This Cheesy Chicken Sweet Potato Broccoli Casserole is a tasty and cozy dish. Made with tender chicken, sweet potatoes, and bright green broccoli, it’s both healthy and comforting!
I love how the cheese melts perfectly, bringing everything together. Plus, it’s easy to throw together for a quick weeknight dinner. Your family will totally ask for seconds! 😊
Key Ingredients & Substitutions
Sweet Potatoes: These add a lovely sweetness and creaminess to the dish. If you need a substitute, try using butternut squash or regular potatoes, though the flavor will differ slightly!
Broccoli: Fresh broccoli offers a nice crunch, but frozen works too. Just ensure you thaw and drain it well to avoid excess water.
Chicken: I love using rotisserie chicken for its ease, but any cooked chicken, whether leftovers or grilled, works great. For a vegetarian option, chickpeas or cooked quinoa can be used instead.
Cheese: Sharp cheddar gives a rich flavor, but feel free to mix in Monterey Jack, Gouda, or even a dairy-free cheese substitute if needed.
Milk: Whole milk is best for creaminess, but you can use 2% or even plant-based milk, like almond or oat milk, if preferred.
How Do I Make a Creamy Cheese Sauce?
Making a smooth cheese sauce is easy once you get the hang of it! This step ensures your casserole is rich and flavorful. Here’s how to do it:
- Start by melting butter in a saucepan and sautéing onions and garlic until soft. This builds great flavor!
- Add flour to the butter mixture to form a roux, stirring it for about a minute. It helps thicken the sauce.
- Gradually pour in the milk, whisking constantly to keep the sauce smooth. It should thicken after a few minutes of cooking.
- Finally, mix in your cheeses until melted. If it looks too thick, a bit more milk can bring it to your desired consistency.
Taking your time with the sauce results in a creamy texture that binds everything beautifully in your casserole!
Cheesy Chicken Sweet Potato Broccoli Casserole
Ingredients You’ll Need:
For the Casserole:
- 2 large sweet potatoes, peeled and cubed
- 2 cups broccoli florets (fresh or frozen)
- 2 cups cooked chicken breast, diced
For the Cheese Sauce:
- 1 ½ cups shredded sharp cheddar cheese
- ½ cup grated Parmesan cheese
- 1 cup milk (whole or 2%)
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 small onion, diced
- 2 cloves garlic, minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon smoked paprika (optional)
For the Topping:
- ½ cup breadcrumbs
- Fresh parsley, chopped for garnish
How Much Time Will You Need?
This delicious casserole takes about 15 minutes to prep and around 25-30 minutes to bake. In total, you’re looking at approximately 45-50 minutes to get this warm, cheesy dish on the table. Perfect for a cozy weeknight dinner!
Step-by-Step Instructions:
1. Prepare the Oven and Casserole Dish:
First things first, let’s get that oven warmed up! Preheat it to 375°F (190°C). While that’s heating up, lightly grease a large casserole dish to prevent sticking.
2. Cook the Sweet Potatoes:
Bring a pot of salted water to a boil over medium-high heat. Once boiling, add the cubed sweet potatoes and cook until they are just tender, which should take about 10 minutes. Drain the sweet potatoes and set them aside for now.
3. Prepare the Broccoli:
If you have fresh broccoli, steaming it slightly brings out its color and flavor. If you’re using frozen broccoli, simply blanch it in hot water for about 3-4 minutes until it’s bright green and slightly tender. Drain and set aside.
4. Make the Cheese Sauce:
In a medium saucepan, melt the butter over medium heat. Add the diced onion and sauté for about 3-4 minutes until it turns translucent. Then, throw in the minced garlic and cook for about 30 seconds until it’s fragrant. Next, stir in the flour and cook for 1 minute to make a roux.
5. Add Milk and Cheese:
Gradually whisk in the milk. Keep stirring until the sauce thickens up, which should take around 3-5 minutes. Once it’s thick and creamy, remove it from the heat and mix in the salt, pepper, smoked paprika (if you’re using it), cheddar cheese, and Parmesan cheese until everything is melted and smooth.
6. Combine Ingredients in the Casserole Dish:
In your greased casserole dish, evenly combine the cooked sweet potatoes, broccoli, and diced chicken. Pour the cheesy sauce over this mixture and gently stir everything to coat.
7. Add the Topping and Bake:
Sprinkle the breadcrumbs evenly over the top of the casserole. This will give us a nice crunchy topping! Now, pop it into the oven and bake uncovered for about 20-25 minutes, or until the top is a lovely golden brown and bubbly.
8. Serve and Enjoy:
Once baked, take it out of the oven and let it cool for a few minutes. Garnish with chopped fresh parsley, and then dig in! Enjoy this hearty, cheesy casserole perfect for family dinners or a comforting meal.
This dish combines sweet potatoes, hearty chicken, and nutritious broccoli, all enveloped in creamy cheese goodness — it’s a winner for sure!
Can I Use Different Vegetables in This Casserole?
Absolutely! This recipe is quite flexible. Feel free to substitute the broccoli with other vegetables like spinach, cauliflower, or even bell peppers. Just make sure to adjust cooking times accordingly based on the vegetables you choose.
Can I Prepare This Casserole in Advance?
Yes, you can make this casserole ahead of time! Assemble it completely, cover tightly, and store it in the refrigerator for up to 24 hours. When you’re ready to bake, it may require a few extra minutes in the oven since it will be cold.
How Do I Store Leftovers?
Leftover casserole can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply pop it in the oven at 350°F (175°C) until warmed through or use the microwave, stirring occasionally for even heating.
Can I Freeze This Casserole?
Yes, you can freeze the unbaked casserole! Just prepare it as directed, wrap it tightly in plastic wrap or aluminum foil, and freeze for up to 3 months. To bake, thaw it overnight in the fridge before cooking or bake from frozen, increasing the cooking time as needed.
