Baked Potato Chicken and Broccoli Casserole

This casserole marries the rich, creamy flavors of cheese and soup with the wholesome goodness of fresh vegetables and lean protein. It’s a dish that not only warms the heart but also nourishes the body, making it an ideal choice for a family dinner or meal prep for the week. With each bite, you experience the creamy texture of the filling, the delightful crunch of the topping, and the satisfying heartiness of the potatoes.

Indulge in the ultimate comfort food with this Cheesy Baked Potato Chicken & Broccoli Casserole. This hearty dish combines fluffy russet potatoes, tender chicken, and nutritious broccoli, all wrapped in a creamy, cheesy filling. Versatile and easy to prepare, it can be customized to suit your family's taste. Perfect for busy weeknights or a cozy family dinner, this casserole is sure to become a beloved addition to your meal rotation. Enjoy the delightful medley of flavors and textures in every satisfying bite!

Print Recipe Pin Recipe

Ingredients

4 medium russet potatoes, scrubbed and halved

2 cups cooked chicken, shredded (rotisserie chicken works well)

3 cups broccoli florets (fresh or frozen)

1 cup sharp cheddar cheese, shredded

1 cup cream of chicken soup (or homemade)

1/2 cup sour cream

1/4 cup milk (or chicken broth)

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and pepper to taste

1/2 teaspoon paprika

1/2 cup panko breadcrumbs (optional, for topping)

2 tablespoons olive oil (for drizzling)

Instructions

Preheat the Oven: Preheat your oven to 375°F (190°C) and grease a 9x13 inch casserole dish with cooking spray or butter.

Prepare Potatoes: Place the halved russet potatoes in a large pot of salted water. Bring to a boil, then reduce heat and simmer for 15-20 minutes until just tender. Drain and let cool slightly, then scoop out enough potato from each half to create a small bowl, keeping the skins intact.

Prepare Filling: In a large mixing bowl, combine the shredded chicken, broccoli florets, cheddar cheese (reserve 1/4 cup for topping), cream of chicken soup, sour cream, milk, garlic powder, onion powder, paprika, salt, and pepper. Mix until all ingredients are well combined.

Stuff Potatoes: Carefully fill each potato skin with the chicken and broccoli mixture. Place the stuffed potatoes in the prepared casserole dish.

Top with Cheese: Sprinkle the reserved cheddar cheese evenly over the stuffed potatoes. If using, mix the panko breadcrumbs with a pinch of paprika and drizzle with olive oil, then sprinkle over the cheese for a crunchy topping.

Bake: Cover the casserole with aluminum foil and bake in the preheated oven for 25 minutes. Remove foil and bake for an additional 15-20 minutes, or until the cheese is bubbling and golden brown.

Serve: Allow the casserole to cool slightly before serving. Garnish with fresh herbs like parsley or chives if desired. Enjoy!

Prep Time: 20 minutes | Total Time: 1 hour | Servings: 4-6