This Cheesy Chicken Sweet Potato Broccoli Casserole is a yummy mix of flavors! Tender chicken, sweet potatoes, and fresh broccoli come together with gooey cheese for a comforting dish.
I love how it makes a whole meal in one pot—perfect for busy days. And you can sneak in some veggies without anyone noticing! Try it out, and I promise you won’t regret it!
Key Ingredients & Substitutions
Sweet Potatoes: These add a natural sweetness and creaminess. If you’re in a pinch, you can swap them for butternut squash or even regular potatoes, but keep in mind the sweet flavor will change.
Chicken: I love using rotisserie chicken for convenience. If you’re vegetarian, try chickpeas or a mix of beans instead, which will keep the dish hearty.
Broccoli: Fresh is best for that crunch, but frozen broccoli works too! Just make sure to thaw and drain it well before adding.
Cheese: Cheddar and mozzarella give the best cheesy melt. For a twist, you can use pepper jack for a spicy kick, or vegan cheese for a dairy-free option.
Breadcrumbs: Panko breadcrumbs create a nice crunch. You can use regular breadcrumbs or even crackers if you don’t have any on hand.
How Do I Make a Creamy Cheese Sauce Without Lumps?
Making a smooth cheese sauce is key, and it can be tricky! Here’s how to do it right:
- Start with a roux: Melt butter, then slowly whisk in flour. This thickens the sauce base.
- Add milk gradually: Whisk constantly as you pour in the milk. This helps prevent lumps.
- Cook it down: Keep stirring until you see it thicken, about 4-5 minutes.
- Mix in cheese off heat: This way, the cheese melts smoothly without becoming grainy. Stir until it’s all melted and creamy!
Getting these steps right will give you a deliciously creamy sauce that brings the whole dish together!
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 cubed
- 2 cups fresh broccoli florets
- 1 ½ cups shredded cheddar cheese (divided)
- 1 cup shredded mozzarella cheese
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 ½ cups milk (whole or 2%)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon dried thyme or Italian seasoning
- ½ cup breadcrumbs (panko preferred)
- 1 tablespoon fresh parsley, chopped (optional, for garnish)
How Much Time Will You Need?
This casserole will take about 15-20 minutes to prepare and around 25 minutes to bake. So, expect a total of about 45-50 minutes from start to finish—perfect for a weeknight dinner!
Step-by-Step Instructions:
1. Prepping the Oven and Dish:
First, let’s preheat your oven to 375°F (190°C). Grab a 9-inch baking dish and lightly grease it to ensure your casserole doesn’t stick!
2. Cooking the Sweet Potatoes:
Now, bring a pot of water to a boil or use a steamer to cook the sweet potato cubes. They only need about 8-10 minutes until they’re just tender but not mushy. Once they’re done, drain them and set them aside.
3. Steaming the Broccoli:
Next up, steam the broccoli florets for 3-4 minutes until they’re bright green and slightly tender. These will add a delicious crunch to your casserole, so don’t overcook them! Set them aside with the sweet potatoes.
4. Making the Base of the Sauce:
In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes until they become translucent. Then, add the minced garlic and sauté for an additional 30 seconds to bring out that aromatic flavor.
5. Creating the Roux:
Stir in the butter and let it melt completely. Sprinkle the flour over your onion and garlic mixture, stirring constantly for about 1-2 minutes. This step creates a roux that will thicken your cheese sauce!
6. Making the Cheese Sauce:
Gradually whisk in the milk, making sure to stir constantly to avoid lumps. Cook this mixture for about 4-5 minutes until it thickens up nicely.
7. Adding Seasonings and Cheeses:
Take the skillet off the heat, and stir in salt, pepper, thyme (or Italian seasoning), 1 cup of the cheddar cheese, and the mozzarella cheese. Mix everything together until the cheese is melted and the sauce is smooth and creamy!
8. Combining Ingredients:
In a large bowl, combine the cooked sweet potatoes, chicken, broccoli, and that delightful cheese sauce you just made. Gently mix everything together to coat all the ingredients evenly.
9. Assembling the Casserole:
Pour the mixture into your greased baking dish, spreading it out evenly. Don’t forget to save some of that cheddar cheese for the top—sprinkle the remaining ½ cup over the mixture!
10. Adding a Crispy Topping:
In a small bowl, combine breadcrumbs with 1 tablespoon of melted butter. Sprinkle this buttery breadcrumb mixture over the cheesy layer for a delightful crunchy topping!
11. Baking the Casserole:
Pop the casserole in the oven uncovered and bake for 20-25 minutes, or until the top is golden brown and bubbly. Your kitchen will smell amazing!
12. Finishing Touches:
Once it’s done baking, let it rest for about 5 minutes before serving. If you’re feeling fancy, garnish with a sprinkle of fresh parsley for a pop of color!
Enjoy your comforting and cheesy Cheesy Chicken Sweet Potato Broccoli Casserole! It’s a delicious, hearty meal that’s sure to please everyone.
Can I Use Frozen Vegetables in This Casserole?
Absolutely! Frozen broccoli works great—just make sure to thaw and drain it well before adding to the casserole. It’s a convenient option if you don’t have fresh veggies on hand.
What Can I Substitute for Chicken?
If you’re looking for a vegetarian option, you can replace chicken with chickpeas, shredded tofu, or even a mix of your favorite beans. They’ll add protein and keep the dish satisfying!
Can I Prepare This Casserole Ahead of Time?
Yes, you can assemble the casserole in advance and store it in the fridge for up to 24 hours before baking. Just add a few extra minutes to the baking time if you’re cooking it straight from the fridge!
How Should I Store Leftovers?
Store any leftover casserole in an airtight container in the fridge for up to 3-4 days. To reheat, simply warm it in the oven at 350°F (175°C) until heated through. You can also microwave individual portions!
