Cheesy Baked Potato Chicken and Broccoli Casserole

There’s something about this casserole that takes me right back to lazy Sunday afternoons at my grandma’s kitchen. The way the cheese bubbles up golden and the house fills with the smell of baked potatoes and broccoli roasting together—it’s pure comfort. This dish was always the star at our family table, the kind of meal that invites you to linger for just one more bite. What I love most is how it sneaks in wholesome veggies with that cozy, cheesy goodness that feels like a warm hug. If you’ve been craving a hearty, homey meal that’s easy to throw together but feels special, you’re going to love this one.

Quick Facts

Yield: Serves 6
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes

Ingredients

For the Main Dish:

2 cups cooked chicken, shredded or diced (about 12 oz)
3 medium baking potatoes, peeled and diced into 1/2-inch cubes
2 cups broccoli florets, steamed or blanched
1 1/2 cups shredded sharp cheddar cheese
1/2 cup chopped onion
2 cloves garlic, minced
2 tbsp olive oil or butter
Salt and black pepper, to taste

For the Sauce:

1 cup sour cream
1/2 cup mayonnaise
1/2 cup milk
1 tsp Dijon mustard
1/2 tsp smoked paprika (optional, but adds great depth)
1/2 tsp garlic powder

How I Make It

Step 1:

Preheat your oven to 375°F. While it warms up, toss the diced potatoes with olive oil, salt, and pepper, then spread them evenly on a baking sheet. Roast for about 20 minutes, or until they just start to turn golden and soften. This step helps give the potatoes that perfect tender-yet-slightly-crisp texture.

Step 2:

Meanwhile, steam or blanch your broccoli until it’s bright green and just tender—around 3-4 minutes. You want it cooked but with a little snap left, so it doesn’t get mushy in the casserole.

Step 3:

In a large skillet, sauté the chopped onion and minced garlic in butter or olive oil over medium heat until they’re soft and fragrant, about 5 minutes. This will build the base flavor for our creamy sauce.

Step 4:

In a mixing bowl, whisk together the sour cream, mayonnaise, milk, Dijon mustard, smoked paprika, and garlic powder. Stir in the sautéed onions and garlic, then add salt and pepper to taste. Add the shredded chicken, roasted potatoes, and steamed broccoli into the bowl, folding gently to coat everything evenly.

Step 5:

Transfer this mixture into a greased 9×13-inch casserole dish. Sprinkle the shredded cheddar cheese evenly over the top. This cheese layer is what makes the whole dish irresistibly gooey and golden.

Step 6:

Bake uncovered for about 15 minutes, or until the cheese melts and starts to bubble and brown in spots. If you want an extra golden crust, pop it under the broiler for 1-2 minutes at the end—just watch it closely so it doesn’t burn!

Variations & Tips

Swap out the chicken for cooked turkey or leftover rotisserie chicken.
Add a handful of crispy cooked bacon or pancetta for smoky flavor.
Use Greek yogurt instead of sour cream for a tangy twist and lighter texture.
Try mixing in some diced red peppers or mushrooms for extra veggies.
Make it vegetarian by leaving out chicken and adding extra mushrooms or chickpeas.
If you prefer softer potatoes, pre-boil them for 5 minutes before roasting.

How I Like to Serve It

This casserole is perfect for chilly weeknight dinners or casual weekend gatherings. It pairs beautifully with a simple green salad tossed in lemon vinaigrette or a bowl of tomato soup. I also love serving it alongside some warm crusty bread to soak up all that cheesy sauce—pure comfort food heaven.

Notes

Store leftovers covered in the fridge for up to 3 days; reheat in the oven to keep the cheese melty.
Feel free to freeze before baking—thaw overnight in the fridge and then bake as directed.

Closing: This casserole is a reliable crowd-pleaser that feels like a hug from the inside—easy, cheesy, and downright satisfying every time.