The Chicken Potato Broccoli Casserole is a hearty and wholesome dish that has earned its place as a beloved favorite in households across the world. This comforting casserole combines tender chicken, hearty potatoes, and vibrant broccoli, all enveloped in a creamy, flavorful sauce and baked to perfection. It’s a one-dish wonder that offers a delightful balance of flavors and textures, making it a cherished choice for family dinners and gatherings.
The allure of the Chicken Potato Broccoli Casserole lies in its versatility and ability to please a wide range of palates. The tender, succulent chicken pairs beautifully with the starchy potatoes and the fresh, crisp broccoli. The creamy sauce, often infused with herbs and spices, ties everything together, adding a layer of richness and flavor that transforms this dish into pure comfort food.
In our exploration of the Chicken Potato Broccoli Casserole, we will uncover the origins and regional variations of this dish, shedding light on the diverse ways it has been adapted and cherished across different cuisines. We’ll also delve into the art of crafting this casserole, offering tips for achieving the perfect balance of tenderness and flavor in each bite.
Whether you’re seeking a convenient weeknight meal, a potluck contribution, or a comforting option for a special family dinner, the Chicken Potato Broccoli Casserole offers a satisfying and nourishing choice that never fails to please. Join us in celebrating the timeless appeal of this casserole, where every spoonful is a warm and satisfying journey through layers of flavor and comfort.
- 3 pounds red potatoes cut into 1-inch pieces
- 4 tablespoons butter room temperature
- 1 cup sour cream
- ½-1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon granulated garlic or garlic powder
- ½ teaspoon paprika
- 1 medium size broccoli crown about 2-3 cups bite-size broccoli florets
- 3 cups cooked chopped chicken
- 4 slices bacon cooked and crumbled
- 2 cups shredded cheese see cook’s note, divided
- Preheat the oven to 350°F. Grease a 10-inch square baking dish with butter or cooking spray. Place the potatoes in a large pot and cover with water. Bring to a boil and cook until fork tender, about 10-15 minutes. Drain the potatoes and then transfer them back to the hot pot.
- While the potatoes are boiling, steam or roast the broccoli until hot and barely softened. It should still be a little bit crisp. Drain any liquid from the broccoli. Cook the bacon, chop or crumble and set aside.
- Place the pot with the potatoes back over the warm (but turned off) burner, if you have a gas stove turn the heat to the lowest possible setting. (This will help evaporate any water left in the pan and keep the mashed potatoes nice and fluffy.) Smash the potatoes with a potato masher. Add the butter, sour cream, salt, pepper, garlic, and paprika. Stir to combine.
- Add the cooked broccoli, the chicken, the bacon, and 1 cup of cheese to the pot. Stir to mix throughout and then transfer to the prepared baking dish. Sprinkle with the remaining cheese. Bake for 20-25 minutes, until the cheese has melted and the casserole is heated through. Enjoy!
This recipe will work well with rotisserie chicken, leftover roasted chicken , or with any pre-cooked chiken. Monterey Jack, Cheddar, or a Mexican blend shredded cheese will all work with this recipe. I used a Mexican blend shredded cheese because I had it on hand and it worked great.
This casserole can be made in almost any 1½-2 quart oven-safe dish. A larger (9×13 style) dish will work as well, just watch the time and be careful not to overcook.
Calories: 446kcal · Carbohydrates: 34g · Protein: 22g · Fat: 26g · Saturated Fat: 13g · Polyunsaturated Fat: 2g · Monounsaturated Fat: 8g · Trans Fat: 0.2g · Cholesterol: 92mg · Sodium: 993mg · Potassium: 1221mg · Fiber: 5g · Sugar: 5g · Vitamin A: 1095IU · Vitamin C: 93mg · Calcium: 229mg · Iron: 2mg