🛒 Ingredients
For the Filling:
3 cups cooked chicken, shredded or diced (rotisserie, grilled, or leftover)
3 cups potatoes, small-diced (Yukon Gold or Russet work best)
2 cups broccoli florets, cut into bite-sized pieces
1 cup shredded cheddar cheese, divided
1 (10.5 oz) can cream of chicken soup (or mushroom for flavor twist)
½ cup sour cream
½ cup whole milk or half-and-half
½ tsp garlic powder
½ tsp onion powder
½ tsp salt
¼ tsp black pepper
For the Crunchy Topping:
1 cup crushed potato chips or French-fried onions
2 tbsp butter, melted (or olive oil for dairy-free)
🔥 Pro Tip: Par-cook potatoes & broccoli: boil 5 mins, then drain — ensures perfect texture after baking.
👩🍳 Step-by-Step Instructions
1️⃣ Prep & Preheat
Preheat oven to 375°F (190°C).
Grease a 9×13-inch baking dish well — or use a disposable pan for easy cleanup.
2️⃣ Cook Potatoes & Broccoli (Quick-Blanch)
In salted boiling water, cook diced potatoes and broccoli florets for 5 minutes.
Drain and set aside.
✅ Prevents undercooked veggies in the final dish.
3️⃣ Make the Creamy Sauce
In a large bowl, whisk together:
Cream of chicken soup
Sour cream
Milk
Garlic powder, onion powder, salt & pepper
4️⃣ Combine Everything
Add:
Cooked chicken
Blanched potatoes & broccoli
1 cup cheddar cheese (reserve some for topping)
Gently fold until everything is evenly coated.
5️⃣ Transfer to Dish
Pour mixture into prepared baking dish.
Spread evenly.
6️⃣ Add the Crunchy Topping
In a small bowl, mix:
Crushed potato chips (or fried onions)
Melted butter
Sprinkle over the casserole.
🍟 Try BBQ or sour cream & onion chips for extra flavor!
7️⃣ Bake to Golden Perfection
Bake 30–35 minutes, until:
Top is golden and crisp
Filling is hot and bubbly
Cheese is melted and gooey
8️⃣ Rest & Serve
Let cool 5 minutes before serving (helps hold shape).
Scoop and enjoy warm!
🍽️ Serving Ideas:
With a crisp green salad
Garlic bread or rolls
Extra sour cream or chives on top
🌈 Variations & Pro Hacks
🌱 Gluten-Free? Use GF cream soup + gluten-free chips
🌾 Dairy-Free? Swap sour cream/milk for plant-based versions, skip cheese or use vegan shreds
🥓 Extra Flavor: Add ½ cup cooked bacon or diced ham
🥦 More Veggies? Stir in mushrooms, carrots, or spinach
🧊 Make-Ahead Magic: Assemble unbaked, cover, refrigerate overnight — bake when ready (+5 mins)
❄️ Freeze It! Freeze before or after baking — reheat at 350°F for 25–30 mins
🧠 Why This Works So Well
Cream of soup base = rich, velvety sauce with zero effort
Par-cooked veggies = tender without turning to mush
Butter-coated topping = golden crunch contrast
One-bake method = deep flavor fusion and easy cleanup
It’s not magic — it’s casserole wisdom passed down through kitchens everywhere. ✨
❤️ Final Thought: Sometimes, the Best Meals Are Simple & Satisfying
You don’t need rare ingredients or hours in the kitchen to make something truly special.
Just good chicken, real cheese, and love.
This Baked Potato Chicken & Broccoli Casserole proves that the most beloved dishes are often the simplest — where every bite tastes like home, comfort, and care.
So next time you’re staring into the fridge wondering what to make…
Turn on the oven.
Whip up this family favorite.
And let your kitchen fill with the scent of garlic, butter, and joy.
Because great food doesn’t have to be fancy —
It just has to taste like it came from the heart. 💛