You'll love the simplicity of this one-pan Chicken Potato Broccoli casserole. It's a quick and easy weeknight dinner that will easily win over the entire family. With tender chicken, hearty potatoes, and wholesome broccoli - all smothered in a rich creamy ranch dressing - this casserole is the ultimate comfort food. It's perfect as is or paired with a crisp side salad for a complete meal.

If you love casseroles as much as I do, you will love this comforting dish. It's chunky but hearty and flavorful. And the best part is that it comes together so quickly, making a busy weeknight meal a breeze. It's kid-approved, easy to make, and can be enjoyed year-round - because who can say no to ranch potatoes?
Looking for more comforting casseroles? Check out spinach chicken artichoke casserole, easy tuna casserole, and chicken scalloped potatoes.
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Recipe Overview
- Prep and Cook Time: 15 minutes to prep and 30 minutes to bake
- Cooking Method: Oven-baked
- Dietary Info: Gluten-free, Grain-free options, Primal, Ancestral diet
- Tools Needed: sharp knife, cutting board, mixing bowl, and baking dish
- Skill Level: Easy
What is an ancestral diet? Read my post on what nourishing foods are based on the traditional dietary principles of the Weston A. Price Foundation.
Reasons to Love Chicken Broccoli Potato Casserole
- Complete meal - This casserole bake has it all - the perfect combination of protein, carbs, and healthy fats. I won't judge if you don't serve a side salad because... broccoli and potatoes.
- One-pan convenience: The great thing about casseroles is that they are the OG of one-pan dinners. Throw everything in one dish, pop it in the oven, and call it good!
- Picky eaters - With comfort food flavors and textures from chicken, potatoes, creamy ranch, and cheese, this is a meal the whole family will love.
- Make-ahead option - This recipe can be prepared ahead of time and stored covered in the refrigerator, making it a convenient option for meal prep or entertaining guests.
Ingredients for Chicken Potato Broccoli Casserole
Learn how to make chicken broccoli casserole with 8 simple ingredients. This easy recipe is ready to be served in less than an hour. See the recipe card for exact quantities.
- Chicken breasts: I used boneless skinless chicken breasts because I love the high protein content and if you take care not to overcook it - chicken breasts can actually be tender and delicious instead of dry and rubbery.
- Yukon gold potatoes: These work great because they cook quickly. They also add a nice creamy texture and buttery flavor to the casserole.
- Broccoli: You can use broccoli florets or broccolini, like I have shown here. Tip: If using broccolini, cut up the stalks and add them to the chicken and potato mixture and leave the florets to add on top later.
- Ranch dressing: We'll make a quick version of creamy ranch dressing made with mayonnaise, Greek yogurt, and seasonings including garlic powder, onion powder, dried parsley, dill, and chives and a touch of salt. You can also use DIY ranch seasoning previously made.
- Mozzarella cheese: No one is mad about cheese in a casserole. You'll need just a cup shredded cheese. Mozzarella adds a melty texture to the casserole and helps to form a golden-brown crust on top during baking.
- Green onions: Used as a garnish to add a pop of green color and a nice crisp crunchy texture, which contrasts nicely with the creamy and tender ingredients in the casserole.
Substitutions and Variations
- Chicken thighs - This is actually my preferred cut of chicken because it's flavorful, thanks to all that fat! Use boneless skinless chicken thighs.
- Potatoes - I don't recommend swapping the gold potatoes with another type of potatoes but if you still want a swap - use quick-cooking variety such as baby potatoes or even fingerlings.
- Ranch dressing - You could skip the separate ingredients for ranch like Greek yogurt, mayo, and seasonings and use a good quality storebought ranch dressing instead. You would need approximately 1 ½ cups of ranch.
- Make it deluxe - Sprinkle some cheddar cheese and bacon crumbles to give the chicken casserole more savory flavor and texture.
💭Tips to Make it Nutrient-Dense Use quality ingredients, like pastured chicken, avocado oil mayonnaise, and organic potatoes since they do tend to carry more pesticides by weight than other produce, according to EWG report.
How to Make Chicken Potato Broccoli Casserole
The complete printable recipe is below in the recipe card for your convenience. Follow these simple step-by-step instructions for the best results.
Step 1. Prep
Preheat the oven to 400°F and lightly grease a 9x13 baking dish with avocado oil, olive oil, beef tallow, or another healthy fat.
Step 2. Mix
In a large bowl, whisk the mayonnaise, Greek yogurt, garlic powder, onion powder, dried parsley, chives, dill, and salt together until smooth.
Step 3. Cut
Pat the chicken breasts dry with a paper towel. Cube the chicken into small pieces or strips. Peel the potatoes and cube them into small ¼" pieces.
Step 4. Toss
Add the cubed chicken, potatoes, and broccoli stalks, if using, to the bowl with the creamy dressing and toss to combine until everything is evenly coated.
Step 5. Transfer
Transfer the mixture to the prepared baking dish and tuck in the broccoli florets evenly across the pan.
Step 6. Bake
Sprinkle evenly with cheese and bake uncovered in a preheated oven for 30 minutes or until the chicken is cooked through.
Helpful Tips for Chicken Broccoli Casserole
- Cut into uniform sizes - Cube the chicken, potatoes, and broccoli into uniform sizes to ensure even cooking throughout the casserole.
- Mind the cooking time - Keep in mind the potatoes will take longer to cook through than the chicken and other ingredients, so cut them into smaller pieces to avoid overcooking the casserole, as that will dry out the chicken.
- Add broccoli last - I like to add the broccoli florets on top of the casserole but if you want to combine them into the whole mixture, gently fold them in to avoid crushing them.
- Rest sufficiently - Allow the casserole to rest for a few minutes after removing it from the oven. This allows the juices to settle and the flavors to meld together. It will also make it easier to serve without falling apart.
Troubleshooting
- Chicken too dry? This is a result of overcooking. To salvage the casserole, I recommend serving it with a side of dip like the yogurt garlic sauce or another creamy sauce. In the future, take care not to overcook and use an instant read meat thermometer and pull out the casserole when it registers 165°F.
- Potatoes not cooked through? I'm not sure anything can be done other than keeping it longer in the oven (but again, you're risking dry chicken). It's important to cube the potatoes into smaller pieces than the chicken (as you see in the photo in step 3 above).
💭Meal Prep Suggestion: Make the ranch dressing up to 10 days in advance. Then toss everything together and bake. You can also assemble the chicken broccoli and potato casserole together in the morning and bake in the evening for dinner.
Serving Suggestions
We love serving this chicken broccoli potato casserole recipe with a light salad. The crispness of the salad balances out the rich comforting flavors in the casserole. Side dish: Serve this a roasted veggie like air fryer zucchini, roasted bok choy, and buttery green beans. Fresh salads: Cucumber Dill Salad or Avocado Cabbage Slaw are both great.
Storage and Reheating Instructions
How long does chicken potato broccoli casserole last in the refrigerator?
To store: Store leftover casserole in an airtight container in the fridge for up to 3 days.
Storage containers: These glass snap containers are perfect for leftovers.
To freeze: I don't recommend freezing this as potatoes don't freeze and thaw well.
To reheat: It does reheat wonderfully though! In order to reheat, transfer a small individual-serving amount to a covered skillet and reheat on the stovetop over medium-low heat. If it seems a little dry, add a splash of cream, water, or chicken feet bone broth to soften it up a bit.
Frequently Asked Questions
The casserole is done when the chicken is cooked through, the potatoes are tender, and the cheese is melted and bubbly. You can also use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F.
We're only adding a cup of cheese, so you won't see it bubbly; however, it should still melt nicely and become gooey. If the cheese is not achieving that golden brown, try placing the casserole under the broiler for a few minutes at the end of the baking time. Keep a close eye on it to prevent burning.
Excess moisture is in the casserole can result from using watery vegetables or not drying the broccoli florets after washing them. Some water is to be expected but to avoid a very watery casserole, make sure to pat the chicken dry before cubing it and thoroughly dry the potatoes and broccoli after washing and cutting them.
Looking for more easy one-pan dinners? Here are some ideas:
Did you make this Chicken Potato Broccoli Casserole? Please leave a ⭐ recipe rating in the recipe card below and leave a review in the comments. Thank you!💚
Printable Recipe
Chicken Potato Broccoli Casserole
Ingredients
- 1 pound boneless, skinless chicken breasts (approximately 3 breasts) cubed into ½" pieces
- 1 ½ pounds Yukon gold potatoes (approximately 6 medium potatoes) cubed into ¼" pieces
- 8 ounces broccoli florets cut into 1" pieces
- 1 cup shredded mozzarella cheese
- 3 green onions
Creamy Ranch Dressing
- 1 cup Greek yogurt
- ½ cup mayonnaise
- 1 tablespoon garlic powder
- 2 teaspoons onion powder
- 2 teaspoons dried parsley
- 2 teaspoons dried chives
- 1 teaspoon dried dill
- 1 teaspoon sea salt
Instructions
- Prep: Preheat the oven to 400°F and lightly grease a 9x13 baking dish with avocado oil or another healthy fat.
- Mix: In a large bowl, whisk the mayonnaise, Greek yogurt, garlic powder, onion powder, dried parsley, chives, dill and salt together until smooth.
- Cut: Pat chicken breasts dry with a paper towel. Cube the chicken into ½" pieces. Peel the potatoes and cube them into small pieces, similar in size to the chicken.
- Toss: Add the chicken, potatoes, and broccoli to the bowl with the creamy dressing and toss to combine until everything is evenly coated.
- Bake: Transfer the mixture to the prepared baking dish and tuck in the broccoli florets evenly across the pan. Sprinkle with cheese and bake uncovered in a preheated oven for 30 minutes or until the chicken is cooked through.
- Rest: Remove the casserole from the oven and allow to rest for 5-10 minutes for the juices to settle. Garnish with thinly sliced green onions.
Notes
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- Cut into uniform sizes - Cube the chicken, potatoes, and broccoli into uniform sizes to ensure even cooking throughout the casserole.
-
- Mind the cooking time - Keep in mind the potatoes will take longer to cook through than the chicken and other ingredients, so cut them into smaller pieces to avoid overcooking the casserole, as that will dry out the chicken.
-
- Add broccoli last - I like to add the broccoli florets on top of the casserole but if you want to combine them into the whole mixture, gently fold them in to avoid crushing them.
-
- Rest sufficiently - Allow the casserole to rest for a few minutes after removing it from the oven. This allows the juices to settle and the flavors to meld together. It will also make it easier to serve without falling apart.
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