Hearty and filling, nutritious and comforting, this chicken broccoli and potato casserole is a delicious family dinner that's perfect for busy weeknights. Simple to make and full of creamy and cheesy goodness.
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Casseroles and bakes have become a bit of a go to for us recently, I often prep them earlier in the day and bake them later so that our evenings are less rushed. Plus, they make enough for at least a couple of dinners, so that's an all round win!
This chicken, broccoli and potato casserole is super simple to make. Sliced potatoes are layered with shredded chicken, onions and broccoli, then baked in a creamy alfredo sauce. Topped with parmesan and mozzarella, this is perfect comfort food.
Be sure to check out my Beef and Vegetable Potato Bake too!
Why you will love this recipe!
- Basic ingredients: There's nothing fancy that goes into this recipe. Everything is widely available and budget friendly.
- Great for meal prep: This is a perfect make ahead dish that is easily reheated. We enjoyed this over a couple of nights.
- Well balanced: With carbs, fat, protein and fresh veggies, this family dinner has it all!
- Dietary info: This recipe is gluten-free.
Ingredients and Notes
- Potatoes: Use white potatoes, Russets or Yukon Golds. Slice the potatoes as thinly as you can so that they cook through.
- Broccoli: Chop into bite-sized pieces.
- Onion: Sliced thinly. Onion adds an additional texture and flavor to the casserole.
- Shredded chicken: I used pre-shredded chicken for ease. You can also use rotisserie chicken or sliced chicken breasts or thighs.
- Alfredo Sauce: Use your favorite jarred sauce.
- Cream: Cream adds extra richness to the dish.
- Cheese: Parmesan and fresh mozzarella.
- Salt and Black Pepper
How to make this chicken broccoli potato casserole recipe
Be sure to scroll down for the full recipe!
- Cook the onion and broccoli.
- Slice the potatoes and layer them in an oven proof dish.
- Spread the chicken over the potatoes.
- Top with the cooked onions and broccoli.
- Pour oof the alfredo sauce and cream.
- Sprinkle over the parmesan and top with mozzarella.
- Bake til bubbling and golden brown.
Serving Suggestions
You can easily enjoy this chicken broccoli casserole by itself, or pair it with a vegetable side dish or some crusty bread. Try it with some of these favorites:
Recipe Variations
It's easy to make this casserole your own!
- Different vegetables: If you've got some veggies that need to be used up, just pop them right in! Bell peppers, cauliflower florets and carrots are all great options. Cook them before adding them. If you are a garlic lover, add in a few minced garlic cloves.
- Different protein: You can substitute any ground meat in this recipe in place of the shredded chicken. Brown it in a skillet before baking. Bacon is also a great addition!
- Different sauce: I love the creamy alfredo sauce with this dish, but you can use a tomato based sauce like marinara.
- Different cheese: Instead of parmesan and mozzarella, you can use shredded cheddar cheese to top the casserole.
- Add spices and herbs: Paprika, Italian seasonings and other dried spices and herbs can be sprinkled into the casserole.
Make Ahead, Storage and Reheating
You can make the casserole up a couple of days ahead of time and keep it covered in the fridge until you are ready to cook.
The cooked casserole will keep well for up to 3 days in the refrigerator, either covered or in an airtight container. Leftovers can be reheated in the oven at 360F / 180c for 30 minutes to warm through. You can also reheat individual portions in the microwave.
Recipe Notes and Tips
- Slice the potatoes and thinly as you can so that they cook through. You can use a mandoline slicer to do this quickly and easily.
- Take care not to overcook the broccoli florets, they should be just fork-tender. After draining the water, let them sit for a few minutes so that you don't have excess water in the casserole.
- Cook the casserole in a fully preheated oven.
- For the best flavor, season the potatoes after each layer with a little salt and pepper.
- Cover the dish tightly with foil for baking.
Chicken, Broccoli and Potato Casserole
Equipment
Ingredients
- 2 heads broccoli cut into florets
- 1 onion sliced
- 1½ pounds potatoes (Russets or Yukon Gold) peeled and thinly sliced (700g)
- 9 ounces shredded chicken (250g)
- 14 fluid ounces alfredo sauce (1¾ cups / 410ml)
- 1 cup cream (35%)
- ¼ cup shredded parmesan (4 tablespoons)
- 1 fresh mozzarella ball sliced
- salt and black pepper
Instructions
- Preheat the oven to 360F / 180c.
- Bring some water to a boil and add in the broccoli. Cook til just tender, drain and set to one side.2 heads broccoli
- Cook the onion in a pan on the stove top on a medium heat, with a little oil and a pinch of salt and black pepper. Cook til soft, not browned. Set to one side.1 onion
- Layer the sliced potatoes in an oven proof casserole dish. Between each layer, sprinkle a little salt and pepper on top of each layer.1½ pounds potatoes (Russets or Yukon Gold)
- Spread the chicken on top of the potatoes.9 ounces shredded chicken
- And the cooked onions and broccoli on top of the chicken.
- In a bowl or jug, mix together the alfredo sauce and the cream. Pour the mixture evenly over the top of the casserole.14 fluid ounces alfredo sauce, 1 cup cream (35%)
- Sprinkle the parmesan on top and finish with the slices of mozzarella. Sprinkle with a little black pepper.¼ cup shredded parmesan, 1 fresh mozzarella ball
- Cover the dish tightly with foil and bake for 90 minutes. At the end of cooking, uncover and place under the broiler to brown the cheese.
- Let sit for 10 minutes and serve.
Notes
- Slice the potatoes and thinly as you can so that they cook through. You can use a mandoline slicer to do this quickly and easily.
- Take care not to overcook the broccoli florets, they should be just fork-tender. After draining the water, let them sit for a few minutes so that you don't have excess water in the casserole.
- Cook the casserole in a fully preheated oven.
- For the best flavor, season the potatoes after each layer with a little salt and pepper.
- Cover the dish tightly with foil for baking.
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