Chicken, Broccoli, and Potato Casserole

Imagine sinking your fork into a bubbling Chicken, Broccoli, and Potato Casserole where creamy sauce envelops tender chicken pieces, perfectly roasted potatoes, and vibrant broccoli florets. This hearty, comforting dish combines protein, vegetables, and starch in one delicious package that’s perfect for family dinners or potluck gatherings. The golden, crispy top gives way to a warm, savory interior that’s sure to satisfy even the pickiest eaters. You’ll learn how to create this crowd-pleasing Chicken, Broccoli, and Potato Casserole with simple ingredients and foolproof techniques that deliver incredible flavor every time.

Why You’ll Love This Recipe

This Chicken, Broccoli, and Potato Casserole is about to become your new favorite comfort food for so many good reasons. First, it’s incredibly versatile – suitable for weeknight dinners yet impressive enough for company. The contrasting textures create a sensory delight: creamy sauce, tender chicken, crisp-tender broccoli, and potatoes that are fluffy inside with slightly crisp edges.

What makes this casserole truly special is how it balances nutrition and indulgence. The lean protein from chicken pairs with nutrient-rich broccoli, while the potatoes add satisfying heartiness. The cheese sauce brings everything together with rich, savory goodness that will have everyone asking for seconds.

Best of all, this dish is wonderfully practical. You can prep components ahead of time, it reheats beautifully, and it’s essentially a complete meal in one dish. The hands-on time is minimal, while the oven does most of the work – giving you a homemade dinner without hours of effort.

Ingredients

For this delicious Chicken, Broccoli, and Potato Casserole, you’ll need:

• 1½ pounds boneless, skinless chicken breasts, cut into 1-inch pieces
• 1½ pounds Yukon Gold potatoes (about 4-5 medium potatoes), cut into ¾-inch cubes
• 4 cups fresh broccoli florets (about 2 medium heads)
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 2 cups chicken broth
• 1 cup whole milk
• 2 cups shredded cheddar cheese, divided
• ½ cup grated Parmesan cheese
• 1 teaspoon dried thyme
• ½ teaspoon paprika
• Salt and pepper to taste
• 2 tablespoons olive oil
• ⅓ cup panko breadcrumbs

The Yukon Gold potatoes are ideal for their buttery flavor and creamy texture when baked. For the cheese, a sharp cheddar provides the best flavor, though a medium cheddar works well too. Fresh broccoli is recommended over frozen for better texture and flavor in this potato and chicken casserole.

Pro Tips

Parcook Your Vegetables

The key to perfectly textured vegetables in your Chicken, Broccoli, and Potato Casserole is parcooking. Blanch the broccoli florets in salted boiling water for just 2 minutes, then immediately transfer to an ice bath. This stops the cooking process, preserves the bright green color, and ensures the broccoli won’t be overcooked when the casserole is done. Similarly, parboil the diced potatoes for 5-7 minutes until just fork-tender – they’ll finish cooking in the oven while absorbing all the delicious flavors.

Perfect Your Roux

The creamy sauce begins with a proper roux. Melt butter completely over medium heat, then add flour and whisk constantly for about 2 minutes until it smells slightly nutty but hasn’t browned. This cooks out the raw flour taste. When adding liquids, pour them in gradually while whisking continuously to prevent lumps. Let the mixture come to a gentle simmer after each addition to properly thicken before adding more liquid.

Layer Strategically

Build your casserole in layers for the best flavor distribution. Start with half the potatoes, add the chicken, then broccoli, and finally the remaining potatoes before pouring the sauce over everything. Reserve ½ cup of cheese for the top, and only add the breadcrumb topping during the last 15 minutes of baking. This prevents the breadcrumbs from burning while ensuring they become perfectly golden and crispy.

Instructions

Step 1: Prepare the Ingredients

Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish. Fill a large pot with water, add 1 tablespoon salt, and bring to a boil. Blanch the broccoli florets for 2 minutes, then remove with a slotted spoon and immediately place in ice water. Using the same pot of boiling water, add the potato cubes and cook for 5-7 minutes until slightly tender but not fully cooked. Drain and set aside. Pat the chicken pieces dry with paper towels and season generously with salt and pepper.

Step 2: Cook the Chicken

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the chicken pieces in a single layer (work in batches if needed) and cook for 3-4 minutes, stirring occasionally, until just barely cooked through and lightly browned. The chicken will finish cooking in the oven, so it’s better to undercook slightly than overcook at this stage. Transfer to a plate and set aside.

Step 3: Make the Creamy Sauce

In the same skillet, heat the remaining tablespoon of olive oil over medium heat. Add the diced onion and cook for 3-4 minutes until softened. Add the minced garlic and cook for another 30 seconds until fragrant. Add the butter and let it melt completely. Sprinkle in the flour and whisk constantly for 2 minutes to form a paste. Gradually whisk in the chicken broth, then the milk, continuing to whisk until smooth. Bring to a gentle simmer and cook for 2-3 minutes until thickened. Remove from heat and stir in 1½ cups of cheddar cheese, all the Parmesan, thyme, paprika, and salt and pepper to taste.

Step 4: Assemble the Casserole

Spread half the parboiled potatoes in the bottom of your prepared baking dish. Layer the chicken pieces evenly over the potatoes, followed by the blanched broccoli. Arrange the remaining potatoes on top. Pour the sauce evenly over the entire casserole, ensuring everything is well coated. Sprinkle the remaining ½ cup of cheddar cheese on top.

Step 5: Bake to Perfection

Cover the baking dish with foil and bake for 25 minutes. Meanwhile, mix the panko breadcrumbs with a drizzle of olive oil. After 25 minutes, remove the foil, sprinkle the breadcrumb mixture over the top, and bake uncovered for another 15-20 minutes until the top is golden brown and the casserole is bubbling. Let it rest for 10 minutes before serving to allow the sauce to set slightly.

Variations

Loaded Bacon and Ranch Variation

Transform your Chicken, Broccoli, and Potato Casserole into a loaded delight by adding 8 slices of cooked, crumbled bacon and substituting 1 cup of the chicken broth with 1 cup of ranch dressing. Mix half the bacon into the sauce and sprinkle the rest on top with the breadcrumbs before the final bake. This variation adds smoky, tangy flavors that complement the original ingredients beautifully.

Vegetarian Option

Create a vegetarian version by replacing the chicken with 2 cups of sliced mushrooms (portobello or cremini work well) and 1 cup of diced red bell peppers. Sauté the mushrooms until golden before assembling, and use vegetable broth instead of chicken broth. The earthy mushrooms provide a meaty texture while the bell peppers add sweet notes and vibrant color to this broccoli and potato casserole.

Dairy-Free Alternative

For those avoiding dairy, substitute the milk with unsweetened almond milk or coconut milk, and replace the butter with olive oil or dairy-free butter. Instead of cheese, use 1 cup of nutritional yeast mixed with 2 tablespoons of cornstarch to create a similar savory flavor profile and thickening effect. This adaptation maintains the creamy comfort of the original while accommodating dietary restrictions.

Storage and Serving

This Chicken, Broccoli, and Potato Casserole can be refrigerated in an airtight container for up to 4 days. For best results when reheating, cover with foil and warm in a 350°F oven for 20-25 minutes until heated through. If using a microwave, add a splash of milk or broth to maintain moisture and heat on medium power, stirring occasionally.

For freezing, cool the casserole completely, then cover tightly with plastic wrap and foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating as directed above.

Serve this hearty casserole with a simple green salad dressed with lemon vinaigrette for a refreshing contrast to the rich, creamy dish. For a special dinner, pair with crusty garlic bread for soaking up the delicious sauce. To stretch the meal for a crowd, offer a side of cranberry sauce or apple compote – the slight sweetness beautifully balances the savory flavors of the casserole.

FAQs

Can I use frozen broccoli instead of fresh?

Yes, you can use frozen broccoli, but don’t thaw it first. Add it directly to the casserole, reducing the blanching step. Keep in mind that frozen broccoli may release more moisture, so you might want to reduce the broth by ¼ cup.

Can I prepare this casserole ahead of time?

Absolutely! You can assemble the entire casserole up to 24 hours before baking. Keep it covered in the refrigerator, then allow it to sit at room temperature for 30 minutes before baking. You may need to add 5-10 minutes to the covered baking time.

What’s the best way to ensure my potatoes cook through?

The parboiling step is crucial. Make sure your potato cubes are uniform in size (about ¾-inch) and parboil them until a fork can pierce them with some resistance. If using larger potato pieces, increase the parboiling time accordingly.

Can I use rotisserie chicken to save time?

Yes! Substitute about 3 cups of shredded rotisserie chicken for the raw chicken breasts. Skip the chicken cooking step and add the shredded chicken directly to the casserole layers.

Is there a way to make this casserole lighter?

For a lighter version, use 2% milk instead of whole, reduce the cheese by half, and use light cream cheese (4 oz) to maintain creaminess. You can also increase the ratio of broccoli to potatoes for fewer carbs.

Conclusion

This Chicken, Broccoli, and Potato Casserole is comfort food at its finest — a perfect marriage of tender chicken, nutritious broccoli, and hearty potatoes, all wrapped in a creamy, cheesy sauce that brings everything together. It’s the kind of dish that makes even the busiest weeknight feel like a special family dinner, while being easy enough to prepare without stress. Whether you’re seeking a crowd-pleaser for gatherings or a satisfying meal that provides leftovers for busy days, this casserole delivers both nourishment and pure enjoyment in every bite.

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