Chicken Potato Casserole
Trust me, this Chicken Potato 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 creamy chicken casserole. The best part? You can make it with 15 minutes of hands-on prep time only!
Just like my hamburger and potato casserole, this all-in-one dish is a popular midweek meal in our house with minimal prep time and easy clean-up. The combination of chicken, potatoes, broccoli, and a creamy sauce works for everyone in our family and offers comfort at its best.
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Chicken Potato Casserole
An incredibly easy and all-in-one chicken potato casserole with broccoli that combines family favorites into a delicious dinner. 15 minutes of hands-on prep time only!
Ingredients
- 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 heavy cream
- 1 cup grated cheddar cheese
Instructions
- Preheat the oven to 400°F (200°C) and grease a casserole dish with butter or olive oil.1 tbsp butter
- Cut the potatoes into 1-inch cubes and divide the broccoli into large florets.4 potatoes, 1 broccoli
- Add diced 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 breast 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, whisk the eggs and add cream, sour cream, salt, and pepper. Mix well.1 cup sour cream, 2 eggs, 1/2 cup heavy 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 40 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.
Notes
Cover it up: Add a layer of tinfoil on top of the casserole dish if it gets too dark during baking.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days or the freezer for up to 3 months.
Nutrition
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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Ingredients and substitutions
- Chicken: You’ll need 2 boneless, skinless chicken breasts but you can also use boneless chicken thighs or turkey meat. You can also use leftover chicken or rotisserie chicken. Just make sure to use cooked potatoes and reduce the cooking time to 15 minutes.
- 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. You can add green beans, bell peppers, corn, spinach, cauliflower, asparagus as well to make it your own.
- 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: 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.
- 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 for convenience but you can use fresh minced garlic as well.
Step-by-step: chicken potato casserole
- Add diced potatoes and raw broccoli florets to a greased casserole dish.
- Marinade the chicken breast pieces.
- Make the seasoned egg, sour cream, and cream mixture and pour it over the vegetable and chicken pieces.
- Add grated cheese and bake at 400F (200C) for 40 minutes.
My top 3 chicken casserole tips
- Make ahead dinner: Assemble the chicken casserole ahead of time, cover, and refrigerate. Bake when ready to serve, adding an 15 extra minutes to the cooking time.
- Preheat oven: Make sure the oven is up to temperature for the potatoes to cook through properly.
- Rest it: Once fully baked, rest the casserole for 15 minutes for the cooking juices to settle and for it to set slightly.
