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Melted cheese on top of the cooked broccoli chicken casserole.
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Chicken, Broccoli and Potato Casserole

Hearty and filling, nutritious and comforting, this chicken broccoli and potato casserole is a delicious family dinner. Simple to make and full of creamy and cheesy goodness.
Course Main Course
Cuisine American
Prep Time 20 minutes
Cook Time 1 hour 45 minutes
Total Time 2 hours 5 minutes
Servings 6 servings
Calories 624kcal
Author Slow The Cook Down

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.

Nutrition

Calories: 624kcal | Carbohydrates: 40g | Protein: 32g | Fat: 39g | Saturated Fat: 21g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Cholesterol: 155mg | Sodium: 890mg | Potassium: 1316mg | Fiber: 8g | Sugar: 8g | Vitamin A: 2156IU | Vitamin C: 205mg | Calcium: 371mg | Iron: 3mg