?

The top will be golden and bubbling, and a fork should easily pierce through the potatoes. If you’re unsure, stick a knife in the center—if it comes out hot and the cheese is melted, you’re good to go.

Conclusion

This Easy Baked Potato Chicken and Broccoli Casserole is the kind of recipe that brings comfort, warmth, and satisfaction all in one dish. Whether you’re feeding a hungry family or meal-prepping for the week, it’s endlessly reliable and completely crave-worthy. With layers of creamy goodness, tender bites of chicken, soft potatoes, and cheesy broccoli perfection, it’s bound to earn a spot in your regular rotation. Plus, it’s super customizable, making it easy to suit any taste or pantry situation.