Cheesy Baked Potato Chicken and Broccoli Casserole
Ingredients:
- 3 pounds red potatoes, cut into 1-inch pieces
- 4 tablespoons butter, at 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 broccoli crown (about 2–3 cups bite-sized broccoli florets)
- 3 cups cooked, chopped chicken
- 4 slices bacon, cooked and crumbled
- 2 cups shredded cheese (divided)
Directions:
1. Preheat oven to 375°F (190°C).
2. Place the cut potatoes in a large pot of salted water. Bring to a boil and cook until potatoes are tender, about 15 minutes. Drain well.
3. In a large bowl, mash the warm potatoes with butter, sour cream, salt, pepper, garlic, and paprika until smooth and creamy.
4. Stir in the broccoli florets, cooked chicken, bacon, and half of the shredded cheese until evenly combined.
5. Transfer the mixture to a greased 9x13-inch baking dish and spread evenly.
6. Sprinkle the remaining shredded cheese evenly over the top.
7. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly and the casserole is heated through.
Prep Time: 20 minutes | Cooking Time: 40 minutes | Total Time: 60 minutes
Kcal: 480 kcal | Servings: 6 servings
Tips:
Use freshly grated cheese for better melting and flavor.
For extra creaminess, add a splash of milk or cream to the mashed potato mixture.