Chicken Broccoli Casserole Baked Potato

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Looking for the perfect comfort food that takes you back to your childhood? These Chicken Broccoli Casserole Baked Potatoes have all the flavors you love from your mom’s chicken broccoli casserole in a baked potato!

Growing up, our favorite dinner was always Chicken Broccoli Casserole. We loved the nights when my mom threw one together and there were never any leftovers. Now, my own kids frequently ask for it for dinner.

We are a big fan of using baked potatoes to create easy and delicious weeknight dinners. This time, we thought it would be fun to recreate our favorite flavors from my mom’s chicken broccoli casserole recipe and put them all on top of a baked potato.

These Chicken Broccoli Casserole Baked Potatoes turn your favorite casserole into a cheesy comfort food dish that is perfect for any night of the week.

Potato dishes are always a favorite at my house and they are so convenient. There’s a reason potatoes are a key staple in every cuisine around the world.

They can be used in so many different dishes and everyone loves them. We try and keep a few varieties on hand all the time so we can throw together an amazing side dish or main course (like this one). For this dish, we used Russet Potatoes, which are always some of our favorites.

Chicken Broccoli Casserole Baked Potato Ingredients

• 6 large russet potatoes, baked
• 2 cups broccoli, chopped
• 2 Tbsp. butter
• 1 baked chicken breast, shredded
• 1/2 onion, chopped
• 1 cup chicken broth
• 1 Tablespoon flour
• 1 cup sour cream
• 1 teaspoon curry powder
• 1 Tablespoon lemon juice
• 1 cup cheddar cheese, shredded

Chicken Broccoli Casserole Baked Potato Instructions

Bake your Russet Potatoes at 425ºF for 45 minutes, or until you can pierce the potato skin with a fork.

In a large pot, melt the butter then add in the chopped onion and chopped broccoli (stems and all). Salt and pepper to taste. Sauté for 3-4 minutes, or until the onion is transparent and the broccoli begins to cook.

Pour in 3/4 of your cup of chicken broth. Mix the 1 Tablespoon. of flour into the remaining 1/4 cup of chicken broth. Stir until there are no lumps then add into your broccoli mixture once it returns to a boil.

Cook your broccoli mixture until most of the liquid has cooked out or thickened. Stir in chopped chicken. Set aside.

In a small bowl, mix together the sour cream, curry powder, and lemon juice.

Split open your baked potatoes, spread a layer of your sour cream mixture on top, fill with your broccoli mixture, and top with shredded cheese.

Lower the temperature on your oven to 375ºF and bake for 5-7 minutes, or until the cheese is nice and melted.

Enjoy while hot!

This completely reminded me of dinners as a kid and I loved the way it made a complete meal all in a baked potato. These would actually be great for packing as lunches for work. My whole family loved these and we’ll definitely be adding them to our regular meal rotation.

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I was selected for this opportunity as a member of CLEVER and the content and opinions expressed here are all my own.