Chicken Broccoli Potato Casserole

This chicken broccoli potato casserole is a hearty, family-friendly meal, lightened up with a creamy greek yogurt pesto sauce for a delicious dinner everyone will love!

Hearty casseroles are a family favorite, especially in colder months, and this easy, cheesy chicken broccoli potato casserole speaks to my soul. It’s a true dump-and-go meal—everything cooks in one dish, requiring no hands-on cooking, making cleanup a breeze. 

This comforting, filling dish is made with healthy ingredients and lightened up with greek yogurt instead of cream, along with pesto for a rich, flavorful sauce. The combination of chicken, broccoli, and potatoes with the creamy pesto sauce and cheese creates a well-balanced, nutritious meal, packed with protein and veggies.

Ingredients you’ll need

You only need 9 key ingredients to make this broccoli chicken potato casserole recipe:

• Chicken: Half a kilo (about 1 lb) of skinless chicken breasts, cut into bite-sized pieces.
• Potatoes: Use white baby potatoes or Yukon gold potatoes for their creamy texture and shape that holds up well during baking.
• Capsicum (bell pepper): Adds a pop of color, sweetness, and flavor.
• Pesto: Provides a delicious flavor boost without needing many extra seasonings.
• Broccoli florets: Adds color and nutrition. You can substitute cauliflower if desired.
• Garlic cloves: Freshly minced garlic adds a subtle earthiness. Garlic powder works in a pinch.
• Yogurt: Greek yogurt replaces sour cream, bringing a creamy element without excess fat, keeping the dish light.
• Milk: Helps mix everything together and adds moisture during cooking.
• Shredded cheese: Use a strong cheese like Parmesan or Pecorino for the topping—just a little goes a long way.

Complete list of ingredients and amounts is located on the recipe card below.

How to make chicken broccoli potato casserole

Preheat the oven to 375ºF/ 190ºC and prepare a large casserole dish or French skillet.

Prep the ingredients: Cut the chicken into small, evenly sized cubes (about 0.5 to 1 inch). Cube the potatoes, dice the bell peppers, and cut the broccoli into florets.

Assemble the casserole: Add the chicken, veggies, yogurt, pesto, milk, salt, and pepper to the casserole dish. Stir everything together until well combined.

Bake: Loosely cover the casserole with foil and bake for 40-50 minutes. Once the potatoes are tender and chicken is cooked through, sprinkle cheese evenly over the casserole and return it to the oven, uncovered, for 5-6 minutes to melt the cheese.

Serve: Let the casserole set for about 5 minutes before serving. Enjoy while hot!

Recipe Variations

Here are a few ingredient substitutions that will result in an equally delicious meal:

• Chicken Breasts: Chicken thighs work just as well. Keep an eye on the chicken, as cooking time may vary slightly.
• Dairy-Free: Substitute the yogurt with plain plant-based yogurt, ensuring it’s unflavored to maintain the tanginess. Alternatively, use cashew cream.
• Bell Pepper: Use any color you like, or swap with sundried tomatoes for extra flavor. Zucchini works too but may add more moisture.
• Broccoli: A key ingredient, but you can skip it or substitute with cauliflower if needed.
• Pesto: Any pesto will do! Try cilantro, kale, or red pesto for a new flavor.
• Spice it up: Swap pesto for curry paste for a completely different flavor. Add coconut milk for a creamy, fragrant twist.

Recipe tips and tricks

• For a crusty top: Sprinkle crushed crackers or breadcrumbs over the casserole for a delicious crunch. Ritz crackers are especially good, adding a buttery flavour.
• Mix gently: When combining the casserole, be careful not to over-shred the chicken. Mix just enough to evenly distribute the chicken while keeping some large chunks for texture.
• Check the potatoes: Keep an eye on the potatoes as they cook. They should be tender, but not mushy. Pre-cooking the chicken lets you focus on getting the potatoes just right.
• Use a strong cheese: For a more savory flavour, opt for strong cheeses like sharp cheddar, parmesan or pecorino cheese. These pair perfectly with the creamy, savory chicken and broccoli. The sharper, the better!
• Baking dish matters: The type of dish you use (ceramic, metal, glass, or non-stick) will affect the baking time. Be patient and keep a meat thermometer handy to ensure everything cooks properly. Adjust the time as needed depending on the material of your dish.

Serving suggestions

• Enjoy this casserole as a main dish with a fresh green salad and crusty multigrain bread.
• Roasted veggies like Roasted Green Beans & Carrots, Air Fryer Frozen Brussels Sprouts or Sumac Cauliflower With Tahini make a flavorful side.
• Serve with cooked brown rice or quinoa for a heartier meal and to soak up any extra sauce.
• It also pairs wonderfully with steamed veggies, fresh bread, or my Pumpkin Spinach Feta Salad, Beetroot Feta Walnut Salad or Mediterranean Black Lentil Salad. The options are endless!

How to store

Store leftovers in an airtight container in the fridge. They’ll keep for 2-3 days when properly stored. To reheat, simply pop it in the oven or microwave.

Note: We don’t recommend freezing this dish, as the yogurt sauce may become grainy and separate after thawing.

Recipe FAQ

More comfort meals to try

One Pot Cajun Chicken Orzo (Risoni)

Ground Beef Zucchini Casserole

Gnocchi Bolognese Bake

Chili Without Tomatoes

If you try this chicken broccoli potato casserole recipe or have a question, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.

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