This Cheesy Chicken Sweet Potato Broccoli Casserole is a warm, comforting dish packed with flavors. Tender chicken, sweet potatoes, and broccoli come together, topped with gooey cheese!
I love how this casserole makes a perfect easy dinner. Just pop it in the oven and relax while it bakes—what could be better than that? Plus, who can resist cheese?! 😋
Key Ingredients & Substitutions
Sweet Potatoes: They bring a sweet, creamy texture to the dish. If you’re looking for a substitute, you can use butternut squash or even regular potatoes, though they won’t have the same sweetness.
Chicken: I always use leftover cooked chicken or rotisserie chicken for convenience. If you’re vegetarian, try firm tofu or chickpeas for protein instead!
Broccoli: Fresh broccoli adds a lovely crunch and color. If it’s out of season, frozen broccoli works great too. Just make sure it’s thawed and excess water is drained!
Cheese: Sharp cheddar is my favorite for its flavor. You can swap it with Monterey Jack for a milder taste, or make it dairy-free with plant-based cheese.
Breadcrumbs: I like using panko for a crunchy topping, but regular breadcrumbs or even crushed crackers will also do the trick!
How Do I Make a Creamy Cheese Sauce?
The cheese sauce is the heart of this casserole, and making it is simpler than you think! Here’s how to nail it:
- Start by cooking your onions and garlic in butter until soft. This builds a flavor base.
- Add flour to make a roux, which thickens your sauce. Cook it for a minute to get rid of the raw flour taste.
- Gradually add milk while whisking to prevent lumps. Keep stirring until the sauce thickens—it should coat the back of a spoon.
- Finally, mix in the cheese until it’s melted and smooth. If the sauce seems too thick, just add a splash more milk!
With these tips, your cheese sauce will be creamy and delicious—perfect for your casserole!
Cheesy Chicken Sweet Potato Broccoli Casserole
Ingredients You’ll Need:
For the Casserole:
- 2 medium sweet potatoes, peeled and diced
- 2 cups cooked chicken breast, diced or shredded
- 3 cups broccoli florets (fresh or frozen, thawed)
- 2 tablespoons olive oil (for roasting sweet potatoes)
- 3 tablespoons butter
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 2 cups milk (whole or 2%)
- 1 teaspoon Dijon mustard
- Salt and pepper, to taste
- 1½ cups shredded sharp cheddar cheese
- ½ cup shredded mozzarella cheese (optional, for extra meltiness)
- ½ cup breadcrumbs or panko for topping
- Fresh parsley, chopped (optional, for garnish)
How Much Time Will You Need?
This delicious casserole takes about 15 minutes of prep time, and another 40-50 minutes for cooking and baking. You’ll enjoy a total of about 1 hour to 1 hour and 10 minutes before you can dig into this cheesy goodness!
Step-by-Step Instructions:
1. Preheat and Prepare the Sweet Potatoes:
Start by preheating your oven to 400°F (200°C). In a mixing bowl, toss the diced sweet potatoes with 1 tablespoon of olive oil, a pinch of salt, and a dash of pepper. Spread them evenly on a baking sheet and roast for about 20-25 minutes, or until they’re tender and slightly caramelized. Once done, take them out of the oven and set aside.
2. Cook the Broccoli:
In the meantime, steam or blanch the broccoli florets in boiling water for 3-4 minutes until they are just tender but still bright green. Drain the broccoli well and set aside.
3. Make the Creamy Sauce:
In a large skillet, heat the remaining 1 tablespoon of olive oil and 3 tablespoons of butter over medium heat. Once melted, add the chopped onion and cook until softened, about 3 minutes. Add the minced garlic and cook for another 30 seconds until fragrant. Next, sprinkle the flour over the mixture and whisk continuously for 1-2 minutes to create a roux.
4. Thicken the Sauce:
Slowly pour in the milk while whisking to avoid any lumps. Keep stirring until the sauce thickens, which should take about 5 minutes. Stir in the Dijon mustard, adding salt and pepper to taste. Once combined, fold in 1 cup of the cheddar cheese until it melts and you have a smooth sauce.
5. Combine Ingredients:
In a large mixing bowl, combine the roasted sweet potatoes, cooked chicken, broccoli, and cheese sauce. Gently mix everything together ensuring that all ingredients are totally coated in the delicious cheese sauce.
6. Prepare for Baking:
Transfer the mixture into a greased casserole dish. Now, sprinkle the top with the remaining ½ cup of cheddar cheese, the optional mozzarella cheese, and the breadcrumbs or panko for a lovely crunchy topping.
7. Bake and Serve:
Place the casserole in the oven and bake uncovered for 20-25 minutes at 350°F (175°C), or until it’s bubbly and the top is beautifully golden brown. Once it’s ready, let the casserole rest for about 5 minutes before serving. Don’t forget to garnish with fresh parsley if you like!
Enjoy your hearty Cheesy Chicken Sweet Potato Broccoli Casserole!
Can I Use Different Vegetables in This Casserole?
Absolutely! Feel free to swap in your favorite veggies. Cauliflower, spinach, or even bell peppers would work well. Just make sure to adjust the cooking times if necessary, especially for denser vegetables.
Can I Make This Recipe Gluten-Free?
Yes! To make the casserole gluten-free, simply substitute the all-purpose flour with a gluten-free flour blend and use gluten-free breadcrumbs. Ensure that the Dijon mustard is gluten-free as well!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm it in the oven or microwave until heated through. If you find the casserole looks a bit dry, add a splash of milk before reheating.
Can I Freeze This Casserole?
Yes, you can freeze it! After baking, let the casserole cool completely, then cover it tightly with foil or plastic wrap before freezing. It will keep well for up to 3 months. To reheat, thaw in the fridge overnight, then bake at 350°F (175°C) until heated through.