Baked Potato Chicken and Broccoli Casserole

There’s something truly comforting about this dish—a perfect blend of baked potato nostalgia and creamy casserole indulgence. This Baked Potato Chicken and Broccoli Casserole delivers the ultimate dinner satisfaction. Think creamy, cheesy chicken filling, fluffy baked potato, fresh broccoli, and a golden breadcrumb topping that crackles just right with every bite.

What makes it even better? It’s a recipe that feels homey and special, but is surprisingly simple to make. Whether you’re prepping ahead for the week or need something cozy to serve the family on a Sunday night, this casserole brings everyone to the table—hungry, happy, and asking for seconds.

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Ingredients

• 4 large russet potatoes
• 2 cups cooked chicken, shredded
• 2 cups broccoli florets, steamed
• 1 cup cheddar cheese, shredded
• 1 cup sour cream
• ½ cup milk
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste
• ½ cup breadcrumbs
• 2 tablespoons olive oil
• Fresh parsley for garnish (optional)

Instructions

1. Preheat the oven:
   Set your oven to 400°F (200°C). Wash your russet potatoes well and prick them a few times with a fork to allow steam to escape during baking.
2. Bake the potatoes:
   Place the potatoes directly on the oven rack and bake for 45–60 minutes, or until fork-tender. When finished, remove from the oven and let them cool just enough to handle safely.
3. Make the filling:
   While the potatoes are baking, combine the shredded chicken, steamed broccoli, cheddar cheese, sour cream, milk, garlic powder, onion powder, salt, and pepper in a large bowl. Mix until everything is well-coated and evenly distributed.
4. Scoop the potatoes:
   Slice each baked potato in half lengthwise. Carefully scoop out some of the flesh from each half, leaving a thin layer to help the skin hold its shape. Add the scooped-out potato to the chicken-broccoli mixture and stir until combined.
5. Stuff the skins:
   Spoon the filling back into the potato shells, packing it in generously. Nestle the stuffed potatoes into a greased baking dish, making sure they sit upright and snug.
6. Add the topping:
   In a small bowl, stir together the breadcrumbs and olive oil until evenly moistened. Sprinkle this mixture over the tops of the stuffed potatoes.
7. Bake again:
   Return the dish to the oven and bake for an additional 20–25 minutes, or until the breadcrumb topping is golden brown and the filling is hot and bubbly.
8. Serve:
   Garnish with fresh parsley if desired. Serve hot and enjoy every cheesy, cozy bite.

Notes

• Shortcut tip: Use store-bought rotisserie chicken to save prep time.
• Broccoli prep: Steaming in the microwave works great—just place florets in a bowl with a few tablespoons of water, cover, and microwave for 2-3 minutes.
• Make-ahead: You can prep the entire dish a day in advance and refrigerate before the second bake.
• Cheese options: Sharp cheddar adds bold flavor, but feel free to experiment with Monterey Jack or mozzarella for a milder or meltier result.

Details

• Prep Time: 15 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 15 minutes
• Yield: 4 servings
• Category: Dinner, Casserole
• Method: Baking
• Cuisine: American
• Diet: Nut-free
• Keywords: Baked Potato Chicken and Broccoli Casserole, chicken stuffed potatoes, broccoli chicken bake, potato casserole

Equipment

• Large baking dish
• Mixing bowls
• Sharp knife
• Fork
• Spoon or potato scoop
• Oven
• Small bowl (for breadcrumbs)

Helpful Tips

This recipe may seem straightforward—and it is!—but these little tips can make a big difference. Whether you’re a casserole pro or trying this type of dish for the first time, here’s how to make sure every bite is creamy, cheesy, and totally crave-worthy.

1. Choose the right potatoes

Go for large russet potatoes—they have sturdy skins and a fluffy interior, making them ideal for stuffing. Smaller or waxy potatoes like Yukon Gold don’t hold up as well.

2. Bake your potatoes directly on the rack

Skipping a baking sheet helps the skins crisp up beautifully. Just be sure to place a piece of foil on the lower rack to catch any drips if you’re worried about mess.

3. Scoop while warm, not hot

Let the potatoes cool just enough to handle safely before scooping. If they’re too hot, the skins may tear. But if they get too cool, the flesh becomes harder to remove.

4. Don’t over-steam the broccoli

You want it bright green and just fork-tender, not mushy. It’ll bake again in the oven, so slightly undercooking it the first time keeps the texture just right.

5. Season with intention

Don’t underestimate the importance of salt, pepper, and spices in a dish like this. Potatoes can dull other flavors, so be sure the chicken-broccoli mixture is well-seasoned before stuffing the skins.

6. Cheese matters

Sharp cheddar gives a bold flavor that balances the creaminess of the sour cream and milk. You can also blend with mozzarella or Monterey Jack for extra melt and stretch.

7. Breadcrumb topping tricks

Use olive oil, not butter, to moisten the breadcrumbs—it keeps them crisp without making the top greasy. Toasting the crumbs before baking is optional but adds even more crunch and depth.

8. Plan for leftovers

This casserole stores and reheats like a dream. Consider doubling the batch so you’ve got easy lunches or dinners ready to go later in the week.

Conservation and Storage

This is one of those meals that tastes just as good the next day—maybe even better. The flavors have time to deepen, the filling stays creamy, and the potato skins hold up surprisingly well. Whether you’re meal-prepping, saving leftovers, or freezing for later, here’s how to store it properly so not a single bite goes to waste.

Refrigerating Leftovers

Once the casserole has cooled to room temperature, store any leftovers in an airtight container or wrap them tightly in foil or plastic wrap.

• How long will it last?
  Stored properly in the fridge, it will stay fresh for up to 4 days.
• Best way to reheat:
  For the best texture, reheat in the oven at 350°F (175°C) for about 15–20 minutes. Cover loosely with foil to keep the breadcrumbs from burning while the inside heats up. If you’re in a rush, the microwave works too—just heat in 1-minute intervals until warmed through, and add a small splash of milk if it looks a bit dry.

Freezing for Later

Yes, you can freeze this casserole—and it holds up better than you might think!

• How to freeze:
  Wrap each stuffed potato individually in foil, then place in a freezer-safe bag or container. You can also freeze the entire dish in a casserole pan wrapped tightly in plastic wrap and foil.
• How long can it be frozen?
  Up to 2 months for best quality.
• How to reheat from frozen:
  For individual portions, bake frozen at 375°F for about 35–40 minutes, or until heated through. If reheating the full casserole, let it thaw overnight in the fridge first, then bake as usual.

Pro Tip: Make it a Freezer Meal

This casserole is a dream for make-ahead cooking. Assemble everything—including stuffing the potatoes and topping with breadcrumbs—then freeze before the second bake. When you’re ready to cook, just pop it in the oven directly from frozen and add 10–15 extra minutes to the baking time.

Substitutions and Variations

This casserole may start with humble ingredients, but it’s anything but limited. The best part? It’s highly customizable. Whether you’re working with what’s in your fridge, adjusting to dietary needs, or just feeling creative, this recipe is your canvas. I promised you cozy and versatile—and here’s where the fun begins.

Protein Swaps

• Rotisserie Chicken:
  A weeknight lifesaver! Skip the step of cooking chicken and simply shred a store-bought rotisserie bird. It blends beautifully with the creamy filling.
• Leftover Turkey or Ham:
  Perfect for holiday leftovers. Turkey adds a leaner texture, while ham brings a salty richness that pairs nicely with the cheddar.
• Vegetarian Option:
  Skip the meat entirely and load up on hearty veggies like roasted mushrooms, seasoned lentils, or white beans. The creamy filling and cheese make it just as satisfying.
• Ground Chicken or Turkey:
  If you have ground meat on hand, cook it with a bit of garlic and onion first, then use it in place of the shredded chicken.

Vegetable Variations

• Cauliflower:
  A great swap for broccoli if you’re out or want a slightly milder flavor. Roast or steam until just tender.
• Zucchini or Yellow Squash:
  Dice and sauté before mixing into the filling. These add moisture, so you might want to reduce the milk slightly.
• Spinach or Kale:
  Stir in a handful of chopped greens just before stuffing the potatoes. A great way to sneak in extra nutrients.
• Frozen Veggies:
  In a pinch, a bag of mixed frozen vegetables (thawed and drained) will work well. Just avoid over-steaming them before adding—they’ll finish cooking in the oven.

Dairy and Creaminess

• Greek Yogurt:
  A protein-packed alternative to sour cream that adds tang and creaminess. Go for plain, full-fat for best results.
• Cream Cheese:
  For a richer, slightly tangier filling, substitute ½ cup of cream cheese in place of sour cream. Let it soften before mixing.
• Milk Alternatives:
  Oat milk or unsweetened almond milk can work in place of regular milk, especially if you’re avoiding dairy. Just choose a neutral-flavored option.

Cheese Options

• Monterey Jack or Mozzarella:
  Milder and meltier than cheddar. Use in combination with cheddar for the best of both worlds—bold flavor and gooey stretch.
• Smoked Gouda or Gruyère:
  Want something a bit fancier? These cheeses melt beautifully and add a rich, smoky or nutty undertone that elevates the dish.
• Pepper Jack:
  For those who like a little kick, pepper jack adds gentle spice and melts like a dream.

Storage Instructions

To store:

1. Let the casserole cool completely before covering or transferring to containers.
2. Refrigerate in an airtight dish for up to 4 days.
3. Reheat individual portions in the microwave, or warm the full casserole in the oven at 350°F until heated through.

To freeze:
Wrap each filled potato tightly in foil and place in a freezer-safe bag. Label and freeze for up to 2 months. To reheat, bake frozen at 375°F for about 35–40 minutes or until hot throughout.

Frequently Asked Questions

Can I use leftover baked potatoes?
Yes! This recipe is perfect for repurposing leftover baked potatoes. Just warm them slightly before scooping.

Can I make this casserole ahead of time?
Definitely. Prepare everything up until the second bake, cover, and refrigerate for up to 24 hours. Add 5 extra minutes to the baking time if cooking straight from the fridge.

What’s the best way to steam broccoli quickly?
Pop it in the microwave with a few tablespoons of water in a covered bowl for 2-3 minutes, or steam on the stovetop until just tender.

Can I make this without breadcrumbs?
Absolutely. You can top with more cheese, crushed crackers, or even skip the topping for a more traditional twice-baked potato feel.

Is this casserole kid-friendly?
Yes! It’s creamy, cheesy, and full of mild flavors kids love. You can even let little hands help mix or stuff the potatoes.

Conclusion

This Baked Potato Chicken and Broccoli Casserole brings together everything we love in a comforting, satisfying meal: crispy potato skins, rich and creamy filling, tender broccoli, and that irresistibly cheesy finish. It’s cozy food done right, and surprisingly easy to pull off with a handful of everyday ingredients.

Whether you serve it on a chilly weeknight or bring it to a potluck, this recipe has that special something that makes people feel at home. I’m kicking myself for not having made it sooner—because now it’s firmly on rotation.

If you loved this dish, check out my Creamy Broccoli Rice Casserole or the ultra-popular Loaded Chicken and Potato Bake—they’re just as hearty and packed with flavor.

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