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Baked Potato Chicken and Broccoli Casserole

A cozy, cheesy casserole packed with roasted potatoes, chicken, crispy bacon, and broccoli, perfect for a comforting meal.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Brunch, Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 cups Red potatoes, chopped
  • 2 tablespoons Butter Unsalted recommended
  • 1 cup Sour cream Can be substituted with plain Greek yogurt
  • 1 teaspoon Kosher salt
  • 1 teaspoon Black pepper
  • 1 teaspoon Garlic powder Fresh garlic gives bigger flavor
  • 1 teaspoon Paprika Smoked paprika optional
  • 2 cups Broccoli florets, steamed or roasted Should be crisp-tender
  • 3 cups Cooked chicken, shredded or chopped Rotisserie chicken works well
  • 6 slices Bacon, cooked and crumbled
  • 2 cups Shredded cheese (cheddar or blend), divided Use pre-shredded to save time

Method
 

Preparation
  1. Preheat your oven to 350°F and grease a 10-inch baking dish.
  2. Boil the chopped red potatoes until fork-tender, about 10–15 minutes; drain and return them to the pot.
  3. Steam or roast the broccoli until bright green and slightly tender.
  4. Cook bacon in a skillet until crispy, then crumble it.
  5. Mash the potatoes with butter, sour cream, kosher salt, black pepper, garlic powder, and paprika until creamy.
  6. Stir in the broccoli, cooked chicken, bacon, and half the shredded cheese.
Baking
  1. Transfer the mixture to the prepared baking dish, smooth the top, and sprinkle with the remaining cheese.
  2. Bake for 20–25 minutes until the center is hot and the cheese is bubbly and golden.
  3. Let it rest for a few minutes before serving.

Notes

Store in an airtight container for 3–4 days in the fridge. You can freeze baked slices for up to 2 months. Reheat in a 350°F oven covered for 15–20 minutes.