Name: Chicken Potato Broccoli Casserole – Easy Chicken Casserole Recipes
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Ingredients: 2 cups cooked chicken, shredded or cubed; 3 cups potatoes, peeled and chopped; 2 cups broccoli florets (fresh or frozen, thawed); 1 small onion, chopped; 2 cloves garlic, minced; 1 1/2 cups shredded cheddar cheese; 1/2 cup sour cream; 1/2 cup milk; 2 tablespoons olive oil; 1 teaspoon salt; 1/2 teaspoon black pepper; 1/2 teaspoon paprika

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Ever had one of those days when the fridge looks like a chaotic scavenger hunt? That’s exactly how this Chicken Potato Broccoli Casserole was born. I had leftover chicken, some sad-looking broccoli, and a potato that was moments away from sprouting legs. And boom—dinner magic. It’s cozy, it’s creamy, and it doesn’t require three trips to the store or a culinary degree. It’s one of those healthy chicken casserole recipes that makes you feel like you’re crushing adulthood (even if you ate cereal for lunch). Plus, it checks all the boxes: comfort food, full meal in one dish, and the kind of easy casserole recipes you can throw together without overthinking. If you’re into cheesy chicken casserole, broccoli bites that still have a bit of life left in them, and a sweet potato twist that brings a whole new vibe to the dinner table—this one’s your hero. It’s one of those chicken and broccoli casserole recipes you’ll come back to, again and again.

1) Key Takeaways
2) Easy Chicken Potato Broccoli Casserole Recipe
3) Ingredients for Chicken Potato Broccoli Casserole
4) How to Make Chicken Potato Broccoli Casserole
5) Tips for Making Chicken Potato Broccoli Casserole
6) Making Chicken Potato Broccoli Casserole Ahead of Time
7) Storing Leftover Chicken Potato Broccoli Casserole
8) Try these Main Course Recipes next!
9) Chicken Potato Broccoli Casserole Recipe
10) Nutrition

1) Key Takeaways

This recipe is a cozy, comforting, and cheesy one-pan dinner that brings together chicken, potatoes, and broccoli.
It’s simple to prep with basic ingredients and flexible enough to use what you’ve got in the fridge.
The casserole includes sweet potatoes, adding a lovely balance of flavor and a hint of natural sweetness.
You can make it ahead of time or reheat leftovers easily, which makes it a great weeknight option.

2) Easy Chicken Potato Broccoli Casserole Recipe

When the clock hits five and your brain says “takeout,” but your budget says “cook,” that’s when this chicken potato broccoli casserole recipe comes to the rescue. It’s the kind of dinner that uses what’s already hanging out in your fridge. Got leftover chicken? Perfect. A couple of sad potatoes on the counter? Even better. Maybe a lonely bag of frozen broccoli you swore you’d use last month? Now’s its moment.

This isn’t one of those healthy chicken casserole recipes that leaves you hungry an hour later. It’s hearty, creamy, and balanced. And we’re sneaking in sweet potatoes, too, which add richness without feeling heavy. The kind of cozy you want when your day has been just a little too long.

What I love most is that it’s forgiving. The ingredients don’t need to be exact, the steps aren’t fussy, and the results always impress. Whether you’re cooking for your family or just for yourself and want easy casserole recipes that feel homemade without feeling like a project, this one fits the bill. And yeah, the cheesy chicken casserole vibes are strong.

3) Ingredients for Chicken Potato Broccoli Casserole

Cooked Chicken: I use leftover rotisserie chicken or anything from earlier in the week. Just shred or cube it. You want about two cups, but no one’s measuring you.

Potatoes: Three cups, chopped. I’ve done both russets and sweet potatoes. Honestly, sweet potatoes hit differently in this recipe—they bring this mellow sweetness that works beautifully with the cheese.

Broccoli: Two cups of florets, fresh or thawed from frozen. I steam mine briefly so they don’t turn to mush in the oven, but you do you.

Onion: A small one, chopped. Adds that earthy base flavor that makes everything else pop.

Garlic: Two cloves, minced. Garlic makes everything feel intentional, even on tired Tuesdays.

Cheddar Cheese: One and a half cups, shredded. Half goes into the mix, the rest melts into a golden top layer that makes this feel indulgent.

Sour Cream: Half a cup. Brings in the tang and makes everything creamy without needing a heavy sauce.

Milk: Half a cup, just enough to help bind things and add some moisture while baking.

Olive Oil: Two tablespoons for sautéing the onion and garlic. Adds flavor and richness.

Salt, Pepper, Paprika: One teaspoon salt, half teaspoon pepper, half teaspoon paprika. You can adjust these to taste, but don’t skip the paprika—it gives a little warmth.

4) How to Make Chicken Potato Broccoli Casserole

Step 1: Preheat your oven to 375°F. Grease a 9×13-inch casserole dish. It doesn’t need to be perfect—just coat it enough so things won’t stick.

Step 2: In a skillet, heat olive oil over medium. Sauté the onion and garlic until soft and fragrant. Takes about five minutes, and your kitchen will already smell like you know what you’re doing.

Step 3: In a large bowl, combine the chicken, potatoes, broccoli, sautéed onion and garlic, sour cream, milk, half the cheese, salt, pepper, and paprika. Stir it all up until it’s well mixed.

Step 4: Pour that into the prepared dish. Spread it out so every bite gets a little of everything. Top with the rest of the cheese.

Step 5: Cover with foil and bake for 30 minutes. Then uncover it and bake another 15 to 20 minutes, until the top is golden and the potatoes are fork-tender.

Step 6: Let it rest 10 minutes before serving. It helps the casserole set up a bit, and let’s be honest—nobody enjoys lava mouth.

5) Tips for Making Chicken Potato Broccoli Casserole

One tip I never skip with this chicken casserole recipe is partially steaming the broccoli. It keeps its color and bite after baking, so it doesn’t end up mushy or flavorless.

If you’re using raw potatoes, try chopping them small so they cook faster and evenly. No one wants a crunchy bite when they were expecting soft and creamy. You can also microwave them for five minutes before mixing them in.

Want it cheesier? Add a bit of mozzarella or pepper jack to the cheddar. It’s your dinner—you’re allowed to get creative. And if you like a bit of a kick, throw in some crushed red pepper or cayenne. Trust me, it wakes it up.

6) Making Chicken Potato Broccoli Casserole Ahead of Time

Sometimes I prep this entire casserole the night before, cover it tightly with foil, and stash it in the fridge. That way, when dinner rolls around, I just pop it in the oven.

If you’re going this route, I suggest pulling it out of the fridge about 20 minutes before baking. Cold dishes in hot ovens can get temperamental and take longer to cook through.

You can also freeze it unbaked. Wrap it tight with foil and plastic wrap. It keeps for up to two months. Bake it straight from frozen with an extra 20 to 30 minutes added to the cooking time. Now that’s a weeknight win.

7) Storing Leftover Chicken Potato Broccoli Casserole

Got leftovers? Lucky you. Scoop them into an airtight container and they’ll keep in the fridge for three to four days.

To reheat, I go microwave for a quick fix or oven if I want that crispy cheese top again. Either way, a splash of milk can help bring back the creamy texture if things get too thick.

This casserole holds up great, and some folks even say it tastes better the next day once the flavors have had time to hang out together.

8) Try these Main Course Recipes next!

9) Chicken Potato Broccoli Casserole Recipe