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Baked Potato Chicken and Broccoli Casserole
Emily

Baked Potato Chicken and Broccoli Casserole

A cozy, cheesy casserole made with creamy mashed red potatoes, tender broccoli, shredded chicken, crispy bacon, and plenty of melted cheese. Perfect for a family dinner or meal prep comfort dish.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 460
Ingredients Equipment Method Notes

Ingredients
  

  • Red potatoes, chopped
  • Butter
  • Sour cream
  • Kosher salt
  • Black pepper
  • Garlic powder
  • Paprika
  • Broccoli florets, steamed or roasted until crisp-tender
  • Cooked chicken, shredded or chopped (e.g., rotisserie)
  • Bacon, cooked and crumbled
  • Shredded cheese (cheddar or 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 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, 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.