This Baked Potato Chicken and Broccoli Casserole is a hearty, cheesy dish that combines baked potato shells stuffed with tender chicken, nutritious broccoli, and a creamy homemade cheese sauce. Topped with melty cheddar and garnished with fresh chives or green onions, it’s perfect for family dinners or potlucks. Easy to make and packed with flavor!
Why You’ll Love This Recipe
Hearty and Comforting: With creamy cheese sauce, tender potatoes, and savory chicken, this dish delivers comfort in every bite.
Nutrient-Rich: Loaded with broccoli, chicken, and potatoes, it’s a balanced meal full of vitamins, protein, and fiber.
Make-Ahead Friendly: Ideal for prepping in advance and reheating for busy weeknights.
Customizable: Swap in your favorite vegetables, cheeses, or proteins to make it your own.
Family Favorite: Even picky eaters will love this cheesy, flavorful casserole!
Key Ingredients
Russet Potatoes: The base of the dish, russet potatoes provide a fluffy texture and earthy flavor. Their sturdy skins hold up well as a “shell” for the casserole filling.
Cooked Chicken: Diced or shredded chicken adds protein and pairs perfectly with the creamy cheese sauce. Rotisserie chicken or leftover roasted chicken work great for convenience.
Broccoli: Blanched broccoli adds a fresh, slightly crisp element that balances the rich cheese sauce. You can substitute cauliflower or add other veggies like peas or carrots.
Cheddar Cheese: Sharp cheddar melts into a creamy, tangy sauce and creates a bubbly, golden topping. Feel free to mix with Monterey Jack or mozzarella for a different flavor profile.
Sour Cream: Sour cream gives the cheese sauce its rich, tangy flavor and velvety texture. Greek yogurt can be used as a healthier alternative.
Garlic and Butter: These aromatics form the base of the roux and infuse the sauce with savory depth.
Complete list of ingredients with quantities and instructions is located in the recipe card below
Ingredients
4 large russet potatoes, washed and scrubbed
2 cups cooked chicken, diced or shredded
2 cups broccoli florets, blanched
1 1/2 cups shredded cheddar cheese
1 cup sour cream
1/2 cup milk
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 cloves garlic, minced
Salt and pepper, to taste
Chopped fresh chives or green onions, for garnish (optional)
Step-by-Step Instructions
Step 1: Preheat and Prepare
Preheat the Oven:
Set your oven to 375°F (190°C). This allows the oven to reach the ideal temperature for baking the casserole.
Grease the Baking Dish:
Lightly grease a 9×13-inch baking dish with butter or non-stick spray to prevent sticking and simplify cleanup.
Step 2: Bake the Potatoes
Prepare the Potatoes:
Wash and scrub 4 large potatoes thoroughly.
Bake the Potatoes:
Place them directly on the oven rack and bake for 45-60 minutes, or until tender when pierced with a fork.
Remove the potatoes from the oven and allow them to cool slightly for easier handling.
Step 3: Prepare the Cheese Sauce
Melt Butter:
In a medium saucepan, melt 2 tablespoons of unsalted butter over medium heat.
Cook the Garlic:
Add 2 cloves of minced garlic and sauté for 1 minute, until fragrant. Be careful not to burn it.
Make the Roux:
Stir in 2 tablespoons of all-purpose flour and cook for 1-2 minutes, stirring constantly to remove the raw flour taste.
Add Milk:
Gradually whisk in 1/2 cup of milk, stirring until the mixture is smooth and thickened.
Add Cheese and Sour Cream:
Remove the saucepan from heat. Stir in:
1 cup of shredded cheddar cheese
1 cup of sour cream.
Mix until the cheese melts and the sauce is creamy. Season with salt and pepper to taste.
Step 4: Assemble the Casserole
Prepare the Potato Shells:
Slice each baked potato in half lengthwise and carefully scoop out the flesh, leaving a thin layer to maintain the structure of the potato skin.
Arrange the potato shells in the greased baking dish.
Mix the Filling:
In a large mixing bowl, combine:
The scooped-out potato flesh (diced or mashed)
2 cups of cooked, shredded chicken
2 cups of blanched broccoli florets.
Pour the prepared cheese sauce over the mixture and gently toss until everything is evenly coated.
Step 5: Fill the Potato Shells
Stuff the Shells:
Spoon the filling mixture into each potato shell, dividing it evenly.
Add Topping:
Sprinkle the remaining 1/2 cup of shredded cheddar cheese over the stuffed potato shells.
Step 6: Bake the Casserole
Bake:
Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the cheese is melted, bubbly, and golden brown.
Cool and Garnish:
Let the casserole rest for a few minutes after baking.
Garnish with chopped chives or green onions, if desired, for added flavor and a pop of color.
Serve and Enjoy
Serve warm and enjoy this hearty, cheesy casserole as a main dish or side. It pairs wonderfully with a simple salad or crusty bread!
Serving Suggestions
Simple Side Salad: Pair with a crisp garden salad tossed in a light vinaigrette to balance the richness of the casserole.
Garlic Bread: Serve with warm, crusty garlic bread for a comforting and indulgent meal.
Soup Combo: A cup of tomato or chicken noodle soup complements this casserole perfectly for a cozy dinner.
Holiday Side Dish: It’s hearty enough to serve as a main course but also works as a side dish for holiday feasts.
Storage/Meal Prep Tips
Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) or in the microwave until warmed through.
Freezing: Assemble the casserole (without baking) and freeze in a freezer-safe dish for up to 2 months. Thaw overnight in the fridge and bake as directed.
Make-Ahead: Prepare the potatoes, cheese sauce, and filling in advance. Assemble the casserole when ready to bake for a freshly made taste.
Variations
Loaded Baked Potato Twist: Add cooked, crumbled bacon and a dollop of sour cream on top for a loaded baked potato flavor.
Vegetarian Option: Skip the chicken and add extra veggies like mushrooms, carrots, or spinach.
Spicy Upgrade: Stir in a pinch of cayenne pepper or red pepper flakes to the cheese sauce for a hint of heat.
Cheese Lovers: Mix in additional cheeses like Gruyere, Parmesan, or Pepper Jack for a more complex flavor profile.
Low-Carb Version: Swap the russet potatoes for cauliflower or use mashed sweet potatoes for a twist.
Conclusion
This Baked Potato Chicken and Broccoli Casserole is the perfect combination of comfort and nourishment. With its creamy cheese sauce, tender potatoes, and fresh broccoli, it’s a dish that feels like a warm hug on a plate. Whether you’re feeding a crowd or looking for an easy make-ahead dinner, this casserole is a guaranteed hit.
So preheat your oven, grab those russet potatoes, and get ready to indulge in a cheesy, hearty masterpiece. Don’t forget to sprinkle on those fresh chives for the finishing touch!
Baked Potato Chicken and Broccoli Casserole
Ingredients
- 4 large russet potatoes washed and scrubbed
- 2 cups cooked chicken diced or shredded
- 2 cups broccoli florets blanched
- 1½ cups shredded cheddar cheese divided
- 1 cup sour cream
- ½ cup milk
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 2 cloves garlic minced
- to taste salt and pepper
- optional chopped fresh chives or green onions for garnish
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with butter or non-stick spray.
- Wash and scrub the potatoes thoroughly. Bake them directly on the oven rack for 45-60 minutes until tender. Let them cool slightly for easier handling.
- Melt butter in a saucepan over medium heat. Add minced garlic and sauté for 1 minute. Stir in flour and cook for 1-2 minutes. Gradually whisk in milk and cook until thickened. Remove from heat and stir in sour cream and 1 cup of shredded cheddar cheese. Season with salt and pepper.
- Slice the baked potatoes in half and scoop out the flesh, leaving a thin layer in the skins. Arrange the potato shells in the prepared baking dish. In a mixing bowl, combine the scooped potato flesh, cooked chicken, broccoli, and cheese sauce. Toss to coat evenly.
- Spoon the filling mixture into each potato shell, dividing it evenly. Top with the remaining shredded cheddar cheese.
- Bake for 20-25 minutes, or until the cheese is melted, bubbly, and golden brown. Let cool for a few minutes before serving.
- Garnish with chopped chives or green onions if desired. Serve warm and enjoy this comforting dish!
