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Chicken Broccoli Potato Casserole makes for a wonderful, comforting meal the whole family will love. It’s great for meal prep, hearty and easy to make. Creamy, cheesy chicken in every bite! You will love the comforting vibes this dish brings. It makes a wonderful cozy meal, or a great meal prep.
Why Make Chicken Potato Broccoli Casserole
This is a dreamy, easy casserole. It’s easy to customize and you can swap veggies easily. Everything is made in one casserole dish, making it an easy clean up meal. Definitely try my Chicken and Tomato Casserole as well, it’s just as cozy and good. Southwest Chicken Bowls are another stand up meal for the family to enjoy!
Ingredient Notes
- Chicken Breasts. I prefer chicken breasts for this recipe. They are easy to cube and they cook up great. Use a high quality chicken breasts that’s boneless and skinless.
- Small Potatoes. These are also called new potatoes. They are found with the regular potatoes in the produce aisle. Yukon will work best.
- Seasonings. Paprika, salt, pepper, ranch seasoning (premade)
All other ingredients and measurements can be found in the recipe card below.
Recipe Variations
Here are a few ingredients that can be substituted and result in an equally delicious meal.
- Chicken Breasts. Chicken thighs can also work, the cooking time may vary slightly but you will need to keep an eye on the chicken throughout the process.
- Mayo. You can substitute the mayo for all sour cream. The mayo adds a great tang to the dish however it will still be great without it.
- Bell Pepper. Use any color of pepper you prefer! Zucchini will work well, it will result in a little more moisture if you use it.
- Broccoli. This is a main component to the dish! Skip the broccoli if needed or substitute cauliflower.
All other ingredients and measurements can be found in the recipe card below.
Steps To Make Chicken Broccoli Potato Casserole
- Step One. Preheat oven to 375º. Gather the ingredients. Cut chicken into small .5 inch -1 inch cubes. Be sure they are all the same size to ensure even cooking. Add the chicken cubes to a large bowl. Add olive oil and seasonings and mix well (photo 1).
- Step Two. In another bowl, add the cubed potatoes, add 1 tsp oil, add in the ranch seasonings and mix well. Add them to the baking dish and cook the potatoes for about 15-18 minutes or until they are partially baked.
- Step Three. In the same bowl as the seasoned chicken, add the diced bell peppers, diced broccoli, sour cream, mayo and another tbsp of the ranch seasoning mix. Mix really well to ensure everything is coated in the mayo/sour cream (photo 4).
- Step Four. Add the chicken mix casserole dish with the potatoes, toss it all together. *please note if you use different sizes of baking dishes it will effect the cooking time, you will need to check the chicken to see if it’s at temp throughout the process.
- Step Five. Loosely cover the casserole with tin foil. Place the chicken mix in the oven and bake for about 40-50 minutes. Pull the casserole out and check the chicken temp. If the chicken is cooked fully, sprinkle the cheese evenly across the casserole, pop it back into the oven, uncovered and bake for another 5-6 minutes to melt the cheese.
- Step Five. Let the casserole set for about 5 minutes and serve while hot! If you have juices at the bottom of the casserole, spoon the liquid over the casserole before serving (so good!)
Store leftovers in an airtight container in the fridge for up to 4 days. You can freeze these for up to 2 months.
Recipe Tips
- Keep the chicken and potatoes in small even sized pieces so everything cooks evenly.
- Use colorful peppers and cheese to make the meal more colorful. Add parsley for garnish if you’d like
- Don’t over crowd the pan, be sure to not use a baking dish thats smaller than mentioned size.
- Please note oven temps vary! You may need to adjust the time a tad bit but since the chicken is small and cubed it should cook around the same time mentioned above. Do not cook the chicken breasts whole.
- Use the leftover juices in the pan to pour out the casserole.
- Store leftovers in an airtight container in the fridge for up to 4 days. You can freeze these for up to 2 months.
Recipe FAQs
Yes, this is a wonderful option for meal prepping It’s easy to whip up, and reheat.
Yes, make this casserole ahead of time by mixing it all together and refrigerating until you are ready to bake and serve. Bring it to room temp for better cooking times.
Recipe Pairings
This dish pairs so great with steamed veggies, fresh bread or my Butternut Squash & Feta Salad. The pairings are endless!
Other Yummy casseroles
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Chicken Broccoli Potato Casserole
Equipment
- 9×11 baking dish If you need to go a tad bigger that's okay, do not go smaller. Please note casserole size will affect cooking time
Ingredients
- .75-1 lb chicken breasts, cubed , *see notes
- .75 lb small yukon potatoes, cubed in bite sized pieces
- 2 tsp olive oil, divided
- ½ tsp black pepper
- ½ tsp salt
- ½ tsp paprika
- 2 Tbsp ranch seasoning, divided, premade package
- 1 small bell pepper, diced
- 2 cup broccoli florets, diced
- 4 garlic cloves, minced
- ½ cup sour cream
- ½ cup mayonnaise
- ¾ cup cheddar, shredded, *see notes
Instructions
- Preheat oven to 375º. Gather the ingredients. Cut chicken into small .5 inch -1 inch cubes. Be sure they are all the same size to ensure even cooking. Add the chicken cubes to a large bowl. Add 1 Tbsp olive oil and seasonings (including 1 Tbsp ranch seasonings) and mix well
- In another bowl, add the cubed potatoes, add 1 tsp oil, add in 1 Tbsp ranch seasonings and mix well. Add them to the baking dish and cook the potatoes in the oven for about 15-18 minutes or until they are partially baked.
- In the same bowl as the seasoned chicken, add the diced bell peppers, diced broccoli, sour cream, mayo. Mix really well to ensure everything is coated in the mayo/sour cream.
- Add the chicken mix casserole dish with the potatoes, toss it all together. *please note if you use different sizes of baking dishes it will effect the cooking time, you will need to check the chicken to see if it's at temp throughout the process.
- Loosely cover the casserole with tin foil. Place the chicken mix in the oven and bake for about 40-50 minutes. Pull the casserole out and check the chicken temp. If the chicken is cooked fully, sprinkle the cheese evenly across the casserole, pop it back into the oven, uncovered and bake for another 5-6 minutes to melt the cheese.
- Let the casserole set for about 5 minutes and serve while hot! If you have juices at the bottom of the casserole, spoon the liquid over the casserole before serving (so good!)
Notes
- Keep the chicken and potatoes in small even sized pieces so everything cooks evenly.
- Use colorful peppers and cheese to make the meal more colorful. Add parsley for garnish if you’d like
- Don’t over crowd the pan, be sure to not use a baking dish thats smaller than mentioned size.
- Please note oven temps vary! You may need to adjust the time a tad bit but since the chicken is small and cubed it should cook around the same time mentioned above. Do not cook the chicken breasts whole.
- Use leftover juice from the casserole to pour over when serving (yummy!)
- Store leftovers in an airtight container in the fridge for up to 4 days. You can freeze these for up to 2 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Made this last night and my kids loved it probably the only way I can get them to eat broccoli 🤣
This was great and very easy.
Can ranch dip be substituted for sour cream?
Hi Denise, yes you can absolutely sub ranch for the sour cream that would be extra tasty.
I made this recipe. I had to cook it much longer to get the potatoes done. I added French fries onions on top. I think it could have used a bit more sauce but it was tasty.