Baked Potato Chicken & Broccoli Casserole

This baked potato chicken and broccoli casserole is pure comfort food done right. It takes everything you love about a loaded baked potato and transforms it into a hearty, oven-baked meal that feels familiar, cozy, and deeply satisfying.

Tender chunks of potato form the foundation, soaking up a creamy, savory cheese sauce that ties the entire dish together. Juicy cooked chicken adds protein and heartiness, while roasted broccoli brings balance and a subtle roasted flavor that keeps the casserole from feeling heavy.

What makes this casserole especially comforting is its texture. The sauce is rich and smooth without being overly thick, the potatoes stay fluffy instead of mushy, and the cheese melts into golden perfection on top. Every bite delivers a perfect mix of creamy, cheesy, and savory.

This is an ideal recipe for family dinners, meal prep, or feeding a crowd. It reheats beautifully and can be customized easily, making it a reliable go-to when you want a warm, satisfying meal that everyone will love.

Servings: 6
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour

Ingredients

4 medium russet potatoes, peeled and cubed
2 cups cooked chicken breast, diced or shredded
2 cups broccoli florets
2 tablespoons olive oil
3 tablespoons butter
3 tablespoons all-purpose flour
2 cups milk
1 cup sour cream
2 cups shredded cheddar cheese
1 cup shredded mozzarella cheese
2 cloves garlic, minced
Salt and black pepper, to taste
1 teaspoon paprika
½ teaspoon onion powder

Optional Topping

Cooked bacon bits
Sliced green onions

Instructions

Preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish.
Bring a pot of salted water to a boil and cook the cubed potatoes for 10–12 minutes, just until fork-tender. Drain and set aside.
Toss the broccoli with olive oil, salt, and black pepper. Roast for 10 minutes until slightly tender.
In a saucepan over medium heat, melt the butter. Add the garlic and cook for about 30 seconds until fragrant.
Whisk in the flour and cook for 1 minute to form a roux.
Slowly whisk in the milk, stirring constantly, until the sauce thickens and becomes smooth.
Stir in the sour cream, paprika, onion powder, salt, and black pepper.
Remove from heat and mix in half of the cheddar and mozzarella until melted.
In a large bowl, combine the potatoes, chicken, broccoli, and cheese sauce.
Transfer the mixture to the prepared baking dish and sprinkle with the remaining cheese.
Bake uncovered for 25–30 minutes, until bubbly and golden on top.
Let rest for 5 minutes before serving. Garnish if desired.

Variations

Add ranch seasoning to the sauce for classic baked potato flavor.
Use rotisserie chicken for extra depth and convenience.
Swap broccoli for cauliflower or mixed vegetables.
Add jalapeños or pepper jack cheese for a spicy version.

Tips

Do not overcook the potatoes; they should be tender but hold their shape.
Roasting the broccoli prevents excess moisture in the casserole.
Use freshly shredded cheese for the smoothest, creamiest sauce.
This casserole reheats well and tastes even better the next day.