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Baked Potato Chicken & Broccoli Casserole – Creamy, Cheesy & Family-Friendly

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  • Recipe Name: Baked Potato Chicken & Broccoli Casserole

  • Prep Time: 20 minutes

  • Cook Time: 45 minutes

  • Total Time: 1 hour 5 minutes

  • Servings: 6

  • Difficulty: Easy

Why You’ll Love This Recipe

  • All-in-One Meal: Your protein, starch, and vegetable are all baked together in a single dish.

  • Picky-Eater Approved: The creamy, cheesy sauce is a universal crowd-pleaser, making it a win for both kids and adults.

  • Meal Prep Champion: This casserole reheats beautifully, making lunches for the week a breeze.

  • Incredibly Versatile: See the notes section for easy ingredient swaps and additions to make it your own.

Ingredients

The Casserole Base:

  • 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes

  • 2 lbs russet potatoes (about 3-4 large), washed and cubed into ½-inch pieces (no need to peel!)

  • 1 large head of broccoli, cut into small florets (about 4 cups)

  • 1 medium yellow onion, finely diced

  • 3 cloves garlic, minced

The Creamy Sauce:

  • 1 (10.5 oz) can condensed Cream of Chicken soup (or Cream of Mushroom for a vegetarian version*)

  • 1 cup sour cream (or plain Greek yogurt for a tangier twist)

  • 1 cup whole milk (or 2% for a slightly lighter option)

  • 1 (1 oz) packet dry ranch seasoning mix (this is the flavor powerhouse!)

  • 1 tsp paprika

  • ½ tsp black pepper

  • ¼ tsp salt (taste after mixing, as the ranch seasoning is salty)

The Cheesy Topping & Garnish:

  • 2 cups shredded sharp cheddar cheese, divided

  • ½ cup cooked and crumbled bacon (about 6 slices)

  • 3 green onions, thinly sliced

Equipment Needed

  • 9×13 inch Baking Dish

  • Large Mixing Bowl

  • Measuring Cups and Spoons

  • Cutting Board and Chef’s Knife

  • Non-stick cooking spray

Step-by-Step Instructions

Step 1: Prep Your Ingredients
Preheat your oven to 375°F (190°C). Lightly grease your 9×13 inch baking dish with non-stick spray. This is your one-pan wonder, so get it ready!

Wash and thoroughly dry the potatoes, then cube them into ½-inch pieces. The uniform size is key to ensuring they cook evenly. Next, cut the chicken breasts into 1-inch cubes and the broccoli into small florets. Finely dice the onion and mince the garlic. Having everything prepped before you start mixing makes the process seamless.

Step 2: Create the Creamy Sauce
In your large mixing bowl, whisk together the cream of chicken soup, sour cream, and milk until smooth and well-combined. Add the packet of dry ranch seasoning, paprika, black pepper, and salt. Whisk again until the sauce is uniform and fragrant.

Step 3: Combine the Casserole
To the bowl with the creamy sauce, add the cubed raw chicken, cubed potatoes, broccoli florets, diced onion, and minced garlic. Using a large spoon or spatula, gently toss and fold everything together until every piece of chicken, potato, and broccoli is evenly coated in the luxurious sauce.

Step 4: First Bake
Pour the entire mixture into your prepared baking dish and spread it out into an even layer. Cover the dish tightly with aluminum foil. This step is crucial, as it traps the steam, gently cooking the chicken and tenderizing the potatoes without drying them out.

Bake, covered, for 30 minutes.

Step 5: Add Cheese and Final Bake
After 30 minutes, carefully remove the casserole from the oven (it will be hot and steamy!) and take off the foil. The potatoes should be just starting to become tender when pierced with a fork.

Sprinkle the top evenly with 1 ½ cups of the shredded cheddar cheese. Return the casserole to the oven, uncovered, and bake for another 15-20 minutes, or until the cheese is melted and bubbly, the sauce is bubbling around the edges, and the potatoes are completely tender.

Step 6: Broil for Perfection (Optional but Recommended)
For that perfect, golden-brown, restaurant-quality finish, switch your oven to the broil setting for the last 1-2 minutes of cooking. Watch it closely to prevent burning! This gives the cheese a beautiful color and a slightly crispy texture.

Step 7: Garnish and Serve
Remove the casserole from the oven and let it rest for 5-10 minutes before serving. This allows the sauce to thicken slightly, making it easier to serve. Right before serving, sprinkle the top with the remaining ½ cup of cheddar cheese, the crumbled bacon, and the fresh green onions.

Serve this hearty casserole hot, right from the dish. It’s so complete and satisfying, it doesn’t need any sides, but a simple side salad or a slice of crusty bread is always a welcome addition.

Recipe Notes & Variations (Your FAQs Answered)

  • Can I use frozen broccoli? Yes! There’s no need to thaw it. Add it directly from the freezer to the mixture to prevent it from becoming mushy.

  • Making it Ahead: You can assemble the entire casserole (through Step 3) up to 24 hours in advance. Cover tightly and store in the refrigerator. When ready to bake, you may need to add 5-10 minutes to the covered baking time since it will be starting from cold.

  • Different Potatoes: Yukon Gold potatoes are a fantastic substitute. They have a thinner skin and a creamier texture, so you definitely don’t need to peel them.

  • Adding More Veggies: This recipe is a great canvas for other vegetables. Try adding sliced mushrooms, diced bell peppers, or even some thawed frozen peas with the broccoli.

  • Spice it Up: For a little heat, add a pinch of cayenne pepper to the sauce or a diced jalapeño with the onions.

  • Storage & Reheating: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave or the entire casserole, covered with foil, in a 350°F oven until warmed through. This dish can also be frozen for up to 3 months.

Nutrition Information

Please note: The following is an estimated nutritional calculation based on the ingredients used and should not be considered a substitute for professional dietary advice. Values can vary based on specific ingredient brands and portion sizes.

  • Serving Size: 1/6th of the casserole

  • Calories: ~610 kcal

  • Total Carbohydrates: 38g

  • Dietary Fiber: 5g

  • Sugars: 6g

  • Protein: 45g

  • Total Fat: 30g

    • Saturated Fat: 14g

    • Cholesterol: 145mg

  • Sodium: ~1280mg

A Note on Nutrition: This is a rich, comforting casserole. To lighten it up, you can use low-fat cream soup, reduced-fat sour cream and cheese, and increase the amount of broccoli. The sodium content is largely from the ranch seasoning; for a lower-sodium option, you can use a low-sodium cream soup and a reduced-sodium ranch packet.

There you have it—the ultimate comfort food casserole that combines all the best parts of a loaded baked potato into a hearty, family-friendly dinner. Save this recipe, share it with a friend, and get ready to receive rave reviews at your dinner table

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