Easy Baked Potato Chicken And Broccoli Casserole

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This Easy Baked Potato Chicken and Broccoli Casserole is the ultimate comfort food—a creamy, cheesy, hearty dish that brings together tender chicken, fluffy potatoes, and vibrant broccoli in a single satisfying bake. Perfect for busy weeknights or cozy weekend dinners, it’s the kind of one-dish meal that warms your kitchen and fills your home with irresistible aromas. The golden cheese topping melts beautifully over the hearty mix, delivering a crisp top and a gooey, melty interior with every bite.

Whether you’re feeding a family or prepping meals for the week, this casserole is as convenient as it is delicious. It’s simple to make ahead, reheats like a dream, and doesn’t skimp on flavor. The combination of ingredients ensures balanced bites of protein, veggies, and indulgent creamy goodness. One forkful and you’ll see why it’s a favorite go-to dish.

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Ingredients for Easy Baked Potato Chicken And Broccoli Casserole

• 2 large russet potatoes, peeled and diced
• 2 cups cooked and shredded chicken breast
• 2 cups fresh broccoli florets (lightly steamed)
• 1 small red onion, finely chopped (optional)
• 1 cup shredded cheddar cheese
• 1/2 cup shredded mozzarella cheese
• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 1 can (10.5 oz) cream of chicken soup
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper to taste
• 2 tablespoons olive oil (for roasting potatoes)
• Cooking spray (for greasing baking dish)

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Step-by-Step Instructions for Easy Baked Potato Chicken And Broccoli Casserole

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Step 1: Prep the Potatoes

Preheat your oven to 400°F (200°C). Peel and dice the russet potatoes into small cubes. Toss them in olive oil, a pinch of salt, and pepper. Spread them on a baking sheet and roast for 20–25 minutes until golden and slightly crisp. This gives the casserole a firmer base and enhances the potato flavor.

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Step 2: Lightly Steam the Broccoli

While the potatoes are roasting, steam the broccoli florets until they are just tender—about 3 to 5 minutes. Be careful not to overcook them, as they’ll continue cooking in the oven. Drain and set aside.

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Step 3: Mix the Creamy Base

In a large mixing bowl, combine the cream of chicken soup, sour cream, mayonnaise, garlic powder, onion powder, and a dash of salt and pepper. Stir well until smooth and fully blended. This mixture will coat every bite in rich, savory goodness.

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Step 4: Combine the Ingredients

To the bowl of sauce, add the shredded chicken, steamed broccoli, roasted potatoes, and chopped red onion (if using). Fold everything together gently to avoid breaking up the broccoli or potatoes too much.

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Step 5: Assemble the Casserole

Lightly grease a 9×13 inch baking dish with cooking spray. Pour in the chicken, potato, and broccoli mixture and spread it evenly. Sprinkle the cheddar and mozzarella cheese generously over the top to create that irresistible melted crust.

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Step 6: Bake Until Golden

Bake in the preheated oven at 375°F (190°C) for 25–30 minutes, or until the cheese is bubbly and lightly browned. Let it rest for 5 minutes before serving to allow the flavors to settle and the sauce to thicken slightly.

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Storage Instructions

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To make the most of your Easy Baked Potato Chicken And Broccoli Casserole, proper storage is key:

• Refrigerator: Allow the casserole to cool to room temperature before transferring it to an airtight container. Store in the refrigerator for up to 4 days.
• Freezer: For longer storage, portion the casserole into freezer-safe containers or wrap tightly in foil and place in a freezer bag. It will keep well for up to 2 months.
• Reheating: Reheat in the oven at 350°F (175°C) until warmed through (about 15–20 minutes), or microwave individual portions for 2–3 minutes. If frozen, thaw overnight in the fridge before reheating.

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Estimated Nutrition (Per Serving)

(Based on 6 servings)

• Calories: ~420 kcal
• Protein: 28g
• Fat: 23g
• Carbohydrates: 25g
• Fiber: 3g
• Sugar: 3g
• Sodium: 580mg
• Calcium: 200mg

Note: Nutritional values may vary slightly depending on exact ingredients used.

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Frequently Asked Questions

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1. Can I use rotisserie chicken instead of cooked chicken breast?

Yes! Rotisserie chicken adds convenience and extra flavor. Just shred and mix it in.

2. Is it possible to make this casserole low-carb?

You can replace the potatoes with cauliflower for a lower-carb option.

3. Can I make this casserole ahead of time?

Absolutely. Assemble it a day in advance, cover it, and refrigerate until you’re ready to bake.

4. What other cheeses work well in this recipe?

Try Monterey Jack, Gruyère, or Pepper Jack for different flavor profiles.

5. Can I skip the mayonnaise?

Yes, replace it with extra sour cream or Greek yogurt for a tangier and lighter version.

6. How do I know when the casserole is done baking?

The cheese should be melted and golden, and the edges should be bubbly—typically at 25–30 minutes.

7. Is this dish kid-friendly?

Very! It has a creamy, cheesy flavor profile that most kids enjoy. You can chop the broccoli smaller if needed.

8. Can I add other vegetables?

Certainly! Mushrooms, bell peppers, or spinach are great additions—just make sure to sauté or steam them first.

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