Print

Chicken Broccoli Potato Casserole

Chicken Broccoli Potato Casserole
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Chicken Broccoli Potato Casserole is a comforting, cheesy, and hearty dish perfect for a family dinner. Tender chicken, fresh broccoli, and creamy potatoes are baked to perfection in a rich, cheesy sauce. An easy, one-pan meal that’s both delicious and satisfying!

 

Ingredients

**For the Casserole:**

– 2 cups cooked chicken, shredded or diced

– 3 cups potatoes, peeled and diced

– 2 cups fresh broccoli florets

– 1 cup shredded cheddar cheese

– 1/2 cup mozzarella cheese

– 1/2 teaspoon garlic powder

– 1/2 teaspoon onion powder

– 1/2 teaspoon paprika

– Salt and pepper to taste

**For the Sauce:**

– 1 1/2 cups milk

– 1 cup chicken broth

– 2 tablespoons butter

– 2 tablespoons all-purpose flour

– 1 teaspoon Dijon mustard

– 1/2 teaspoon dried thyme (optional)

**For the Topping:**

– 1/2 cup breadcrumbs

– 2 tablespoons melted butter

– 2 tablespoons grated Parmesan cheese

Instructions

1. **Preheat the oven:**

– Set your oven to 375°F (190°C) and grease a 9×13-inch baking dish.

 

2. **Cook the potatoes:**

– Bring a pot of salted water to a boil. Add diced potatoes and cook for 5-7 minutes until slightly tender. Drain and set aside.

 

3. **Prepare the sauce:**

– In a saucepan, melt butter over medium heat. Stir in flour and cook for 1-2 minutes until golden.

– Gradually whisk in milk and chicken broth, stirring constantly until thickened.

– Add Dijon mustard, thyme, salt, and pepper. Remove from heat.

 

4. **Assemble the casserole:**

– In a large bowl, combine the cooked chicken, potatoes, and broccoli. Add garlic powder, onion powder, paprika, and shredded cheddar cheese. Toss to mix.

– Pour the prepared sauce over the mixture and stir until evenly coated.

 

5. **Add the topping:**

– Transfer the mixture to the greased baking dish. Sprinkle mozzarella cheese over the top.

– In a small bowl, mix breadcrumbs, melted butter, and Parmesan cheese. Sprinkle over the casserole.

 

6. **Bake:**

– Cover with foil and bake for 20 minutes. Remove foil and bake for another 10-15 minutes until golden brown and bubbly.

 

7. **Serve hot and enjoy!**

 

Notes

– You can use frozen broccoli instead of fresh—just thaw and drain before adding.

– Substitute sweet potatoes for regular potatoes for a different twist.

– For a richer flavor, use heavy cream instead of milk.

– Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) until warm.

Nutrition

Find it online: https://www.cookflash.com/chicken-broccoli-potato-casserole/