Cheesy Baked Potato Chicken & Broccoli Casserole
This incredible casserole combines the comforting flavors of a fully loaded baked potato with tender chicken and vibrant broccoli, baked into a warm, bubbly hug. It's ridiculously easy, comes together in a flash, and is a guaranteed crowd-pleaser perfect for any weeknight.
Equipment
- Large pot
- Skillet
- 10-inch Baking Dish
- Potato masher
Ingredients
- Red potatoes chopped
- Butter
- Sour cream
- Kosher salt to taste
- Black pepper to taste
- Garlic powder
- Paprika
- Broccoli florets steamed or roasted until crisp-tender; fresh or frozen
- Cooked chicken shredded or chopped; rotisserie, leftover breast or thighs
- Bacon cooked and crumbled
- Shredded cheese cheddar or blend, divided
Instructions
- Step 1: Preheat your oven to 350°F (175°C). Spray or wipe a 10-inch baking dish with cooking spray.
- Step 2: Boil chopped red potatoes in a pot of salted water until fork-tender, about 10–15 minutes. Drain well and return them to the warm pot.
- Step 3: Steam or roast your broccoli florets until they’re bright green and just slightly tender.
- Step 4: Cook your bacon until it's crispy, then drain it on a paper towel-lined plate and crumble it up.
- Step 5: Add butter, a generous dollop of sour cream, kosher salt, black pepper, garlic powder, and paprika to your drained potatoes. Mash until creamy and smooth. Taste and adjust the seasonings.
- Step 6: Gently stir in your vibrant broccoli, the shredded chicken, all that crispy bacon, and half of your shredded cheese until everything is evenly distributed.
- Step 7: Transfer this mixture to your prepared baking dish, without pressing it down too hard. Sprinkle the remaining cheese generously over the top.
- Step 8: Bake for 20–25 minutes in your preheated oven, until the casserole is bubbling around the edges and the cheese on top is melted, golden, and irresistible.
- Step 9: Let it cool for a few minutes before diving in to allow it to set up a bit. Serve immediately.
Notes
Substitutions & Additions: While red potatoes are great, you could also use Yukon Golds for a buttery mash, or even russets if you prefer a fluffier texture. Not a chicken fan? Cooked turkey, ham, or even ground beef would be delicious. Swap broccoli for cauliflower, green beans, or even some frozen mixed vegetables for a different twist, ensuring they’re cooked crisp-tender first. Experiment with different cheeses like mozzarella, Parmesan, pepper jack for a little heat, or a Monterey Jack blend. For extra spice, add a pinch of red pepper flakes to the potato mixture or a dash of hot sauce before serving. Fresh chives or green onions stirred in at the end, or sprinkled on top, add a lovely fresh flavor. A drizzle of ranch dressing or a spoonful of cream cheese in the mashed potatoes can amp up the creaminess and flavor even more!
Tips for Success: Don't overcook your potatoes; boiling them until fork-tender is key to prevent them from becoming watery when mashed. Crisp-tender broccoli is best – steam or roast it just until it's bright green and slightly tender to ensure it holds up and adds nice texture. Season generously; taste your mashed potato mixture before adding other ingredients to adjust salt, pepper, and garlic powder to your liking. Rotisserie chicken is a serious time-saver for quick weeknight meals. If you don't have one, boil or bake chicken breasts and shred them yourself. You can prep ahead by boiling and mashing potatoes, cooking bacon, and steaming broccoli a day or two in advance. Store everything separately in the fridge, then combine and bake when ready!
Storage: Transfer any cooled leftover casserole to an airtight container and store in the refrigerator for 3-4 days. To reheat, microwave individual portions or reheat a larger portion in the oven at 350°F (175°C) until bubbly and hot.
Freezing: This casserole freezes well! Place cooled leftovers in a freezer-safe, airtight container or wrap individual portions tightly in plastic wrap and then foil. It will stay fresh in the freezer for up to 2-3 months. Thaw overnight in the fridge before reheating.
FAQs: You can use frozen broccoli, just thaw and drain any excess water before cooking. This casserole can be assembled up to 24 hours ahead (up to step 7), covered, and refrigerated. Let it sit at room temperature for 20-30 minutes before baking, adding an extra 10-15 minutes to baking time. Any cooked chicken works, with rotisserie chicken being a convenient choice. To make it spicier, add red pepper flakes, hot sauce, or use pepper jack cheese.