Cheesy Baked Potato Chicken and Broccoli Casserole

Nothing says “family dinner” quite like a bubbling casserole fresh out of the oven—especially when it’s loaded with crispy baked potatoes, tender chicken, vibrant broccoli, and ooey-gooey cheese. This dish instantly takes me back to those cozy weekends growing up, when my mom would pop a similar casserole in the oven and the whole house would fill with that irresistible aroma of melted cheese and roasted veggies. It’s like a warm hug on a plate, easy to whip up but always feeling special. If you’ve ever wanted a one-dish meal that’s both comforting and packed with flavor, this cheesy baked potato chicken and broccoli casserole is the jackpot. Plus, it’s perfect for sneaking some greens into your family’s dinner without any complaints!

Quick Facts

Yield: Serves 6
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour

Ingredients

For the Main Dish:

4 cups baked potatoes, diced (about 3 medium-sized potatoes)
2 cups cooked chicken, shredded or diced
2 cups broccoli florets, steamed or blanched
1 cup sharp cheddar cheese, shredded
1 cup mozzarella cheese, shredded
1 small onion, finely chopped
2 cloves garlic, minced
2 tablespoons olive oil
Salt and pepper, to taste

For the Sauce:

2 cups milk (whole or 2%)
3 tablespoons butter
3 tablespoons all-purpose flour
1 teaspoon Dijon mustard (optional, for a little zing)
1/2 teaspoon paprika
Salt and pepper, to taste

How I Make It

Step 1:

First, let’s prep the sauce. In a medium saucepan, melt 3 tablespoons butter over medium heat. Sprinkle in 3 tablespoons flour and whisk continuously for about 1–2 minutes until it forms a smooth roux that’s bubbling but not browned. Slowly add 2 cups milk while whisking to avoid lumps. Cook until thickened, about 5 minutes, then stir in Dijon mustard, paprika, salt, and pepper. Set this cheesy béchamel aside.

Step 2:

Heat 2 tablespoons olive oil in a skillet over medium heat. Toss in the onion and garlic, sauté until softened and fragrant, about 3-4 minutes. Add the cooked chicken just to warm it through, seasoning with a little salt and pepper.

Step 3:

In a large bowl, combine the diced baked potatoes, steamed broccoli, sautéed chicken mixture, and the sauce. Gently fold in 1 cup cheddar cheese and 1/2 cup mozzarella — this helps everything stick together beautifully.

Step 4:

Transfer the mixture to a greased 9×13-inch baking dish. Top evenly with remaining 1/2 cup mozzarella and 1/2 cup cheddar cheese for that irresistible golden crust.

Step 5:

Bake uncovered at 375°F for 30-40 minutes, or until the casserole is bubbly and the cheese on top is perfectly melted and a little browned.

Step 6:

Let it rest for 5 minutes before serving — this helps everything set so your scoop keeps its shape. And hey, watch out because those cheesy edges are the absolute best part!

Variations & Tips

Swap broccoli for cauliflower or green beans if you prefer.
Use leftover rotisserie chicken to save time without sacrificing flavor.
Add a pinch of red pepper flakes in the sauce if you like a little heat.
For extra creaminess, stir in ½ cup sour cream or cream cheese to the sauce.
To keep baked potatoes tender and not mushy, dice them into bite-sized pieces and don’t overbake in the casserole.
If using frozen broccoli, thaw and pat dry thoroughly to avoid watery casserole.

How I Like to Serve It

This casserole pairs beautifully with a crisp green salad or some crunchy garlic bread to mop up the cheesy goodness. It’s perfect for chilly weeknight dinners or a special Sunday supper when you want something hearty but fuss-free. Leftovers make a great lunch the next day warmed up with a side of fresh fruit or steamed veggies.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat gently in the microwave or oven to keep the cheese from getting rubbery.

Closing: This cheesy baked potato chicken and broccoli casserole never fails to bring comfort and smiles to the table — it’s my go-to when I want something simple, satisfying, and irresistibly cheesy.