The creamy, cheesy sauce in this casserole is what takes it from good to *amazing*. When it bakes in the oven, it melds all the flavors together so perfectly. You get the savory richness of the cheese mixed with the tender chicken and the slight crispness of the broccoli, all wrapped in a soft baked potato shell. Each bite feels like a warm hug, with the cheesy sauce dripping down the sides, enveloping the fluffy potato and making every forkful so satisfying. I love how the broccoli adds a fresh contrast, balancing the richness of the cheese and creating a wonderfully comforting dish that’s perfect for dinner any night of the week. And let’s not forget how easy it is to make – a true crowd-pleaser that doesn’t take hours of prep, but tastes like it came from a fancy restaurant.
Key Ingredients in Cheesy Chicken & Broccoli Baked Potato Casserole
Each ingredient in this casserole plays a crucial role in creating the perfect balance of flavors and textures. From the creamy base to the tender chicken and crispy potato, these simple ingredients work together to make an unforgettable meal. Here’s what you’ll need:
* Russet potatoes
The hearty russet potatoes provide a soft, fluffy base for the casserole. Their mild flavor complements the rich cheese and savory chicken perfectly, while their texture holds up well during baking.
* Olive oil
A drizzle of olive oil helps to coat the potatoes, ensuring they bake to a golden crisp. It also adds a subtle depth of flavor that brings out the natural sweetness of the potatoes.
* Chicken breast, cooked and diced
The chicken is the protein powerhouse of this dish. It adds a tender, juicy texture and a light savory taste that pairs beautifully with the creamy sauce and crunchy vegetables.
* Broccoli florets, steamed
Steamed broccoli adds a bright, fresh contrast to the richness of the cheese and chicken. Its slight crunch and mild, earthy flavor help balance the heavier ingredients in the casserole.
* Sour cream
Sour cream contributes a creamy, tangy note to the sauce. It also helps to give the casserole a smooth, velvety texture, enhancing the overall richness without overpowering the other flavors.
* Mayonnaise
Mayonnaise brings a rich, creamy element to the sauce, helping to hold everything together and add a subtle richness that complements the other ingredients without being too heavy.
* Shredded cheddar cheese
The sharp, tangy flavor of cheddar cheese is a classic addition that really makes this dish stand out. It melts beautifully, forming that irresistible gooey texture that everyone loves.
* Shredded mozzarella cheese
Mozzarella adds a mild, stretchy texture to the casserole, enhancing the gooey cheese pull you get with each bite. It helps to balance the sharper flavor of the cheddar.
* Garlic powder
Garlic powder imparts a subtle, savory flavor that elevates the overall taste of the casserole. It enhances the other ingredients without being overpowering, adding depth to the cheesy sauce.
* Onion powder
Onion powder adds a hint of sweetness and savory warmth, enhancing the dish’s overall flavor profile. It complements the garlic powder and rounds out the seasoning perfectly.
* Salt
A touch of salt is essential to bring out all the flavors and tie the casserole together. It enhances the savory notes in the chicken, cheese, and potatoes.
* Black pepper
Black pepper adds a bit of heat and complexity, balancing the richness of the cheese and the creaminess of the sauce. It’s the perfect finishing touch for seasoning.
* Grated Parmesan cheese
Parmesan provides a sharp, salty kick that contrasts wonderfully with the other cheeses. It adds a layer of flavor and helps create a golden, crispy topping when baked.
* Chopped green onions
Green onions add a burst of fresh, slightly peppery flavor to the dish. Their bright green color also makes for a beautiful garnish, bringing both flavor and visual appeal to the casserole.
How to Make Cheesy Chicken & Broccoli Baked Potato Casserole
1. Preheat your oven to 375°F (190°C).
2. Wash the russet potatoes thoroughly under cold water, scrubbing away any dirt.
3. Pierce each potato a few times with a fork to allow steam to escape while baking.
4. Place the potatoes on a baking sheet lined with aluminum foil or parchment paper.
5. Bake the potatoes in the preheated oven for about 1 hour, or until they are tender when pierced with a fork.
6. While the potatoes are baking, heat the olive oil in a skillet over medium heat.
7. Add the chicken breasts to the skillet and cook until they are no longer pink in the center, about 7-8 minutes per side, depending on thickness.
8. Remove the cooked chicken from the skillet and set it aside to cool for a few minutes before dicing it into small pieces.
9. Steam the broccoli florets in a steamer basket or by microwaving them with a small amount of water in a covered dish for about 3-4 minutes, until they are tender but still bright green.
10. Once the potatoes are done, remove them from the oven and let them cool for about 10 minutes.
11. Cut each potato in half lengthwise and scoop out the insides into a large mixing bowl, leaving a thin layer of potato on the skin.
12. Mash the scooped-out potato flesh with a fork until smooth, or leave it slightly chunky if you prefer texture.
13. In the same mixing bowl, add the sour cream, mayonnaise, shredded cheddar cheese, shredded mozzarella cheese, garlic powder, onion powder, salt, black pepper, and Parmesan cheese.
14. Stir everything together until well combined, making sure the potatoes are evenly coated with the creamy mixture.
15. Add the diced chicken and steamed broccoli florets to the bowl, gently folding them into the potato mixture.
16. Carefully scoop the mixture back into the hollowed-out potato skins, dividing it evenly between the two halves.
- Place the stuffed potato skins back onto the baking sheet, ensuring they are spaced out evenly.
18. Top each potato with a sprinkle of the chopped green onions.
19. Bake the assembled casserole in the oven for another 20 minutes, until the top is slightly golden and bubbly.
20. Remove from the oven and let it cool for a few minutes before serving.
Serving Suggestions for Cheesy Chicken & Broccoli Baked Potato Casserole
* Serve with a crisp green salad – The freshness of a simple salad with tangy vinaigrette cuts through the richness of the casserole and adds a light, refreshing contrast. Try arugula or spinach for a bit of peppery bite!
* Pair with garlic bread – For that perfect carb-on-carb combo, serve this casserole with buttery garlic bread. The crunchy, garlicky toast is the ideal side to scoop up any leftover cheesy goodness.
* Top with extra cheese – If you’re a true cheese lover (like me!), sprinkle a little extra cheddar or Parmesan on top before serving for an extra layer of gooey, melty perfection.
How to Store Cheesy Chicken & Broccoli Baked Potato Casserole
Storing leftovers of this casserole is just as easy as making it, and trust me, it tastes just as delicious the next day (or the day after!). Here are a few ways to keep it fresh and flavorful:
* Refrigerating
If you have any leftovers, store them in an airtight container in the fridge. It’ll stay good for up to 3-4 days. When you’re ready to enjoy it again, just pop it in the microwave or oven to warm it up. For the best texture, I recommend reheating in the oven at 350°F (175°C) for about 15-20 minutes until the top is bubbly and heated through.
* Freezing
This casserole also freezes beautifully. After it’s fully assembled (but not baked), wrap each stuffed potato tightly in plastic wrap and place them in a freezer-safe bag or container. When you’re ready to bake from frozen, just add an extra 10-15 minutes to the baking time to ensure it heats all the way through.
* Single-Serve Portions
For easy meals on the go, you can also divide the casserole into individual servings and store each portion in a separate airtight container. These single-serve portions are perfect for quick lunches or snacks, and they’ll stay fresh in the fridge for up to 3 days. Just heat them up when you’re craving a comforting bite!
Whichever method you choose, you’ll have a cozy meal ready to enjoy again in no time!
Conclusion
And there you have it – the ultimate cheesy chicken and broccoli baked potato casserole! From the tender, flavorful chicken to the creamy, cheesy goodness and the slight crunch of the broccoli, this dish is a true crowd-pleaser. It’s the perfect meal for any night of the week, and it’s so easy to make. Whether you’re making it for a family dinner or just craving something comforting and filling, this casserole has you covered.
I hope you’ve enjoyed reading through this recipe as much as I’ve enjoyed sharing it with you! Feel free to print it out and save it for those days when you’re in the mood for something deliciously cozy.
If you’ve made this casserole (or are planning to), I’d love to hear what you think! Any questions, tips, or thoughts? Drop a comment below and let me know how it turns out – I’m always excited to hear from you.
Cheesy Chicken & Broccoli Baked Potato Casserole
Description
This Cheesy Chicken & Broccoli Baked Potato Casserole is a comforting, cheesy masterpiece! Tender chicken, vibrant broccoli, and fluffy potatoes are smothered in creamy cheese sauce, all baked to golden perfection. A savory, hearty meal that's pure cozy bliss!
Ingredients
Instructions
-
Preheat your oven to 375°F (190°C).
-
Wash the russet potatoes thoroughly under cold water, scrubbing away any dirt.
-
Pierce each potato a few times with a fork to allow steam to escape while baking.
-
Place the potatoes on a baking sheet lined with aluminum foil or parchment paper.
-
Bake the potatoes in the preheated oven for about 1 hour, or until they are tender when pierced with a fork.
-
While the potatoes are baking, heat the olive oil in a skillet over medium heat.
-
Add the chicken breasts to the skillet and cook until they are no longer pink in the center, about 7-8 minutes per side, depending on thickness.
-
Remove the cooked chicken from the skillet and set it aside to cool for a few minutes before dicing it into small pieces.
-
Steam the broccoli florets in a steamer basket or by microwaving them with a small amount of water in a covered dish for about 3-4 minutes, until they are tender but still bright green.
-
Once the potatoes are done, remove them from the oven and let them cool for about 10 minutes.
-
Cut each potato in half lengthwise and scoop out the insides into a large mixing bowl, leaving a thin layer of potato on the skin.
-
Mash the scooped-out potato flesh with a fork until smooth, or leave it slightly chunky if you prefer texture.
-
In the same mixing bowl, add the sour cream, mayonnaise, shredded cheddar cheese, shredded mozzarella cheese, garlic powder, onion powder, salt, black pepper, and Parmesan cheese.
-
Stir everything together until well combined, making sure the potatoes are evenly coated with the creamy mixture.
-
Add the diced chicken and steamed broccoli florets to the bowl, gently folding them into the potato mixture.
-
Carefully scoop the mixture back into the hollowed-out potato skins, dividing it evenly between the two halves.
-
Place the stuffed potato skins back onto the baking sheet, ensuring they are spaced out evenly.
-
Top each potato with a sprinkle of the chopped green onions.
-
Bake the assembled casserole in the oven for another 20 minutes, until the top is slightly golden and bubbly.
-
Remove from the oven and let it cool for a few minutes before serving.
Note
- Make sure to bake the potatoes until they're fully tender to easily scoop out the flesh.
- For a crispy top, broil the casserole for the last 2-3 minutes of baking.
- You can use rotisserie chicken for a quicker prep time.
- For extra creaminess, add a bit more sour cream or cheese to the mixture.
- Feel free to swap out broccoli for spinach or cauliflower if preferred.
