Step 1: Prep the Potatoes
Bring a large pot of salted water to a boil. Add the cubed potatoes and cook for 8–10 minutes, just until fork-tender (do not overcook). Drain and set aside.
Step 2: Blanch the Broccoli
In the same pot or a separate saucepan, blanch the broccoli florets in boiling water for 2–3 minutes, then drain and immediately rinse with cold water to keep them vibrant green. Set aside.
Step 3: Make the Creamy Sauce
In a saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1 minute to remove the raw flour taste. Slowly whisk in the milk, stirring constantly until the sauce thickens.
Remove from heat and stir in:
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Sour cream
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Garlic powder
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Onion powder
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Black pepper
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Salt to taste
The sauce should be smooth, creamy, and rich.
Step 4: Assemble the Casserole
Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
Layer in the dish:
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Cooked potatoes
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Chicken
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Broccoli
Pour the creamy sauce evenly over everything and gently stir to combine.
Sprinkle the cheddar, mozzarella, and Parmesan evenly on top.
Step 5: Bake
Bake uncovered for 30–35 minutes, or until the casserole is bubbling and the cheese is melted and lightly golden.
Step 6: Rest & Serve
Let the casserole rest for 5–10 minutes before serving. Garnish with green onions, bacon, or extra cheese if desired.
Pro Tips for the Best Results
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Use rotisserie chicken for maximum flavor and convenience.
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Yukon Gold potatoes give a buttery texture, while russets are fluffier.
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Don’t skip blanching the broccoli—it prevents sogginess.
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For extra creaminess, swap half the milk for heavy cream.
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Taste the sauce before assembling and adjust seasoning as needed.
Delicious Variations
🧀 Loaded Baked Potato Version
Add bacon bits and a dollop of sour cream on top after baking.
🌶️ Spicy Kick
Mix in diced jalapeños or a pinch of cayenne pepper.
🍄 Mushroom Chicken Version
Add sautéed mushrooms for extra umami flavor.
🥓 Bacon Ranch Twist
Add cooked bacon and a tablespoon of ranch seasoning to the sauce.
What to Serve with This Casserole
This dish is filling on its own, but pairs well with:
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A crisp green salad with vinaigrette
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Garlic bread or dinner rolls
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Roasted carrots or green beans
Make-Ahead & Storage Instructions
Make Ahead
Assemble the casserole up to 24 hours in advance, cover tightly, and refrigerate. Bake when ready.
Storage
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Refrigerate leftovers in an airtight container for 3–4 days.
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Reheat in the oven or microwave until warmed through.
Freezing Instructions
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Freeze unbaked or baked casserole for up to 2 months.
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Thaw overnight in the refrigerator before baking or reheating.
Frequently Asked Questions
Can I use frozen broccoli?
Yes—thaw and drain well before using to avoid excess moisture.
Can I make this gluten-free?
Absolutely. Replace the flour with cornstarch or gluten-free flour.
Is this casserole kid-friendly?
Very much so! The creamy, cheesy flavor is a hit with kids.
Can I use leftover baked potatoes?
Yes, diced leftover baked potatoes work perfectly.
Why This Recipe Is So Popular Online
“Baked Potato Chicken & Broccoli Casserole” is highly searched because it:
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Uses simple pantry ingredients
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Combines comfort food with vegetables
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Works for meal prep and family dinners
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Is endlessly customizable
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Appeals to both adults and kids
It performs especially well on Pinterest, Facebook, and family recipe blogs.
Final Thoughts
This Baked Potato Chicken & Broccoli Casserole is proof that simple ingredients can create something truly special. Creamy, cheesy, hearty, and satisfying, it’s the kind of recipe that earns a permanent spot in your dinner rotation.
If you’re looking for a reliable, comforting, crowd-pleasing meal, this casserole delivers every single time.
👉 Save this recipe, share it with someone who loves casseroles, and let me know how you customized it! 🥔🍗🥦🧀
