Creamy, cheesy, and loaded with comfort, this casserole combines tender chicken, crispy potatoes, and fresh broccoli under a blanket of melted cheese. Perfect for busy weeknights, potlucks, or cozy family dinners. Bonus: It’s a crowd-pleaser that even veggie skeptics devour!
Why This Recipe Works
I’ve lost count of how many times this casserole has saved dinner in my house. Between soccer practices, work deadlines, and the eternal “What’s for dinner?” chorus, this dish is my trusty backup. It’s hearty enough to satisfy hungry appetites, flexible enough to clean out the fridge (hello, leftover chicken!), and reheats like a dream. The secret? Mimicking the flavors of a loaded baked potato—think sour cream, cheddar, and crispy bacon—while sneaking in broccoli for a veggie boost.
If you’re skeptical about broccoli in a casserole, let me assure you: when roasted and smothered in cheese, it’s downright irresistible. And don’t even get me started on the golden potato crust. Chef’s kiss.
What Does This Casserole Taste Like?
Imagine digging into layers of tender shredded chicken, roasted broccoli florets, and thinly sliced potatoes, all bathed in a creamy garlic-and-herb sauce. The top bakes into a crispy, cheesy crust, while the bottom stays luxuriously soft. Each bite delivers smoky bacon bits (optional but highly recommended), a hint of tang from sour cream, and the earthy sweetness of broccoli. It’s like a loaded baked potato met a chicken pot pie and decided to throw a party.
Ingredients
Serves 6–8
Casserole Base
- 2 lbs (900g) russet potatoes, thinly sliced (¼-inch thick)
- 3 cups (420g) cooked shredded chicken (rotisserie works!)
- 4 cups (360g) fresh broccoli florets
- 1 medium yellow onion, diced
- 4 garlic cloves, minced
- 6 slices bacon, cooked and crumbled (optional, but worth it)
- 1½ cups (150g) shredded sharp cheddar cheese
- ½ cup (50g) shredded mozzarella (for meltiness)
- 2 tbsp olive oil
Cream Sauce
- 2 cups (480ml) whole milk
- 1 cup (240ml) chicken broth
- ½ cup (120g) sour cream
- ¼ cup (32g) all-purpose flour
- 1 tsp garlic powder
- 1 tsp smoked paprika
- ½ tsp dried thyme
- ½ tsp black pepper
- 1 tsp salt (adjust to taste)
Topping
- ½ cup (50g) shredded cheddar
- ¼ cup (25g) grated Parmesan
- 2 tbsp chopped fresh chives or parsley
Step-by-Step Instructions
1. Prep the Veggies & Potatoes
- Potatoes: Slice them thinly (a mandoline works wonders) and soak in cold water for 10 minutes to remove excess starch. Pat dry with a kitchen towel.
- Broccoli: Toss florets with 1 tbsp olive oil, a pinch of salt, and roast at 425°F (220°C) for 15 minutes until slightly charred. This prevents sogginess in the casserole!
- Onion & Garlic: Sauté in 1 tbsp olive oil over medium heat until translucent. Set aside.
2. Make the Cream Sauce
In a saucepan, whisk flour into ¼ cup milk until smooth. Gradually add remaining milk and chicken broth, stirring constantly over medium heat. Once thickened (5–7 minutes), remove from heat. Stir in sour cream, garlic powder, paprika, thyme, pepper, and salt. Taste and adjust seasoning—this sauce is the flavor backbone!
3. Layer the Casserole
- Grease a 9×13-inch baking dish.
- Potato Layer: Arrange half the potato slices in overlapping rows. (source:Ineskohl.info)
- Chicken & Veggies: Spread shredded chicken, roasted broccoli, sautéed onions, garlic, and half the bacon (if using) over the potatoes.
- Sauce: Pour ¾ of the cream sauce evenly over the layers.
- Cheese: Sprinkle 1 cup cheddar and ½ cup mozzarella.
- Repeat: Add remaining potatoes, sauce, and cheeses.
4. Bake to Perfection
- Cover with foil and bake at 375°F (190°C) for 40 minutes.
- Remove foil, top with Parmesan and remaining cheddar. Bake uncovered 15–20 minutes until bubbly and golden.
- Rest 10 minutes before sprinkling with chives and bacon.
Success Tips
- Avoid Soggy Potatoes: Soaking and drying the slices is non-negotiable.
- Shortcut: Use store-bought rotisserie chicken and pre-cooked bacon.
- Crispy Top: Broil the casserole 2–3 minutes at the end for extra crunch.
- Make Ahead: Assemble (unbaked) up to 24 hours in advance. Add 5–10 minutes to baking time if chilled.
Frequently Asked Questions
Can I use frozen broccoli?
Yes! Thaw and squeeze out excess moisture to prevent a watery casserole.
What if I don’t have sour cream?
Substitute plain Greek yogurt or cream cheese for similar tang and creaminess.
How do I store leftovers?
Cover tightly and refrigerate for up to 4 days. Reheat in the oven at 350°F (175°C) for best texture.
Customize It!
- Vegetarian: Skip chicken and bacon, add 1 cup sautéed mushrooms.
- Spicy Kick: Add diced jalapeños to the cream sauce or top with hot sauce.
- Potato Swap: Try sweet potatoes for a twist (adjust baking time by +10 minutes).
Why You’ll Love This Recipe
- One-Pan Wonder: Minimal cleanup, maximum flavor.
- Kid-Friendly: Picky eaters? Hide the broccoli under extra cheese.
- Freezer-Friendly: Freeze unbaked casserole (omit Parmesan topping) for up to 3 months. Thaw overnight before baking.
Final Note
This casserole isn’t just dinner—it’s a hug on a plate. Serve it with a simple green salad or garlic bread, and watch it disappear. Trust me, the only complaint you’ll hear is, “Why didn’t you make a double batch?”
