Why You’ll Love This Recipe
- Comforting and Hearty: The creamy mashed potatoes, savory chicken, and crispy bacon make it filling and satisfying.
- Easy to Make: Prepares in steps, but comes together effortlessly for a no-fuss dinner.
- Customizable: Add your favorite veggies or experiment with different cheeses and proteins.
- Meal Prep Friendly: Great for make-ahead meals and perfect for leftovers.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 3 pounds red potatoes, cut into 1-inch pieces
- 4 tablespoons butter, room temperature
- 1 cup sour cream
- ½ – 1 teaspoon kosher salt (adjust to taste)
- 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)
- 3 cups cooked chicken, chopped
- 4 slices bacon, cooked and crumbled
- 2 cups shredded cheese, divided (cheddar and mozzarella mix)
Directions
- Prepare the Potatoes: Boil the potatoes in water until fork-tender (about 10-15 minutes). Drain and mash with butter, sour cream, salt, pepper, garlic powder, and paprika.
- Prepare the Broccoli and Bacon: Steam the broccoli until tender. Cook the bacon and crumble it.
- Combine Ingredients: Stir in broccoli, chicken, crumbled bacon, and half of the cheese into the mashed potatoes.
- Bake: Transfer the mixture to a baking dish, top with the remaining cheese, and bake at 350°F for 20-25 minutes, until golden.
- Serve: Enjoy warm, garnished with herbs or extra sour cream if desired.
Servings and Timing
- Servings: 6-8
- Prep Time: 20 minutes
- Cook Time: 30 minutes
Variations
- Vegetarian Version: Replace chicken with mushrooms, bell peppers, and additional veggies.
- Different Proteins: Use pork, turkey, or beef instead of chicken.
- Spicy Kick: Add jalapeños or hot sauce for some heat.
- Cheese Variety: Experiment with gouda, smoked cheddar, or blue cheese.
Storage/Reheating
- Storage: Store in an airtight container in the fridge for up to 3 days.
- Reheating: Reheat in the oven at 350°F, covered with foil, for about 20 minutes, or microwave individual portions.
FAQs
1. Can I use sweet potatoes instead of red potatoes?
Yes, sweet potatoes can add a slightly sweet flavor and a nutritious twist.
2. Can I make this ahead of time?
Yes, prepare the casserole the night before, refrigerate, and bake the next day.
3. Can I make this gluten-free?
Ensure your bacon and seasonings are gluten-free, and substitute gluten-free breadcrumbs if desired.
4. Can I use frozen broccoli?
Yes, frozen broccoli works well. Just ensure it’s thawed and drained before using.
5. Can I use rotisserie chicken?
Yes, rotisserie chicken is a great time-saving option.
6. Can I freeze leftovers?
Yes, freeze in an airtight container for up to 2 months. Thaw overnight in the fridge before reheating.
7. How do I prevent the casserole from being too dry?
Make sure the potatoes are well-mashed with enough sour cream and butter for a creamy consistency.
8. Can I add more cheese?
Absolutely! Feel free to increase the cheese for an even cheesier casserole.
9. How do I make this spicier?
Add chili flakes or hot sauce to the potato mixture for an extra kick.
10. Can I substitute the bacon?
Yes, try using turkey bacon or omit it for a lighter version.
Conclusion
This Baked Potato Chicken and Broccoli Casserole is the perfect combination of creamy, cheesy, and savory, offering a satisfying meal that’s easy to make and customize. Whether for a busy weeknight or a family gathering, it’s sure to become a favorite. Enjoy this comforting dish, and feel free to make it your own!
Baked Potato Chicken and Broccoli Casserole
This Baked Potato Chicken and Broccoli Casserole is a hearty and comforting dish that combines tender chicken, creamy potatoes, and vibrant broccoli, all baked together with a cheesy, savory sauce. It’s a perfect one-dish meal for busy nights or cozy family dinners.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4-6 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Comfort Food
- Diet: Gluten Free
Ingredients
- 4 medium-sized potatoes, peeled and diced
- 2 cups cooked chicken, shredded or diced
- 2 cups broccoli florets (fresh or frozen)
- 1 ½ cups shredded cheddar cheese
- 1 cup sour cream
- ½ cup milk
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon salt (or to taste)
- ½ teaspoon black pepper
- 2 tablespoons olive oil
- ½ cup breadcrumbs (optional, for topping)
Instructions
- Prepare the Potatoes: Boil the diced potatoes in salted water for about 10-12 minutes, or until fork-tender. Drain and set aside.
- Cook the Chicken and Broccoli: While the potatoes are cooking, steam or blanch the broccoli until just tender (about 4-5 minutes). If using frozen broccoli, make sure it’s fully thawed and drained. Set aside.
- Make the Creamy Sauce: In a large bowl, combine sour cream, milk, garlic powder, onion powder, salt, and pepper. Stir until smooth.
- Assemble the Casserole: In a large baking dish, combine the boiled potatoes, cooked chicken, and broccoli. Pour the creamy sauce over the mixture and stir gently to combine.
- Top with Cheese: Sprinkle the shredded cheddar cheese evenly over the casserole.
- Add Breadcrumbs (Optional): If using breadcrumbs, sprinkle them on top for a crispy finish.
- Bake: Preheat the oven to 350°F (175°C). Bake for 25-30 minutes, or until the casserole is hot and bubbly, and the top is golden brown.
- Serve: Allow the casserole to cool for a few minutes before serving. Enjoy hot!
Notes
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in the oven at 350°F for 10-15 minutes, or microwave individual servings.
Details:
