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

5 from 2 votes
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 6
5-9PP, 5SP purple, 7SP blue, 9SP green


  • 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


  • 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.


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
Author: Drizzle
Course: Main meals




  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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