Chicken Potato Broccoli Casserole (Print-Friendly Version)
Chicken, potatoes, and broccoli come together with cheddar in a cozy, one-pan oven classic.
# What You'll Need:
→ Main Ingredients
01 -
500 g boneless, skinless chicken breasts, diced into 2.5 cm pieces
02 -
600 g Yukon Gold or Russet potatoes, diced into 2.5 cm cubes, skin on
03 -
300 g fresh broccoli florets, cut into bite-sized pieces
→ Cheese & Dairy
04 -
150 g sharp cheddar cheese, freshly grated
05 -
30 g unsalted butter, melted
→ Liquids
06 -
120 ml chicken broth
→ Seasonings
07 -
1 teaspoon garlic powder
08 -
0.5 teaspoon sea salt, or to taste
09 -
0.5 teaspoon freshly ground black pepper, or to taste
# How to Make It:
01 -
Preheat oven to 190°C. Cut chicken and potatoes into uniform 2.5 cm cubes. Prepare broccoli by cutting into small florets if necessary.
02 -
In a large mixing bowl, add diced chicken, potatoes, broccoli, grated cheddar, chicken broth, melted butter, garlic powder, salt, and pepper. Mix thoroughly to ensure even coating.
03 -
Lightly grease a large ovenproof dish. Transfer the mixture into the dish, spreading evenly. Cover securely with foil to retain moisture. Bake in the preheated oven for 45 minutes.
04 -
Remove foil. Continue baking uncovered for an additional 15 minutes, allowing the cheese to form a golden crust and the edges to bubble.
05 -
Remove casserole from oven and let rest for 5–10 minutes. Serve hot, optionally garnished with extra shredded cheese or fresh herbs.
# Additional Tips:
01 -
Dice chicken and potatoes evenly to ensure consistent cooking throughout the dish.
02 -
The foil cover is essential for preventing dryness; uncovering at the end gives you a rich, caramelized topping.
03 -
For extra creaminess, stir 60 ml of heavy cream or a spoonful of sour cream into the mixture before baking.
04 -
Test with a thermometer—chicken should reach 74°C for food safety.
05 -
For variety, substitute broccoli with peas or corn, or add sautéed onions or mushrooms before baking.