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Chicken Broccoli Potato Casserole

This comforting Chicken Broccoli Potato Casserole combines tender chicken, creamy potatoes, fresh broccoli, and a rich blend of cheddar, mozzarella, and Parmesan cheeses. Everything is baked together in a creamy garlic sauce until bubbling and golden. It's an easy family dinner inspired by classic chicken broccoli cheese casserole and chicken and broccoli casserole, with hearty potatoes instead of pasta or rice.

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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 2 pounds boneless skinless chicken breasts
  • 1½ pounds baby potatoes cut into small pieces
  • 3 cups broccoli florets
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • ½ teaspoon onion powder
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 4 ounces cream cheese softened
  • 1½ cups shredded cheddar cheese divided
  • ½ cup shredded mozzarella cheese
  • ¼ cup grated Parmesan cheese
  • 2 cloves garlic minced
  • 2 tablespoons fresh parsley chopped

Method
 

  1. Preheat the oven to 400°F (200°C). Lightly grease a 9x13-inch baking dish.
  2. Cut the chicken and potatoes into small, evenly sized pieces.
  3. Add the chicken and potatoes to a large bowl. Toss with olive oil, garlic powder, paprika, onion powder, salt, and black pepper.
  4. Spread the seasoned chicken and potatoes evenly in the prepared baking dish.
  5. Bake for 25 minutes.
  6. Meanwhile, prepare the creamy sauce. Add chicken broth, heavy cream, cream cheese, and minced garlic to a saucepan over medium heat.
  7. Whisk until the cream cheese melts and the sauce becomes smooth.
  8. Stir in ½ cup cheddar and the Parmesan cheese until melted.
  9. Remove the casserole from the oven and add the broccoli florets.
  10. Pour the creamy sauce evenly over the chicken, potatoes, and broccoli. Gently stir to distribute the ingredients.
  11. Sprinkle the remaining cheddar cheese and mozzarella over the top.
  12. Return to the oven and bake for another 15–20 minutes, until the potatoes are tender, chicken is fully cooked, and the cheese is melted and golden.
  13. Let the casserole rest for 5–10 minutes.
  14. Garnish with fresh parsley and serve warm.

Notes

  • Cut the potatoes and chicken into evenly sized pieces for even cooking.
  • Yukon Gold or baby potatoes work especially well.
  • Add the broccoli later in the cooking process so it doesn't become mushy.
  • Use freshly shredded cheese for the smoothest melting.
  • Chicken should reach an internal temperature of 165°F (74°C) before serving.
  • For extra browning, broil for 1–2 minutes at the end, watching carefully.
  • Store leftovers in the refrigerator for up to 4 days.
  • Reheat gently in the microwave or a covered oven.