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Chicken Potato Broccoli Casserole

Trust me, this Chicken Potato Broccoli Casserole will be a hit with the whole family, even your pickiest eaters. An incredibly easy, all-in-one meal that combines family favorites into a delicious casserole. Only 15 minutes of hands-on prep time required.

Chicken Potato Broccoli Casserole in a white casserole dish.
Table of contents

Why you’ll love my chicken broccoli casserole recipe

Quick and easy casserole: Perfect for busy weeknight dinners – this easy dinner wins you over with minimal prep time and easy cleanup.

Family favorites: The combination of cheesy chicken, broccoli, and tender potatoes makes this dish the perfect comfort food the whole family will love.

Versatile ingredients: You can customize this easy recipe to suit your taste. 


Ingredients overview for Chicken Potato Broccoli Casserole.
  • Chicken: You’ll need 2 boneless, skinless chicken breasts but you can also use boneless chicken thighs or turkey meat.
  • Broccoli: Fresh broccoli florets add color and nutrients to this potato casserole. You can also use frozen broccoli, just defrost them prior and drain any extra liquid.
  • Potatoes: You’ll need 4 medium-sized potatoes (russet potatoes or red potatoes) cut into 1-inch cubes or baby potatoes cut in half. You can peel them or leave the skin on if they’re new potatoes.
  • Cheese: 1 cup of cheese creates an extra cheesy topping. Shredded cheddar cheese adds extra richness while shredded mozzarella or Monterey Jack cheese adds a milder flavor.
  • Cream and sour cream: Heavy cream and full-fat sour cream create a rich sauce but you can also use lighter versions.
  • Eggs: You’ll need 2 medium-sized eggs, free-range if possible.
  • Thyme: Dried thyme or fresh thyme both work well for this recipe and complement the chicken well.
  • Garlic: I use garlic powder to season the chicken but you can use fresh minced garlic.
  • Olive oil: Extra-virgin olive oil or another vegetable oil can be used.
  • Seasoning: Salt and freshly black ground pepper to taste.


  1. Sweet potato: Swap regular potatoes for sweet potatoes for a slightly sweet and savory variation.
  2. Mashed potato topping: Add mashed potatoes as a topping instead of using potatoes in the casserole to create a chicken and broccoli cottage pie.
  3. Bacon: Add crispy bacon or ham cubes to the casserole to make this an extra hearty dish.
  4. Other vegetables: Add green beans, bell peppers, corn, spinach, cauliflower, asparagus or other vegetables to make it your own.

How to make Chicken Potato Broccoli Casserole

Key steps on how to make Chicken Potato Broccoli Casserole.
  1. Add par-boiled potatoes and raw broccoli florets to a greased casserole dish.
  2. Marinade the chicken breast pieces with olive oil, garlic powder, dried thyme, salt, and ground pepper.
  3. Make the seasoned egg, sour cream, and cream mixture and pour it over the vegetable and chicken pieces.
  4. Add grated cheese and bake at 375F (190C) for 30 minutes.


  • Even layer: Ensure an even layer of the potato, chicken, and broccoli mixture for even cooking.
  • Bite-sized potatoes: Cut the potatoes into small cubes and par-boil them to ensure they’re fully cooked.
  • Cover it up: Add a layer of tinfoil on top of the casserole dish if it gets too dark during baking.


How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days or the freezer for up to 3 months.

Can I prepare this in advance?

Yes, assemble the casserole ahead of time, cover, and refrigerate. Bake when ready to serve, adding an 15 extra minutes to the cooking time.

Can I use leftover or rotisserie chicken?

Yes, shredded leftover chicken or rotisserie chicken can be used. Make sure to use cooked potatoes and reduce the cooking time to 15 minutes.

For more easy dinner ideas, check out the following recipes:

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Chicken Potato Broccoli Casserole being scooped out of a white casserole dish.

Chicken Potato Broccoli Casserole

Caro Jensen
An incredibly easy and all-in-one meal that combines family favorites into a delicious casserole. 15 minutes of hands-on prep time only!
5 from 1 vote
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dinner
Cuisine American
Servings 6 servings
Calories 551 kcal


  • 1 tbsp butter to grease the baking dish
  • 4 potatoes medium-sized
  • 1 broccoli medium-sized
  • 3 tbsp olive oil
  • 2 chicken breasts skinless, boneless
  • 1/2 tsp garlic powder
  • 1/2 tsp dried thyme or fresh
  • 1 1/2 tsp salt
  • 1/2 tsp pepper
  • 2 eggs
  • 1 cup sour cream
  • 1/2 cup cream
  • 1 cup grated cheddar cheese


  • Preheat the oven to 375°F (190°C) and grease a casserole dish with butter or cooking spray.
    1 tbsp butter
  • Cut the potatoes into 1-inch cubes and divide the broccoli into large florets.
    4 potatoes, 1 broccoli
  • Par-boil the diced potatoes for 5 minutes in boiling water or soften them in the microwave for 3 minutes.
  • Add cubed potatoes and broccoli florets to the casserole dish. Drizzle with 2 tbsp olive oil and season with salt and pepper.
    3 tbsp olive oil, 1 1/2 tsp salt, 1/2 tsp pepper
  • Cut the raw chicken thighs into 1-inch cubes and place them into a medium bowl. Add 1 tbsp of olive oil, garlic powder, dried thyme, salt and pepper. Toss to coat.
    2 chicken breasts, 1/2 tsp garlic powder, 1/2 tsp dried thyme, 1 1/2 tsp salt, 1/2 tsp pepper
  • Add the chicken pieces on top of the potato and broccoli mixture. Toss until everything is well coated. Arrange everything in an even layer in the baking dish.
  • In a medium bowl, beat the eggs and add cream, sour cream, salt, and pepper. Mix well.
    1 cup sour cream, 2 eggs, 1/2 cup cream
  • Pour the egg mixture over the casserole and top generously with grated cheese.
    1 cup grated cheddar cheese
  • Bake in the preheated oven for 45 minutes or until the potatoes are cooked, the tender chicken reaches an internal temperature of 165°F (74°C), and the casserole is golden brown.


For more tips on how to make this Chicken Potato Broccoli Casserole, check out the cream-colored box in the article.


Calories: 551kcalCarbohydrates: 35gProtein: 30gFat: 34gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gTrans Fat: 0.1gCholesterol: 172mgSodium: 887mgPotassium: 1305mgFiber: 6gSugar: 5gVitamin A: 1517IUVitamin C: 120mgCalcium: 265mgIron: 3mg
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