Here’s a one-pot wonder that’s bound to become your new go-to: a Cheesy Chicken Broccoli Potato Casserole that's healthy, gluten-free, and meal-prep friendly. Yes, you read that right—meal prep that actually tastes good by day three (or four, if you’re the daring type). We’re talking tender chicken thighs, creamy potatoes, and broccoli in a cheesy, savory sauce that’s deceptively easy to make.
The best part? You only need one pot, which means fewer dishes and more time to enjoy your life outside the kitchen. It’s basically comfort food but without the guilt—or the gluten. Perfect for busy weeknights, lazy Sundays, or whenever you want a wholesome meal that won’t leave you scrubbing pots all night. Store it in the fridge, freeze it, or devour it right out of the oven. You do you.
Ingredients for this Chicken Broccoli Potato Casserole
Chicken Thighs: These little beauties are perfect for casseroles because they stay juicy and tender, even after a solid bake. Go for bite-sized pieces to make sure everything cooks evenly. If you’ve only got chicken breasts in the fridge, you can use those instead—just keep in mind they might turn out a bit drier. And if you’re feeling fancy, a mix of dark and white meat could give you the best of both worlds.
Broccoli: This green superstar not only adds color but also a nice crunch that balances out the creamy potatoes. Fresh or frozen will do just fine. If you’re not a fan, try cauliflower or zucchini for a similar vibe, though heads up—they might cook a bit faster and could end up softer than broccoli.
Potatoes: Yukon golds or red potatoes are the way to go. They hold up well and add that comforting, hearty feel. Leaving the skins on gives you extra fiber and saves time (who doesn’t love skipping a step?), but if you prefer, peeling them is fair game. Want a twist? Try sweet potatoes for a slightly sweeter, earthy flavor.
Garlic Powder & Onion Powder: Let’s be real—sometimes you just don’t want to chop. These two bring all the flavor without the fuss. They’re especially handy in one-pot dishes like this, where you want everything to blend smoothly. If you’re out of one or the other, you can swap in a bit more of whichever you do have.
Smoked Paprika: The smoky, warm flavor here is what makes this casserole feel a little extra special. It’s like a secret ingredient that no one can quite put their finger on. If you don’t have smoked, regular paprika will work, but you’ll miss that hint of smokiness. Just a pinch goes a long way, so don’t go overboard.
Almond Milk: This is your creamy base without the dairy. It keeps things light and healthy, and you won’t miss the extra calories. If you’re not a fan of almond milk, any unsweetened dairy or non-dairy milk will do, like oat or cashew. Just make sure it’s unsweetened; no one wants a sweet casserole!
Chicken Broth: This adds a little extra flavor to the sauce and keeps things from drying out. You could use vegetable broth if that’s what you have on hand, but chicken broth gives a slightly richer flavor that pairs perfectly with the meat.
Dijon Mustard: Trust me on this one—Dijon adds a subtle tang that wakes everything up. You only need a little, but it makes a big difference. If you’re out of Dijon, regular yellow mustard can pinch-hit, though it won’t have quite the same depth.
Parmesan Cheese: The star of the show. Parmesan adds that perfect cheesy finish without being too heavy. Sprinkle half in the sauce, then finish with a bit on top for that golden-brown, cheesy crust. If you’re dairy-free, nutritional yeast can be a decent sub—it’ll give you a savory kick, even if it’s not quite the same as cheese.
Frequently Asked Questions
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts will work just fine, but keep in mind they can be a bit drier. Just don’t overcook them, and you’ll be good to go.
Do I have to use almond milk?
Nope! Any unsweetened non-dairy milk will do. Oat milk, cashew milk—whatever you have on hand. Just make sure it’s unsweetened because, well, sweet casserole? Hard pass. Regular milk will do the trick as well!
What if I don’t have smoked paprika?
Regular paprika is fine. You’ll miss a little of that smoky magic, but it’ll still taste great. Or, if you’re feeling wild, throw in a pinch of chili powder for a little heat.
Can I prep this ahead of time?
Yes! This casserole is meal-prep gold. Bake it, portion it out, and store in the fridge for up to 4 days. It even freezes well, so you can stash some away for a lazy night.
How do I reheat it?
A quick zap in the microwave works, but if you want that fresh-from-the-oven feel, pop it in the oven at 350°F for 10-15 minutes. Your future self will thank you.
Can I skip the Parmesan for a dairy-free version?
Sure thing. Use nutritional yeast for a similar savory kick. It’s not quite the same as cheese, but it’ll still make you feel like you’re eating something special.
What can I use instead of potatoes?
Sweet potatoes are a solid option, and they add a touch of natural sweetness. Or try cauliflower for a low-carb swap—just keep in mind it’ll cook faster.
Do I really need Dijon mustard?
It’s optional, but it adds a little zing that’s hard to beat. If you don’t have it, you could use regular mustard or just skip it altogether—still tasty, just a bit less tangy.
Chicken Broccoli Potato Casserole - Tips and Tricks
Prep Smart: Cut everything—chicken, potatoes, broccoli—into similar-sized pieces. This helps it all cook evenly, so you’re not biting into undercooked potatoes while your broccoli turns to mush. Trust me, it’s worth the extra minute.
Season as You Go: Don’t throw in all the salt at once. Season the chicken, then the potatoes. Layering the flavors makes a big difference, especially in a simple one-pot dish like this.
One Pot, But Make It Non-Stick: Use a large, oven-safe, non-stick pot or a Dutch oven. Not only does it make cleanup a breeze, but it also prevents your ingredients from sticking and burning—because who has time for scrubbing?
Store Like a Pro: Once cooled, portion the casserole into airtight containers for easy grab-and-go meals. It’ll keep in the fridge for up to 4 days, and you’ll be thanking yourself mid-week when you have something homemade waiting.
Freeze for Later: This casserole freezes like a champ. Just cool it completely, portion it out, and freeze for up to 2 months. Let it thaw in the fridge overnight before reheating, so it’s not rock-hard come mealtime.
Reheat It Right: The microwave works for a quick fix—about 2-3 minutes should do it. But if you want it to taste like it just came out of the oven, heat it at 350°F for 10-15 minutes. Bonus: the cheese on top gets nice and melty again.
Keep It Fresh with Extra Cheese: If you’re reheating in the oven and feeling fancy, sprinkle on a little extra Parmesan for that melty, cheesy crust. It’s a small touch that makes it feel fresh and indulgent, even after a few days in the fridge.
Add a Splash: When reheating, add a small splash of milk or broth to keep things creamy. Casseroles can dry out a bit over time, and this little trick keeps everything nice and moist.
Some Dietary Variations
Dairy-Free: Skip the Parmesan and swap it with nutritional yeast for that cheesy vibe without the dairy. You’ll still get the savory goodness, and it keeps things vegan-friendly if that’s your jam.
Low-Carb: Want to keep it light? Ditch the potatoes and go for cauliflower florets instead. They cook faster, so keep an eye on it, but you’ll get all the casserole feels without the carbs.
Whole30: Make it Whole30-approved by swapping the almond milk for full-fat coconut milk and skipping the Parmesan altogether. You’ll still get that creamy, cozy texture, and the coconut flavor won’t be overpowering once it’s all baked together.
Vegetarian: Swap the chicken for chickpeas or cubed tofu. Chickpeas give it a hearty, almost “meaty” bite, while tofu soaks up all the flavors. Just bake as usual, and you’ve got a veggie-friendly dinner with protein to boot.
Keto: Use heavy cream in place of almond milk, sub the potatoes with more broccoli, cauliflower, or some mushrooms, and keep that Parmesan coming. This gives you a super creamy, low-carb version that’s still packed with flavor.
More Meal-Prep Recipes
- Creamy Cajun Chicken Orzo
- Ground Turkey Quinoa Bowls
- Chicken Curry Pasta
- Turkey Meatballs Alfredo
- Ground Chicken Curry Meal Prep
- Baked Honey Ginger Chicken Thighs
- BBQ Chicken Pasta Salad
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Recipe
Chicken Broccoli Potato Casserole
Ingredients
- 1 ½ lb boneless skinless chicken thighs diced into bite-sized pieces
- 4 cups potato cubes from about 3-4 medium Yukon gold potatoes, skin-on
- 3 cups broccoli florets cut small for even cooking
- 1 cup yellow onion 1 onion, diced
- 1 tablespoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1 tablespoon olive oil
- ½ cup unsweetened almond milk or any other milk alternative
- 1 tablespoon cornstarch dissolved in 2 tablespoon water
- 1 ½ cups low-fat cheddar cheese or a dairy-free alternative
- 2 tablespoon low-fat grated Parmesan optional, for extra flavor
Instructions
Sauté the Chicken and Onion:
- Heat 1 tablespoon olive oil over medium heat in a large oven-safe pot (like a Dutch oven).
- Add the 1 ½ lb of diced chicken thighs and cook for 5-6 minutes until lightly browned.
- Add 1 cup diced yellow onion and cook for 2 more minutes until softened.
Add Seasonings and Vegetables:
- Stir in 1 teaspoon garlic powder, 1 teaspoon smoked paprika, and 1 teaspoon dried thyme.
- Add the 4 cups of potato cubes and 3 cups broccoli florets, stirring to coat everything in the seasonings.
Create the Creamy Sauce:
- Pour in ½ cup unsweetened almond milk and stir to deglaze the pot.
- Add the 1 tablespoon cornstarch slurry (dissolved in 2 tablespoon water) and stir until the sauce thickens slightly, about 1 minute.
Incorporate the Cheese:
- Stir in 1 cup of shredded cheddar until melted and combined into the sauce.
- Optional: Add 2 tablespoon grated Parmesan for extra flavor.
Bake the Casserole:
- Preheat the oven to 375°F (190°C).
- Sprinkle the remaining ½ cup shredded cheddar evenly over the top.
- Cover the pot with a lid or foil and bake for 35 minutes.
- After 35 minutes, uncover the casserole and bake for an additional 20 to 25 minutes, or until the potatoes are tender and the cheese is golden and bubbly.
Cool and Portion for Meal Prep:
- Let the casserole rest for 10-15 minutes.
- Divide into meal prep containers and store in the fridge for up to 4 days.
Notes
Reheating Instructions:
- Microwave: Heat each portion for 2-3 minutes.
- Oven: Reheat at 350°F (175°C) for 10-12 minutes.
Customization Ideas:
- Add more veggies: Try bell peppers or zucchini.
- Switch up the cheese: Mozzarella or dairy-free options work great.
- Crunchy topping: Use gluten-free breadcrumbs or chopped nuts before baking uncovered.
