Description

This Chicken Potato Broccoli Casserole is a comforting and hearty dish perfect for a family dinner. Featuring tender chicken, creamy potatoes, fresh broccoli, and a cheesy sauce baked to golden perfection, it’s an easy one-dish meal that combines wholesome ingredients with rich flavors. The casserole is topped with a blend of cheddar and mozzarella cheeses and made creamy with sour cream and cream of chicken soup for extra indulgence.

Ingredients

Scale

Protein and Vegetables

2 cups cooked chicken breast, diced or shredded
3 cups potatoes, peeled and cubed
2 cups broccoli florets (fresh or thawed if frozen)
1 cup green peas (optional)
1 small onion, finely chopped
3 cloves garlic, minced

Dairy and Sauce

2 cups shredded cheddar cheese, divided
0.5 cup grated mozzarella cheese
1 can (10.5 oz) cream of chicken soup
0.5 cup sour cream
0.5 cup milk

Seasonings and Oils

0.5 teaspoon paprika
0.5 teaspoon garlic powder
0.5 teaspoon onion powder
Salt and pepper to taste
2 tablespoons olive oil or butter
Fresh parsley for garnish (optional)

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Instructions

Preheat and prep dish: Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish to prevent sticking and ensure easy cleanup.
Boil potatoes: Place the cubed potatoes into salted water and boil them for 8 to 10 minutes until they are just tender. Drain the water and set the potatoes aside to cool slightly.
Sauté onions and garlic: In a skillet, heat the olive oil or butter over medium heat. Add the finely chopped onions and cook until translucent, about 3 to 4 minutes. Then add the minced garlic and sauté for another minute until fragrant.
Combine casserole ingredients: In a large mixing bowl, combine the cooked chicken, boiled potatoes, broccoli florets, optional green peas, sautéed onions and garlic, 1.5 cups of shredded cheddar cheese, sour cream, milk, cream of chicken soup, paprika, garlic powder, onion powder, salt, and pepper. Stir thoroughly until all ingredients are evenly distributed.
Assemble casserole: Spread the combined mixture evenly into the prepared baking dish. Evenly sprinkle the remaining 0.5 cup cheddar cheese and 0.5 cup grated mozzarella cheese over the top of the casserole.
Bake: Place the dish in the preheated oven and bake uncovered for 25 to 30 minutes or until the casserole is bubbly and the cheese on top is melted and golden brown. For an extra crispy cheese topping, broil the casserole for 2 to 3 minutes at the end, watching carefully to avoid burning.
Rest and garnish: Remove the casserole from the oven and let it rest for 5 to 10 minutes to set. Garnish with freshly chopped parsley if desired, then serve warm.

Notes

To save time, you can use pre-cooked rotisserie chicken for the chicken breast.
Frozen broccoli and peas work well; just thaw and drain excess water before using.
For a lighter version, substitute sour cream with Greek yogurt or reduce cheese quantities.
This casserole can be refrigerated for up to 3 days and reheated in the oven.
Make sure not to overcook the potatoes when boiling to avoid mushy casserole texture.