Cheesy Chicken & Broccoli Baked Potato Casserole

What is this magical creation?

So I was staring into my fridge one night wondering what to do with leftover chicken, some sad-looking broccoli, and a bag of potatoes that were one day away from growing eyes. Boom! This casserole was born—and it’s become a family favorite. It’s basically the love child of a loaded baked potato and chicken-broccoli casserole, all melted together with ridiculous amounts of cheese. Pure comfort food that even veggie-haters will devour!

Why You’ll Love This Recipe

Let me tell you why this dish deserves regular rotation in your dinner lineup:

• It’s the ultimate one-dish meal—protein, veggies, and carbs all hanging out together.
• Makes AMAZING leftovers (possibly even better the next day).
• Perfect for using up leftover rotisserie chicken or any cooked chicken you’ve got.
• Customize it based on what’s in your fridge (more on that later).
• The crispy potato top combined with the creamy, cheesy inside is basically texture heaven.
• It’s fancy enough for company but easy enough for weeknights.
• Kids actually eat the broccoli without complaint (I call that a miracle).
• Freezes beautifully for future dinners when you just can’t even.

The Good Stuff You’ll Need

For the Base:

• 6 medium russet potatoes (about 2-3 pounds—the starchy ones work best)
• 2 tablespoons olive oil
• 1 teaspoon salt (plus more for sprinkling)
• ½ teaspoon garlic powder
• ¼ teaspoon black pepper

For the Filling:

• 3 cups cooked chicken, diced or shredded (rotisserie chicken is perfect here)
• 4 cups fresh broccoli florets, cut into bite-sized pieces
• 1 medium onion, diced (yellow or white, whatever you’ve got)
• 3 garlic cloves, minced (or more, I won’t judge)
• 2 tablespoons butter
• 2 tablespoons flour
• 1½ cups milk (2% or whole works best)
• ½ cup chicken broth
• 1 teaspoon dried thyme
• ½ teaspoon smoked paprika (regular works too, but the smoky kind adds magic)
• ¼ teaspoon cayenne pepper (optional, but adds a nice kick)
• Salt and pepper to taste

For the Cheesy Goodness:

• 2 cups shredded cheddar cheese (sharp is better!)
• 1 cup shredded mozzarella (for that stretchy cheese pull action)
• ½ cup grated Parmesan
• 4 slices cooked bacon, crumbled (because why not?)
• 3 green onions, sliced (for that pop of color and freshness)
• ¼ cup sour cream (for serving)

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Let’s Do This

Prep the Potatoes (15 minutes + 45 minutes baking):

1. Preheat your oven to 400°F and grab your largest baking sheet.
2. Scrub those potatoes clean, then dry them off. Poke each one a few times with a fork (this prevents potato explosions—trust me, it’s not pretty when that happens).
3. Rub the potatoes with olive oil and sprinkle with salt. Place them directly on the oven rack with the baking sheet on the rack below to catch any drips.
4. Bake for about 45-60 minutes until they’re tender when poked with a fork but still holding their shape. We’re not looking for super soft here—slightly firm is good.
5. Let them cool enough to handle, then cut them in half lengthwise. Scoop out most of the flesh, leaving about ¼ inch around the edges to maintain the shape. Save the scooped potato in a large bowl.
6. Lower the oven temperature to 375°F.

Make the Filling (15 minutes):

1. While the potatoes are cooling, melt butter in a large skillet over medium heat. Add the diced onion and cook until soft and translucent, about 5 minutes.
2. Toss in the garlic and cook for another 30 seconds until it smells amazing.
3. Sprinkle the flour over the onion mixture and stir constantly for about a minute to cook off that raw flour taste.
4. Slowly pour in the milk and chicken broth, whisking constantly to prevent lumps. Keep whisking until it thickens slightly, about 3-4 minutes.
5. Add the thyme, smoked paprika, cayenne (if using), salt, and pepper. Stir to combine.
6. Fold in the cooked chicken and broccoli florets. The broccoli will par-cook in the sauce, so don’t worry if it’s still crunchy.
7. Remove from heat and set aside.

Bringing It All Together (10 minutes):

1. Grab that bowl with the scooped-out potato flesh. Mash it up with a fork or potato masher, then mix in the garlic powder, salt, and pepper.
2. Spray a 9×13 baking dish with cooking spray.
3. Spread half of the potato mixture on the bottom of the dish. Don’t worry about making it perfect—rustic is good!
4. Pour the chicken and broccoli mixture over the potato layer.
5. Sprinkle 1 cup of cheddar and ½ cup of mozzarella over the chicken mixture.
6. Top with the remaining potato mixture, spreading it as evenly as possible. Again, doesn’t need to be perfect!
7. Sprinkle the remaining cheddar, mozzarella, and all the Parmesan on top.
8. Finish with the crumbled bacon pieces.

Bake to Bubbly Perfection (25 minutes):

1. Bake uncovered at 375°F for 25-30 minutes, until the cheese is melted and bubbly and the edges start to get golden brown.
2. If you want an extra golden top, broil for the last 2-3 minutes, but WATCH IT CAREFULLY! The difference between “beautifully browned” and “burned to a crisp” is about 30 seconds.
3. Remove from the oven and let it rest for 5-10 minutes (I know it’s hard to wait, but it helps everything set up).
4. Sprinkle with sliced green onions just before serving.
5. Serve with a dollop of sour cream on top of each portion.

Serving Suggestions

• This is pretty much a complete meal on its own, but a simple side salad with vinaigrette helps cut through all that delicious cheesy richness.
• For extra veggie power, roasted carrots or sautéed green beans on the side are perfect companions.
• If you’re feeding a crowd, some crusty bread for sopping up sauce never hurts.
• This pairs beautifully with a glass of crisp white wine (Sauvignon Blanc or Pinot Grigio) or, let’s be real, a cold beer.

Switch It Up

Got the basics down but want to get creative? Try these twists:

• Buffalo Style: Mix some buffalo sauce into the chicken mixture, use blue cheese instead of (or in addition to) some of the cheddar, and drizzle with ranch dressing instead of sour cream.
• Tex-Mex Version: Add a can of drained black beans, some corn, and taco seasoning to the filling. Top with pepper jack cheese and serve with salsa, guacamole, and cilantro.
• Mushroom Lover’s: Sauté 8 oz of sliced mushrooms with the onions, use gruyère cheese instead of mozzarella, and add a splash of white wine to the sauce.
• Greek-Inspired: Use spinach instead of broccoli, add some diced red peppers, olives, and feta cheese. Season with oregano and lemon zest.
• Breakfast Bake: Add breakfast sausage instead of chicken, mix in some scrambled eggs, and top with hash browns instead of mashed potatoes. Morning casserole magic!

Make-Ahead & Storage Tips

• Prep Components Ahead: Bake potatoes and prepare the filling up to 2 days ahead. Store separately in the fridge, then assemble and bake when ready.
• Fully Assembled: You can assemble the entire casserole a day ahead, cover tightly with foil, and refrigerate. Add about 10 minutes to the baking time if cooking from cold.
• Freezer-Friendly: This casserole freezes beautifully! Cool completely, then cover tightly with foil and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Reheating: Individual portions reheat well in the microwave for 2-3 minutes. For a crispier top, use the oven at 350°F for about 20 minutes.
• Leftover Makeover: Chop up leftovers and use as filling for omelets or baked potatoes, or stuff into bell peppers for twice-transformed leftovers!

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Questions People Actually Ask

Q: Can I use sweet potatoes instead of russet?
A: Absolutely! Sweet potatoes add a nice flavor contrast with the savory chicken and cheese. The casserole will be slightly sweeter and softer, but still delicious.

Q: My family hates broccoli. What else can I use?
A: Cauliflower is the closest substitute, but you could also use asparagus, peas, or spinach. Just remember that leafy greens like spinach need to be added at the very end of cooking the filling since they wilt so quickly.

Q: Can I make this vegetarian?
A: For sure! Skip the chicken and bacon, double up on the veggies (add mushrooms and bell peppers), and use vegetable broth instead of chicken broth. Maybe throw in some chickpeas or white beans for protein.

Q: I don’t have time to bake potatoes first. Any shortcuts?
A: You can microwave the potatoes! Poke them with a fork, then microwave for about 8-10 minutes, flipping halfway through. They won’t have quite the same depth of flavor but will work in a pinch. Or use leftover mashed potatoes for the layers instead.

Q: How spicy is this dish?
A: As written, it’s very mild—just enough spice to give it some dimension. The cayenne adds a background warmth, not heat. If you want to crank it up, double the cayenne or add some diced jalapeños to the filling.

Q: I’ve got picky eaters. Will they eat this?
A: This dish has a high success rate with picky eaters! The cheese sauce helps mask the broccoli flavor, and everything gets all melty together. If super picky, chop the broccoli extra small so it’s less noticeable.

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