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–+ servings
Chicken on a green plate with melted cheese on top.
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5 from 3 votes

Chicken Broccoli Potato Casserole

Chicken Broccoli Potato Casserole is a wonderful, comforting meal the whole family will love. Great for meal prep, hearty and easy to make. 
Prep Time10 minutes
Cook Time50 minutes
Total Time1 hour
Course: dinner, Main Course
Cuisine: American
Diet: Gluten Free
Servings: 5
Author: Bailey Rhatigan

Equipment

  • 8x11 baking dish *or similar in size. Please note casserole size will affect cooking time

Ingredients

  • .75-1 lb chicken breasts, cubed *see notes
  • 1 Tbsp olive oil
  • ½ tsp black pepper
  • ½ tsp salt
  • ½ tsp paprika
  • ½ tsp oregano
  • 1 tsp dried thyme
  • 1 tsp onion powder
  • 1 small bell pepper, chopped
  • .75 lb small yukon potatoes, cubed in bite sized pieces
  • 2 cup broccoli florets, chopped
  • 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 olive oil and seasonings and mix well.
  • In the same bowl as the seasoned chicken, add the chopped bell peppers, broccoli, potatoes, garlic, sour cream, mayo and mix really well to ensure everything is coated in the mayo/sour cream.
  • Add the chicken mix to a 9x11 or close in size casserole dish. *please note if you use different sizes of 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 in the oven and bake for about 40-50 minutes. Pull the casserole out and check the chicken temperature If the chicken is cooked fully (165º), 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.
  • Store leftovers in an airtight container in the fridge for up to 4 days. You can freeze these for up to 2 months.   

Nutrition

Serving: 1.25cup | Calories: 442kcal | Carbohydrates: 25g | Protein: 22g | Fat: 32g | Saturated Fat: 9g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 83mg | Sodium: 589mg | Potassium: 743mg | Fiber: 3g | Sugar: 3g | Vitamin A: 651IU | Vitamin C: 60mg | Calcium: 184mg | Iron: 1mg