Chicken Potato Broccoli Casserole

Chicken potato broccoli casserole is a hearty classic casserole dish with a nice crunchy topping.

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Course: Chicken

Cuisine: American

Prep Time: 5

Cook Time: 30

Total Time: 35

Servings: servings

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.