It’s no secret I love a cozy casserole, and every time life feels a tad too busy (or the weather gets chilly), there’s just something so comforting about diving into a warm dish straight from the oven. Loaded Baked Potato Chicken and Broccoli Casserole is my go-to when I want what I call a “hug in a dish.” We’re talking fluffy baked potatoes, tender chicken, vibrant pops of broccoli, all smothered in a dreamy creamy, cheesy sauce. Fun fact: I actually made this the first time when we were nearly-out of groceries and I was trying to use up leftover rotisserie chicken—the rest is family history. And yes, even my super-picky eater will lick their plate clean with this one. The best news? You can prep it ahead, stash it in the fridge, and basically forget about dinner until you’re ready. That is my kind of weeknight win.
Comparatively more appealing (I mean, who doesn’t love all the best things packed into a casserole?), this dish comes out like a cross between loaded potato skins and a Sunday supper your grandma would make. Imagine baked potato shells filled to the brim with juicy chicken, nutritious snappy broccoli, and blanketed in homemade cheese sauce. There’s melty cheddar all over, plus a sprinkle of fresh chives or green onions at the very end. It’s the sort of thing that gets devoured at family gatherings, and I promise, even someone who claims to “hate casseroles” will keep sneaking forkfuls. So simple—and so, so good!
Why You’ll Love This Recipe
- Hearty and Comforting: It’s creamy, cheesy, packed with tender bites of potato and juicy chicken—basically, everything a comfort food lover dreams about.
- Nutrient-Rich: That broccoli brings a burst of color and vitamins, the chicken is protein-packed, and the humble potato keeps you satisfied.
- Make-Ahead-Friendly: Whip it up tonight, slide it in the fridge, and bake tomorrow. Dinner stress? What dinner stress?
- Customizable: Got leftover turkey? Add it. Peppers in the fridge? Toss those in. It’s a true “use what you have” kind of meal (my favorite).
- Family Favorite: If my kid asks for seconds, you know it’s good. This is picky-eater approved in my kitchen!
Key Ingredients
The real magic starts with good old russet potatoes, baked until their skins are crisp and the inside is pure fluff. Scoop those out and you’ve made the perfect edible bowl for all our fixins! But don’t stress—use what’s on hand and make it your own.
- Cooked Chicken: Diced or shredded works just fine. Rotisserie chicken keeps things extra easy, but cooked chicken breasts or thighs are lovely too. About 2 cups does the trick—I just eyeball it most days.
- Broccoli: I like to blanch fresh broccoli florets for a few minutes first—bright green, zero mush. (If you’ve got a broccoli skeptic, trust me, this helps!) Cauliflower is a great swap, or even a handful of peas if that’s what you have.
- Cheddar Cheese: The sharper, the more flavor, but any cheddar will work. I’ve mixed in Monterey Jack, too, when cleaning out the cheese drawer.
- Sour Cream: Makes everything extra creamy with a mild tang. Greek yogurt stands in perfectly well if you want to lighten things up or just don’t have sour cream on hand.
- Garlic & Butter: Garlic for flavor, butter for, well, everything. Your kitchen is going to smell amazing.
Want ingredient amounts and the detailed recipe? Everything’s in the handy recipe card at the bottom (I’d be lost without mine).
Ingredients
- 4 large russet potatoes, washed and scrubbed
- 2 cups cooked chicken, diced or shredded
- 2 cups broccoli florets, blanched
- 1½ cups shredded cheddar cheese
- 1 cup sour cream
- ½ cup milk
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cloves garlic, minced
- Salt and pepper, to taste
- Chopped fresh chives or green onions, for garnish (optional but very pretty!)
Step-by-Step Instructions
Step 1: Preheat and Prepare
Preheat the Oven: Set the oven to 375°F (190°C) so it’s nice and toasty when you’re ready.
Grease the Baking Dish: Butter (or spray) a 9×13-inch baking dish. This will save you from scraping off baked-on cheese later—future you will thank you!
Step 2: Bake the Potatoes
Prepare the Potatoes: Give the russets a good scrub. Leave those skins on—so much nutrition and flavor (not to mention less peeling for you).
Bake the Potatoes: Pop them straight onto the oven rack and bake for 45–60 minutes, until they’re fork-tender. You could microwave them in a pinch, but trust me, the oven method pays off in texture. Let them cool for a few minutes before scooping—burnt fingers aren’t in the dinner plan!
Step 3: Prepare the Cheese Sauce
Melt Butter & Cook Garlic: Melt butter in a medium saucepan over medium heat. Add garlic and cook for about a minute, just until fragrant (don’t walk away—burnt garlic is a mood killer).
Make the Roux: Sprinkle in flour and stir for a minute or two—just enough to zap that raw flour taste.
Add Milk: Slowly whisk in milk. Keep whisking so it stays smooth and thickens without lumps. Off the heat, stir in 1 cup cheddar and all your sour cream (or yogurt). Season generously with salt and pepper (do a taste test—I always do!).
Step 4: Assemble the Casserole
Prepare Potato Shells: Slice the baked potatoes lengthwise and gently scoop out the insides, leaving a little along the edge for structure (like potato “boats”). Lay these in the greased baking dish.
Mix the Filling: Mash or roughly chop the potato insides, then mix in the chicken, broccoli, and that luscious cheese sauce in a big bowl. Fold to coat. And yes, you absolutely have permission to sneak a bite or two!
Step 5: Fill the Potato Shells
Spoon the filling right into each potato shell, evening it out across the pan (no need to be precious—pile it on, these are big flavors!). Sprinkle over the rest of the shredded cheddar. The more cheese melt, the merrier.
Step 6: Bake the Casserole
Slide it all into the oven and bake for 20–25 minutes, until cheese is melted, bubbly, and golden. (The sizzle is the best part.) Let it sit a few minutes before serving so no one burns their mouths—ask me how I know! Garnish with chives or green onions and watch it disappear.
