Make dinner indulgent with this Chicken Potato Broccoli Casserole - a wholesome layering of golden potatoes, vibrant broccoli, and creamy cheesy chicken sauce. Perfect for a cozy family dinner, it's a hearty and delicious comfort dish that will have everyone coming back for seconds!
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Looking for a comforting, hearty meal and tired of the same old thing? Look no further than our Chicken Potato Broccoli Casserole!
This indulgent dish features layers of potatoes, blanched broccoli, and a cheesy chicken sauce that promises to satisfy your whole family.
Whether for a cozy family dinner or a gathering with friends, this casserole is sure to impress (just look at those layers!).
Plus, with easy-to-follow instructions and customizable ingredient options, it's a recipe that's as convenient as it is delicious!
Ingredients
- yellow potatoes
- shredded chicken breasts
- greek yogurt
- mayonnaise
- garlic
- dried thyme, salt and pepper
- cheddar cheese, mozzarella cheese, parmesan cheese
- broccoli florets
See recipe card for quantities.
Instructions
- Make sure your potatoes are very thinly sliced (use a mandolin for easier and more consistent slices) and lay them out evenly on two baking sheets. Season with salt and pepper. Bake at 375° for 20 minutes, switching the sheets halfway to ensure both pans cook evenly and all the potatoes are lightly golden. Set aside until ready to assemble.
- Mix shredded chicken, Greek yogurt, mayonnaise, minced garlic, dried thyme, half of the cheddar, half of the mozzarella, half of the Parmesan, salt, and pepper in a bowl until combined. Set aside until ready to assemble.
- In a greased 9x13 baking dish, layer half of the browned potatoes. Top with half of the blanched broccoli (see the recipe card below for directions on blanching broccoli). Scoop half of the chicken mixture over the layers and gently spread trying not to disturb the broccoli and potatoes
- Repeat the layers with the remaining ingredients (potatoes, broccoli, chicken mixture).
- Sprinkle the remaining cheddar, mozzarella, and parmesan cheese on top. Cover the baking dish with foil and bake at 375° for 25-30 minutes. Then, uncover and bake for an additional 10-15 minutes or until the cheese is melted and bubbly, and the casserole is heated through.
- Remove from the oven and let it rest for a few minutes before serving.
Hint: Be sure to grease your casserole dish well to ensure your casserole doesn't stick!
Substitutions
- Potatoes - You can try other potato types if you like, but we like how soft and buttery yellow (gold) potatoes are.
- Chicken - This recipe is perfect for any leftover or rotisserie chicken. If you have raw or frozen chicken we like making this Instant Pot Shredded Chicken Recipe. We haven't tried this with any other protein, but let us know in the comments if you do!
- Greek Yogurt - Feel free to substitute sour cream if you don't have Greek yogurt.
- Mayonnaise - You may be able to substitute with 1:1 greek yogurt, but we haven't tried it.
- Cheeses - We prefer freshly shredded cheese for the best melty dish, but you can use pre-shredded if needed. This recipe is very forgiving with the cheeses. Switch up the amounts or types depending on what you have and your preferences. Pepper Jack cheese would give it a fun kick of spice!
- Broccoli - If you don't have fresh broccoli or need a quick option, frozen broccoli may work. We haven't tried it, but recommend steaming it per the directions on the bag and squeezing some of the water out or you might end up with a soggy casserole.
Equipment
To make this chicken broccoli and potato casserole you'll need a large pot and a slotted spoon to blanch the broccoli, baking sheets and parchment paper or silicone mats for baking the potato slices (and a mandolin for easier potato slicing), and a large casserole dish and aluminum foil.
Top tip for a quicker meal
If you are busy and need to get dinner on the table quickly, use leftover shredded chicken or a rotisserie chicken, frozen broccoli (prep according to the bag directions and squeeze some of the water from the broccoli), and pre-shredded cheese. We don't recommend skipping baking the potatoes but you can use that baking time to prep all the other layers.
Storage
- Storage - Store this chicken potato broccoli casserole in an airtight container in the refrigerator for up to 4 days.
- Freezing - This casserole is best served fresh, but can also be frozen! Divide into servings and freeze in freezer-safe containers for up to 3 months.
- Reheating - Reheat until warm in the oven or microwave. If reheating from frozen, the casserole can sometimes be a little watery.
FAQ
Prepared food should only sit out for 2 hours maximum before refrigerating or freezing.
Boil a pot of water and, once boiling, prepare another large bowl on the side with ice and cold water. Carefully drop the broccoli florets into the pot of boiling water for 2-3 minutes until bright green. Carefully, scoop them out with a slotted spoon and immediately put them in the ice water to stop the cooking process.
This chicken broccoli and potato casserole is baked at 375° for 35-45 minutes total (25-30 covered with foil and 10-15 minutes uncovered).
We prefer using fresh, blanched broccoli in this chicken broccoli potato casserole, but you could use frozen broccoli as well. We would recommend steaming it per the directions on the bag and squeezing some of the water or you might end up with a soggy casserole.
What to pair with this recipe:
These are my favorite dishes to serve with chicken broccoli potato casserole:
Chicken Potato Broccoli Casserole
Ingredients
- 3 cups yellow potatoes very thinly sliced (about ⅛ inch)
- 2 cups shredded chicken breast
- 1 cup Greek yogurt
- ½ cup mayonnaise
- 2 cloves garlic minced
- 1 teaspoon dried thyme
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- Salt and pepper to taste
- 4 cups broccoli florets blanched
Instructions
- Preheat your oven to 375°F and line two baking sheets with parchment paper. Start boiling a pot of water to blanch the broccoli.
- Brown Potatoes: Make sure your potatoes are very thinly sliced and lay them out on the two baking sheets. Be sure to not overlap them, but they can touch slightly since they will shrink while baking. Season with salt and pepper. Bake for 20 minutes, switching the sheets halfway to ensure both pans cook evenly and all the potatoes are lightly golden. Set aside until ready to assemble.
- Blanch Broccoli: Once the water is boiling, prep another large bowl on the side with ice and cold water. Carefully drop the broccoli florets into the pot of boiling water for 2-3 minutes until bright green. Then scoop them out carefully with a slotted spoon and immediately put them in the ice water to stop the cooking process. Set aside until ready to assemble.
- Chicken Mixture: Mix shredded chicken, Greek yogurt, mayonnaise, minced garlic, dried thyme, half of the cheddar cheese, half of the mozzarella cheese, half of the Parmesan cheese, salt, and pepper in a bowl until combined. Set aside until ready to assemble.
- In a greased 9x13 baking dish, layer half of the browned potatoes. Top with half of the blanched broccoli. Scoop half of the chicken mixture over the layers and gently spread trying not to disturb the broccoli and potatoes.
- Repeat the layers with the remaining ingredients (potatoes, broccoli, chicken mixture). Then sprinkle the remaining cheddar, mozzarella, and parmesan cheese on top.
- Cover the baking dish with foil and bake at 375° for 25-30 minutes. Then, uncover and bake for an additional 10-15 minutes or until the cheese is melted and bubbly, and the casserole is heated through.
- Remove from the oven and let it rest for a few minutes before serving.
Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
Did you make this recipe? Let me know!