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

Jump to Recipe·Leave a Review

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.

Creamy Chicken Potato Broccoli Casserole

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Author: Sue
Prep Time: 20 minutes
Cook Time: 25 minutes (plus baking)
Total Time: 50 minutes
Yield: 8 servings
Category: Main Course / Casserole
Method: Baking
Cuisine: American / Comfort Food
Diet: Halal

Print Recipe

Description

A hearty, creamy casserole blending tender chicken, potatoes, broccoli, and melted cheese for a comforting one‑dish meal.

Instructions

Preheat oven to 350 °F (175 °C). Grease a baking dish (10‑inch square or similar) with butter or cooking spray.
Place potato chunks in a large pot, cover with water, bring to a boil and cook until fork‑tender (about 10–15 minutes). Drain well.
While potatoes cook, steam or roast the broccoli until just tender, then drain any excess moisture.
Cook bacon until crisp (if using), then crumble and set aside.
Return the drained potatoes to the pot, mash lightly. Stir in butter, sour cream, salt, pepper, garlic, and paprika until creamy.
Add the cooked chicken, broccoli, and **½** of the shredded cheese (reserving the other half for topping). Mix until well combined.
Transfer mixture into the prepared baking dish, smooth the top, then sprinkle with the remaining cheese (and bacon crumbles if using).
Bake for 20–25 minutes (or up to 30 minutes) until cheese is melted, bubbling, and the casserole is heated through.
Let rest 5–10 minutes before serving to allow it to set slightly.

Notes

You can use leftover or rotisserie chicken to simplify preparation.
If potatoes are cut small enough, you may skip pre‑cooking and just bake longer — but pre‑boiling ensures tender texture. (Many versions cook potatoes first.)
Use fresh broccoli or blanch frozen broccoli to avoid excess water in the casserole.
Feel free to substitute Greek yogurt for sour cream (in part or full) to reduce fat.
Leftovers store in the fridge up to 3‑4 days; reheat in oven or microwave until warmed through.
You may freeze the unbaked assembled casserole for up to 3 months; thaw overnight before baking, and potentially add a few extra minutes baking time.