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Baked Potato Chicken and Broccoli Casserole

A cozy, cheesy casserole that combines red potatoes, chicken, broccoli, and bacon for a comforting meal.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Potatoes and Base
  • 6 medium Red potatoes, chopped Use red potatoes for creaminess.
  • 2 tablespoons Butter Unsalted butter helps control salt.
  • 1 cup Sour cream For tang and creaminess.
Seasoning and Spices
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon Black pepper
  • 1 teaspoon Garlic powder
  • 1 teaspoon Paprika Add a pinch of smoked paprika for variation.
Main Ingredients
  • 2 cups Broccoli florets, steamed or roasted until crisp-tender Fresh broccoli steams faster and should snap when bitten.
  • 2 cups Cooked chicken, shredded or chopped (e.g., rotisserie) Using rotisserie chicken saves time.
  • 4 slices Bacon, cooked and crumbled Crisp bacon adds texture.
  • 2 cups Shredded cheese (cheddar or blend), divided

Method
 

Preparation
  1. Preheat the 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. Meanwhile, steam or roast the broccoli until bright green and just tender.
  4. Cook the bacon until crispy, drain on paper towel, and crumble.
Mixing
  1. Mash the potatoes with butter, sour cream, salt, pepper, garlic powder, and paprika until creamy.
  2. Fold in the broccoli, chicken, bacon, and half of the shredded cheese.
Baking
  1. Transfer the mixture to the prepared dish, smooth the top, and scatter the remaining cheese evenly.
  2. Bake for 20–25 minutes until hot and the cheese bubbles and turns golden.
  3. Let rest a few minutes before serving.

Notes

Excellent for meal prep—reheats and freezes well. Consider adding steamed carrots and fruit for a kid-friendly plate.