Name: Creamy Chicken Potato Broccoli Casserole
Prep time: 20 min
Cook time: 25 min
Total time: 50 min
Cuisine: American / Comfort Food
Ingredients: 3 pounds potatoes, cut into 1‑inch chunks; 4 tablespoons butter (room temperature); 1 cup sour cream; ½–1 teaspoon kosher salt; ½ teaspoon black pepper; ½ teaspoon garlic powder (or granulated garlic); ½ teaspoon paprika (optional); 2–3 cups cooked chicken, chopped into bite‑sized pieces; 2–3 cups broccoli florets (fresh or lightly steamed); 4 slices bacon, cooked and crumbled (optional); 2 cups shredded cheese (cheddar, Monterey Jack, or blend), divided

A hearty, creamy casserole blending tender chicken, potatoes, broccoli, and melted cheese for a comforting one‑dish meal. This is the kind of meal I like to make when I want something filling, warm, and packed with flavor all in one pan. It’s cozy, satisfying, and always a hit at my table.

Why You’ll Love This Recipe

I love how this recipe pulls together simple, everyday ingredients into something that feels extra special. It’s an ideal way for me to use up leftover chicken or bits of cheese I have sitting in the fridge. The combination of creamy mashed potatoes, cheesy chicken, and tender broccoli creates a well-rounded dish with great texture and flavor in every bite. Plus, it’s one of those casseroles that taste just as good (if not better) the next day.

ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

3 pounds potatoes, cut into 1‑inch chunks
4 tablespoons butter (room temperature)
1 cup sour cream
½–1 teaspoon kosher salt
½ teaspoon black pepper
½ teaspoon garlic powder (or granulated garlic)
½ teaspoon paprika (optional)
2–3 cups cooked chicken, chopped into bite‑sized pieces
2–3 cups broccoli florets (fresh or lightly steamed)
2 cups shredded cheese (cheddar, Monterey Jack, or blend), divided

directions

I preheat the oven to 350 °F (175 °C) and grease a 10‑inch square baking dish with butter or cooking spray.
I place the potato chunks in a large pot, cover with water, bring to a boil, and cook them until fork‑tender, which takes about 10–15 minutes. Then I drain them well.
While the potatoes cook, I steam or roast the broccoli until just tender, then make sure to drain off any extra moisture.
I return the drained potatoes to the pot and mash them lightly. Then I stir in the butter, sour cream, salt, pepper, garlic powder, and paprika until everything’s creamy.
I fold in the cooked chicken, broccoli, and half of the shredded cheese, mixing everything until well combined.
I transfer the mixture into the prepared baking dish, smooth out the top, and sprinkle it with the remaining cheese.
I bake it for 20–25 minutes, or until the cheese is melted, bubbling, and the whole casserole is heated through.
I let it rest for 5–10 minutes before serving so it can set up nicely.

Servings and timing

This recipe makes about 8 generous servings. It takes around 20 minutes to prep, 25 minutes to cook, and another 5–10 minutes to rest — so I usually plan for about 50 minutes total from start to finish.

Variations

I sometimes like to switch things up by adding in sautéed mushrooms or caramelized onions for extra depth. If I’m watching calories, I swap the sour cream for plain Greek yogurt — it keeps the creamy texture but lightens things up. Different cheeses also change the vibe; pepper jack gives it a kick, while mozzarella adds that gooey melt factor. And when I’m in a hurry, I’ve even used frozen broccoli (just blanched it first to avoid extra water).

storage/reheating

Leftovers hold up great in the fridge for 3–4 days. I store them in an airtight container and reheat individual portions in the microwave, or the whole dish in the oven at 350 °F until warmed through. If I want to prep ahead, I freeze the assembled but unbaked casserole (tightly wrapped) for up to 3 months. When I’m ready to bake, I thaw it overnight in the fridge and add a few extra minutes to the baking time.

FAQs

How do I keep the casserole from getting watery?

I make sure to drain the potatoes and broccoli thoroughly. If I’m using frozen broccoli, I always blanch and pat it dry first.

Can I make this ahead of time?

Yes, I often assemble it in the morning, cover it tightly, and refrigerate it until dinner. Then I bake it just before serving.

What kind of chicken works best?

Any cooked chicken is great — I usually use rotisserie or leftover roasted chicken. Even grilled chicken adds a nice smoky flavor.

Can I freeze the casserole after baking?

Yes, although I find the texture is slightly better when freezing before baking. If I freeze it after baking, I reheat it gently to avoid drying it out.

What’s a good cheese substitute if I don’t have cheddar?

I like using Monterey Jack, Colby, mozzarella, or even a Mexican blend. Any good melting cheese works well here.

Conclusion

This chicken potato broccoli casserole is my go-to comfort dish when I want something warm, creamy, and satisfying. It’s flexible, family-friendly, and perfect for making ahead or enjoying as leftovers. Whether I’m serving a crowd or just meal-prepping for the week, it’s always a winner on my table.