Chicken Broccoli Potato Casserole with Cheese

Pass it along!

The perfect weeknight dinner or a crowd favorite for potlucks. This cheesy chicken broccoli potato casserole is delicious with simple, nourishing ingredients. If you are looking for a new recipe to add to the meal rotation, give this casserole a try!

Perfect Use for Leftover Chicken

Each week, we slow cook a large, whole chicken to have plenty of leftover chicken and broth on hand for the week ahead. We regularly use that extra chicken to turn into one of our favorite soups like creamy chicken and potato soup or southwest chicken soup. 

But I was looking to add new additions to our meal rotation using chicken, along with some of the storage crops we have on hand. 

This chicken broccoli potato casserole with cheese fit the bill and has become a family favorite. There are almost never leftovers when I make it and each bowl is licked clean.

Ingredients and Substitutions

Chicken – Any type of diced cooked chicken would work well in this recipe. Cooked chicken breasts, thighs, or our favorite, the leftover meat from a whole cooked chicken.

Potatoes – I prefer to use yellow or red potatoes in casseroles and soups. In my experience, they tend to hold their shape better than white potatoes.

Broccoli – Fresh or frozen broccoli works in this chicken broccoli potato casserole.

Garlic – Fresh minced garlic cloves are my favorite but garlic powder could work if needed.

Plain Yogurt – Regular or Greek yogurt is fine in this recipe or this could be substituted with additional sour cream. We like to use our homemade yogurt in this recipe.

Sour Cream – If you have access to fresh, raw cream, homemade sour cream is surprisingly easy to make and it is what we use in this recipe, but any sour cream will work.

Mayo – Either homemade or store bought are perfect in this recipe. If I’m buying mayonnaise from the store, I always check the ingredient label and buy mayo made with avocado oil and not any vegetable oils like canola or soybean.

Sea Salt

Shredded Cheese – We like to top this casserole with a mixture of mozzarella and shredded farmhouse cheddar cheese but any melting cheese will be great to top this chicken broccoli potato casserole.

How to Make Chicken Broccoli Potato Casserole

The first step is roasting the chopped potatoes. Lay the potatoes on a single layer on baking sheet with a little bit of cooking fat and roast for 20-30 minutes at 400°F until the potatoes are fork tender.

If you are using frozen broccoli, I also like to warm the broccoli while the potatoes are cooking until it’s completely thawed. I do this by popping it in the warm oven with the cooking potatoes and warming for 15 or so minutes. Alternatively, you could thaw the broccoli in the microwave or on the stove.

While the veggies are cooking, prep the rest of the ingredients.

Mince the garlic, shred the cheese, dice the chicken, and prepare the cream sauce by mixing together the yogurt, sour cream, and mayonnaise.

When the potatoes have finished cooking and the broccoli is warmed, combine them together in a 9×13 baking dish. If the broccoli is in very large florets, I like to chop it into smaller pieces before adding to the casserole dish.

Next, add the garlic, salt (and other desired seasonings), and chicken to the potatoes and broccoli.

Pour the cream sauce over the top and mix everything together until thoroughly combined. Spread out evenly in the casserole dish and top with shredded cheese.

Bake the chicken broccoli potato casserole at 350°F for 30 minutes until the cheese is melted and the sauce is bubbling.

There are almost never leftovers of this casserole in our house, but if you have extras, store in an airtight container and eat within 3 days.

Common Questions

Can cheesy chicken broccoli potato casserole be made in advance?

Yes! This casserole could be made a day or 2 before cooking. When ready to serve, just do the final baking at 350 degrees for 30 minutes.

Can this casserole be frozen?

Unfortunately, this isn’t a recipe that I would recommend freezing. The cream sauce can easily separate and change texture upon freezing so this one is best made fresh.

Are there alternative variations of this recipe?

There are a ton of possibilities with this casserole! Sprinkle bacon on top. Play around with the spices (I like adding ranch dressing seasonings—parsley, dill, onion powder, chives). Substitute brussels sprouts or add more veggies like onion or chopped carrots. Have fun tweaking it to your family’s tastes and preferences or what you have on hand.

Chicken Broccoli Potato Casserole with Cheese Recipe

Yield: 6-8 Servings

Ingredients:

3-4 cups chicken, cooked and diced
10-12 medium potatoes, cut into ¾” chunks
1 lb frozen broccoli or florets from 1 head of fresh broccoli
4 cloves garlic, minced
½ cup plain yogurt
1 cup sour cream
½ cup mayonnaise
2 tsp sea salt
1-2 cups shredded cheese

Directions:

1. Roast potatoes in cooking fat for 20-30 minutes at 400°F until fork tender.

2. If you are using frozen broccoli, warm broccoli until completely thawed.

3. While veggies are cooking prepare the rest of the ingredients by mincing the garlic, dicing the chicken, shredding the cheese, and making the sauce.

4. Make the sauce by combining yogurt, sour cream, and mayo.

5. Once the potatoes are cooked and the broccoli is warm, combine into a 9×13 casserole dish. Chop the broccoli florets into smaller pieces if needed.

6. Add the garlic, salt and any other seasonings, and chicken to the casserole dish.

7. Pour the cream sauce over the top and mix everything together until thoroughly combined and spread evenly throughout the pan.

8. Sprinkle shredded cheese evenly over the top.9. Bake at 350°F for 30 minutes until cheese is melted and the sauce is bubbling.

Serve and enjoy!

Store any leftovers in an airtight container and use within 3 days.

---

More of our favorite easy dinner ideas:

• Layered Chicken Enchilada Casserole
• Baked Spaghetti Squash Casserole
• Easy 4 Ingredient Pizza Dough

Pin it for later!