Chicken Potato Broccoli Casserole

Cheese delicious tender chicken and potatoes. This hearty dish is perfect for back-to-school and reheats wonderfully!

Course Lunch or Dinner

Cuisine American

Prep Time 15

Cook Time 1 30

Resting time 10

Total Time 1 55

Servings servings

Calories 267kcal

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

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.