This recipe recreates the dish shown in your photo: tender chicken and roasted potato pieces with broccoli in a rich, creamy garlic-cheese sauce, baked until bubbling and golden. It makes a hearty family-style casserole.
Yield: 6 servings
Prep time: 20 minutes
Cook time: 40–45 minutes
Total: about 1 hour
Difficulty: Easy–moderate
Ingredients
Main casserole
1½ lb (680 g) boneless, skinless chicken breasts or thighs, cut into bite-size pieces
1½ lb (680 g) baby potatoes, cut into 1-inch pieces
4 cups broccoli florets
1½ tbsp olive oil
1 tsp salt, divided
½ tsp black pepper
1 tsp paprika
1 tsp Italian seasoning
½ tsp garlic powder
Creamy cheese sauce
3 tbsp butter
3 cloves garlic, finely minced
3 tbsp all-purpose flour
2 cups whole milk
½ cup heavy cream
1 tsp Dijon mustard
½ tsp onion powder
½ tsp salt, or to taste
¼ tsp black pepper
1 cup shredded mozzarella
¾ cup shredded sharp cheddar
½ cup grated Parmesan
2 tbsp cream cheese, optional, for an extra-rich sauce
For the top
½ cup shredded mozzarella
¼ cup Parmesan
1–2 tbsp chopped fresh parsley or chives
A little black pepper
Optional: pinch of red-pepper flakes
Step-by-step instructions
- Prepare the oven
Preheat the oven to 425°F (220°C).
Lightly grease a large 9 × 13-inch baking dish.
- Roast the potatoes
Place the potato pieces in a bowl.
Add:
1 tbsp olive oil
½ tsp salt
paprika
Italian seasoning
garlic powder
black pepper
Toss thoroughly.
Spread on a baking sheet and roast for 20 minutes, turning once halfway through.
The potatoes don’t need to be completely cooked yet—they will finish cooking in the casserole.
- Cook the chicken
While the potatoes roast, heat the remaining ½ tbsp olive oil in a large skillet over medium-high heat.
Season the chicken with the remaining salt and some black pepper.
Cook for approximately 5–7 minutes, stirring occasionally, until lightly browned and cooked through.
Transfer to a plate.
Food-safety target: chicken should reach 165°F (74°C) internally.
- Prepare the broccoli
Steam or blanch the broccoli for approximately 2–3 minutes.
It should become bright green but remain slightly firm.
Drain very well. Excess water can make the sauce thinner.
- Make the creamy sauce
Melt the butter in a saucepan over medium heat.
Add the minced garlic and cook for about 30 seconds.
Whisk in the flour and cook for 1 minute.
Gradually whisk in the milk, followed by the heavy cream.
Continue whisking until the mixture becomes smooth and begins to thicken, about 3–5 minutes.
Add:
Dijon mustard
onion powder
salt
black pepper
Lower the heat.
Stir in the cream cheese if using.
Then gradually add:
mozzarella
cheddar
Parmesan
Stir until melted and smooth.
Don’t boil the sauce after adding the cheese, as excessive heat can cause the cheese to separate or become grainy.
- Assemble
Reduce the oven temperature to 400°F (200°C).
Add the roasted potatoes, cooked chicken and broccoli to the prepared baking dish.
Pour the cheese sauce evenly over everything.
Gently toss so the sauce coats the ingredients.
- Add the cheesy topping
Sprinkle the remaining mozzarella and Parmesan over the top.
Add a little black pepper and optional red-pepper flakes.
- Bake
Bake uncovered for approximately 15–20 minutes, until:
the sauce is bubbling,
the cheese is melted,
and the top has attractive golden-brown spots.
For a more deeply browned top, place under the broiler for 1–2 minutes at the end.
Watch it closely—the cheese can burn quickly.
- Finish and serve
Rest for 5–10 minutes before serving.
Garnish generously with chopped parsley or chives.
The short resting period lets the creamy sauce thicken slightly rather than running immediately to the bottom of the dish.
Nutrition Information
Approximate values per serving, assuming 6 servings and the ingredients above:
Nutrient Approx. amount
Calories 650–700 kcal
Protein 43–47 g
Carbohydrates 43–48 g
Fat 34–38 g
Saturated fat 18–21 g
Fiber 5–6 g
Sugar 7–9 g
Sodium 900–1,100 mg
Calcium 450–550 mg
Potassium 1,000–1,200 mg
These are estimates; actual nutrition varies considerably with the brands of cheese, milk, chicken and potatoes used.
How to make it lighter
Use 2% milk instead of whole milk.
Replace the heavy cream with additional milk.
Reduce the mozzarella and cheddar.
Use chicken breast instead of thighs.
Increase the broccoli and reduce the potatoes.
How to make it higher protein
Use:
chicken breast,
reduced-fat cheese,
Greek yogurt in place of some of the cream.
If using Greek yogurt, stir it in off the heat so it doesn’t curdle.
Nut & Allergen Information
Tree nuts
None are required in this recipe.
Peanuts
None.
Sesame
None required. Check packaged seasonings and cheese if you have a severe allergy.
Dairy
Contains dairy from:
butter
milk
heavy cream
mozzarella
cheddar
Parmesan
optional cream cheese
For dairy-free preparation, use plant-based butter, unsweetened non-dairy milk/cream and suitable dairy-free shredded cheeses.
Gluten
The standard sauce contains wheat/gluten because of the all-purpose flour.
For gluten-free preparation:
substitute a certified gluten-free all-purpose flour blend, or
use approximately 2 tbsp cornstarch mixed with cold milk as a thickener.
Also verify that packaged seasonings and cheeses are gluten-free if required for medical reasons.
Eggs
No eggs are required.
Soy
The basic recipe contains no intentional soy, but processed cheeses and dairy-free substitutes can contain soy. Check labels if this is an allergy.
Fish/shellfish
None.
Vegetarian?
No—the recipe contains chicken.
Recipe Variations
Chicken Bacon Version
Add 4–6 strips of cooked, chopped bacon before assembling.
Spicy Version
Add:
½ tsp cayenne
½–1 tsp red-pepper flakes
sliced jalapeño
Extra-Garlic Version
Use 5–6 garlic cloves and add ½ tsp roasted garlic powder to the sauce.
More Vegetable Version
Add:
cauliflower
spinach
mushrooms
bell peppers
Potato-free Version
Replace the potatoes with cooked pasta, cauliflower or gnocchi.
Extra-Cheesy Version
Add another ½ cup mozzarella to the sauce and broil the finished casserole briefly.
Frequently Asked Questions
Q: Can I make this ahead of time?
Yes. Assemble the casserole, cover it and refrigerate for up to about 24 hours. Add the final cheese topping shortly before baking.
Because the ingredients start cold, allow additional baking time and make sure the center reaches a safe temperature.
Q: Can I freeze it?
Yes, although creamy cheese sauces can sometimes change texture after freezing.
For best results, cool completely, cover very tightly and freeze for up to about 2–3 months. Thaw overnight in the refrigerator before reheating.
Q: Can I use frozen broccoli?
Absolutely. Thaw and drain it thoroughly first. Excess water can make the casserole watery.
Q: Can I use rotisserie chicken?
Yes. This is an excellent shortcut. Use approximately 3–4 cups shredded or chopped cooked chicken and skip the chicken-cooking step.
Q: Why is my cheese sauce grainy?
Usually because the sauce became too hot after the cheese was added. Keep the heat low and add the cheese gradually.
Q: Why is my casserole watery?
The most common causes are:
wet broccoli,
frozen vegetables releasing water,
insufficiently thickened sauce,
covering the casserole while baking.
Drain vegetables well and bake uncovered.
Q: Can I use chicken thighs?
Yes. Boneless, skinless thighs are particularly juicy and flavorful.
Q: Can I substitute another cheese?
Definitely. Good choices include:
Gruyère
Monterey Jack
Colby Jack
Gouda
provolone
A combination of a good melting cheese plus Parmesan gives the best result.
Q: Can I use pre-shredded cheese?
Yes, but freshly grated cheese generally melts more smoothly because many pre-shredded cheeses contain anti-caking ingredients.
Q: How do I get the browned cheese shown in the picture?
Bake until bubbling, then use the broiler for 1–2 minutes. Keep the dish under close observation because the cheese can go from golden to burnt very quickly.
Q: What should I serve with it?
It’s already a complete meal, but it pairs particularly well with:
green salad
garlic bread
roasted asparagus
steamed green beans
crusty bread
Q: Is this recipe keto?
Not as written. Potatoes and flour make it relatively high in carbohydrates. For a lower-carb version, replace potatoes with cauliflower and use a low-carb thickener instead of flour.
Q: Does the original image prove exactly what ingredients are in the dish?
No. The photo can show the appearance—chicken, broccoli, potatoes/gnocchi-like pieces and a creamy melted-cheese sauce—but it cannot establish the exact ingredients or quantities. The recipe above is therefore a photo-inspired recreation, rather than a claim about the original dish.
