I love a good hearty casserole dish, especially during the cold winter months. This cheesy chicken broccoli & potato bake is a simple dish the whole family can enjoy. It has basic ingredients and comes together easily with a little prep time. Makes 6 – 1.5 cup servings at 5SP on the purple program, 7SP on the blue program and 9SP on the green program.

Cheesy chicken broccoli & potato bake

Drizzle
5-9PP, 5SP purple, 7SP blue, 9SP green
5 from 2 votes
Prep Time 30 mins
Cook Time 30 mins
Total Time 1 hr
Course Main meals
Servings 6

Ingredients
  

  • 1.5 lb bag mini potatoes
  • 2 tsp olive oil
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • Salt & pepper
  • Dash of paprika
  • 2 Tbsp light butter
  • 2 garlic cloves diced
  • 1/4 cup flour
  • 1.5 cups milk *I used 1%
  • Pinch of cayenne pepper
  • 1 cup reduced fat shredded cheese * I used a 3 cheese blend
  • 3 Tbsp grated parmesan cheese
  • 16 oz cooked cubed chicken
  • 3 cups fresh broccoli *frozen should work as well

Instructions
 

  • Preheat oven to 450F, cut the mini potatoes in half, toss with oil, garlic powder, onion powder, salt & pepper, paprika and cayenne pepper.
  • Spread potatoes on a baking sheet, I lined with some parchment paper and bake for 30 minutes.
  • If you have not cooked the chicken yet you can do so at the same time, although not at that temperture in the oven, you can cook on the stove in a frying pan or in the air fryer *My chicken was pre-cooked in the oven before the potatoes
  • Once the potatoes are done lower oven temp to 350F, you can now make the cheese sauce, in a large pan on the stove melt the butter over medium heat, add in the diced garlic, once the butter is melted add in the flour, it will form a paste.. slowly whisk in the milk until it has all blended with the paste.
  • Cook over medium-low heat, it will start to thicken..add in 1 cup of shredded cheese and 2 Tbsp parmesan cheese *leave 1 Tbsp aside for topping. Stir sauce for 3-5 minutes untill all cheese has melted. Turn stovetop off and then add in the chicken and broccoli, gently stir then add in the potatoes and stir again.
  • Transfer to a 9x13 sprayed casserole dish. Sprinkle remaining 1 Tbsp parmesan cheese on top and bake in the oven for 30 minutes, check the potatoes are cooked through, some ovens vary and may require a few extra minutes for the potatoes.
  • Makes 6 servings, 9-9.5oz per serving *approx 1.5 cups
  • Store any leftovers in the fridge and this dish will freeze well.

Notes

Personal Points- 5-9 depending on your 0PP foods 
Smart Points Blue- 7 using WW recipe builder
Smart Points Green- 9 using WW recipe builder
Smart Points Purple- 5 using the WW recipe builder
Points Plus- 8 using PP calculator
Nutritional info per serving... Calories 342...Fat 12.8g..Sat fat 5.7g...Carbs 28.5g...Sugar 5.2g..Fiber 2.8g...Protein 27.1g using My Fitness Pal *Note includes all ingredients even any zero point foods
Tried this recipe?Let us know how it was!

 

Author

25 Comments

  1. Love this! Trying to make this now as we speak. I think I needed to add more chicken and potatoes. I also shouldn’t have had the potatoes cook so long because I didn’t know how long you left them in the oven. Hopefully this turns out well on my end ?

    • Drizzle Reply

      Hi Lauren, recipe states the potatoes are cooked in the oven for 30 minutes, I did give the measurements for the exact amount of chicken and potatoes I used.. hopefully you enjoyed it 🙂

  2. This was really good! But I’m on blue, made it using the ingredients listed and it calculated as 9 points a serving not 7.

    • Drizzle Reply

      Hi Jennifer, I can only go based of my WW app and the products I used, maybe you used a different cheese?? It is hard to say and we have to remember that products vary depending what we buy and where we live, but here is a breakdown of my points taken right out of my recipe builder in my WW app for blue.. butter 7SP, olive oil 3SP, milk 5SP, reduced-fat cheese 9SP, parmesan cheese 3SP, mini potatoes 13SP, flour 3SP.. any other ingredients are zero foods ..

  3. I don’t know that I’ve ever commented, but I have to say, I’ve made SO MANY of your recipes over the year. I usually never modify them, unless the ingredients are a little different, and they are always very yummy! Just had to chime in and say thanks for what you do!

    • Drizzle Reply

      Hi Crystal, thank you so much for your kind words 🙂 I am so happy to hear you are enjoying the recipes

  4. Thanks so much for your you’re wonderful recipes. You said this freezes well…should I freeze it before the final baking or after? If after, how would you best reheat it?

    • Drizzle Reply

      Hi Chris, you are very welcome, I would freeze it after the final cooking

  5. Let me thank you first for your posts. I just recently found your site and I’m really looking forward to trying the different recipes. I made Lifetime last October and now I’m striving to maintain! I wanted to ask — I notice in some of your recipes that I’ve looked at and want to try, you use 1% milk. Would unsweetened almond milk substitute okay, do you think? Thanks for your time!

    • Drizzle Reply

      Hi Linda, congrats on lifetime that is fantastic! Yes you can sub almond milk, I use cashew milk in some of my recipes as well since I am dairy sensitive 🙂 I hope you enjoy all the recipes

  6. This was delicious!! A bit dangerous for me and my love of potatoes!! Lol. Thanks for your great recipes

    • Drizzle Reply

      So glad you enjoyed it 🙂 that is one of the reasons I only tried out team purple for a month, too many potatoes haha

  7. Made this tonight. Has a few steps but pretty easy and is really tasty! I added a little more of the three main ingredients so just made a bit more of the sauce. Will make again!

    • One thing I should note, the broccoli is al dente so if you like veggies more well done you may want to par boil them.

  8. I just realized I don’t have butter. Has anyone ever used coconut oil or olive oil for a substitute in this for the butter?

    • Drizzle Reply

      Hi Fran, sorry for the late reply.. I imagine in the future if you need to replace it with the oil it will work ok ..hope you enjoyed it 🙂

    • Drizzle Reply

      Hi, sorry just a miss type.. it is with all the other seasonings on the potatoes, I just updated it thanks 🙂

  9. Laura Albenzio Reply

    I’ve made this twice now for my family. It came out AMAZING both times. My picky husband even had seconds (& thirds!). Great recipe!!

    • Drizzle Reply

      I’m sorry I am late getting to this, yes any milk will be fine

  10. Enysa Spengler Reply

    5 stars
    I made the meal tonight, it is really good. I added breadcrumbs to the top to give it a little crunch. My family loves it, and it goes great with a rosemary sourdough. The flavor is pretty good. I didn’t add the cayenne pepper, but instead, I added rosemary and fresh basil.

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