A comforting and hearty casserole that combines the classic flavors of baked potatoes, tender chicken, crispy bacon, and fresh broccoli, all smothered in cheese for a meal that’s perfect for the whole family.
Introduction
If you’re looking for a comforting, all-in-one dinner that’s easy to prepare, this Baked Potato Chicken and Broccoli Casserole is exactly what you need. Combining the creamy, rich flavors of mashed potatoes with the satisfying heartiness of chicken and crispy bacon, this casserole will quickly become a family favorite. The addition of fresh broccoli not only adds a pop of color but also balances the richness of the dish with a bit of freshness and crunch. With simple ingredients and straightforward instructions, this recipe is perfect for a busy weeknight or a cozy weekend dinner. Plus, it’s versatile and can be adjusted to suit your taste preferences.
Ingredients
To create this delicious casserole, you will need:
Three pounds of red potatoes, cut into 1-inch pieces, will serve as the base of this dish. Red potatoes are ideal because they hold their shape well when cooked, making them perfect for this casserole. You will also need four tablespoons of butter, softened to room temperature, for that creamy richness that helps bind the ingredients together. One cup of sour cream adds tang and creaminess, while half to one teaspoon of kosher salt ensures the potatoes are properly seasoned.
The addition of half a teaspoon of freshly ground black pepper and half a teaspoon of granulated garlic or garlic powder gives the dish a savory depth. A half teaspoon of paprika adds a hint of smokiness and color to the dish, making it even more inviting. For the vegetable component, a medium-sized broccoli crown, about two to three cups of bite-sized florets, is steamed or roasted to provide a tender yet slightly crisp texture.
You will also need three cups of cooked chicken, which can be shredded or chopped depending on your preference. Four slices of bacon, cooked and crumbled, add a crispy, salty element that pairs beautifully with the other ingredients. Finally, two cups of shredded cheese (divided) – the first cup will be mixed into the casserole, while the second is used to top it off for a golden, melty finish.
Instructions
To start, preheat your oven to 350°F (175°C) and grease a 10-inch square baking dish with butter or cooking spray. This will help the casserole cook evenly and prevent sticking. Next, place the potatoes in a large pot and cover them with water. Bring the water to a boil and cook the potatoes until they are fork-tender, which should take about 10 to 15 minutes. Once the potatoes are done, drain them and transfer them back into the hot pot.
While the potatoes are boiling, steam or roast the broccoli until it’s hot and barely softened. It should still have a little crispness left to it for added texture in the casserole. Drain any excess liquid from the broccoli to prevent the casserole from becoming watery. In a separate pan, cook the bacon until it’s crispy, then chop or crumble it and set it aside.
Now, place the pot with the cooked potatoes back on the burner over low heat. This will help evaporate any excess moisture from the potatoes, keeping the mash fluffy and light. Using a potato masher, mash the potatoes until they reach your desired consistency. Then, stir in the butter, sour cream, salt, pepper, garlic, and paprika, mixing everything together until the potatoes are creamy and well-seasoned.
Once the potatoes are ready, fold in the cooked broccoli, chicken, crumbled bacon, and one cup of shredded cheese. Stir everything together until it’s well combined. Then, transfer the mixture into your prepared baking dish. Sprinkle the remaining cup of shredded cheese on top and bake the casserole for 20 to 25 minutes, or until the cheese has melted and the casserole is hot throughout.
Tips
For the creamiest mashed potatoes, be sure to use room temperature butter and sour cream. Cold ingredients can make the mash lumpy and less creamy. When boiling the potatoes, try to cut them into evenly sized pieces so that they cook at the same rate. If you want a lighter version of this casserole, you can substitute the sour cream with Greek yogurt, which will still give the dish a creamy texture but with added protein.
If you’re short on time, you can use store-bought rotisserie chicken for convenience. It’s a great shortcut that saves you from having to cook the chicken yourself. Also, to make the broccoli easier to prepare, you can roast it in the oven instead of steaming it. Simply toss the florets with a bit of olive oil, salt, and pepper, then roast at 400°F (200°C) for about 15 minutes until tender.
Serving Suggestions
This casserole is a hearty meal on its own, but you can serve it with a simple side salad to add some freshness and balance out the richness of the dish. A light vinaigrette with mixed greens and cherry tomatoes would be a perfect complement. Alternatively, serve the casserole with some crusty bread or garlic bread for a more filling meal.
Storage
If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave individual portions or place the casserole back in the oven at 350°F (175°C) for about 15 minutes until heated through. You can also freeze the casserole for up to 3 months. Just be sure to wrap it tightly in plastic wrap and aluminum foil before freezing. When you’re ready to eat, thaw it overnight in the fridge and reheat as needed.
FAQ
Can I make this casserole ahead of time?
Yes, you can prepare this casserole a day in advance. Simply follow the recipe up to the point of baking, cover the casserole tightly, and store it in the fridge. When you’re ready to bake, remove it from the fridge and let it sit for about 10 minutes before putting it in the oven to bake.
Can I use a different type of potato?
While red potatoes work best for this casserole, you can use other potatoes like Yukon Gold or Russets if needed. However, red potatoes hold their shape better and create a more textured mash, which is ideal for this recipe.
Conclusion
This Baked Potato Chicken and Broccoli Casserole is a delicious, comforting dish that combines all the best flavors in one easy-to-make casserole. With creamy mashed potatoes, tender chicken, crispy bacon, and fresh broccoli, it’s a well-rounded meal that the whole family will love. Whether you’re making it for a busy weeknight dinner or preparing it ahead of time for a special occasion, this casserole is sure to become a go-to recipe in your collectione.
Print
Baked Potato Chicken and Broccoli Casserole 🥔
Description
A comforting casserole with creamy mashed potatoes, tender chicken, crispy bacon, and fresh broccoli, all topped with melted cheese for a satisfying meal.
Ingredients
• 3 pounds red potatoes (cut into 1-inch pieces)
• 4 tablespoons butter (room temperature)
• 1 cup sour cream
• ½ – 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• ½ teaspoon granulated garlic or garlic powder
• ½ teaspoon paprika
• 1 medium-sized broccoli crown (about 2-3 cups bite-size florets)
• 3 cups cooked chicken (chopped)
• 4 slices bacon (cooked and crumbled)
• 2 cups shredded cheese (divided)
Instructions
1️⃣ Preheat the oven to 350°F (175°C). Grease a 10-inch square baking dish with butter or cooking spray.
2️⃣ Place the potatoes in a large pot, cover with water, and bring to a boil. Cook until fork-tender, about 10-15 minutes. Drain and return to the pot.
3️⃣ Steam or roast the broccoli until just barely softened, retaining some crispness. Drain any liquid. Cook and crumble the bacon.
4️⃣ Mash the potatoes in the warm pot. Stir in butter, sour cream, salt, pepper, garlic, and paprika.
5️⃣ Add the broccoli, chicken, bacon, and 1 cup of cheese. Stir well and transfer to the prepared baking dish.
6️⃣ Top with the remaining cheese and bake for 20-25 minutes, until cheese is melted and casserole is heated through. Enjoy!