This chicken potato broccoli casserole is such an easy weeknight meal. This recipe is a single serve, one pan recipe but easy to double or triple if you want to make it for an easy weeknight meal for the family. This chicken potato broccoli casserole is made from 4 simple ingredients you already have at home; broccoli, potatoes, chicken sausage and cheddar!
This chicken potato broccoli casserole recipe is gluten free, nut free, has a dairy free option and a vegan option.
WHY YOU’LL LOVE THIS RECIPE
This loaded chicken potato broccoli casserole starts with roasted, crispy potatoes that are seasoned with salt, pepper, garlic and parsley, topped with olive oil and baked in the oven. Halfway through, you add the broccoli and sliced chicken sausage and continue roasting until everything is warm and crispy around the edges. I love when broccoli has charred edges. Then, once finished roasting, the chicken potato broccoli casserole is plated and topped with shredded cheddar cheese that melts on top immediately. The result is an absolutely irresistible but super simple dinner!
Is this technically a casserole? Sure. Although theres no rice or pasta, it still has some protein, vegetables and pasta baked together and topped with creamy cheese.
INGREDIENTS & SUBSTITUTIONS
Broccoli: I like to buy mine fresh and cut it up into smaller florets. You can also buy florets at the grocery store. If you use frozen broccoli it does get a bit soggy and soft.
Golden potatoes: I like golden potatoes because they’re soft and moist once roasted. They don’t dry out and have a wonderful creamy inside texture. You can use any type of potato here you want, including sweet potato.
Chicken sausage: Use any flavor chicken sausage that you have or that you like. I like to use buffalo chicken sausage for a spicy flair or garlic chicken sausage for a garlicy taste. This chicken potato broccoli casserole recipe will also work well with a store bought rotisserie chicken to save some time (cook time will need to be adjusted), leftover grilled chicken (cook time will need to be adjusted), or with any chicken sausage flavor you find! My favorite is the buffalo chicken sausage flavor to bring a little spice to the dish.
Cheese: This chicken potato broccoli casserole uses shredded cheddar cheese but any cheese variation will still be fantastic! Choose from monterey Jack, mozzarella, a Mexican blend, or any sliced or shredded cheese! You can even use a low fat or fat free option to keep this casserole healthy or a vegan/dairy free option to keep this dairy free.
TASTE & TEXTURE
This loaded chicken potato broccoli casserole starts with roasted, crispy potatoes that are seasoned with salt, pepper, garlic and parsley. Once finished roasting, the chicken potato broccoli casserole is plated and topped with shredded cheddar cheese that melts on top immediately. The result is an irresistible but healthy, simple dinner!
DIRECTIONS
STEP 1
Cut the potaotes into 1″ cubes. Add to a baking dish. Top with olive oil, salt, pepper, garlic and parsley.
Cut broccoli into similar size pieces. Slice chicken sausage into 1/2″ rounds. Set both aside.
STEP 2
Add potatoes only to oven and roast on 425 for approx 25-30 minutes. The potatoes should start to look browned around the edges and should be starting to get soft in the middle. They will not be fully cooked yet.
STEP 3
Next, add the broccoli and sliced chicken sausage on top. Add back to oven and continue roasting until everything is warm and crispy around the edges. Approx another 20 minutes.
STEP 4
Once finished roasting, remove from oven and plate.T op with shredded cheddar cheese that melts on top immediately.
EXPERT TIPS & TRICKS
HOW TO MAKE THIS HEALTHIER
To make this chicken potato broccoli casserole healthier or lower in saturated fat, use fat free or low fat cheese, or you can use 1/2 the amount.
HOW TO MAKE THIS VEGAN
To make this chicken potato broccoli casserole vegan, double the amount of potatoes and broccoli. Skip the chicken. Use vegan cheese on top.
HOW TO SERVE & STORE
Serve this casserole directly out of the oven. Its best served warm.
Fridge: Leftovers for this chicken potato broccoli casserole can be stored in an airtight container in the fridge for up to 3 days.
Freezer: Leftovers for this chicken potato broccoli casserole can be stored in an airtight container in the freezer for up to 3 months.
To reheat: Reheat in a pan, covered until casserole is warm and soft.
To microwave: Reheat in the microwave, covered until casserole is warm and soft. I like to add a wet paper towel on top while microwaving so the casserole doesn’t dry out.
Chicken Broccoli Potato Casserole (gluten free)
Ingredients
- 1 head of broccoli
- 3-4 small golden potatoes
- 1 chicken sausage
- 1/2 tbsp oil of choice
- 1 tsp garlic
- 1 tsp salt
- 1 tbsp pepper
- 1 tsp parsley
- 2 tbsp Cheddar (optional) dairy free or fat free
Instructions
- Cut the potaotes into 1″ cubes. Add to a baking dish. Top with olive oil, salt, pepper, garlic and parsley.
- Cut broccoli into similar size pieces. Slice chicken sausage into 1/2″ rounds. Set both aside.
- Add potatoes only to oven and roast on 425 for approx 25-30 minutes. The potatoes should start to look browned around the edges and should be starting to get soft in the middle. They will not be fully cooked yet.
- Next, add the broccoli and sliced chicken sausage on top. Add back to oven and continue roasting until everything is warm and crispy around the edges. Approx another 20 minutes.
- Once finished roasting, remove from oven and plate. Option to top with shredded cheddar cheese that melts on top immediately.
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