Chicken Potato Broccoli Casserole is where all the major food groups come together in one fantastic casserole. Budget and kid friendly, even for those that are not big broccoli fans.
Chicken and Potatoes Casserole with Broccoli
This classic casserole recipe has everything going for it. The cheesy chicken and broccoli, soft potatoes, the crunchy topping, and rich sour cream sauciness. You just can’t go wrong with it.
Even better, it is simple to make and easy to do ahead of time which makes it great for busy weeknights. And the perfect way to use up leftover chicken from the grill.
Serve it for brunch, lunch, or dinner. The whole family will love it and it makes even better leftovers. It reminds me of the perfect loaded baked potato. Only better!
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- Chicken – Cooked chicken breasts. Substitute rotisserie chicken for easier prep.
- Broccoli – I prefer the florets but feel free to use your favorite cuts.
- Potatoes – Russet potatoes work best or substitute red potatoes.
- Mayonnaise – Duke’s is my favorite brand! Don’t use Miracle Whip.
- Cheese – Shredded cheddar cheese is best or sub a Mexican, Monterey Jack, sharp cheddar, or even mozzarella.
- Condensed soup – Cream of chicken soup or substitute cream of mushroom or cream of onion.
- Spices – Onion powder, paprika, garlic powder. Substitute Italian seasoning or ranch seasoning if desired.
- Ritz crackers or Cornflakes for the topping. Substitute Saltines or panko breadcrumbs also.
- Pantry staples – Unsalted butter, milk, salt, black pepper.
How to make Chicken Potato Broccoli Casserole Recipe
- Preheat oven to 350F. Spray the 9×13 baking dish with nonstick spray.
- Layer the dish with broccoli, then diced chicken, then the diced potatoes.
- Combine the mayo, milk, condensed soup, seasonings and a cup of the cheese.
- Pour over the potatoes and spread to cover them. Top with remaining shredded cheese.
- Mix the melted butter and crushed corn flakes. Sprinkle over the top of the cheese.
- Bake covered for 20 minutes. Uncover and bake for 10 more to get the top golden brown.
- When brown and bubbly, remove from the oven and serve.
For the full recipe and detailed baking instructions, please see the recipe card at the end of this post.
How long does it last?
This Potato Broccoli Chicken Casserole will last 3-4 days in the refrigerator in an airtight container.
Reheat in the oven at 325 degrees for 15 minutes or until heated through. If you reheat in the microwave, on medium high for 1-2 minutes or until the center is hot.
Yes, you can! Bake and cool completely. Store in the baking dish if it is freezer safe or transfer to a freezer safe container and freeze for up to 3 months.
Thaw overnight in the refrigerator before reheating.
Best Casserole Tips
- Lightly coat your casserole dish with olive oil cooking spray.
- Cut your potatoes, broccoli florets, and chicken into similar size pieces for easier cooking.
- Don’t use raw chicken. Use a rotisserie chicken or leftover cooked and shredded chicken.
- Substitute chicken thighs if desired.
- Let the casserole cool briefly first before you bring it to the table if you plan on serving it from the casserole dish at the table.
- Any type of cream condensed soup works so feel free to mix it up if you like.
- Top with a combination of bacon and cheese to make it over the top!
If you love this recipe as much as I do, pin this to your favorite casserole Pinterest board and share it on your favorite social media channels!
Ready to make this Cheesy Chicken Broccoli Potato Casserole recipe? It is a delicious meal for any day of the week. Serve it as a side or a main course. Don’t plan on any leftovers though… unless you double up and make an extra casserole!
- 2 cups cooked chicken, chunked or diced
- 12 ounces frozen broccoli florets, lightly steamed
- 2 pounds diced potatoes
- ½ cup mayonnaise
- ½ cup milk
- 1 (10.5 ounce) can cream of chicken soup
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon paprika
- ½ teaspoon black pepper
- 1 teaspoon salt
- 2 cups shredded cheddar cheese
- 2 tablespoons butter, melted
- 1 cup crushed cornflakes or ritz crackers
- Preheat oven to 350F. Spray the 9x13 baking dish with nonstick spray.
- Spread the broccoli in the bottom of the dish.
- Top with diced chicken and final the potatoes.
- In a separate bowl, combine the mayo, milk, soup, and seasonings. Mix in 1 cup of the shredded cheese.
- Pour over the potatoes and spread to cover.
- Top with remaining shredded cheese.
- Mix the melted butter and corn flakes.
- Sprinkle over the top of the cheese.
- Bake covered for 20 minutes.
- Uncover and bake for 10 more to get the topping golden brown.
- When brown and bubbly, remove from the oven and serve.
- If the florets are large you might need to steam them. If they are small you can skip that step. Frozen florets will be tender.
- I use the frozen “southern style”diced potatoes but you can also find diced potatoes in the refrigerated section - If not then 2 pounds diced but boiled/cooked
- You can easily make this ahead of time and freeze for later.
- Substitute pork or turkey for the chicken.
- Cauliflower works as a delicious substitute for the broccoli.
- Panko crumbs also work for the crunchy topping instead of the cereal or crackers.
Nutrition Information:Yield: 9 Serving Size: 1
Amount Per Serving: Calories: 415Total Fat: 25gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 67mgSodium: 675mgCarbohydrates: 30gFiber: 4gSugar: 3gProtein: 18g
This nutrition information was generated via a third party, Nutritionix, and we can not be held liable for any discrepancies in the information provided.
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