This hearty and comforting chicken potato broccoli casserole is loaded with flavor and is sure to please your entire family.
Tender chicken, potatoes, and crispy bacon are baked with a delicious sauce and topped with melted cheese. It is one of our favorite chicken casserole recipes!
You’ll love this cheesy chicken and potato casserole recipe, especially if you like our Chicken Dorito Casserole, Broccoli Cheese Chicken and Rice Casserole, or King Ranch Chicken Casserole. It’s the perfect comfort food dish for busy weeknights and family events.
Table of Contents
Why You’ll Love This Recipe
- Family Friendly – This Loaded Chicken Potato Casserole makes a delicious meal that the whole family will love and enjoy.
- Leftovers – It tastes even better the next day after the flavors have had more time to develop fully.
- Easy – It’s an easy recipe, perfect for a weeknight dinner or busy night.
- Common Ingredients – It can be made with basic ingredients that you likely already have in your fridge and pantry or can easily find at most grocery stores.
What You’ll Need
Equipment
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Ingredients
Below I discuss the ingredients and possible substitutions in case you don’t have a specific ingredient. However, if you are looking for the specific measurements of each ingredient, be sure to scroll down to the bottom of this article, just above the comments, for the printable recipe card, which includes all the ingredients and the specific amounts of each one.
- Potatoes– Feel free to use any type of potatoes for this hearty casserole. Examples include baby potatoes, russet potatoes, white potatoes, or even sweet potatoes.
- Chicken Breasts – This recipe can use leftover chicken breasts or rotisserie chicken.
- Broccoli florets – They add crunch and flavor to the recipe.
- Bacon – I used thick-cut bacon for this recipe, but you can use your favorite kind. Store-bought bacon bits will also work if you are in a rush.
- Bell pepper – Any color bell pepper will work for this recipe.
- Cream of chicken soup – I used store-bought cream of chicken soup, but you can use homemade cream of chicken soup. This type of soup adds creaminess to the casserole. I used No Salt Added Cream of Chicken Condensed Soup because I find the other kinds too salty.
- Chicken broth – This adds moisture to the casserole. This recipe can use any type of chicken broth or chicken stock.
- Salt and black pepper – Add these to taste.
- Spices – Feel free to use your favorite spices. I used onion powder, garlic powder, and Italian Seasoning.
- Cheese – I used cheddar cheese for this recipe, but you can also use Mexican blend, Parmesan cheese, or Monterey Jack.
- Green onions – Green onions are optional. You can use parsley instead.
How To Make Chicken Broccoli Potato Casserole?
- Toss your diced potatoes with 2 tablespoons of olive oil, 1/2 teaspoon salt, ¼ teaspoon of pepper, and 1 teaspoon onion powder.
- Spread the seasoned potatoes in the prepared baking dish, and bake in a preheated oven for 25-30 minutes or until the potatoes are tender.
- In a large bowl, place the chicken, 2 tablespoons of oil, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon Italian seasoning.
- Stir the chicken to cover it thoroughly with the seasoning.
- Transfer the raw chicken to a skillet over medium heat until the pieces are cooked through and golden brown. This should take about 5 minutes per side.
- Add broccoli and bell pepper to the skillet and cook until tender.
- In a large bowl, whisk the cream of chicken soup with the chicken broth until the sauce becomes smooth.
- Pour the creamy sauce on top of the cooked potatoes.
- Top them with about a cup of cheese.
- Layer your tender chicken and veggie mix on top of the cheese.
- Sprinkle cheese and bacon generously over the casserole.
- Bake it in the oven for 15 minutes or until the cheddar cheese is melted and bubbly.
- Let your cheesy chicken potato casserole rest for 10 minutes before garnishing it with green onions. Serve it with a dollop of sour cream and a side salad.
Recipe Tips
- Say No To A Soggy Casserole – Drain the broccoli well before adding it to the casserole to prevent a soggy casserole.
- Potatoes – Instead of baking the potatoes, you can cook them in the air fryer, instant pot, or frying pan until they become tender.
- Chicken – I recommend using boneless, skinless chicken breasts because they are easy to shred and are quick to cook.
Variations
- Gluten-Free – You can make this easy chicken potato casserole recipe gluten-free by using gluten-free cream of chicken soup.
- Vegetarian – You can make this casserole vegetarian by substituting vegetable broth for the chicken broth and not using chicken or bacon.
- Meats – You can use other types of meat, such as turkey, fish, or tofu.
What To Serve With Chicken and Potato Casserole?
You can serve this hearty dish with a side salad, green vegetables, or corn. Here are a few of my favorites to serve with it!
- Chopped Vegetable Salad – Vegetable Chopped Salad is a light and refreshing salad recipe loaded with juicy fresh vegetables and salad greens.
- Marinated Green Bean Salad – Can be made ahead of time and served cold with the casserole.
- Frito Crack Corn Salad – With sweet corn, cheddar cheese, bacon, jalapeños, and chili cheese Fritos in a Ranch-flavored creamy dressing.
FAQs
Yes, you can make this casserole ahead of time. If you do, cover the
casserole dish with aluminum foil or plastic wrap and refrigerate it for up to 24 hours before baking. When ready to bake, let the casserole come to room temperature for 30 minutes.
Leftovers can be placed in an airtight container and stored in the refrigerator for up to 3 days.
Yes, you can freeze this casserole for up to 3 months. When ready to eat, thaw the casserole overnight in the refrigerator and bake.
You can use other types of soups, such as cream of mushroom soup, cream of celery soup, or even a vegetable soup. You can also make your own cream of chicken soup.
It takes about 30 minutes to bake this creamy chicken casserole.
Add other vegetables to this casserole, such as carrots, peas, or cauliflower.
Microwave your broccoli florets in a covered, microwave-safe dish with 2-3 tablespoons of water for 3-5 minutes until they reach your preferred tenderness.
More Chicken Casserole Recipes
- Old Fashioned Chicken Noodle Casserole
- Chicken and Stuffing Casserole
- Chicken Bacon Tater Tot Casserole
- Chicken Pot Pie Casserole
- Chicken Broccoli Cheese Quinoa Casserole
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Recipe
Chicken Potato Casserole Recipe
Ingredients
- 1.5 pounds potatoes diced
- 1 pound boneless skinless chicken breasts (trimmed and cut into 1-inch pieces)
- 2-3 cups broccoli florets (steamed or microwaved until tender)
- 4 slices bacon cooked and crumbled
- 1/2 cup red bell pepper diced
- 1 (10.5 ounce can) cream of chicken soup
- 1 cup chicken broth
- Salt and black pepper to taste
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon Italian seasoning
- 1/2 cup shredded cheese (cheddar or a blend)
- 2 green onions sliced thinly
- 4 tablespoons oil divided
Instructions
- Preheat your oven to 350 degrees F (190 degrees C) and grease a 9×13 inch casserole dish.
- Toss your diced potatoes with 2 tablespoons olive oil, 1/2 teaspoon salt, ¼ teaspoon pepper, and 1 teaspoon onion powder, and spread them in the prepared baking dish.
- Bake the potatoes in the preheated oven for 25-30 minutes or until the potatoes are tender
- In a large bowl, place the chicken, 2 tablespoons of oil, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon Italian seasoning, and combine.
- Transfer the raw chicken to a skillet over medium heat until the pieces are cooked through and golden brown, this should take about 5 minutes per side.
- Microwave your broccoli florets in a covered, microwave-safe dish with 2-3 tablespoons of water for 3-5 minutes until tender.
- Add broccoli and bell pepper to the skillet and cook until they are tender.
- In a large bowl, whisk together the cream of chicken soup with the chicken broth until the sauce becomes smooth.
- Pour the creamy sauce on top of the cooked potatoes and top them with about a cup of cheese.
- Layer your tender chicken, and veggie mix on top of the cheese.
- Sprinkle cheese and bacon generously over the casserole and bake it in the preheated oven for an additional 15 minutes or until the cheddar cheese is melted and bubbly.
- Let your cheesy chicken potato casserole rest for 10 minutes before garnishing it with green onions.
- Serve it with a dollop of sour cream, and a side salad.
Notes
Recipe Tips
- Say No To A Soggy Casserole – Drain the broccoli well before adding it to the casserole to prevent a soggy casserole.
- Potatoes – Instead of baking the potatoes, you can cook them in the air fryer, instant pot, or frying pan until they become tender.
- Chicken – I recommend using boneless, skinless chicken breasts because they are easy to shred and are quick to cook.
- Can I Make This Casserole Ahead of Time? Yes, you can make this casserole ahead of time. If you do, cover the casserole dish with aluminum foil or plastic wrap and refrigerate it for up to 24 hours before baking. When ready to bake, let the casserole come to room temperature for 30 minutes.
- How Do I Store Leftovers? Leftovers can be placed in an airtight container and stored in the refrigerator for up to 3 days.
- Can I Freeze This Casserole? Yes, you can freeze this casserole for up to 3 months. When ready to eat, thaw the casserole overnight in the refrigerator and bake.
Kathy C. says
This looks really good! I’m going to try it.
Marilyn says
what are the serving size? A cup?
Michele says
Hi Marilyn,
A serving size is 1/6th of the recipe. So it would be between a little over 1 cup per serving, maybe 1.25 cups.
Thanks,
Michele