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Chicken Broccoli Potato Casserole

Chicken Broccoli Potato Casserole is a hearty dish loaded with chicken breast chunks, cubed potatoes and broccoli florets all in a creamy sauce and baked with cheese on top.

Chicken Broccoli Potato Casserole is a hearty dish loaded with chicken breast chunks, cubed potatoes and broccoli florets all in a creamy sauce and baked with cheese on top.



Chicken Broccoli Potato Casserole is a flavourful dish that’s perfect for a family dinner.

Chicken Broccoli Potato Casserole is a hearty dish loaded with chicken breast chunks, cubed potatoes and broccoli florets all in a creamy sauce and baked with cheese on top.

This cheesy chicken and broccoli casserole with potatoes is a hearty comfort dish that can be enjoyed year round but is especially good in cold weather.

Chicken Broccoli Potato Casserole is a hearty dish loaded with chicken breast chunks, cubed potatoes and broccoli florets all in a creamy sauce and baked with cheese on top.

This chicken and potato casserole recipe takes about an hour and fifteen minutes from start to finish and serves six people.

Chicken Broccoli Potato Casserole is a hearty dish loaded with chicken breast chunks, cubed potatoes and broccoli florets all in a creamy sauce and baked with cheese on top.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!

To make this casserole, I started by chopping some broccoli florets, peeling and cubing some Yukon gold potatoes and cutting some boneless skinless chicken breasts into bite sized pieces.

chicken broccoli potato casserole ingredients in prep bowls

I greased a 9 x 13 inch baking dish well with cooking spray and set it aside.

9 x 13 inch white baking dish

I blanched the broccoli in some boiling water and then immediately drained it and rinsed it with cold water.

broccoli florets in a pot of water

I heated some olive oil in a large skillet over medium heat.

I added some chopped onion to the skillet.

olive oil and chopped onions in a skillet

I cooked the onions until they were translucent.

I seasoned the chicken pieces with salt, pepper, Italian seasoning and paprika.

salt, pepper, paprika and Italian seasoning on top of raw chicken pieces in a bowl

I added the seasoned chicken pieces to the skillet.

seasoned chicken pieces added to a skillet with cooked onions

I stirred and cooked the chicken pieces until they were cooked through.

Then I removed the cooked chicken from the skillet and set it aside.

I added some minced garlic to the skillet and cooked it for a minute.

cooked onions in a skillet

I added some butter to the skillet.

butter added to skillet with cooked onions and minced garlic

Once the butter was melted I added some all purpose flour to the skillet.

flour added to skillet with melted butter, cooked onions and minced garlic

I whisked the flour and melted butter together well to create a roux.

I continued cooking the roux until it browned slightly.

I slowly poured in the chicken broth with whisking continuously.

chicken broth added to roux in a saucepan

Then I added some heavy cream.

heavy cream added to broth mixture in a saucepan

I brought the sauce to a simmer and continued to cook it until it thickened.

I seasoned the sauce with garlic powder, salt and pepper.

salt, pepper and garlic powder added to cream sauce in a saucepan

I dumped the blanched broccoli and cubed potatoes into a large mixing bowl.

broccoli florets and cubed potatoes in a bowl

I added the cooked chicken pieces to the bowl.

cooked chicken pieces on top of broccoli and cubed potatoes in a bowl

I added the creamy sauce to the bowl.

creamy sauce poured over chicken, broccoli and potatoes in a bowl

I stirred until all of the ingredients were well coated.

Then I transferred the mixture to the prepared baking dish.

creamy chicken, broccoli and potato mixture in a baking dish

I sprinkled shredded cheddar cheese and grated parmesan cheese on top.

shredded cheddar and parmesan cheese on top of chicken, potato and broccoli mixture in a baking dish

I covered the baking dish with aluminum foil.

aluminum foil covered casserole dish

I placed the dish in the oven and baked the casserole, covered, for thirty minutes.

After thirty minutes I removed the foil and continued baking the casserole until it was bubbling and the top was golden brown.

Chicken Broccoli Potato Casserole is a hearty dish loaded with chicken breast chunks, cubed potatoes and broccoli florets all in a creamy sauce and baked with cheese on top.

I allowed the casserole to rest for a few minutes.

Chicken Broccoli Potato Casserole is a hearty dish loaded with chicken breast chunks, cubed potatoes and broccoli florets all in a creamy sauce and baked with cheese on top.

Then the cheesy chicken and potato casserole with broccoli was ready to serve.

Chicken Broccoli Potato Casserole is a hearty dish loaded with chicken breast chunks, cubed potatoes and broccoli florets all in a creamy sauce and baked with cheese on top.

The tender chicken pieces and potatoes are smothered in a creamy and flavourful sauce.

Chicken Broccoli Potato Casserole is a hearty dish loaded with chicken breast chunks, cubed potatoes and broccoli florets all in a creamy sauce and baked with cheese on top.

The vibrant broccoli florets bring a burst of color and freshness to the ensemble.

Chicken Broccoli Potato Casserole is a hearty dish loaded with chicken breast chunks, cubed potatoes and broccoli florets all in a creamy sauce and baked with cheese on top.

This fuss-free recipe combines everyday ingredients to create a delightful one-dish wonder that’s as easy to make as it is delicious to savor.

Chicken Broccoli Potato Casserole is a hearty dish loaded with chicken breast chunks, cubed potatoes and broccoli florets all in a creamy sauce and baked with cheese on top.

If you are looking for a delicious chicken casserole recipe, then you need to try this Chicken Broccoli Potato Casserole!

Chicken Broccoli Potato Casserole is a hearty dish loaded with chicken breast chunks, cubed potatoes and broccoli florets all in a creamy sauce and baked with cheese on top.

More Easy Chicken Casserole Recipes You’ll Love…

PRINTABLE VERSION OF THE RECIPE CAN BE FOUND AT THE BOTTOM OF THE PAGE

Ingredients You’ll Need to Make This Chicken Broccoli Potato Casserole:

  • 4 cups broccoli florets, cut into small pieces
  • 2 tablespoons olive oil
  • ¾ cup onion, finely chopped
  • Salt and pepper to taste
  • 1 teaspoon Italian seasoning
  • ½ teaspoon paprika
  • 2-3 boneless, skinless chicken breasts, cut into bite-sized pieces
  • 3 cloves garlic, minced
  • 4 cups Yukon Gold potatoes, peeled and diced into small cubes
  • 1 cup shredded cheddar cheese
  • ¼ cup grated Parmesan cheese

Creamy Sauce

  • ¼ cup butter
  • ¼ cup all-purpose flour
  • 2 cups chicken broth
  • 1 cup heavy cream
  • 1 teaspoon garlic powder
  • Salt and pepper to taste

How to Make Chicken Broccoli Potato Casserole:

  1. Preheat the oven to 375°F. Grease a 9×13-inch baking dish with cooking spray and set it aside.
  2. Blanch the broccoli by boiling it in salted water for 2-3 minutes until bright green and slightly tender. Drain and immediately rinse under cold water. Set aside.
  3. In a large skillet, heat the olive oil over medium heat. Add the chopped onion, sautéing them until they become translucent and fragrant.
  4. Season the chicken with salt and pepper to taste, Italian seasoning, and paprika.
  5. Add the chicken pieces to the skillet and cook until they are no longer pink in the center, about 5-7 minutes. Remove the cooked chicken from the skillet and set it aside (leave the onion in the pan).
  6. Add the minced garlic and cook for 1 minute.
  7. To make the sauce: In the same skillet with the onion and garlic, melt the butter over medium heat. Once the butter is melted, whisk in the flour to create a roux. Cook the roux for 2-3 minutes, stirring constantly until it turns a light golden color.
  8. Slowly pour in the chicken broth while continuing to whisk the mixture. Once the broth is fully incorporated, add the heavy cream. Bring the sauce to a simmer, and let it cook for a few minutes until it thickens. Season the sauce with garlic powder, then salt and pepper to taste.
  9. In a large mixing bowl, combine the blanched broccoli florets and diced potatoes. Season with salt and pepper to taste; mix well. Add the cooked chicken and mix. Pour the creamy sauce over the mixture and gently stir to combine, ensuring that everything is evenly coated.
  10. Transfer the mixture into the prepared baking dish. Sprinkle shredded cheddar cheese and grated Parmesan cheese over the top.
  11. Cover the baking dish with aluminum foil and bake for 25-30 minutes. Then, remove the foil and bake for an additional 10-15 minutes or until the top is golden brown, and the casserole is bubbling.
  12. Allow the casserole to cool for a few minutes before serving. Serve and enjoy!

FAQS:

How should I store the leftovers?

Store the leftovers in an airtight container in the refrigerator for 2-3 days. 

Can I use frozen broccoli instead of fresh?

Yes, you can use frozen broccoli in this recipe. Thaw and drain it before adding it to the casserole. 

What can I serve with this casserole? This casserole is a complete meal on its own, but you can serve it with a simple side salad, crusty bread, or dinner rolls.

Yield: 6 servings

Chicken Broccoli Potato Casserole

Chicken Broccoli Potato Casserole is a hearty dish loaded with chicken breast chunks, cubed potatoes and broccoli florets all in a creamy sauce and baked with cheese on top.

Chicken Broccoli Potato Casserole is a hearty dish loaded with chicken breast chunks, cubed potatoes and broccoli florets all in a creamy sauce and baked with cheese on top.

Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes

Ingredients

  • 4 cups broccoli florets, cut into small pieces
  • 2 tablespoons olive oil
  • ¾ cup onion, finely chopped
  • Salt and pepper to taste
  • 1 teaspoon Italian seasoning
  • ½ teaspoon paprika
  • 2-3 boneless, skinless chicken breasts, cut into bite-sized pieces
  • 3 cloves garlic, minced
  • 4 cups Yukon Gold potatoes, peeled and diced into small cubes
  • 1 cup shredded cheddar cheese
  • ¼ cup grated Parmesan cheese

Creamy Sauce

  • ¼ cup butter
  • ¼ cup all-purpose flour
  • 2 cups chicken broth
  • 1 cup heavy cream
  • 1 teaspoon garlic powder
  • Salt and pepper to taste

Instructions

    1. Preheat the oven to 375°F. Grease a 9x13-inch baking dish with cooking spray and set it aside.
    2. Blanch the broccoli by boiling it in salted water for 2-3 minutes until bright green and slightly tender. Drain and immediately rinse under cold water. Set aside.
    3. In a large skillet, heat the olive oil over medium heat. Add the chopped onion, sautéing them until they become translucent and fragrant.
    4. Season the chicken with salt and pepper to taste, Italian seasoning, and paprika.
    5. Add the chicken pieces to the skillet and cook until they are no longer pink in the center, about 5-7 minutes. Remove the cooked chicken from the skillet and set it aside (leave the onion in the pan).
    6. Add the minced garlic and cook for 1 minute.
    7. To make the sauce: In the same skillet with the onion and garlic, melt the butter over medium heat. Once the butter is melted, whisk in the flour to create a roux. Cook the roux for 2-3 minutes, stirring constantly until it turns a light golden color.
    8. Slowly pour in the chicken broth while continuing to whisk the mixture. Once the broth is fully incorporated, add the heavy cream. Bring the sauce to a simmer, and let it cook for a few minutes until it thickens. Season the sauce with garlic powder, then salt and pepper to taste.
    9. In a large mixing bowl, combine the blanched broccoli florets and diced potatoes. Season with salt and pepper to taste; mix well. Add the cooked chicken and mix. Pour the creamy sauce over the mixture and gently stir to combine, ensuring that everything is evenly coated.
    10. Transfer the mixture into the prepared baking dish. Sprinkle shredded cheddar cheese and grated Parmesan cheese over the top.
    11. Cover the baking dish with aluminum foil and bake for 25-30 minutes. Then, remove the foil and bake for an additional 10-15 minutes or until the top is golden brown, and the casserole is bubbling.
    12. Allow the casserole to cool for a few minutes before serving. Serve and enjoy!

Notes

  • Blanching the broccoli before adding it to the casserole helps it retain its vibrant color and crisp-tender texture. To blanch, briefly boil the broccoli for 1-2 minutes and then immediately plunge it into cold water to stop the cooking.
  • Be careful not to overcook the casserole. Once the top is golden and the casserole is bubbling, it's ready. Overcooking can make the chicken and vegetables too soft.
  • Feel free to customize the amount of vegetables, types of cheeses, and seasonings to your liking.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 524Total Fat: 35gSaturated Fat: 19gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 93mgSodium: 735mgCarbohydrates: 41gFiber: 7gSugar: 6gProtein: 15g

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Bebe

Thursday 28th of December 2023

Going to make this

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