Baked Potato Chicken and Broccoli Casserole 🥔🍗🥦
Creamy, Cheesy & Ultimate Comfort Food!
This Baked Potato Chicken and Broccoli Casserole brings together everything you love about a loaded baked potato in one cozy, crowd-pleasing dish. Creamy mashed red potatoes form the base, topped with tender chicken, crisp bacon, vibrant broccoli, and plenty of melty cheese. It’s hearty, satisfying, and perfect for weeknight dinners, meal prep, or potluck gatherings.
Ingredients (Serves 6–8)
For the Potato Base:
-
3 pounds red potatoes, cut into 1-inch pieces
-
4 tablespoons butter
-
1 cup sour cream
-
1/2 cup milk or heavy cream
-
1 teaspoon salt
-
1/2 teaspoon black pepper
-
1/2 teaspoon garlic powder
For the Filling:
-
2 cups cooked chicken, diced or shredded (rotisserie works great)
-
2 cups broccoli florets (fresh or frozen, thawed)
-
6 slices bacon, cooked and crumbled
-
2 cups shredded cheddar cheese (or cheddar-jack blend)
-
1/2 cup shredded mozzarella cheese (optional, for extra melt)
Optional Toppings:
-
2 green onions, sliced
-
Extra bacon crumbles
-
Extra shredded cheese
Instructions
Step 1: Cook the Potatoes
-
Place potatoes in a large pot and cover with cold, salted water.
-
Bring to a boil and cook for 15–18 minutes, until fork-tender.
-
Drain well and return potatoes to the pot.
Step 2: Mash the Potatoes
-
Add butter, sour cream, milk, salt, pepper, and garlic powder to the potatoes.
-
Mash until creamy but slightly chunky for texture.
-
Adjust seasoning to taste.
Step 3: Prep the Broccoli
-
If using fresh broccoli: Steam or boil for 2–3 minutes until tender-crisp.
-
If using frozen: Thaw and pat dry to remove excess moisture.