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Ultimate Cheesy Chicken Potato Broccoli Casserole - Your New Family Favorite

This hearty chicken potato broccoli casserole combines tender chicken, creamy potatoes, and nutritious broccoli in one delicious oven-baked dish that's perfect for busy weeknights. With minimal prep and maximum flavor, this versatile recipe delivers creamy texture, cheesy goodness, and the convenience of having protein, vegetables, and starch all cooked together.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 6 servings
Calories: 420
Ingredients Method Notes

Ingredients
  

Ingredients
  • 2 lbs boneless, skinless chicken breasts, cubed
  • 4 medium potatoes, peeled and diced
  • 3 cups fresh broccoli florets
  • 2 cups shredded cheddar cheese
  • 1 cup shredded mozzarella cheese
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 can (10.5 oz) cream of chicken soup
  • 1 cup sour cream
  • 1/2 cup milk
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon paprika
  • Salt and black pepper to taste
  • 1 cup breadcrumbs or crushed crackers
  • 2 tablespoons melted butter
  • 1/4 cup grated Parmesan cheese

Method
 

Instructions
  1. Start by preheating your oven to 375°F (190°C). Cube the chicken into bite-sized pieces, dice the potatoes into 1-inch cubes, and chop the broccoli into florets.
  2. In a large mixing bowl, combine the cream of chicken soup, sour cream, milk, garlic powder, onion powder, paprika, salt, and pepper. Whisk everything together until you have a smooth, creamy sauce.
  3. Add the cubed chicken, diced potatoes, broccoli florets, chopped onion, minced garlic, and both types of shredded cheese to the creamy sauce. Gently fold everything together until all ingredients are evenly coated.
  4. Lightly grease a 9x13 inch baking dish and pour the chicken-potato-broccoli mixture into it, spreading it out evenly.
  5. In a small bowl, mix the breadcrumbs (or crushed crackers) with melted butter and Parmesan cheese. Sprinkle this mixture evenly over the top of the casserole.
  6. Cover the baking dish with aluminum foil and bake for 40 minutes. Then remove the foil and bake for an additional 15-20 minutes, or until the potatoes are tender, the chicken is cooked through, and the top is golden brown and bubbly.
  7. Let the casserole rest for 5-10 minutes before serving. This allows the sauce to thicken slightly and makes serving much easier.

Notes

Use pre-cooked rotisserie chicken to cut down on prep time. Can use frozen broccoli florets (thawed) if fresh isn't available. Assemble up to baking step and refrigerate for up to 24 hours for meal prep. Freeze before or after baking for longer storage.