Cheesy Chicken Broccoli Potato Casserole
Tender chicken, hearty potatoes, and broccoli baked in a creamy cheddar sauce with a golden, cheesy topping. This easy casserole is perfect for a comforting family dinner.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Baked
- Cuisine: American
Ingredients
2 lbs boneless, skinless chicken breasts, cubed
1 1/2 lbs Yukon Gold or russet potatoes, cubed
3 cups broccoli florets
2 cups shredded sharp cheddar cheese
1 can (10.5 oz) condensed cream of chicken soup
1/2 cup sour cream
1/2 cup milk
2 tbsp olive oil
2 cloves garlic, minced
1 tsp onion powder
1 tsp paprika
1/2 tsp dried thyme
1 tsp salt, or to taste
1/2 tsp black pepper
2 tbsp fresh parsley, chopped
Instructions
1. Preheat oven to 400°F and grease a 9×13-inch baking dish.
2. Cut chicken and potatoes into bite-sized pieces.
3. Season chicken with olive oil, garlic, onion powder, paprika, thyme, salt, and pepper.
4. Whisk cream of chicken soup, sour cream, milk, and 1 cup cheddar cheese.
5. Combine chicken, potatoes, and broccoli in the baking dish.
6. Pour sauce over ingredients and mix gently.
7. Cover with foil and bake 40–50 minutes, until potatoes are tender and chicken reaches 165°F.
8. Uncover, sprinkle remaining cheddar on top, and bake 10–15 minutes until golden and bubbly.
9. Rest 5–10 minutes, garnish with parsley, and serve warm.
Notes
Cut potatoes into evenly sized cubes for even cooking.
Thaw and drain frozen broccoli before using.
Use freshly shredded cheddar for better melting.
Add cooked bacon or ranch seasoning for extra flavor.
Substitute boneless chicken thighs for chicken breasts if desired.
Store leftovers in the refrigerator for 3–4 days.
Reheat leftovers to 165°F.
Freeze portions for up to 2–3 months for best quality.