Baked Potato Chicken and Broccoli


Baked Potato Chicken and Broccoli: A Comforting Casserole for Cozy Nights

If you’re in need of a comforting and hearty meal that’s both delicious and easy to make, look no further than this Baked Potato Chicken and Broccoli casserole. Packed with tender chicken, vibrant broccoli, creamy potatoes, and gooey cheese, this dish is a wholesome and satisfying option for dinner any night of the week. With simple ingredients and minimal prep time, it’s a recipe that will quickly become a family favorite. So, roll up your sleeves and get ready to enjoy a cozy and delicious meal that’s sure to warm your soul!



There’s something incredibly satisfying about digging into a warm and cheesy casserole, especially on chilly evenings. This Baked Potato Chicken and Broccoli dish offers the perfect combination of flavors and textures, making it a go-to comfort food recipe. Whether you’re cooking for a crowd or just craving a cozy dinner at home, this hearty casserole is sure to hit the spot. Plus, it’s a great way to sneak some extra veggies into your meal without sacrificing flavor. Let’s dive into the recipe and discover how to make this mouthwatering dish!



  • 4 large russet potatoes, washed and pricked with a fork
  • 1 tablespoon olive oil
  • Salt and pepper, to taste
  • 2 cups cooked chicken, shredded
  • 2 cups broccoli florets, steamed until just tender
  • 1/2 cup sour cream
  • 1/2 cup milk
  • 1 cup cheddar cheese, shredded
  • 1/4 cup green onions, chopped
  • Extra cheese and green onions for garnish


Step 1: Prepare the Potatoes

  1. Preheat your oven to 400°F (200°C). Place the pricked potatoes on a baking sheet and drizzle with olive oil. Sprinkle with salt and pepper, then rub the oil and seasoning over the potatoes to coat evenly.
  2. Bake the potatoes for 45-60 minutes, or until they are fork-tender. Remove from the oven and allow them to cool slightly.

Step 2: Prepare the Chicken and Broccoli

  1. While the potatoes are baking, shred the cooked chicken and steam the broccoli florets until they are just tender. Set aside.

Step 3: Prepare the Filling

  1. Once the potatoes are cool enough to handle, slice them in half lengthwise and scoop out the flesh, leaving a thin layer of potato inside the skins. Place the potato flesh in a large mixing bowl.
  2. To the bowl with the potato flesh, add the shredded chicken, steamed broccoli, sour cream, milk, cheddar cheese, and chopped green onions. Season with salt and pepper to taste. Mix until all the ingredients are well combined.

Step 4: Assemble the Casserole

  1. Arrange the potato skins in a baking dish, cut side up. Spoon the filling mixture into each potato skin, dividing it evenly among them.
  2. Top each filled potato skin with extra shredded cheese and chopped green onions for garnish.

Step 5: Bake and Serve

  1. Place the baking dish in the oven and bake for 20-25 minutes, or until the filling is heated through and the cheese is melted and bubbly.
  2. Remove from the oven and let cool for a few minutes before serving. Garnish with additional chopped green onions, if desired.

Cook Notes and Variations:

  • Vegetarian Option: Omit the chicken and add extra veggies such as bell peppers, mushrooms, or spinach for a vegetarian version of this casserole.
  • Spice it Up: Add some heat to the filling by mixing in a pinch of cayenne pepper or red pepper flakes.
  • Make it Creamier: For an extra creamy texture, stir in a dollop of cream cheese or Greek yogurt into the filling mixture.

Keto and Low Carb Versions:

For those following a keto or low-carb lifestyle, here are some modifications you can make to enjoy this recipe:

  • Cauliflower Substitute: Replace the potatoes with cauliflower florets for a lower-carb option. Steam the cauliflower until tender and use it as the base for the filling.
  • Almond Milk: Use unsweetened almond milk instead of regular milk to reduce the carb content of the dish.
  • Full-Fat Dairy: Opt for full-fat sour cream and cheese to keep the dish keto-friendly and add richness to the filling.

Frequently Asked Questions (FAQs):

Q: Can I use leftover cooked potatoes instead of baking them from scratch? A: Absolutely! If you have leftover baked potatoes on hand, you can use them instead of baking them from scratch. Simply scoop out the flesh and proceed with the recipe as directed.

Q: Can I freeze this casserole for later? A: Yes, you can assemble the casserole ahead of time and freeze it before baking. Cover it tightly with foil and freeze for up to 3 months. When ready to bake, thaw it overnight in the refrigerator and bake as directed.

Q: Can I add other ingredients to the filling? A: Of course! Feel free to customize the filling with your favorite ingredients such as diced bell peppers, mushrooms, cooked bacon, or diced ham for extra flavor and variety.

Q: Can I use Greek yogurt instead of sour cream? A: Yes, Greek yogurt can be used as a substitute for sour cream in this recipe if desired. Just ensure it is plain and unsweetened for the best results.

Baked Potato Chicken and Broccoli is a comforting and satisfying meal that’s perfect for any occasion. With its creamy filling, tender chicken, and vibrant broccoli, all nestled inside a fluffy baked potato shell, this casserole is sure to become a family favorite. Whether you’re serving it for dinner or enjoying leftovers for lunch the next day, this dish is guaranteed to warm your heart and fill your belly with happiness. So gather your ingredients and give this recipe a try – it’s sure to be a hit with everyone at the table!