Baked Potato Chicken Broccoli

This baked potato chicken and broccoli casserole is a true crowd-pleaser and an ultimate comfort food fix when you crave something hearty but need dinner to come together quickly. If you have leftover rotisserie chicken and some potatoes on hand, this dish transforms those basics into a bubbly, cheesy meal no one can resist. I reach for this casserole on busy nights, and it is always hit with kids and adults alike.

I first made this for a neighborhood potluck and was amazed at how quickly it disappeared. Now it is my go-to when friends come over or I need filling comfort food without much fuss.

Ingredients

• Red potatoes chopped: give a fluffy creamy base so try to use fresh firm ones with smooth skin
• Butter: adds richness and binds the mash together use unsalted for better control of seasoning
• Sour cream: brings tang and extra creaminess seek out full-fat for best results
• Kosher salt: ensures balanced savory depth with larger flakes that evenly season the dish
• Black pepper: provides a gentle heat freshly ground is best for maximum aroma
• Garlic powder: supplies mellow garlicky flavor without overpowering
• Paprika: gives beautiful color and a smoky note pick a fresh sweet or smoked variety
• Broccoli florets: steamed or roasted keep a bright color and add earthiness choose vibrant green crisp clusters
• Cooked chicken: shredded or chopped use rotisserie or any cooked chicken well seasoned and juicy
• Bacon cooked and crumbled: infuses a smoky crunch use thicker-cut for more impact
• Shredded cheese cheddar or a blend: melts into gooey perfection go for medium or sharp cheddar for more flavor

Instructions

Prep the Oven and Baking Dish:

Set your oven to 350 degrees Fahrenheit and grease a 10 inch baking dish with butter or nonstick spray to prevent sticking

Cook and Mash the Potatoes:

Place your chopped red potatoes in a large pot cover them with cold water and bring to a boil Simmer until totally fork tender about ten to fifteen minutes Drain well then return to the warm pot Add butter sour cream salt pepper garlic powder and paprika Mash until smooth and creamy scraping down the sides often

Prepare the Broccoli and Bacon:

While potatoes cook steam or roast the broccoli just until crisp tender and bright green For extra flavor roasting works beautifully Next cook your bacon in a skillet until crispy then drain and crumble into small pieces

Combine the Fillings:

To the mashed potatoes fold in the steamed broccoli shredded chicken crumbled bacon and half of the shredded cheese Be sure everything is evenly coated and the ingredients are distributed throughout

Assemble and Top:

Spoon the mixture into the prepared baking dish Smooth into an even layer and sprinkle with the remaining shredded cheese for a golden cheesy crust

Bake to Perfection:

Place the casserole in the oven and bake for twenty to twenty five minutes until heated through and you see golden bubbly cheese edges Let the dish cool just a bit before serving so it holds together nicely

Broccoli is always my favorite ingredient here since it soaks up the creamy potato while keeping a bit of crunch. My youngest loves scooping out the first cheesy layer and says it tastes like a warm hug in a bowl.

Storage Tips

To store leftovers cover tightly and refrigerate for up to four days The flavors actually improve as they meld together For reheating use a gentle oven heat covered with foil to prevent drying

Ingredient Substitutions

You can swap in cauliflower florets for broccoli if you want a lower carb option Monterey Jack cheese instead of cheddar gives a milder result For an herby note toss in chopped green onions or chives with the mash

Serving Suggestions

Spoon big helpings next to a simple green salad for a full meal Top the casserole with extra fresh herbs like parsley for color Serve with crusty bread to soak up the cheesy bits

Cultural and Historical Context

Casseroles became classic in American kitchens for how they combine leftovers into hearty complete meals This recipe nods to loaded baked potatoes and classic chicken broccoli bakes from church suppers and family gatherings

Seasonal Adaptations

Winter is perfect for this casserole with root vegetables for warmth In spring add peas or asparagus tips for brightness Use garden zucchini slices in summer for even more color and nutrition

A few helpful notes about this recipe

Broccoli should still be slightly firm after steaming to avoid mushiness Extra bacon on top adds flavor and crunch when serving Let the casserole rest after baking for easier slicing and serving

Success Stories

I shared this casserole with my book club and it was the first dish to clear Everyone asked for the recipe and a friend now makes it on repeat for her toddler who claims it is better than chicken nuggets

Freezer Meal Conversion

Double the recipe and freeze one unbaked tightly wrapped for up to two months When needed thaw overnight and bake as usual It is a lifesaver on busy nights

This casserole comes together quickly and highlights the best of comfort food. Enjoy how easily it fits into any family meal or gathering.

Recipe FAQs

→ What type of chicken works best for this dish?

Shredded or chopped rotisserie chicken is ideal for convenience and flavor, but cooked chicken breast or thigh can also be used.

→ Can I substitute the cheese?

Yes, cheddar melts well, but you can use a cheese blend or your preferred variety for different flavor profiles.

→ How should the broccoli be prepared?

Broccoli should be steamed or roasted until just crisp-tender to maintain bright color and texture.

→ Can bacon be omitted for a lighter version?

Absolutely! Omit bacon or substitute with turkey bacon for a lighter or pork-free option.

→ How do I store and reheat leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.