Chicken Broccoli Potato Casserole Recipe
This Chicken Broccoli Potato Casserole is the perfect blend of hearty and comforting, with tender chicken, hearty 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!
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!
