Saucy bites of tangy chicken come together perfectly with roasted potatoes and broccoli in this BBQ Chicken Potato Casserole. This flavorful and hearty dish is a big win at my house.
Chicken Potato Casserole
My boys were very territorial over the leftovers from this barbecue chicken potato casserole. We could happily eat potatoes five nights a week, and they wound up liking this dinner almost as much as their beloved Loaded Baked Potato Soup.
I like that this casserole has just enough shredded cheese to bring it together without becoming overwhelmingly cheesy, allowing the other ingredients to shine through.
Chicken Vegetable Casserole
One of the other things that I like most about this meal is the way that you can tailor the amount of vegetables to suit your preference. Want your kids to eat more broccoli? This chicken vegetable casserole can handle it.
The potatoes in this dish really blew me away. They soak up the flavors of the barbecue sauce and cheese and make an amazing, hearty base for the dish.
Roasted Potatoes and Chicken
You’ll need the following ingredients to make this recipe:
- chicken thighs or breasts
- red potatoes
- broccoli crowns
- shredded cheese
- barbecue sauce
- olive oil
- salt and pepper
- garlic and paprika
- Italian parsley
You can make this recipe even easier by using pre-cooked or rotisserie chicken instead of raw chicken. (Admittedly, it only takes about 5 minutes to cut up the chicken and less than 5 to cook it, but still. It can be made even simpler.)
Chop the chicken bite-size and toss it with barbecue sauce to coat each piece before adding it to the roasted potatoes.
Monterey Jack, Cheddar, or a Mexican blend of shredded cheese will all work with this recipe. I often use a Mexican blend of shredded cheese because I keep it on hand.
This casserole can be made in almost any 5-quart oven-safe dish or pan. The average 9×13 pan or baking dish has a 5-quart capacity.
Chicken Potato Casserole Recipe
Start by preheating the oven to 400°F. Place the potatoes in a 9×13 pan and drizzle with olive oil. Season with salt, pepper, garlic, and paprika.
Toss the potatoes to coat. Roast them for 30 minutes, until the potatoes are fork tender. While the potatoes are roasting, chop the broccoli and place it in a bowl.
Drizzle the broccoli with oil and add the salt. Then, toss to coat. When you pull the potatoes out, stir them and add the broccoli to the pan. Roast for 10 more minutes.
Saute the chicken chunks in a large skillet (this pan is one of my favorites) and season with salt, pepper, and garlic. Then, remove from heat, add the BBQ sauce, and toss to coat.
Remove the potatoes and broccoli from the oven. Add the saucy bites of chicken and any remaining sauce to the pan. Stir gently to mix throughout.
Top it all with cheese and bake for about 5 more minutes, until the cheese has melted. Remove from the oven. Sprinkle with parsley before serving.
The leftovers keep nicely for up to 3 days, though they’d probably be fine for longer – if your family doesn’t devour it all first.
Trust me, if you haven’t tried this chicken and vegetable casserole yet, you’re missing out! I enjoyed every single bite and in that way, it reminds me of the Chicken Pot Pie I make at least once a month.
Tender broccoli and rich, melt-in-your-mouth cheese bring so much flavor to each bite of this Broccoli and Cheese Stuffed Chicken Breast.
Crispy Cheesy Roasted Potatoes are covered in a mouth-watering blend of garlic, herbs, and melted cheese, making these taters the MVP of comfort food.
This dish was the result of many, many iterations and adaptations from my Ham Potato Broccoli Casserole. And that recipe was inspired by this Chicken Potato Broccoli Casserole which my family has enjoyed for years.
If you’re looking for a simple and easy side dish to serve, these air fryer green beans are delicious by themselves or with a squeeze of lemon juice.
Chicken Potato Casserole
- 3 pounds red potatoes cut into 1-inch pieces
- 2-4 tablespoons olive oil divided
- 1½ teaspoon kosher salt divided
- ½ teaspoon freshly ground black pepper
- ½ teaspoon granulated garlic or garlic powder
- ½ teaspoon smoked or regular paprika
- 2 small broccoli crowns cut into bite-size broccoli florets, about 3 cups
- 2 pounds boneless skinless chicken thighs or breasts, cut into 1-inch pieces OR 3 cups cooked chicken, chopped bite-size
- ⅔ cup barbecue sauce store-bought or homemade
- 2 cups shredded Monterey Jack, cheddar, or pepper jack cheese divided
- 2 tablespoons chopped fresh Italian parsley
- Preheat the oven to 400°F. Place the potatoes in a deep 9×13 pan. Drizzle with 1 tablespoon of olive oil and season with 1 teaspoon salt, pepper, garlic, and paprika. Toss to coat. Roast for 30 minutes, until the potatoes are fork tender.
- While the potatoes are roasting, chop the broccoli and place it in a bowl. Drizzle with 1 tablespoon of oil. Season with ½ teaspoon salt and toss to coat. After the potatoes have been in the oven for about 30 minutes, stir the potatoes and add the broccoli to the pan. Continue roasting for 10 more minutes.
- While the potatoes and broccoli are cooking, heat the remaining 2 tablespoons of oil in a large skillet over medium-high heat. Slice the chicken into 1" pieces, and add to the pan.
- Sprinkle with an additional ½ teaspoon each of salt, pepper, and garlic. Saute for a few minutes until the chicken is browned on the outside and cooked through. Remove from the heat, add the barbecue sauce and toss to coat.
- Remove the potatoes and broccoli from the oven. Add the saucy chicken to the pan along with any remaining sauce. Stir gently to mix throughout.
- Top with cheese. Bake for about 5 minutes, until the cheese has melted. Remove from the oven. Sprinkle with parsley before serving.