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Baked Potato Chicken and Broccoli Casserole – Creamy, Cheesy, and So Satisfying

Baked Potato Chicken and Broccoli Casserole – Creamy, Cheesy, and So Satisfying
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Baked Potato Chicken and Broccoli Casserole is a comforting and hearty dish that combines tender chicken, fluffy potatoes, and fresh broccoli, all enveloped in a creamy, cheesy sauce. This casserole is perfect for family dinners, potlucks, or meal prep, offering a balanced meal in a single dish.

Ingredients

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  • 3 pounds red potatoes, cut into 1-inch pieces
  • 4 tablespoons unsalted butter, at room temperature
  • 1 cup sour cream
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 2–3 cups broccoli florets, steamed until tender
  • 3 cups cooked chicken, chopped
  • 4 slices bacon, cooked and crumbled
  • 2 cups shredded cheese (such as Monterey Jack, Cheddar, or a Mexican blend), divided

Instructions

 

  1. Prepare the Potatoes:

    • Preheat the oven to 350°F (175°C). Grease a 10-inch square baking dish with butter or cooking spray.
    • Place the potatoes in a large pot and cover with water. Bring to a boil and cook until fork-tender, about 10-15 minutes. Drain the potatoes and return them to the pot.
    • Add the butter, sour cream, salt, pepper, garlic powder, and paprika to the potatoes. Mash until smooth and well combined.

  2. Assemble the Casserole:

    • Gently fold the steamed broccoli and chopped chicken into the mashed potatoes.
    • Transfer the mixture to the prepared baking dish, spreading it evenly.
    • Sprinkle the top with crumbled bacon and 1½ cups of the shredded cheese.

  3. Bake:

    • Cover the dish with aluminum foil and bake for 20 minutes.
    • Remove the foil, sprinkle the remaining ½ cup of cheese on top, and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.

  4. Serve:

    • Let the casserole rest for 5 minutes before serving.
    • Garnish with fresh parsley or chives if desired.

Notes

 

  • Variations: Feel free to add other vegetables such as sautéed mushrooms, bell peppers, or spinach for extra nutrition and flavor.
  • Make-Ahead: This casserole can be assembled a day in advance. Cover and refrigerate until ready to bake. You may need to add an additional 10-15 minutes to the baking time if baking directly from the refrigerator.
  • Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or oven until warmed through.

Nutrition

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