Baked Potato Chicken and Broccoli Casserole
A comforting casserole featuring creamy potatoes, tender chicken, and vibrant broccoli.
Equipment
- 10-inch square baking dish For baking the casserole.
Ingredients
Main Ingredients
- 3 pounds red potatoes, cut into 1-inch pieces
- 4 tablespoons butter, room temperature
- 1 cup sour cream
- 1 teaspoon kosher salt
- 0.5 teaspoon freshly ground black pepper
- 0.5 teaspoon granulated garlic or garlic powder
- 0.5 teaspoon paprika
- 1 medium broccoli crown, bite-size florets
- 3 cups cooked chopped chicken
- 4 slices bacon, cooked and crumbled
- 2 cups shredded cheese, divided
Instructions
- Preheat the oven to 350°F (175°C). Grease a 10-inch square baking dish with butter or cooking spray to prevent sticking.
- Place the potatoes in a large pot and cover them with water. Bring to a boil and cook until fork-tender, about 10-15 minutes. Drain the potatoes and return them to the hot pot.
- While the potatoes are boiling, steam or roast the broccoli until hot and barely softened, ensuring it remains slightly crisp. Drain any liquid from the broccoli. Cook the bacon until crispy, chop or crumble, and set aside.
- Place the pot with the potatoes back over the warm (but turned off) burner. Smash the potatoes with a potato masher until they reach your desired consistency. Add the butter, sour cream, salt, pepper, garlic, and paprika. Stir to combine thoroughly.
- Next, add the cooked broccoli, chicken, bacon, and 1 cup of cheese to the pot. Stir well to mix all the ingredients evenly. Transfer the mixture to the prepared baking dish and sprinkle the remaining cheese on top for a cheesy finish.
- Bake for 20-25 minutes, until the cheese has melted and the casserole is heated through. Keep an eye on it to avoid burning. Enjoy your delicious casserole!
Notes
Feel free to customize this casserole with your favorite toppings like green onions, jalapeños, or different types of cheese.