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Potato, Chicken, and Broccoli Casserole

Turn leftover chicken into a cozy, make-ahead casserole featuring tender potatoes, bright broccoli, and a silky homemade cheddar sauce topped with crispy panko. This hearty, from-scratch bake is comforting, family-friendly, and easy to prepare.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 8 servings

Equipment

  • large saucepan
  • large casserole dish (9x13 or 3.8-qt)
  • Slotted spoon
  • Small bowl
  • whisk

Ingredients
  

  • 1 pound cooked chicken breast chopped or shredded
  • 4 cups white potatoes peeled and chopped into cubes (uncooked)
  • 2 large heads broccoli chopped, florets only
  • 4 tablespoons salted butter
  • 1/2 cup white onion minced
  • 4 tablespoons all-purpose flour
  • 1 cup chicken broth or stock
  • 1 cup whole milk
  • 2 cups shredded cheddar cheese divided; white or orange
  • 1 teaspoon Dijon mustard smooth
  • 1 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 tablespoon olive oil
  • 3/4 cup panko breadcrumbs plain, unseasoned

Instructions
 

  • Heat the oven to 350°F (175°C). Bring a large pot of water to a rolling boil and set out a roomy casserole dish (a 9x13 or a 3.8-qt round works well).
  • Add the peeled, cubed potatoes to the boiling water and cook 5–6 minutes, or until a fork slides through easily.
  • Lift the potatoes from the pot with a slotted spoon and transfer them directly into the prepared casserole dish with the chopped or shredded cooked chicken; keep the pot of water boiling.
  • Drop the broccoli florets into the same boiling water and blanch for about 1 minute. Drain the broccoli and add it to the casserole dish with the potatoes and chicken.
  • Return the empty saucepan to the stove and melt the butter over medium-low heat.
  • Add the minced onion to the melted butter and sauté until softened and fragrant, approximately 5 minutes.
  • Stir in the flour to form a roux with the butter and onion, cooking for about 1 minute to remove the raw flour taste.
  • Slowly whisk in the chicken broth and milk, increase heat to medium, and continue whisking until the sauce thickens enough to coat the back of a spoon.
  • Once the sauce has thickened, stir in 1 cup of the shredded cheddar until it melts completely and the sauce is smooth.
  • Remove the sauce from the heat and blend in Dijon mustard, kosher salt, black pepper, garlic powder, and onion powder until evenly incorporated.
  • Pour the cheese sauce over the chicken, potatoes, and broccoli in the casserole dish and gently stir to combine everything evenly.
  • Cover the dish tightly with foil and bake in the preheated oven for 20 minutes.
  • While the casserole bakes, mix the panko breadcrumbs with the olive oil in a small bowl to moisten and help them brown.
  • Carefully remove the foil, sprinkle the remaining 1 cup shredded cheddar over the casserole, then top with the oiled panko crumbs.
  • Return the casserole to the oven and bake uncovered for about 10 minutes, or until the filling is bubbling and the topping is golden.
  • Allow the casserole to rest a few minutes before serving so it sets slightly, then portion and enjoy.