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 too. Especially if you casserole dish comes with a lid, then all you have to do is take it out and heat it when mealtime rolls around.
Serve it for brunch, lunch, or dinner. This is one of those great recipes that makes awesome leftovers. It reminds me of the perfect loaded baked potato. Only better!
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- Chicken – Cooked chicken breasts, diced
- Broccoli – florets are best, frozen or fresh steamed
- Potatoes – Russet potatoes, peeled and diced small
- Mayonnaise – Duke’s is my favorite brand! Don’t use Miracle Whip.
- Cheese – Shredded cheddar is best but you can use a Mexican blend, or Jack, sharp cheddar, or even mozzarella.
- Milk – Use what you have on hand
- Condensed soup – Cream of chicken soup is the best compliment but you can use cheddar cheese soup or even cream of mushroom.
- Ritz crackers or Cornflakes for the topping
- Spices – Onion powder, paprika, garlic powder, salt and pepper to season
- Butter – Unsalted is best for this recipe to control the salt levels.
How to make Chicken Potato Broccoli Casserole
- Preheat oven to 350F. Spray the 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.
Leftovers: Leftovers will keep about 3 to 4 days in the refrigerator in an air tight container.
Reheat: Reheat in the oven at 325 degrees. If you reheat in the microwave, on medium high for 1-2 minutes or until the center is hot.
Freeze: When freezing chicken broccoli potato casserole, then make sure it is sealed tightly to avoid freezer burn. Freeze for 2 months. Thaw overnight before reheating.
- Broccoli – If you really prefer not using broccoli, then there are plenty of alternatives. Cabbage, cauliflower, and kale all work well.
- Potatoes – Lets face it, potatoes are amazing, but sometimes you just need a change. In that case, there are other root veggies that work too, like turnips or rutabagas.
- Mayo – If mayo isn’t desired, then there are many other ways to go. Substitute Greek yogurt or sour cream.
- Topping – Don’t have cornflakes or Ritz crackers handy? Then Saltines work too, or use panko style bread crumbs. You can also make your own bread crumbs by toasting bread, then pulsing it lightly in a grinder. If it clumps, then toast it a bit more.
Best Casserole Tips
- Lightly coat your casserole dish with olive oil cooking spray.
- Cut your broccoli florets to a similar size so they cook evenly.
- Same with the chicken cubes. The more evenly sized they are, the better.
- 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 Chicken Potato Broccoli Casserole recipe? It is perfect for any meal of the day, and you can 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.
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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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