Chicken Broccoli Potato Casserole

This Chicken Broccoli Potato Casserole is the ultimate comfort food, combining tender chicken, roasted potatoes, and fresh broccoli in a creamy, cheesy sauce. It’s an easy, all-in-one meal that’s perfect for busy weeknights and guaranteed to be a family favorite!

If you’re a busy parent looking for a quick, comforting and delicious meal that the whole family will love, this Chicken Broccoli Potato Casserole is the perfect solution. The combination of tender chicken, soft hearty potatoes, and fresh broccoli in a creamy, cheesy sauce hits all the right notes. It’s warm, hearty, and packed with flavor—comfort food at its finest. The broccoli adds a fresh bite that balances the richness of the cheese, making each bite as satisfying as the last.

The best part? It’s incredibly easy to make! With minimal prep and just one dish to clean, you can have this casserole in the oven in no time, making it a lifesaver for those busy weeknights. Plus, it’s a great make-ahead option, so you can prepare it in advance and have dinner ready whenever you need it. Delicious, simple, and comforting—this recipe is a must-try for any parent juggling a hectic schedule!

Want more tips for making busy family dinners easier?  Click here for my Free Printable 5 Simple Steps to Easy Family Dinners!

Why Busy Families will Love this Recipe!

Here are some of the reasons to love this cheesy Chicken Potato Broccoli Casserole!

• Quick and Easy: Minimal prep time and only one dish to clean make it perfect for busy weeknights.
• Hearty and Comforting: A satisfying meal that feels homemade without the extra effort.
• Family-Friendly: The cheesy, creamy sauce appeals to both kids and adults, making it a crowd-pleaser that your entire family will love.
• Balanced Meal: It includes protein, veggies, and carbs all in one dish, so it’s a complete meal – there’s no need for extra side dishes.
• Leftover-Friendly: Makes great leftovers for the next day, saving even more time!

Simple Ingredients and Substitutes

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• Chicken breasts, boneless skinless – You can replace the raw chicken with precooked, rotisserie chicken, or leftover chicken or leftover turkey to save time. You can also use boneless skinless chicken thighs. I always have raw chicken breasts in the freezer as they can last up to 12 months if in an airtight container or packaging. Check out all of my tips on Prepping and Storing Chicken for Easier Dinners.
• Yukon Gold Potatoes – I used Yukon gold, but you can use red potatoes or russet potatoes as well. If you use russet, make sure to peel the tough skins and then immediately put them into cold water as they start to oxidize and will turn brown otherwise. For a more fall-inspired take, swap potatoes with roasted butternut squash cubes or even sweet potatoes.
• Fresh Broccoli Florets – Broccoli and chicken are the stars of this show, but you can certainly use cauliflower, zucchini, or carrots as well.  You can cut your own florets of broccoli or to save time, you can find bagged florets all ready to go in the produce section.
• Onion – I used yellow onion, but you can use white onion, red onion, shallots, or even scallions (green onions). If you don’t have fresh onion, you can also use a tablespoon of onion flakes or onion powder.
• Garlic – Fresh is best in this simple recipe, but you can buy the pre-minced garlic sold in a small jar or use dried garlic flakes or garlic powder.
• Olive Oil – You can use extra virgin olive oil or vegetable oil
• Salted Butter – Butter is used for making the roux in the gravy base. You can also use unsalted butter. You can substitute with another fat, but you do really need a fat to make the smooth thick roux. Substitutes for butter can be Ghee (clarified butter), olive oil, coconut oil, or other butter or oil product.
• All purpose white flour – This is the thickener to mix with the butter/fat.
• Milk – I used 1% milk, but any milk will work, including unsweetened soy, almond, or coconut milk. If you want even creamier, you can add half and half or heavy cream. You can also eliminate the milk and replace it with water or chicken stock.
• Chicken broth or chicken stock – You can substitute with vegetable or beef broth or stock.
• Sour Cream – Sour cream gives extra creaminess to the sauce. Greek yogurt, or mascarpone can be substituted. You can also leave the sour cream out, just be aware the sauce may be a bit thinner.
• Fresh Oregano – Dried Oregano or Italian seasoning can be substituted or you can use other fresh herbs, such as thyme, sage, or basil.
• Cheddar – Shredded cheese gives extra creaminess and flavor to the sauce. Any mix of cheddar, jack, mozzarella can replace the cheddar, such as a shredded Mexican blend.

See recipe card for quantities.

Simple Equipment for this Chicken Casserole

For this easy recipe, you need a large casserole dish that’s approximately 10×12, 12×12, 10×13 or similar.

You also need a small-medium pot for sauteing the onions and creating the roux and sauce.

Time Saving Prep-Ahead Steps

We are all extremely busy and making dinner during the week can be overwhelming. Here are steps you can prepare ahead to save time on busy nights! (See the full recipe below) 

Here are the steps you can do ahead. Dice the onion and mince the garlic. The chicken can also be prepped ahead.

Cut the chicken into bite sized pieces. Sprinkle them with salt and pepper.

Dice the potatoes into ½ inch cubes. Add to the casserole dish and season with salt and pepper.

Cut the broccoli florets if needed and add to the casserole as well.

Cook Your Chicken Broccoli Potato Casserole

Add olive oil to a saucepan, add diced onions and garlic, then stir to combine. Cook for about 5 minutes until the onions are translucent.

Add the butter and stir to melt. Add the flour and whisk to combine with the butter and onions/garlic. 

Slowly whisk in the broth and then milk until the roux is completely and smoothly mixed into the liquids. 

Pour the sauce over the potatoes, chicken, and broccoli. Add the shredded cheese and then mix to combine everything together.

Bake in the oven center rack for 60 minutes covered with aluminum foil, stirring the casserole at 30 minutes to ensure even potato cooking. Remove the cover and bake for another 10 minutes until the potatoes are fork-tender and the top is golden brown.

Let the casserole rest for 10 minutes to set and cool just a bit before serving.

Variations on this Chicken Broccoli Potato Casserole

There are several delicious variations you can try with a Chicken Broccoli Potato Casserole recipe to keep things interesting and suit different preferences. Here are a few ideas:

• Loaded Style – Turn your casserole into a loaded baked potato-inspired dish by adding sour cream, bacon bits, chives, and shredded cheese.
• Hearty Soup – Transform the ingredients into a creamy soup by cooking them in chicken broth with onions, garlic, and some cream or milk. Use an immersion blender to partially blend the potatoes for a thick, chunky soup, or leave it rustic with large pieces.
• Kick of Heat – Add red pepper flakes, cayenne, or hot sauce to the dish to give it a spicy kick. You can also toss the chicken in buffalo sauce for a bold flavor twist.

See this Hamburger Potato Casserole with Cheddar Cheese version of this recipe on my website!

Storage

Store the leftover casserole in an airtight container. It’ll be good for 3-4 days.

You can also freeze this casserole up to 6 months. To reheat it, thaw it in the fridge the day before. Then reheat in a 375 degree oven for 30-40 minutes until heated through in the center.

Want More Recipes like this?

Looking for more comforting and easy-to-make meals? You’re in the right place! Whether you’re feeding a crowd or just want a simple, hearty dinner the whole family will love, casseroles are always a winning option.

Have you tried this recipe? If so, please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe below! I love to hear your feedback and your rating helps others to find this recipe. Thanks so much!

Chicken Broccoli Potato Casserole Recipe

Carrie Tyler

This Chicken Broccoli Potato Casserole is the perfect blend of hearty and comforting, with tender chicken, roasted potatoes, and fresh broccoli all wrapped in a creamy, cheesy sauce. It’s quick and easy to make, with minimal prep and just one dish, making it ideal for busy weeknights. Delicious, family-friendly, and simple—this casserole is sure to become a go-to favorite!

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Prep Time 12 minutes mins

Cook Time 1 hour hr 25 minutes mins

Resting Time 10 minutes mins

Total Time 1 hour hr 47 minutes mins

Servings 6 servings

Ingredients

  

• 1 pound Chicken Breasts, boneless, skinless
• 2 pounds Yukon Gold Potatoes about 6 potatoes
• 3 cups Broccoli florets about 2 small heads of broccoli
• 1 cup Onion, diced
• 2 cloves Garlic, minced
• 2 teaspoons Olive Oil
• ½ cup All Purpose Flour
• ½ cup Butter, salted 1 stick
• 1 cup Milk
• 1 ½ cup Chicken broth or chicken stock or vegetable or beef broth or stock
• 8 oz Sour Cream
• 2 teaspoon Fresh or Dried Oregano
• 1 teaspoon Salt
• 1 teaspoon Fresh Ground Pepper
• 1 cup Shredded Cheddar or any mix of cheddar, jack, mozzarella

Instructions

 

Prep-Ahead Steps

• Finely dice the onion. Mince the garlic.
• Cut the chicken breasts up into bite-size cubes. Add the chicken to a 9×13 or similar size casserole dish. Then season with salt and pepper.
• Clean the skins of the potatoes and then dice the potatoes into ½ inch cubes. Add to the casserole dish and season with salt and pepper. Cut the broccoli florets if needed and add to the casserole as well.

Cooking Steps

• Preheat oven to 400 F degrees.
• In preheated large frying pan or skillet over medium heat, add the olive oil, diced onions and garlic, stir to combine. Cook for about 5 minutes until the onions are translucent.
• Turn the heat to Medium-LOW. Add the butter and stir to melt. Add the flour and whisk to combine with the butter and onions/garlic. Cook stirring constantly for about 1 minute, then slowly whisk in the broth and then milk until the roux is completely and smoothly mixed into the liquids. Turn the heat to Medium and continue to stir and cook until it comes to a light simmer and thickens. Turn off the heat.
• Whisk in the cheese, oregano, salt, and pepper to the thickened sauce. Once the cheese is melted and fully incorporated, mix in the sour cream. Then pour the sauce over the potatoes, chicken, and broccoli. Add the shredded cheese and then mix to combine everything together.
• Bake in the oven center rack for 60 minutes covered with aluminum foil, stirring the casserole halfway at 30 minutes to ensure even potato cooking. Remove the cover and bake for another 10 minutes until the potatoes are fork tender (OPTIONAL: Add shredded cheese to the top for the final 10 minutes of cooking). LET REST for 10 minutes. Serve and enjoy!