Chicken potato broccoli casserole with cream of chicken soup

Last week, I had gone to the grocery store and their chicken breasts and broccoli were both on sale. I picked up a few pounds of both and decided to try something new for dinner. Since my family is a huge fan of my “melt in your mouth chicken“, I chose to follow that theme and spice it up a bit.

The whole family loved this casserole; and I especially loved the fact that it was a one pan dinner. That made the clean up a breeze!!

Best part was, since everything was on sale, this meal was fairly inexpensive!! My family gave it two thumbs up and we added it to our meal rotation!! You can even add some chicken tikka masala spices for some heat, click here to check them out!

Enjoy!!

Ingredients:

• 1 lb boneless chicken breasts, diced
• 1 cup mayonnaise (or Greek yogurt)
• 6 small Gold Yukon potatoes, quartered
• 1 lb broccoli florets, diced
• 1 cup Parmesan cheese, shredded
• 1/2 cup Cheddar cheese, shredded
• 1/2 teaspoon black pepper
• 4 garlic cloves, minced

Directions:

1. Grease a 9 x 13 baking pan with cooking spray.
2. In a medium bowl, combine the chicken, potatoes, broccoli, mayonnaise, black pepper, and garlic.
3. Spread mixture evenly into prepared baking pan.
4. Sprinkle Parmesan and cheddar cheese on top.
5. Place pan in a preheated oven, 375, and bake for about 45 minutes, or until chicken is cooked through and potatoes are tender. *Adjust time according to potato size

Loaded Chicken and Potatoes Casserole. Easy to make chicken casserole that is loaded with chicken, potatoes, broccoli, bacon and cheese! This loaded potato casserole with chicken and broccoli makes the perfect weeknight dinner.

I have my go to chicken and potatoes casserole, but sometimes I like to branch off the normal and come up with something different but similar and that is where this Loaded Chicken and potato casserole came from.

I make this loaded potato casserole with chicken and broccoli when I am wanting to have a lot of left overs as it makes a lot. Having leftovers for quick lunches the next day is one of my favorite things about this casserole recipe. If you are planning on feeding a lot of people then this casserole is perfect to bring to a get together or a potluck meal.

Chicken Casserole Recipes

• Chicken Bacon Ranch Casserole
• Spinach Artichoke Casserole
• Loaded Chicken and Potatoes Casserole
• Chicken and broccoli Casserole
• Tuna Noodle casserole
• Turkey and Brussel Sprouts casserole

Variations of this recipe

Change up the veggies. I use red potatoes and broccoli but you can use any type of potato and change up the veggies to whatever you have on hand.

Use Frozen Veggies. I like using fresh roasted broccoli, but you can save time and use frozen if you would like to instead.

Use a Rotisserie chicken. Running short on time? Skip cooking the chicken and use left over chicken you have on hand or a rotisserie chicken from the store.

Bacon. I cook my bacon in the oven when I am making this, however you can totally cook it on the stove if you want to.

Tips for Cooking Chicken

This recipe calls for 2 cups of cooked chicken, there are a few different ways that you can cook chicken, or you can skip cooking it all together and use a store bought already cooked rotisserie chicken.

You can boil the chicken. Just add raw chicken breasts to a pot and cover with 3 cups of chicken broth or water whichever you prefer. Heat on medium high heat and bring to a boil. Once boiling turn heat to low and cover pot with a lid and let simmer for 10 minutes.

You can bake the chicken. Spray a baking sheet with non stick spray place the chicken breast on the baking sheet and drizzle with olive oil. Then bake for 35-45 minutes until the chicken is fully cooked.

Loaded Chicken Potato Casserole Ingredients

• bacon
  
• Broccoli 
• Chicken breast
• red potatoes
• green onions
  
• chicken broth
• sour cream
• Shredded Cheddar Cheese
• Paprika
• Pepper
• salt

Loaded Chicken Potato Casserole Directions

Place your bacon on a broiler pan in the oven and turn the oven on to 400 degrees. Cook the bacon for 17 to 20 minutes or until golden brown.

Cut your broccoli into florets. Arrange the broccoli in a single layer on a baking sheet that has been rubbed with some olive oil. Bake for 16-20 minutes until crispy.

While broccoli is cooking bring a pot of water to boil.

Cut the chicken breasts into quarters and add them into the water. Let them cook for 15-20 minutes or until they reach 160 degrees and Drain. You can also use other methods of cooking the chicken if you prefer.

While the chicken is cooking boil potatoes in another large pot in heavily salted water for 20 minutes or until cooked through. Drain.

Shred your chicken into bite size pieces and crumble your bacon.

Grease a 9 x 13 inch pan with some cooking spray.

Add your potatoes to the bottom of the pan in a even layer.

Top that with the chicken in an even layer.

Top the chicken layer with the broccoli.

In a medium bowl mix together bacon (reserving 1 tablespoon for the top), green onions (reserving 1 tablespoon for the top), chicken broth, sour cream, 1 1/2 cup of cheese, paprika, salt and pepper.

Spread your sour cream mixture over the top of the broccoli.

Cover with alumni foil and bake at 375 for 20 minutes. Uncover, top with the cheese and bake for another 5 minutes.

Top with the remainder of the bacon, onions and more sour cream if desired.

Easy Dinner Recipes

• Chicken Pesto Spaghetti Squash
• Slow Cooker Parmesan Garlic Chicken Bake
• Rosemary Garlic Chicken Meatballs
• Baked Stuffed Cabbage
• Cracker Barrel Chicken and Dumplings Recipe

Casserole Supplies

When making delicious casseroles and other baked dishes, it helps to have the right tools for the job!

• 1 Pound bacon
• 12 oz Broccoli
• 3 pounds Chicken breast
• 2 Pounds red potatoes large diced
• 1 Bunch green onions sliced
• 1/2 Cup chicken broth
• 2 Cups sour cream
• 1 1/2 Cups Shredded Cheddar Cheese
• 1 Teaspoon Paprika
• 1/2 Teaspoon Pepper
• 1/2 Teaspoon salt
• 1/2 Cups Shredded Cheddar Cheese

• Place your bacon on a broiler pan in the oven and turn the oven on to 400 degrees. Cook the bacon for 17 to 20 minutes or until golden brown.

• Cut your broccoli into florets. Arrange the broccoli in a single layer on a baking sheet that has been rubbed with some olive oil. Bake for 16-20 minutes until crispy.

• While broccoli is cooking bring a pot of water to boil. Cut the breasts into quarters and add them into the water. Let them cook for 15-20 minutes or until they reach 160 degrees. Drain.

• While the chicken is cooking boil potatoes in a large pot in heavily salted water for 20 minutes or until cooked through. Drain.

• Shred your chicken into bite size pieces and crumble your bacon.

• Grease a 9 x 13 inch pan with some cooking spray. Add your potatoes to the bottom of the pan in a even layer. Top that with the chicken in an even layer. Then add the broccoli on top of the chicken.

• In a medium bowl mix together bacon (reserving 1 tablespoon for the top), green onions (reserving 1 tablespoon for the top), chicken broth, sour cream (reserving 1 tablespoon for the top), 1 1/2 cup of cheese, paprika, salt and pepper.

• Spread your sour cream mixture over the top of the broccoli.

• Cover with alumni foil and bake at 375 for 20 minutes. Uncover, top with the cheese and bake for another 5 minutes.

• Top with the remainder of the bacon, onions and sour cream.

Calories: 751kcal | Carbohydrates: 24g | Protein: 55g | Fat: 48g | Saturated Fat: 21g | Cholesterol: 206mg | Sodium: 1028mg | Potassium: 1518mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1109IU | Vitamin C: 51mg | Calcium: 310mg | Iron: 2mg

Course Dinner

Cuisine American

Keyword loaded chicken and potato casserole

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