This hearty broccoli potato chicken casserole is loaded with a creamy ranch sauce, broccoli, roasted chicken, chunky potatoes, bacon, and, of course, cheese - perfect for a busy weeknight or meal prep.
Looking for more potato recipes?
Check out dill potatoes, mashed potatoes with cottage cheese, and roasted garlic potatoes.
Jump to:
💡Recipe Overview
- Prep and Cook Time: 15 minutes to prep and 30 minutes to cook
- Cooking Method: Stove-top and oven-baked
- Dietary Info: Primal, Gluten-free and Grain-free
- Tools Needed: casserole dish
- Skill Level: Moderate
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.
How I took this Potato Chicken Broccoli Casserole from Meh to Mmm
If creamy casseroles are your love language, you're about to fall hard for this one. It's got everything: hearty chicken, tender potatoes, sneaky broccoli (for balance, obvs!), crispy bacon, and a ranch cream sauce that'll have you licking the spoon.
I'll be honest - I had to tweak this recipe a lot from the original. The first version was a one-pan, dump-and-bake situation that left me with a watery mess instead of that rich, cheesy, cozy casserole I was going for. And while quite a few of you still liked it, I think you'll love this one even more. Turns out, flavor and texture need a little more love.
This version? She's the one.
Ingredients for Broccoli Potato Chicken Casserole
- Chicken: The cooked chicken adds lean protein, making this casserole incredibly satisfying. You can use shredded or cubed chicken, whether it's from oven-roasted chicken or whole chicken broth.
- Veggies: Yukon gold potatoes and broccoli florets add a heartiness, creaminess, and a pop of color.
- Creamy sauce: The creamy ranch sauce is made by combining the softened cream cheese, chicken broth, heavy cream, ranch seasoning, and sea salt together. This velvety sauce adds a rich, flavorful coating that ties everything together.
- Finishers: Lastly, the casserole is topped with cheddar cheese (no one is ever mad about the cheese), bacon bits, and fresh green onions. I like to make a batch of bacon crumbles and keep them on hand for easy topping.
Substitutions and Variations
- No cooked chicken? - Saute about 1 pound of chicken thighs or breasts until cooked through, then chop or shred. You can also use ground turkey or sausage for a twist.
- Other seasonings - Out of sheer convenience, I like to use my DIY ranch seasoning because it has all the flavor without the fuss. But I want to try Italian seasoning next for a change.
How to Make Broccoli Chicken Potato Bake
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. Boil
Add the diced potatoes to a pot of salted water and boil for 6-8 minutes, just until they are fork-tender.
Step 2. Steam
In the last 2 minutes of boiling, add the broccoli florets to the same pot. Cover and steam for about 2 minutes. Then drain everything well and set aside.
Step 3. Melt
In a medium skillet over medium heat, add the softened cream cheese and chicken broth. Whisk until the cream cheese is melted and smooth.
Step 4. Whisk
Lower the heat and stir in the heavy cream. Add the ranch seasoning and sea salt, and whisk to combine. Simmer on low heat until the sauce thickens slightly.
Step 5. Toss
In a large 9x13” baking dish, combine the cooked chicken, potatoes, and broccoli together.
Step 6. Bake
Pour the creamy ranch sauce over everything and toss to coat. Top with mozzarella cheese and bacon bits. Bake the casserole until the cheese is melted and bubbly.
Helpful Tips
- Cut into uniform pieces - Dice potatoes evenly into ½-inch cubes so they cook evenly and don’t fall apart.
- Parboil, don’t overboil - Boiling the potatoes and lightly steaming the broccoli first helps them to hold their texture - no one wants a soggy, watery casserole (trust me, I tried).
- Whisk the sauce low and slow - Don’t rush the cream cheese melting - give it time to fully blend into the broth for a smooth, rich sauce without clumps.
- Cool slightly before serving - Letting the casserole rest helps the sauce thicken and makes it easter to slice clean portions.
Troubleshooting
- Sauce looks curdled or clumpy? The cream cheese likely didn’t melt fully before adding the cream. Keep the heat low and whisk until completely smooth before proceeding
💭Meal Prep Suggestion!
This casserole is perfect for meal prep. You can prep all the components ahead of time—cook the chicken, parboil the potatoes and broccoli, and make the ranch sauce—then store them separately in the fridge. When you're ready to eat, just assemble and bake. Or, assemble the entire dish ahead, cover, and refrigerate for up to 2 days before baking. It also freezes great after baking—just portion it out for easy grab-and-reheat meals!
Serving Suggestions
We love pairing this chicken broccoli potato casserole with a simple salad on the side. I’m totally a meat-and-potatoes kind of girl, but let’s be honest -a little leafy green never hurt anybody (and it makes us feel like we have our lives together).
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. But a personal favorite of mine is my Olive Garden copycat house salad with the accompanying Olive Garden house dressing. The best!
Frequently Asked Questions
Transfer the leftover potato broccoli bake to an airtight container and store in the refrigerator for up to 4 days. These glass snap containers are perfect for leftovers. Reheat in a 350°F oven, covered with foil, for 20–25 minutes or until warmed through.
Yes, for longer storage, wrap the entire dish tightly in parchment paper and aluminum foil and freeze for up to 3 months. When ready to reheat, thaw overnight in the fridge.
If your casserole turns out too runny, it’s usually because there was too much moisture—either the potatoes and broccoli weren’t drained well after boiling, or the cream sauce wasn’t thickened enough before combining everything. Another common issue is covering the casserole while baking, which traps steam and adds extra moisture, so don't do that. Be sure to simmer the sauce until slightly thick, drain the veggies well, and bake uncovered for the best texture. Letting it rest before serving also helps the sauce set up nicely.
Looking for more casserole recipes? Here are some ideas:
Did you make this broccoli chicken potato bake? Please leave a ⭐⭐⭐⭐⭐ recipe rating in the recipe card below and leave a review in the comments. Thank you!💚
Printable Recipe
Ranch Chicken Potato Broccoli Casserole
Ingredients
- 1 ½ pounds Yukon gold potatoes peeled and diced into ½” cubes
- 8 ounces broccoli florets chopped into bite-sized pieces
- 2 cups cooked chicken shredded or cubed
- 1 cup shredded mozzarella cheese
- 1 cup bacon bits or 4 bacon strips, cooked and crumbled
- 2 green onions sliced
Ranch Cream Sauce
- 4 ounces cream cheese softened to room temperature
- ½ cup chicken broth
- 1 cup heavy cream
- 2 tablespoons ranch seasoning
- 1 teaspoon sea salt
Instructions
- Preheat the oven to 375°F (190°C).
- Add the diced 1 ½ pounds Yukon gold potatoes to a pot of salted water and boil for 6-8 minutes, just until they’re fork-tender.
- In the last 2 minutes of boiling, add the 8 ounces broccoli florets to the same pot. Cover and steam for 2 minutes. Drain well and set aside.
- In a medium skillet over medium heat, add the softened 4 ounces cream cheese and ½ cup chicken broth. Whisk until the cream cheese is melted and smooth.
- Lower the heat and stir in the 1 cup heavy cream. Add the 2 tablespoons ranch seasoning and 1 teaspoon sea salt, and whisk to combine. Simmer on low heat for about 5 minutes, until the sauce thickens slightly.
- In a large 9x13” baking dish, combine 2 cups cooked chicken, potatoes, and broccoli together.
- Pour the creamy ranch sauce over everything and toss to coat. Top with 1 cup shredded mozzarella cheese and 1 cup bacon bits. Bake the casserole for 20 minutes or until the cheese is melted and bubbly. Garnish with 2 green onions.
Notes
- Cut into uniform pieces - Dice potatoes evenly into ½-inch cubes so they cook evenly and don’t fall apart.
- Parboil, don’t overboil - Boiling the potatoes and lightly steaming the broccoli first helps them to hold their texture - no one wants a soggy, watery casserole (trust me, I tried).
- Whisk the sauce low and slow - Don’t rush the cream cheese melting - give it time to fully blend into the broth for a smooth, rich sauce without clumps.
- Cool slightly before serving - Letting the casserole rest helps the sauce thicken and makes it easier to slice clean portions.
Nutrition
The information shown is an estimate provided for your convenience by an online calculator. It should not be considered as a substitute for a professional nutritionist's advice. See our complete Nutritional Information Disclaimer.
©Prepare and Nourish • Content and photographs are copyright protected. Sharing of this recipe is encouraged and appreciated but please do NOT screenshot or copy/paste complete recipes to websites or social media.
This recipe has been updated with helpful notes. The original was a simple dump-and-bake one-pan meal, but it turned out a bit runnier than I'd like. This version is now creamier, heartier, and packed with more flavor.
Leave a Reply