Creamy Chicken Broccoli Potato Bake
ender chicken, soft potatoes, and bright broccoli baked in a creamy herb sauce under a golden, stretchy cheese topping. Comfort food that delivers big flavor with simple ingredients and minimal cleanup.
Equipment
- 1 | Baking dish | 9x13 inch preferred
- 1 | cutting board |
- 1 | Chef's knife |
- 1 | Mixing bowl | for sauce if needed
- 1 | Measuring cups |
Ingredients
- 3 | cups | cooked chicken | cubed
- 4 | medium | potatoes | peeled and cubed
- 3 | cups | broccoli florets |
- 1 | cup | shredded carrots |
- 1/2 | cup | green onions | sliced
- 2 | cups | shredded cheddar-mozzarella mix |
- 2 | cups | creamy herb sauce |
- 1 | tsp | garlic powder |
- 1 | | salt and black pepper | to taste
Instructions
- Preheat oven to 375°F and lightly grease a 9x13 baking dish.
- Cube the cooked chicken and season with garlic powder, salt, and pepper.
- Peel and cut potatoes into 1-inch cubes; spread evenly in the dish.
- Layer chicken, broccoli florets, shredded carrots, and green onions over the potatoes.
- Pour creamy herb sauce evenly over the entire surface.
- Sprinkle 1 cup of the cheese mix over the top.
- Bake 30 minutes until bubbling, then add remaining cheese and bake 10 more minutes until golden.
- Rest 5 minutes before scooping and serving.
Notes
Store leftovers in an airtight container in the fridge up to 3 days.
Reheat in the microwave or covered in a 350°F oven until hot.
Freeze fully baked portions for up to 2 months; thaw overnight before reheating.
Use leftover roast chicken for the best flavor and fastest prep.
Reheat in the microwave or covered in a 350°F oven until hot.
Freeze fully baked portions for up to 2 months; thaw overnight before reheating.
Use leftover roast chicken for the best flavor and fastest prep.