Creamy Baked Chicken, Broccoli and Potato Casserole

This chicken broccoli potato casserole is a comforting, family-friendly one-dish meal that’s easy to prepare and full of flavor. A creamy Greek yogurt and pesto sauce keeps the dish lighter than traditional cream-based casseroles while still delivering rich, satisfying taste. It’s perfect for weeknight dinners, meal prep, or a cozy weekend meal that everyone will enjoy.

This hearty casserole combines tender chicken, broccoli florets, and cubed potatoes in a simple, flavorful sauce made with Greek yogurt and pesto. It’s designed as a dump-and-bake recipe—assemble everything in a single dish, bake until the potatoes are tender and the chicken is cooked through, then finish with a sprinkle of cheese for a golden, melty topping. The result is a balanced meal packed with protein, vegetables, and comforting starch.

Ingredients you’ll need

Below are the main ingredients for this chicken broccoli potato casserole. Quantities are included so you can shop and prep in advance.

• 500 g (about 1 lb) chicken breasts, skinless and cut into 1/2–1 inch cubes
• 350 g (12 oz) baby potatoes, halved or cubed (Yukon Gold or white baby potatoes work well)
• 1 red capsicum (bell pepper), chopped
• 250 g (9 oz) broccoli florets, chopped (cauliflower is an acceptable substitute)
• 1/4 cup pesto, store-bought or homemade
• 4 garlic cloves, minced (or 1 tsp garlic powder)
• 1 cup low-fat plain Greek yogurt, for a creamy but lighter sauce
• 1 cup milk, any milk of choice to loosen the sauce
• 3/4 cup grated cheddar cheese, or a mix with Parmesan or Pecorino for more savory flavor
• Salt and black pepper, about 1/2 teaspoon each, or to taste

How to make chicken broccoli potato casserole

This recipe is straightforward and forgiving. Follow these steps for a reliably tasty casserole.

1. Preheat the oven to 375ºF (190ºC). Grease a large casserole dish or use a deep ovenproof skillet.
2. Prep the ingredients: Trim and cube the chicken into evenly sized pieces. Cube the potatoes so they cook evenly. Chop the bell pepper and separate the broccoli into small florets.



3. Mix the sauce and combine: In the casserole dish combine Greek yogurt, pesto, milk, minced garlic, salt, and pepper. Add the chicken, potatoes, bell pepper, and broccoli. Stir gently until all pieces are coated with the yogurt-pesto mixture.
4. Bake covered: Loosely cover the dish with foil and bake for 40–50 minutes, or until the potatoes are tender and the chicken reaches an internal temperature of 165ºF (74ºC).
5. Add cheese and finish: Remove the foil, sprinkle the grated cheese evenly over the top, and bake uncovered for another 5–6 minutes until the cheese melts and edges are slightly golden.
6. Rest and serve: Let the casserole sit about 5 minutes before serving to help the sauce set. Serve hot and enjoy.

Recipe Variations

Customize this casserole easily based on preferences or what’s in your pantry:

• Swap chicken cuts: Use boneless skinless thighs instead of breasts for juicier results; adjust cooking time as needed.
• Dairy-free option: Replace Greek yogurt with unsweetened, unflavored plant-based yogurt or a cashew cream.
• Vegetable swaps: Substitute cauliflower for broccoli, add zucchini, or use sun-dried tomatoes for concentrated flavor.
• Different pestos: Basil pesto is classic, but try kale, cilantro, or a roasted red pepper pesto for a new twist.
• Change the seasoning: Replace pesto with a curry paste and add coconut milk for an aromatic variation.

Recipe tips and tricks

• For a crunchy topping: Sprinkle breadcrumbs or crushed crackers over the cheese before the final bake for extra texture.
• Mix gently: Stir enough to coat the ingredients evenly but avoid shredding the chicken into small pieces.
• Check potatoes: Test potatoes with a fork; they should be tender but not falling apart. Smaller potato pieces cook faster.
• Choose a strong cheese: Sharp cheddar, Parmesan, or Pecorino add depth—use what you enjoy.
• Adjust baking time by dish: Glass, ceramic, and metal heat differently. Start checking doneness a few minutes early if using metal; add a few extra minutes for thick ceramic dishes.

Serving suggestions

• Serve this casserole as the main course with a crisp green salad and crusty multigrain bread.
• Roasted vegetables such as green beans and carrots, Brussels sprouts, or sumac-seasoned cauliflower make excellent sides.
• For a heartier plate, serve over cooked brown rice or quinoa to soak up the sauce.
• Go lighter with steamed vegetables or a simple spinach and feta salad to balance the meal.

How to store

Refrigerate leftovers in an airtight container for 2–3 days. Reheat portions in the oven or microwave until warmed through. Freezing is not recommended because the yogurt-based sauce may separate and become grainy after thawing.

Recipe FAQ

More comfort meals to try

Try other one-dish comfort meals such as One Pot Cajun Chicken Orzo, Ground Beef Zucchini Casserole, Gnocchi Bolognese Bake, or a hearty Chili without tomatoes.

If you try this chicken broccoli potato casserole, feel free to leave a comment with your tweaks or rating. I love hearing how readers adapt recipes to their kitchens.