Creamy Cheesy Chicken and Broccoli Casserole with Potatoes
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Savor a comforting dinner with our Creamy, Cheesy, Chicken and Broccoli Casserole with Potatoes. This hearty dish is loaded with tender chicken, fresh broccoli, and perfectly boiled potatoes, all smothered in a luscious, homemade creamy sauce and topped with a generous layer of melted cheese. It's a family-favorite recipe that's easy to make and sure to satisfy your cravings. Perfect for weeknight dinners or special occasions. Get ready to dive into a cheesy, creamy, and flavorful sensation! Totally kid-friendly!
You Will Need
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5 large chicken thighs
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1 cup chicken broth
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4 tablespoons butter (for sautéing)
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1 medium to large onion, finely chopped
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3 cups broccoli florets
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7 medium Russet potatoes, peeled and diced
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1 1/2 cups fiesta cheese, shredded (for topping)
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1/4 teaspoon black pepper (adjust to taste)
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1 teaspoon salt (adjust to taste)
For the Creamy Sauce:
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1 cup sour cream
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1 cup heavy cream
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1 cup fiesta cheese, shredded (for the sauce)
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2 teaspoons garlic salt (adjust to taste)
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2 teaspoons onion powder (adjust to taste)
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2 teaspoons dry dill (adjust to taste)
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2 teaspoons paprika (adjust to taste)
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Optional: 2 tablespoons chopped jalapeños for added heat
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2 tablespoons cornstarch mixed with 2 tablespoons cold water (for thickening)
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Mushroom Madness:
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Add 2 cups of sliced or chopped mushrooms (such as button or cremini) to the casserole for a delightful mushroom twist. Sauté them until they are soft and slightly browned before incorporating them into the casserole mixture. The earthy flavor of mushrooms pairs perfectly with the creamy cheese and chicken.
How to make Instant Pot
Creamy Cheesy Chicken and Broccoli Casserole with Potatoes
Instructions:
Sauté the Onions and Broccoli:
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Set your Instant Pot to sauté mode. Melt 4 tablespoons of butter.
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Add the finely chopped onions and broccoli florets to the melted butter.
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Sauté the onions and broccoli until they are soft and slightly tender. Season with 1/4 teaspoon of black pepper and 1/2 teaspoon of salt. This may take about 5-7 minutes.
Cook the Chicken:
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Place frozen chicken thighs in the Instant Pot and add 1 cup of chicken broth.
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Seal the Instant Pot lid, ensuring it's set to sealing mode. Pressure cook on high for 25 minutes, then quick-release pressure.
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Remove chicken, and cut it into bite-sized pieces. Set aside.
Cook the Potatoes
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Place the diced potatoes in a steamer basket on top of a trivet inside the Instant Pot.
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There should be leftover broth from cooking the chicken in the Instant Pot.
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Seal the Instant Pot lid, ensuring it's set to sealing mode.
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Pressure cook on high for 8 minutes, then quick-release pressure.
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Transfer the cooked potatoes to the bowl with Broccoli and Onions. Add bite-sized chicken.
Prepare the Creamy Sauce with Cheese:
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In a separate bowl, combine 1 cup of sour cream, 1 cup of heavy cream, 1/2 cup of shredded fiesta cheese, 2 teaspoons of garlic salt, 2 teaspoons of onion powder, 2 teaspoons of dry dill, 2 teaspoons of paprika, and optional chopped jalapeños (if desired). Mix until well combined
Sauce Thickener:
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In a small bowl, mix 2 tablespoons of cornstarch with 2 tablespoons of cold water to create a slurry.
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Gradually add the cornstarch slurry to the sauce mixture while stirring until combined.
Combine and Spread in Casserole:
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Gently mix the sauce with the cooked chicken, cooked potatoes, sautéed onions, and sautéed broccoli mixture in a large bowl. Ensure everything is well coated.
Broil and Serve:
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Preheat your oven's broiler.
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Transfer the mixture to a casserole dish.
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Sprinkle the top with 1/2 to 1 cups of shredded fiesta cheese. (more if you like)
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Place the casserole dish in the preheated oven under the broiler.
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Broil for 4 to 5 minutes, or until the casserole is golden brown, the cheese is bubbly, and slightly crispy.
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Keep a close eye on it to prevent burning.
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Remove from the oven and let it cool for a moment.
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Enjoy your crowd-pleasing Creamy Cheesy Chicken and Broccoli Casserole with Potatoes!
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How to make Oven Baked
Creamy Cheesy Chicken and vegetable Casserole with Potatoes
Boil and Dice the Potatoes on the Stovetop:
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Prepare the Potatoes:
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Wash, peel, and dice the Russet potatoes into small, bite-sized cubes. Try to keep the potato pieces relatively uniform in size so they cook evenly.
Boil the Potatoes:
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Place the diced potatoes in a large pot or saucepan.
Add Water and Salt (Optional):
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Add enough water to the pot to cover the potatoes completely. If desired, season the water with a pinch of salt for added flavor. This step is optional.
Boil the Potatoes:
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Place the pot on the stovetop over medium-high heat.
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Bring the water to a boil.
Reduce Heat and Simmer:
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Once the water reaches a rolling boil, reduce the heat to medium or medium-low to maintain a gentle simmer.
Cook Until Tender:
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Simmer the potatoes for about 10-15 minutes or until they are fork-tender. You can test the doneness by inserting a fork or knife into a potato cube; it should go in easily without resistance.
Drain the Potatoes:
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Once the potatoes are cooked to your desired tenderness, carefully drain them in a colander or sieve to remove excess water.
Cool and Use:
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Allow the boiled potatoes to cool for a few minutes before using them in your Creamy Cheesy Chicken and Broccoli Casserole recipe. They should be cooked and tender, ready to be combined with the other ingredients.
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Continue with the Casserole Recipe:
Now that you have boiled and diced the potatoes, you can proceed with the rest of the casserole recipe as follows:
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Prepare the Creamy Sauce with Cheese:
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In a separate bowl, combine 1 cup of sour cream, 1 cup of heavy cream, 1/2 cup of shredded fiesta cheese, 2 teaspoons of garlic salt, 2 teaspoons of onion powder, 2 teaspoons of dry dill, 2 teaspoons of paprika, and optional chopped jalapeños (if desired). Mix until well combined.
Sauce Thickener:
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In a small bowl, mix 2 tablespoons of cornstarch with 2 tablespoons of cold water to create a slurry.
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Gradually add the cornstarch slurry to the sauce mixture while stirring until combined.
Combine the Ingredients:
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In a large mixing bowl, combine the shredded or diced chicken, boiled and diced potatoes, sautéed onions, and sautéed broccoli if you sautéed them earlier.
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Add the Creamy Sauce:
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Pour the creamy sauce mixture over the combined ingredients and gently mix until everything is well coated with the sauce.
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Preheat the Oven:
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Preheat your oven to 350°F (175°C).
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Transfer to a Casserole Dish:
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Transfer the mixture to a large oven-safe casserole dish.
Top with Cheese:
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Sprinkle the top with 1/2 to 1 cup of shredded fiesta cheese (or more if you like).
Bake in the Oven:
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Place the casserole dish in the preheated oven.
Bake Time:
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Bake for approximately 25-30 minutes or until the top is golden brown, the cheese is bubbly, and the casserole is heated through.
Serve:
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Remove the casserole from the oven and let it cool for a few minutes.
Enjoy:
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Serve your family-friendly Creamy Cheesy Chicken and Broccoli Casserole with Potatoes from the oven while it's still warm!
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Enjoy your delicious homemade meal!
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Variations Of
Creamy Cheesy Chicken and Broccoli Casseroles with Potatoes
Bacon Lover's Delight:
Add crispy cooked bacon bits or crumbled bacon to the casserole for a smoky and savory flavor.
Loaded Potato Style:
Make it a "loaded potato" casserole by topping it with additional toppings like sour cream, chives, and more shredded cheese.
Extra Cheese Extravaganza:
Double down on the cheese by mixing extra cheese into the creamy sauce and topping the casserole with an abundance of shredded cheese.
Ranch-Rific:
Infuse the creamy sauce with ranch seasoning or dressing mix for a zesty twist.
Buffalo Chicken Bliss:
Drizzle Buffalo sauce over the shredded chicken for a spicy kick, and garnish with blue cheese crumbles.
Diced Ham Delight:
Add diced ham for a ham and cheese variation.
Tater Tot Topping:
Top the casserole with a layer of frozen tater tots for a crispy potato crust.
Fried Onion Crunch:
Sprinkle French-fried onions on top during the last few minutes of baking for a delightful crunch.
Mexican Fiesta:
Season the chicken with taco seasoning, add corn, black beans, and top with sliced jalapeños, and serve with salsa and sour cream.
BBQ Chicken:
Toss the shredded chicken in your favorite barbecue sauce and top with extra sauce before serving.
Italian Flair:
Incorporate Italian seasoning, sun-dried tomatoes, and spinach for an Italian-inspired casserole.
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