This comforting casserole features fluffy baked russet potatoes filled with shredded chicken, steamed broccoli, and creamy cheddar cheese for a hearty, delicious meal.

Why You’ll Love This Recipe

• Combines all the flavors of a loaded baked potato in casserole form

• A full, satisfying meal made with wholesome ingredients

• Great use of leftover chicken or rotisserie chicken

• Kid-friendly and freezer-friendly

• Easy to prep ahead and reheat

Ingredients

• 4 large russet potatoes, washed and pricked with a fork

• 1 tablespoon olive oil

• Salt and pepper, to taste

• 2 chicken breasts, cooked and shredded

• 1 cup broccoli florets, steamed

• 1 cup shredded cheddar cheese

• ½ cup sour cream

• 2 tablespoons unsalted butter

• ¼ cup milk

• ½ teaspoon garlic powder

• ½ teaspoon onion powder

• ¼ teaspoon paprika

• Fresh chives, chopped for garnish

Directions

1. Preheat your oven to 400°F (200°C).

2. Rub each potato with olive oil, sprinkle with salt and pepper, and place on a baking sheet. Bake for 60 minutes, or until tender when pierced with a fork.

3. Let the potatoes cool slightly. Cut a slit down the top of each and gently scoop out the insides into a large bowl, keeping a thin layer of potato inside each skin.

4. To the bowl with the scooped-out potato, add shredded chicken, steamed broccoli, half of the cheddar cheese, sour cream, butter, milk, garlic powder, onion powder, and paprika. Mix until creamy and combined.

5. Spoon the filling mixture evenly back into the potato shells. Top with the remaining cheddar cheese.

6. Return to the oven and bake for 20 minutes, or until the cheese is melted and bubbly.

7. Optional: Broil for 2–3 minutes for a crispy, golden top—watch closely to avoid burning.

8. Garnish with chopped fresh chives before serving.

Serving Ideas

• Serve with a crisp green salad for balance

• Add a side of roasted carrots or asparagus for extra veggies

• Great for meal prep—store individually and reheat throughout the week

• Pair with a bowl of soup for a cozy, complete dinner

Tips & Variations

• Use rotisserie chicken to save time

• Swap cheddar for mozzarella, gouda, or pepper jack for a twist

• Add bacon bits or caramelized onions for extra flavor

• For a lighter version, use Greek yogurt in place of sour cream

• Turn it into a full casserole by layering the mixture in a baking dish instead of stuffing the skins

Frequently Asked Questions

Can I prepare this casserole ahead of time?

Yes. Prepare everything through step 5, then cover and refrigerate. Bake when ready to serve.

How can I store leftovers?

Wrap each stuffed potato tightly and store in the fridge for up to 3 days. Reheat in the oven or microwave.

Can I freeze these stuffed potatoes?

Absolutely. Wrap individually in foil and freeze. Reheat from frozen at 350°F until warmed through, about 30–40 minutes.

What’s the best type of potato for this recipe?

Russet potatoes are ideal—they have a fluffy interior and sturdy skin that holds up well when stuffed.

Final Thoughts

Baked Potato Chicken and Broccoli Casserole is a satisfying, no-fuss dinner that turns simple ingredients into something special. Whether you’re feeding a family or prepping for the week ahead, this hearty dish brings warmth, flavor, and comfort to any table.