Baked Chicken, Potato, and Broccoli Casserole

This Baked Chicken, Potato, and Broccoli Casserole is a hearty, flavorful dinner that’s sure to become a family favorite. Packed with tender chicken, golden potatoes, nutritious broccoli, colorful vegetables, and melted cheddar cheese, this one-dish meal is both healthy and satisfying. The best part? It’s made with everyday ingredients, comes together easily, and finishes in the oven while you relax. Perfect for busy nights or a cozy weekend dinner, this dish brings warmth and balance to the table with every bite.

Preparation, Cook, and Total Times

This dish requires a bit of prep and layering, but each step is simple and worth the effort.

Preparation Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour

Yield

Serves 4–6 people as a main dish.

Cuisine

This baked casserole draws influence from Mediterranean and Central European cooking traditions, combining roasted vegetables, chicken, and cheese in clay or ceramic dishes for a rich, comforting meal.

Ingredients

• 400 g broccoli

• 2–3 tablespoons vegetable oil (for sautéing)

• 1 onion, chopped

• 1 yellow pepper, chopped (red or green can also be used)

• 1 carrot, chopped

• Salt, to taste

• 400 g chicken breast or thigh meat, cubed

• 2 medium potatoes, cubed

• Ground red pepper, to taste

• Black pepper, to taste

• 3 eggs

• 1 tea glass of milk (100 ml)

• 100 g cheddar cheese, shredded

• 1–2 tomatoes, sliced

Optional:

• Garlic for extra flavor

• Fresh herbs like thyme or parsley for garnish

Step-by-Step Cooking Directions

1. Blanch the broccoli
   Place the broccoli in a large bowl and cover with boiling water. Cover tightly and let sit for 20 minutes. This softens the broccoli without overcooking it.

2. Sauté the vegetables
   In a large skillet, heat 2–3 tablespoons of vegetable oil. Add the chopped onion and lightly roast for about 2 minutes.

3. Add the pepper and carrot
   Add chopped yellow pepper and cook for 2 more minutes. Stir in the chopped carrot and a pinch of salt. Continue sautéing for another 2 minutes until all vegetables are slightly softened. Remove from heat.

4. Prepare baking dishes
   Choose your preferred baking dish. You can use a single large baking dish or divide the mixture between 2–3 smaller clay or oven-safe containers. Share the sautéed vegetable mix proportionally among them.

5. Cook the chicken
   Chop the chicken meat into small cubes. Heat a clean skillet over medium-high heat and add the chicken. Cook for 3–5 minutes until the chicken releases its juices, then continue cooking until all liquid evaporates.

6. Add the potatoes
   While the chicken finishes cooking, cube two potatoes. Push the chicken to one side of the skillet and add 3 tablespoons of vegetable oil to the other side. Add the potatoes to the oiled part of the pan and sauté them separately from the chicken for several minutes.

7. Combine chicken and potatoes
   When both the chicken and potatoes are golden and cooked through, stir them together. Season with salt, ground red pepper, and black pepper to taste. Remove from heat.

8. Fill the baking dishes
   Distribute the chicken and potato mixture into the baking dishes, placing it over the sautéed vegetable base.

9. Prepare the egg sauce
   In a bowl, whisk together 3 eggs with a pinch of salt. Add 100 ml of milk and whisk until smooth.

10. Pour the sauce
    Evenly distribute the egg-milk sauce over the contents of each baking dish.

11. Bake the first time
    Place the dishes in a preheated oven at 180°C (356°F) and bake for 20 minutes.

12. Prepare the broccoli topping
    While the casserole is baking, remove the broccoli from the hot water and cut into bite-sized florets.

13. Top the baked dish
    After 20 minutes of baking, remove the casseroles and layer the broccoli florets on top of each one. Add sliced tomatoes over the broccoli.

14. Add cheese
    Sprinkle shredded cheddar cheese evenly across the top.

15. Bake the second time
    Return the baking dishes to the oven and bake for another 10 minutes at 180°C until the cheese melts and bubbles.

16. Rest and serve
    Remove from the oven and let the dish rest for 5–10 minutes before serving. This allows the flavors to settle and makes slicing easier.

17. Enjoy
    Serve warm as a complete, balanced dinner that’s rich in protein, fiber, and flavor.

Nutritional Information (Per Serving – Approximate)

• Calories: 390

• Protein: 29g

• Fat: 22g

• Carbohydrates: 20g

• Fiber: 4g

• Sugar: 5g

• Sodium: 420mg

• Calcium: 220mg

The Origins and Popularity of the Recipe

Casserole-style dishes have been staples in households for generations. They offer a convenient, one-dish solution that brings together proteins, vegetables, and starches in a single pan. This particular combination—chicken, potatoes, and broccoli—is especially popular because it balances heartiness with healthfulness.

What makes this version stand out is the method: pre-cooking the vegetables and chicken separately ensures everything is properly seasoned and cooked. The egg and milk mixture creates a soufflé-like layer, and the melted cheddar ties it all together. Loved across many cultures for its versatility, this dish reflects a comforting, rustic approach to home cooking.

Reasons Why You’ll Love the Recipe

• All-in-one meal with protein, veggies, and starch

• Great for prepping ahead and baking fresh

• Flexible—swap in your favorite vegetables or cheese

• Oven-baked for a warm, cheesy finish

• Beautifully layered for visual and textural appeal

• Kid-friendly and picky-eater approved

• Budget-friendly and filling

• Customizable spice level

Health Benefits

This baked dinner provides a well-balanced profile of nutrients:

• Chicken is lean and high in protein

• Broccoli is packed with fiber, vitamin C, and antioxidants

• Potatoes provide energy and potassium

• Carrots and peppers are full of vitamins and minerals

• Eggs and cheese offer high-quality protein and calcium

You can reduce calories by using low-fat milk and cheese, or boost fiber with sweet potatoes or whole grains.

Serving Suggestions

• Serve with a light cucumber or yogurt salad

• Add a bowl of soup for a two-course dinner

• Pair with crusty bread or flatbread for extra comfort

• Top with a dollop of sour cream or Greek yogurt

• Sprinkle with fresh herbs like dill or parsley before serving

Cooking Tips

• Don’t overcook the broccoli in the blanching stage—it should stay slightly crisp

• Always remove moisture from the chicken before sautéing for better browning

• Sautéing the potatoes separately prevents them from getting mushy

• Let the dish rest before slicing—it holds its shape better

• Use full-fat cheese for the best melt and flavor

• Cover with foil during the first bake if your oven tends to dry out food

Variations to Try

• Use turkey, beef, or tofu instead of chicken

• Try sweet potatoes instead of white potatoes

• Add a handful of corn, peas, or mushrooms for more veggies

• Use mozzarella or feta instead of cheddar

• Add garlic, thyme, or oregano for deeper flavor

• Make it spicy with chili flakes or jalapeños

• Use non-dairy milk and cheese to make it dairy-free

Conclusion

Baked Chicken, Potato, and Broccoli Casserole is more than just a simple dinner—it’s a wholesome, home-cooked dish that delivers comfort and nutrition in every forkful. Its layers of sautéed vegetables, tender meat, and creamy cheese topping make it perfect for family meals, meal prep, or even casual entertaining. From the soft potatoes and juicy chicken to the creamy sauce and golden cheddar crust, every bite is warming and satisfying.

FAQ

1. Can I use frozen broccoli?
Yes, just thaw it and pat dry before using to avoid excess moisture.

2. Can I make this dish ahead?
Yes, assemble the dish up to the point before baking, cover, and refrigerate for up to 24 hours.

3. Can I freeze leftovers?
Yes, portion and freeze in airtight containers. Reheat in the oven until hot.

4. What cheese can I substitute for cheddar?
Mozzarella, gouda, provolone, or a cheese blend all work well.

5. Do I have to use the egg-milk sauce?
It adds creaminess and binds everything together, but you can skip it for a lighter bake.

6. Can I use skin-on chicken?
It’s best to use boneless, skinless chicken breast or thigh for even cooking.

7. How long does it last in the fridge?
Up to 3–4 days when stored properly in a sealed container.

8. Can I add grains?
Yes, cooked quinoa or rice can be added with the chicken and potatoes.

9. Is it suitable for kids?
Absolutely—mild, cheesy, and full of familiar ingredients.

10. Can I cook it in one large pan instead of several dishes?
Yes. Use a 9×13 inch baking dish and follow the same instructions.