Chicken Broccoli Potato Casserole

Chicken Broccoli Potato Casserole is a simple and delicious weeknight dinner recipe that the whole family will love. This chicken casserole is loaded with potatoes, broccoli, and cheese.

Prep Time15

Cook Time1

Course: Casserole

Cuisine: American

Keyword: Chicken Broccoli Potato Casserole

Servings: servings

Calories: 603kcal

Author: Jessica & Nellie

Ingredients

Casserole Ingredients

4 cups broccoli florets cut into small pieces
2 tablespoons olive oil
¾ cup onion finely chopped
Salt and pepper to taste
1 teaspoon Italian seasoning
½ teaspoon paprika
2-3 boneless skinless chicken breasts, cut into bite-sized pieces
3 cloves garlic minced
4 cups Yukon Gold potatoes peeled and diced into small cubes
1 cup shredded cheddar cheese
¼ cup grated Parmesan cheese

Sauce Ingredients

¼ cup butter
¼ cup all-purpose flour
2 cups chicken broth
1 cup heavy cream
1 teaspoon garlic powder
Salt and pepper to taste

Instructions

Preheat the oven to 375°F. Grease a 9x13-inch baking dish with cooking spray and set it aside.
Blanch the broccoli by boiling it in salted water for 2-3 minutes until bright green and slightly tender. Drain and immediately rinse under cold water. Set aside.
In a large skillet, heat the olive oil over medium heat. Add the chopped onions, sautéing until they become translucent and fragrant.
COOK THE CHICKEN: Season the chicken with salt and pepper to taste, Italian seasoning, and paprika. Add the chicken pieces to the skillet and cook until they are no longer pink in the center, about 5-7 minutes. Remove the cooked chicken from the skillet and set it aside (leave the onion in the pan). Add the minced garlic and cook for 1 minute.
MAKE THE SAUCE: In the same skillet with the onion and garlic, melt the butter over medium heat. Once the butter is melted, whisk in the flour to create a roux. Cook the roux for 2-3 minutes, stirring constantly until it turns a light golden color.
Slowly pour in the chicken broth while continuing to whisk the mixture. Once the broth is fully incorporated, add the heavy cream. Bring the sauce to a simmer, and let it cook for a few minutes until it thickens. Season the sauce with garlic powder, then salt and pepper to taste.
ASSEMBLE THE CASSEROLE: In a large mixing bowl, combine the blanched broccoli florets and diced potatoes. Season with salt and pepper to taste; mix well. Add the cooked chicken and mix. Pour the creamy sauce over the mixture and gently stir to combine, ensuring that everything is evenly coated.
Transfer the mixture to the prepared baking dish. Sprinkle shredded cheddar cheese and grated Parmesan cheese over the top.
BAKE & SERVE: Cover the baking dish with aluminum foil and bake for 25-30 minutes. Then, remove the foil and bake for an additional 10-15 minutes or until the top is golden brown, and the casserole is bubbling. Be careful not to overcook the casserole. Once the top is golden and the casserole is bubbling, it's ready. Overcooking can make the chicken and vegetables too soft.
Allow the casserole to cool for a few minutes before serving. Enjoy your creamy chicken, broccoli, and potato casserole as a comforting and hearty meal!

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