This Chicken Broccoli Potato Casserole is a hearty and delicious meal that is perfect for busy weeknights. Made with tender chicken, broccoli, and sliced potatoes, this casserole is sure to be a hit with the whole family.
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Why you'll love this recipe
Casseroles are one of my favorite meals to make on a busy day! Not only are they delicious, but they also can be prepped ahead and baked at dinner time to save time in the kitchen. That's a win-win in my book!
Ingredients and/or variations
Please refer to the printable recipe card at the bottom of this post for the exact measurements.
- chicken breasts - You can also use boneless skinless chicken thighs.
- potatoes
- fresh broccoli florets
- cream of chicken soup - Cream of mushroom soup or cream of celery would also work in this casserole.
- Italian seasoning mix (one packet of seasoning mix)
- sour cream - Greek yogurt is a great substitute for sour cream.
- cream cheese and shredded cheddar cheese
Instructions
This is an overview of the instructions. For complete written directions, scroll down to the bottom. They are in the recipe card.
- Combine the chicken soup, seasoning mix, cream cheese, and sour cream in a large mixing bowl.
- Next stir in the sliced potatoes, broccoli, and chicken. Spread the chicken mixture into the prepared casserole dish.
- Top the casserole with freshly shredded cheddar cheese.
- Cover with foil and bake in the 350-degree preheated oven for 60 minutes.
- Remove the foil and return the casserole to the oven for 30 minutes.
- Allow the casserole to rest for 10 minutes before serving.
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Equipment
- large mixing bowl
- 9x13 casserole dish
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FAQ's
Yes, you can use cooked chicken or leftover rotisserie chicken in this casserole.
Mushroom or cream of celery soup would be great in this casserole. You could also use Alfredo sauce. That would be tasty too!
Top Tip
I recommend that you use russet potatoes or red potatoes as they will hold their shape the best during the baking process.
- I think that the seasoning from the seasoning mix is perfect for this casserole. However, sometimes I like to season my chicken with black pepper and garlic powder before mixing with the filling.
- For the best cheese melt, I recommend that you shred your cheese (rather than use pre-shredded). It does make a difference.
Storage
Refrigerate - Store leftover chicken potato casserole in an airtight container in the fridge for up to 2-3 days.
Freezer - You can freeze the leftover casserole in a freezer-safe container for up to three months. Thaw in the fridge overnight before reheating.
Reheat - I like to reheat single servings in the microwave for 1-2 minutes. Or reheat the entire casserole at 350 degrees in the oven for 15-20 minutes.
Related recipes
I love to make easy chicken casseroles like this on busy days. And, some of my favorite casseroles are Poppy Seed Chicken Casserole, Chicken Noodle Casserole, and this Million Dollar Chicken Casserole.
And if you love the chicken and potato combo, try the Chicken Hashbrown Casserole next!
Serve with
- A hearty casserole like this is great with a vegetable side dish such as Roasted Green Beans and Carrots or Steamed Brussels Spouts.
- If you are like me and enjoy a warm bread side with your meal, try these Easy Yeast Rolls For Beginners or this Air Fryer Garlic Bread.
- I don't know about you, but I think that every meal should end with a sweet treat. And, this Philadelphia No Bake Cheesecake is always one of my favorites. Yum, yum!!
Do you love chicken casseroles? If so, I would love for you to leave me a comment below and let me know what your favorite casserole is to make.
Chicken Potato Broccoli Casserole
Equipment
- 1 9x13 casserole dish
Ingredients
- 2 chicken breasts cut into bite sized pieces. I used large chicken breasts, if they are small use 3 breasts.
- 6 cups potatoes peeled and sliced
- 3 cups broccoli florets
- 10.5 ounce cream of chicken soup
- 0.6 ounce Italian seasoning mix (one packet of seasoning mix)
- 1 cup sour cream
- 3 ounces cream cheese
- 1 cup shredded cheddar cheese
Instructions
- Preheat the oven to 350 degrees. Spray the casserole dish with nonstick cooking spray, set aside.
- Peel the potatoes, thinly slice. Cut the chicken into bite-sized pieces.
- In a large mixing bowl, combine the cream soup, Italian seasoning mix, cream cheese and sour cream.
- Add the sliced potatoes, broccoli florets, and chicken. Mix to combine. Spoon into the prepared casserole dish. Top with shredded cheese.
- Cover with aluminum foil and place in the preheated oven for 60 minutes. After an hour, remove the foil and return it to the oven for another 30 minutes.
- Remove from the oven, cover loosely with foil, and let sit for 10 minutes. The potatoes will be fork-tender and the casserole is hot, and bubbly. The top of the dish will be golden brown.
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