This Cheesy Chicken Sweet Potato Broccoli Casserole is a warm hug on a plate! It combines tender chicken, creamy cheese, sweet potatoes, and crunchy broccoli for a tasty treat.
It’s super easy to make, and you’ll love how it all comes together. Plus, I secretly believe every bite tastes better when shared with friends or family. 😊
This dish is perfect for busy nights since you can make it ahead of time. I love popping it in the oven and letting the cheesy goodness fill the kitchen with an amazing smell!
Key Ingredients & Substitutions
Sweet Potatoes: Sweet potatoes provide a natural sweetness and creaminess to the casserole. If you’re in a pinch, you can use regular potatoes or even butternut squash as a substitute.
Chicken: I like using rotisserie chicken for ease, but leftover grilled or baked chicken works too. If you’re vegetarian, chickpeas or cooked lentils make great meat alternatives.
Cheese: Sharp cheddar adds great flavor, while mozzarella gives that gooey texture. If you want a different taste, feel free to try gouda, pepper jack, or even nutritional yeast for a vegan option.
Broccoli: Fresh broccoli is bright and crunchy. If you don’t have it, frozen broccoli can be a simple alternative, just thaw and drain it well before mixing.
How Do You Get the Best Texture from This Casserole?
The secret to a perfectly textured casserole lies in the cooking methods of the vegetables. Sweet potatoes should be cooked until just tender to avoid mushiness in the casserole. Overcooking can make them too soft once baked.
- Boil cubed sweet potatoes for about 10 minutes.
- For the broccoli, blanch for just 3 minutes – you want it bright green and slightly crisp.
These steps ensure that all components hold up well during baking and don’t turn into a mushy mix! Also, letting the casserole rest for a few minutes after baking helps it set, making it easier to serve.
Cheesy Chicken Sweet Potato Broccoli Casserole
Ingredients You’ll Need:
For the Casserole:
- 2 medium sweet potatoes, peeled and cubed
- 2 cups cooked chicken breast, shredded or diced
- 3 cups fresh broccoli florets
- 1 1/2 cups shredded sharp cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 1 cup sour cream
- 1/2 cup mayonnaise
- 1/2 cup milk
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika (optional)
- 1 cup panko breadcrumbs
- 2 tablespoons melted butter
How Much Time Will You Need?
This delightful casserole will take you about 15 minutes for prep time and another 25-30 minutes for baking. So, in total, you’re looking at about 45-50 minutes from start to enjoying your delicious meal!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 375°F (190°C). While it’s warming up, lightly grease a 9×13-inch casserole dish or any similar baking dish you have at home.
2. Cook the Sweet Potatoes:
Fill a pot with salted water and bring it to a boil. Once boiling, add the cubed sweet potatoes and let them cook for about 10 minutes or until they’re just tender. After that, drain them well and set them aside.
3. Prepare the Broccoli:
Now, it’s time to prep the broccoli! Steam or blanch the broccoli florets for just about 3 minutes. You want them bright green and slightly tender, not mushy. Drain and set the broccoli aside.
4. Mix the Creamy Ingredients:
In a large bowl, combine the sour cream, mayonnaise, milk, minced garlic, chopped onion, salt, black pepper, and optional paprika. Stir these together until everything is well blended and creamy.
5. Combine Chicken and Veggies:
Next, fold in the cooked sweet potatoes, shredded chicken, and steamed broccoli to the creamy mixture. Gently add in 1 cup of cheddar cheese and 1/4 cup of mozzarella cheese, mixing until everything is well coated.
6. Pour Into Casserole Dish:
Pour the combined mixture into your prepared casserole dish and spread it out evenly so it cooks nicely.
7. Add the Crunchy Topping:
In a small bowl, mix the panko breadcrumbs with the melted butter until well combined. Sprinkle this buttery breadcrumb mixture over the top of the casserole for that delightful crunch.
8. Sprinkle More Cheese:
Finish off by sprinkling the remaining cheddar and mozzarella cheese on top to create a deliciously cheesy crust.
9. Bake It Up:
Place the casserole in your preheated oven and bake for 25-30 minutes. You’re looking for that golden brown topping and bubbly cheese!
10. Let It Rest:
Once baked, remove it from the oven and let it rest for about 5 minutes. This helps it set a little and makes it easier to serve. Then, it’s time to dig in! Enjoy your fabulous Cheesy Chicken Sweet Potato Broccoli Casserole!
Can I Use Frozen Vegetables in This Casserole?
Absolutely! Frozen broccoli can be a great time-saver. Just make sure to thaw and drain it thoroughly to avoid excess moisture in the casserole. You can also use frozen sweet potatoes, but ensure they are cooked first for the best texture.
What Can I Substitute for Sour Cream?
If you’re looking for a dairy-free alternative, you can use plain yogurt or a plant-based yogurt. Greek yogurt can also work well for a similar tangy flavor. Just keep in mind that the consistency might vary slightly.
Can I Make This Casserole Ahead of Time?
Yes! You can prepare the casserole up to the point of baking, cover it tightly with foil or plastic wrap, and refrigerate for up to 24 hours. When you’re ready to bake, just add about 10-15 extra minutes to the cooking time since it will be going in cold.
How Should I Store Leftovers?
Store any leftover casserole in an airtight container in the fridge for up to 3 days. To reheat, pop it in the microwave or warm it in the oven at 350°F (175°C) until heated through. You might want to cover it with foil to keep it from drying out.