Description
Chicken Broccoli Potato Casserole is a comforting one-pan meal packed with tender chicken, hearty potatoes, fresh broccoli, and a creamy pesto yogurt sauce. Finished with melted cheddar cheese, this easy casserole is perfect for busy weeknights, family dinners, or meal prep.
Ingredients
- 500g (1 lb) chicken breasts, cubed
- 1 red bell pepper, chopped
- 350g (12 oz) baby potatoes, cubed
- 250g (9 oz) broccoli florets, chopped
- ¼ cup pesto
- 4 garlic cloves, minced
- ½ teaspoon black pepper
- ½ teaspoon salt
- 1 cup low-fat plain Greek yogurt
- 1 cup milk of choice
- ¾ cup grated cheddar cheese
Instructions
- Preheat the oven to 375°F (190°C).
- Lightly grease a large casserole dish or oven-safe skillet.
- Cube the chicken and potatoes into even-sized pieces.
- Chop the bell pepper and broccoli into bite-sized pieces.
- Add the chicken, potatoes, broccoli, bell pepper, Greek yogurt, pesto, milk, garlic, salt, and pepper to the casserole dish.
- Stir everything until evenly coated.
- Cover loosely with aluminum foil.
- Bake for 40–50 minutes, or until the potatoes are tender and the chicken is fully cooked.
- Remove the foil and sprinkle the grated cheddar cheese evenly over the top.
- Bake uncovered for another 5–6 minutes until the cheese is melted.
- Let the casserole rest for 5 minutes before serving.
Notes
- Serve with a fresh green salad for a complete meal.
- Pair with garlic bread or dinner rolls.
- Garnish with fresh parsley or basil for extra flavor.
- Add a squeeze of fresh lemon juice before serving.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freeze individual portions for up to 2 months.
- Thaw overnight in the refrigerator before reheating.
- Reheat in the oven at 350°F until warmed through or microwave individual servings.
- Stir before serving to redistribute the creamy sauce.
- Avoid overcooking during reheating to keep the chicken tender.