Can I use frozen broccoli instead of fresh?

Yes, just be sure to thaw and drain well to avoid extra moisture in your casserole.

What kind of chicken works best for this recipe?

Shredded rotisserie chicken is ideal for flavor and ease.

Can I use sweet potatoes instead of russets?

Yes, sweet potatoes add a lovely sweetness and cook a bit faster than russets.

How can I make this casserole vegetarian?

Skip the chicken and use veggie broth. Add beans or lentils for protein.

Chicken Potato Broccoli Casserole: Cozy Comfort in Every Bite

Name: Chicken Potato Broccoli Casserole
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6 servings
Cuisine: American
Ingredients: 2 cups cooked shredded chicken breast; 3 medium russet potatoes (peeled and diced); 2 cups fresh broccoli florets; 1 small yellow onion (finely chopped); 2 cloves garlic (minced); 1 tbsp olive oil; 2 tbsp unsalted butter; 2 tbsp all-purpose flour; 1.5 cups whole milk; 0.5 cup chicken broth; 1 cup shredded sharp cheddar cheese; 0.5 tsp dried thyme; 0.25 tsp paprika; 0.5 cup panko breadcrumbs; 0.25 cup grated Parmesan cheese; 1 tbsp melted butter

Description

This Chicken Potato Broccoli Casserole is the ultimate cozy comfort meal. Made with shredded chicken, russet potatoes, fresh broccoli, and a creamy cheddar sauce, it’s baked to golden perfection and topped with a crunchy panko-Parmesan layer. It’s easy, make-ahead friendly, and family-approved.

Ingredients

2 cups cooked shredded chicken breast (rotisserie works best)

3 medium russet potatoes (peeled and diced)

2 cups fresh broccoli florets (or thawed frozen)

1 small yellow onion (finely chopped)

2 cloves garlic (minced)

1 tbsp olive oil

2 tbsp unsalted butter

2 tbsp all-purpose flour

1.5 cups whole milk

0.5 cup chicken broth

1 cup shredded sharp cheddar cheese

0.5 tsp dried thyme

0.25 tsp paprika

0.5 cup panko breadcrumbs

0.25 cup grated Parmesan cheese

1 tbsp melted butter

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Instructions

1. Preheat the oven to 375°F (190°C).

2. Boil the diced potatoes in salted water for 8–10 minutes until fork-tender. Drain and set aside.

3. Steam or microwave the broccoli until tender, then drain and pat dry.

4. In a large skillet, heat olive oil over medium heat. Sauté onion for 3–4 minutes, then add garlic and cook for 1 minute more.

5. Add butter and flour to the skillet. Cook, stirring, for 2 minutes to form a roux.

6. Slowly whisk in milk and chicken broth. Simmer, stirring until thickened (about 4 minutes). Add thyme, paprika, salt, and pepper to taste.

7. Stir in shredded cheddar cheese until fully melted and the sauce is smooth.

8. In a large bowl or casserole dish, combine the cooked chicken, potatoes, broccoli, and sauce. Mix well.

9. Spread the mixture into a greased 9×9-inch baking dish.

10. In a small bowl, mix panko breadcrumbs, grated Parmesan, and melted butter. Sprinkle evenly on top.

11. Bake for 20–25 minutes or until bubbly and golden brown on top.

12. Let cool 5 minutes before serving.

Notes

Use frozen broccoli if needed, just thaw and drain it well.

Substitute sweet potatoes for russets for a sweeter twist.

Make it vegetarian by omitting chicken and using vegetable broth with beans or lentils added.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Dinner
Method: Baking
Cuisine: American