Perfect for transforming leftover chicken into a fresh meal, this chicken broccoli potato casserole is comforting, hearty, and great for preparing in advance! Featuring a rich and creamy homemade cheese sauce that’s far better than anything canned, it’s a satisfying meal delivering classic flavors with a made-from-scratch twist!
Admittedly, I’ve never been a big fan of casseroles. Most recipes call for canned cream of something soup, way too much mayonnaise, and a ranch seasoning packet.
Well, this chicken broccoli potato casserole has officially changed my stance! It’s made with fresh broccoli florets, a scratch-made cheese sauce, and just the right amount of salt, pepper, and spices.
Plus, the broccoli-cheese flavor combo is always a solid choice! That’s why I pair them together in everything from chicken and broccoli lasagna to broccoli and cheese soup and this ground turkey and broccoli pasta recipe.
Jump to:
- Why You'll Love this Recipe
- Key Ingredients
- Possible Recipe Variations
- Recipe Instructions with Photos
- Breadcrumb topping tip!
- What to Serve with a Chicken Broccoli Potato Casserole
- Expert Tips
- How to Make it Ahead
- Frequently Asked Questions
- Other Recipes to Consider
- Chicken Broccoli Potato Casserole (Made from Scratch!)
- Hungry for more?
- 💬 Comments
Why You'll Love this Recipe
- Simple - While this chicken and broccoli casserole recipe involves a few steps, none of them are super complicated. It’s still totally approachable for beginner cooks or busy weeknights.
- Balanced - With lean protein from the chicken, veggies from the broccoli, and hearty potatoes, this casserole is a wholesome, all-in-one meal. But if you absolutely must make a side, I suggest this Mediterranean cucumber and tomato salad.
- Minimal cleanup - Despite the multiple recipe steps, cleanup is relatively easy because the broccoli and potatoes are cooked in the same pot, and then that same pan is used to make the sauce.
Key Ingredients
- Precooked chicken breast - You can use leftover Dutch oven shredded chicken breast, cast iron skillet chicken breast, rotisserie chicken, or anything you have on hand!
- White potatoes - Chop these into small, bite-sized cubes. Unfortunately, they must be cooked in boiling water before they’re added to the casserole.
- Broccoli florets - Cut these into bite-sized pieces and use the florets only (no stems).
- Onion - Adds richness to the chicken, potato, and broccoli casserole.
- Butter - Butter forms the first part of the roux, preventing the flour from clumping and allowing it to easily absorb liquid and thicken the cheese sauce.
- Flour - The second half of the roux. This binds with the butter, forming a paste.
- Chicken stock - Using a combination of stock and milk lightens the sauce, preventing it from becoming too heavy or rich, as it would with just milk.
- Whole milk - Adds creaminess and smooth texture to the sauce.
- Cheddar cheese - To pull the chicken broccoli potato casserole together with creamy, cheesy goodness! You can use either white or yellow cheddar. I’ve tested the recipe both ways, and the only difference is the color!
- Dijon mustard - For punchy flavor! It’s my secret flavor-making weapon. That’s why I use it in everything from Dutch oven mac and cheese to maple mustard chicken.
- Seasonings - Kosher salt is a must! I exclusively use it in all of my recipes.
- Panko breadcrumbs - The finishing touch! They're added for a bit of crunchy texture. Make sure you use plain panko breadcrumbs, not seasoned.
*See the recipe card below for a detailed list of ingredients needed.
Possible Recipe Variations
I tend to stick with the exact casserole recipe written out below. However, these are some really easy swaps that should work out just fine!
- Try using cauliflower florets instead of broccoli, or go half and half with part broccoli and part cauliflower.
- Make good use of Thanksgiving leftovers and swap the leftover chicken breast for leftover turkey breast. Don't forget to make my turkey and white bean soup, too!
- Substitute the cheddar cheese with any of your favorite melty cheeses! Mozzarella, Colby Jack, Monterey Jack, Pepper Jack, and Gouda are all great options.
Recipe Instructions with Photos
Quick Rundown
- Cook the potatoes and the broccoli.
- Make the cheese sauce.
- Combine the chicken, potatoes, and broccoli with the cheese sauce.
- Bake for 20 minutes, covered, at 350°F.
- Top with shredded cheese and panko breadcrumbs.
- Bake for 10 minutes, uncovered, or until hot and bubbly.
Step-by-Step Instructions
Before you get started, preheat your oven to 350°F and get out a large casserole dish. I've tested this recipe in a standard-sized lasagna pan and also a 3.8-quart round casserole dish. Both worked great!
Step 1: Bring a large saucepan of water to a boil over high heat. Once boiling, add the potatoes and cook until fork tender, about 5 minutes. Use a slotted spoon to transfer the potatoes into your casserole dish along with the cooked chicken breast. Don't drain!
Step 2: Add the chopped broccoli to the boiling water and cook for 1 minute. Transfer the broccoli to the casserole dish with the potatoes and chicken, and then drain the boiling water.
Step 3: Using that same saucepan, melt the butter over medium-low heat. Once melted, add the minced onions and cook until soft, about 5 minutes.
Step 4: Stir in the flour and cook for 1 minute.
Step 5: Add the chicken broth and milk. Increase the heat to medium and continuously whisk the mixture until it has thickened enough to coat the back of a spoon. Once thickened, add half of the shredded cheddar, Dijon, salt, pepper, garlic powder, and onion powder and mix until smooth.
Step 6: Pour the cheese sauce over the chicken, broccoli, and potatoes and mix until well combined. Cover tightly with foil and bake for 20 minutes.
Step 7: Combine the panko breadcrumbs and olive oil in a small bowl. Remove the chicken, broccoli, potato casserole from the oven and sprinkle with the remaining cheddar cheese and the panko breadcrumbs.
Step 8: Return the casserole to the oven uncovered and bake for another 10 minutes, or until the cheese has melted and the casserole is hot and bubbly. Serve and enjoy!
Breadcrumb topping tip!
For extra toasty breadcrumbs, pre-toast them in a skillet before adding them to the top of the casserole. Simply toss the panko breadcrumbs with olive oil and then toast over low heat until golden. This only takes a minute or two, so keep an eye on them so they don't burn!
What to Serve with a Chicken Broccoli Potato Casserole
The fact that you don't NEED any sides might just be my favorite thing about this chicken, broccoli, and potato casserole! However, a side dish or two certainly won't hurt. Here are a few ideas for you:
Expert Tips
- Make sure your chicken, potatoes, and broccoli florets are chopped into bite-sized pieces so they cook quickly and at the same rate.
- The diced potatoes should only cook long enough to easily pierce with a fork. If they start to crumble, then they're overcooked.
- Use slightly warm chicken broth and milk to help the sauce thicken faster. To warm, heat them in the microwave for a minute or two before adding them to the saucepan.
- Don't stop stirring after you add the chicken broth and milk to the roux mixture. Continuous stirring helps the cheese sauce thicken and prevents it from burning.
- Your baking dish options are flexible. A standard lasagna pan or a 3.8-quart round casserole dish both work well. Just note that a long, shallow pan cooks faster, while a deeper dish may take longer to heat through.
- Let the casserole sit for about 10 minutes before serving. This allows the sauce to thicken slightly and makes it easier to portion.
How to Make it Ahead
Assemble the casserole through step #11, listed in the recipe card below. Cover it with foil or a tight-fitting lid and store it in the refrigerator for up to 24 hours.
- When you're ready to bake, let the casserole sit at room temperature for about 30 minutes, give it a good stir, and then bake as instructed.
- Since it's starting out cold, you might need to add several minutes to the overall baking time to ensure it's heated through.
Frequently Asked Questions
Frozen broccoli can be watery and could add extra moisture to the casserole. Usually, moisture is a good thing, but in this case, extra water would make the casserole soupy. I don't recommend making this substitution.
While I've never tested out freezing a chicken, broccoli, and potato casserole, it should freeze just fine. To freeze, fully prepare and bake the casserole, let it cool, and then transfer it to freezer-safe plastic bags. Freeze for up to 3 months.
Other Recipes to Consider
If you tried this Chicken Broccoli Potato Casserole Recipe, or any other recipe on my blog, please leave a 🌟 star rating and tell me how it went in the 📝 comments below. Thanks for visiting!
Chicken Broccoli Potato Casserole (Made from Scratch!)
Perfect for transforming leftover chicken into a fresh meal, this chicken broccoli potato casserole is comforting, hearty, and great for preparing in advance! Featuring a rich and creamy homemade cheese sauce that’s far better than anything canned, it’s a satisfying meal delivering classic flavors with a made-from-scratch twist!
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 8 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: American
Ingredients
- 1 pound cooked chicken breast - chopped or shredded
- 4 cups peeled and chopped (into cubes) white potatoes
- 2 large heads of broccoli - chopped, florets only
- 4 tablespoons salted butter
- ½ cup minced white onion
- 4 tablespoons all-purpose flour
- 1 cup chicken broth/stock
- 1 cup whole milk
- 2 cups shredded cheddar cheese (white or orange) - divided
- 1 teaspoon smooth Dijon mustard
- 1 teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- 1 tablespoon olive oil
- ¾ cup panko breadcrumbs
Instructions
- Preheat your oven to 350°F, bring a large saucepan of water to a boil, and get a large casserole dish out and ready to use. I've made this recipe in a standard-size lasagna pan and also a round, 3.8-quart casserole dish, and both worked great!
- Once the water is boiling, add the peeled and chopped potatoes and cook for 5-6 minutes, or until they easily pierce with a fork.
- Once cooked, remove them from the boiling water using a slotted spoon and place them in your large casserole dish along with the cooked chicken breast. Don't drain the boiling water!
- Add the chopped broccoli florets to the boiling water and cook for 1 minute. Now, you can drain the water and then transfer the cooked florets to your casserole dish.
- Return the saucepan to the stove and add the butter. Melt over medium-low heat.
- Once melted, add the minced onion and cook until soft and fragrant, about 5 minutes.
- Add the flour and stir the butter, onion, and flour into a paste. Cook for 1 minute.
- Pour in the chicken broth and milk. Increase the heat to medium and whisk continuously until the mixture has thickened enough to coat the back of a spoon.
- Once thickened, stir in 1 cup of shredded cheese until melted.
- Turn off the heat and stir in the Dijon mustard, salt, pepper, garlic powder, and onion powder.
- Pour the cheese sauce over the chicken, broccoli, and potatoes and stir until well combined.
- Cover your casserole dish tightly with foil, transfer it into your preheated oven, and bake for 20 minutes.
- While it's baking, combine the olive oil and panko breadcrumbs in a small bowl.
- After 20 minutes, remove the casserole from the oven, uncover it, and sprinkle with the remaining shredded cheddar and panko breadcrumbs.
- Return the casserole to the oven and bake uncovered for 10 minutes, or until hot and bubbly.
- Serve and enjoy!
Notes
- Your baking dish options are flexible. A standard lasagna pan or a 3.8-quart round casserole dish both work well. Just note that a long, shallow pan cooks faster, while a deeper dish may take longer to heat through.
- Use slightly warm chicken broth and milk to help the sauce thicken faster. To warm, heat them in the microwave for a minute or two before adding them to the saucepan.
- For extra toasty breadcrumbs, pre-toast them in a skillet before adding them to the top of the casserole. Simply toss the panko breadcrumbs with olive oil and then toast over low heat until golden. This only takes a minute or two, so keep an eye on them so they don't burn!
- Let the casserole sit for about 10 minutes before serving. This allows the sauce to thicken slightly and makes it easier to portion.
- To make ahead: Assemble the casserole through step #11, listed in the recipe card above. Cover it with foil or a tight-fitting lid and store it in the refrigerator for up to 24 hours. When you're ready to bake, let the casserole sit at room temperature for about 30 minutes, give it a good stir, and then bake as instructed. Since it's starting out cold, you might need to add several minutes to the overall baking time to ensure it's heated through.
- The nutrition information shown below is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional medical advice.
Nutrition
- Serving Size: ⅛ of recipe
- Calories: 416
- Sugar: 4.6 g
- Sodium: 643.6 mg
- Fat: 21.9 g
- Carbohydrates: 29.1 g
- Fiber: 3.8 g
- Protein: 26 g
- Cholesterol: 93 mg
Katie says
I love to prepare this ahead so it's ready to bake right at the dinner hour! It's so good!