Description
Chicken Broccoli Potato Casserole is a wonderful, comforting meal the whole family will love. Great for meal prep, hearty and easy to make.
Ingredients
- 0.75–1 lb chicken breasts, cubed
- 0.75 lb small Yukon potatoes, cubed into bite-sized pieces
- 2 tsp olive oil, divided
- 1/2 tsp black pepper
- 1/2 tsp salt
- 1/2 tsp paprika
- 2 Tbsp ranch seasoning, divided
- 1 small bell pepper, diced
- 2 cups broccoli florets, diced
- 4 garlic cloves, minced
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 3/4 cup cheddar cheese, shredded
Instructions
1. Preheat oven to 375°F. Cut chicken into 0.5–1 inch cubes, keeping pieces uniform for even cooking. In a large bowl, toss chicken with 1 tablespoon olive oil, salt, pepper, paprika, and 1 tablespoon ranch seasoning until well coated.
2. In another bowl, toss cubed potatoes with remaining olive oil and remaining ranch seasoning. Spread potatoes evenly in a 9×11 baking dish and bake for 15–18 minutes until partially tender.
3. To the bowl with seasoned chicken, add diced bell pepper, broccoli, minced garlic, sour cream, and mayonnaise. Mix thoroughly to coat everything evenly.
4. Remove potatoes from oven and add the chicken mixture to the baking dish. Toss gently to combine. Spread evenly in the dish.
5. Loosely cover with foil and bake for 40–50 minutes, or until chicken reaches a safe internal temperature.
6. Remove foil, sprinkle shredded cheddar evenly over the top, and return to oven uncovered for 5–6 minutes until cheese is melted.
7. Let casserole rest for 5 minutes before serving. Spoon any juices from the bottom over the top when serving.
Notes
Keep chicken and potatoes cut into small, even pieces so everything cooks evenly.
Do not overcrowd the pan or use a smaller baking dish, as this will affect cooking time.
Oven temperatures vary, so adjust baking time slightly if needed. Do not cook chicken breasts whole.
Use colorful bell peppers and garnish with parsley for added color.
Spoon leftover juices over servings for extra flavor.
Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 2 months.
Nutrition
- Serving Size: 1.25 cups
- Calories: 442 kcal
- Sugar: 3 g
- Sodium: 589 mg
- Fat: 32 g
- Saturated Fat: 9 g
- Unsaturated Fat: 20 g
- Trans Fat: 0.1 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 83 mg