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Baked Potato Chicken and Broccoli Casserole
Emily

Baked Potato Chicken and Broccoli Casserole

This hearty baked casserole combines creamy mashed red potatoes with tender broccoli, juicy chicken, crispy turkey bacon, and plenty of melted cheese — the ultimate comfort food dinner that’s family-friendly and perfect for leftovers.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Casserole, Dinner, Main Course
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs red potatoes, chopped
  • 4 tbsp butter
  • 1 cup sour cream (or Greek yogurt for lighter option)
  • 1 tsp kosher salt (to taste)
  • 0.5 tsp black pepper
  • 1 tsp garlic powder
  • 0.5 tsp paprika
  • 3 cups broccoli florets, steamed or roasted until crisp-tender
  • 2 cups cooked chicken, shredded or chopped (like rotisserie)
  • 6 slices turkey bacon, cooked and crumbled
  • 2 cups shredded cheese (cheddar or a blend), divided

Equipment

  • 10-inch baking dish
  • Large pot
  • Colander
  • skillet
  • Mixing spoon

Method
 

  1. Preheat oven to 350°F and grease a 10-inch baking dish.
  2. Boil chopped red potatoes until fork-tender (10–15 minutes), drain and return to the pot.
  3. Steam or roast broccoli until bright green and slightly tender.
  4. Cook the turkey bacon until crispy, then crumble or chop.
  5. Mash the potatoes with butter, sour cream, salt, pepper, garlic powder, and paprika until creamy and combined.
  6. Stir in broccoli, chicken, turkey bacon, and half of the shredded cheese.
  7. Transfer mixture to the prepared baking dish and top with remaining cheese.
  8. Bake for 20–25 minutes until hot and cheese is bubbly and golden.
  9. Let cool for a few minutes before serving.

Notes

You can swap rotisserie chicken for leftover roasted chicken. Use Greek yogurt instead of sour cream for a lighter twist. This casserole reheats well and makes great leftovers.