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serving spoon scooping roasted potatoes and chicken

Chicken Potato Casserole

Saucy bites of tangy chicken come together perfectly with roasted potatoes and broccoli in this Chicken Potato Casserole.
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 8

Ingredients 

  • 3 pounds red potatoes cut into 1-inch pieces
  • 2-4 tablespoons olive oil divided
  • 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
  • cup barbecue sauce store-bought or homemade
  • 2 cups shredded Monterey Jack, cheddar, or pepper jack cheese divided
  • 2 tablespoons chopped fresh Italian parsley

Instructions

  • Preheat the oven to 400°F. Place the potatoes in a deep 9x13 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.

Notes

You can make this recipe even easier by using pre-cooked or rotisserie chicken instead of raw chicken. 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 9x13 pan or baking dish has a 5-quart capacity.

Nutrition

Calories: 494kcal · Carbohydrates: 48g · Protein: 36g · Fat: 19g · Saturated Fat: 7g · Polyunsaturated Fat: 2g · Monounsaturated Fat: 6g · Trans Fat: 0.02g · Cholesterol: 136mg · Sodium: 1049mg · Potassium: 1617mg · Fiber: 7g · Sugar: 13g · Vitamin A: 1407IU · Vitamin C: 152mg · Calcium: 308mg · Iron: 4mg
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