Air Fryer Baked Potato, Chicken & Broccoli Casserole — Step-by-Step

Why This Recipe Works in the Air Fryer

Classic potato casseroles are usually baked in the oven, but the air fryer makes it faster while giving the top a crispier, golden finish. With tender potatoes, juicy chicken, fresh broccoli, and a cheesy sour cream base, this casserole is hearty enough for a family dinner and easy enough for weeknights.

Yields: 6 servings
Prep time: 20 minutes
Cook time (air fryer): 22–28 minutes
Total time: 42–48 minutes

Ingredients

• 4 large russet potatoes, peeled and cubed

• 2 cups cooked chicken breast, diced (rotisserie chicken works well)

• 1 head of broccoli, cut into florets

• 1 cup sour cream

• 1/2 cup milk

• 2 cups shredded cheddar cheese

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• Salt and pepper to taste

• 1/2 cup breadcrumbs

• 2 tablespoons melted butter

Optional add-ins: 1/2 cup mozzarella for extra cheesiness, pinch of nutmeg for warmth, or red chili flakes for spice.

Equipment Notes

• Basket air fryer (5–6 qt): Use an 8-inch round baking dish, 7×5-inch casserole dish, or divide into two smaller dishes.

• Oven-style air fryer: Fits a 9×13-inch dish, cook time same as below.

• Always use oven-safe or air-fryer-safe bakeware.

Preparation (Quick Steps)

1. Pre-cook potatoes: Bring a pot of salted water to boil. Cook cubed potatoes for 8–10 minutes until just fork-tender. Drain well.

2. Blanch broccoli: In the same pot, blanch florets for 2–3 minutes, then drain. This keeps them bright green and slightly crisp.

3. Make sauce: In a large bowl, whisk sour cream, milk, garlic powder, onion powder, half of the cheese, salt, and pepper.

4. Mix filling: Stir in potatoes, chicken, and broccoli until well coated.

5. Prepare topping: In a small bowl, mix breadcrumbs with melted butter.

Air Fryer Method — Step by Step

1. Preheat air fryer to 180°C / 360°F for 3–5 minutes.

2. Assemble casserole: Transfer potato-chicken-broccoli mixture into a greased air-fryer-safe dish. Smooth the top.

3. Add toppings: Sprinkle with remaining cheddar cheese, then the buttered breadcrumbs.

4. Cook covered: Cover loosely with foil and air fry at 180°C / 360°F for 15–18 minutes (this heats the inside and melts cheese without over-browning).

5. Crisp the top: Remove foil and air fry at 190°C / 375°F for 7–10 minutes until the top is golden brown and bubbling.

6. Rest: Let casserole sit 5 minutes before serving so it sets.

Variations & Tips

• Vegetarian version: Skip chicken, double broccoli, or add sautéed mushrooms.

• Extra cheesy: Add gouda, Monterey Jack, or blue cheese to the sauce.

• Low-carb swap: Replace half the potatoes with cauliflower florets.

• Make ahead: Assemble up to 24 hours in advance, refrigerate, then air fry. Add 5 extra minutes covered if starting cold.

• Storage: Refrigerate leftovers up to 3–4 days. Reheat in air fryer at 160°C / 320°F for 6–8 minutes.

FAQ (SEO-Friendly)

Q: Can I use frozen broccoli?
A: Yes, but thaw first and pat dry to avoid extra water in the casserole.

Q: Can I skip pre-cooking the potatoes?
A: No — raw potatoes won’t fully cook in the air fryer casserole. Pre-boiling ensures tenderness.

Q: What chicken works best?
A: Leftover roasted, rotisserie, or even grilled chicken breast all work. Shredded chicken thighs also add richness.

enjoy!