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This fully loaded Chicken Potato Broccoli Casserole starts with fluffy mashed potatoes that are mixed with tender bites of broccoli and chicken, then generously sprinkled with bacon and cheese. The result is an absolutely irresistible dinner.
Chicken Potato Casserole
Yes! I just called a “casserole” irresistible and I stand by that. If you love mashed potatoes, chicken, and broccoli, not to mention bacon and cheese, you need to try this recipe! (although, technically, my boys don’t love broccoli and they LOVE this casserole, so….)
This recipe is one of many great ones in my friend Trish‘s cookbook, 100 Creative Ways To Use Rotisserie Chicken. In case you can’t tell from the title, she has literally written the book on ways to cook with rotisserie chicken.
Her book really should be sold next to the rotisserie chicken display in every grocery store. I love how many great ideas she’s packed into this cookbook.
Chicken Potato Broccoli Casserole
This recipe will work well with rotisserie chicken, leftover roasted chicken, or with any cooked leftover chicken.
Monterey Jack, Cheddar, or a Mexican blend shredded cheese will also work with this recipe. I typically use a Mexican blend shredded cheese because I almost always have it on hand and it works great.
This recipe can be made in any 1 1/2 – 2-quart oven-safe dish. A larger (9×13 style) dish will work as well, just watch the time and be careful not to overcook.
I typically serve this with ready-to-eat vegetables and ranch dip. However, if you’re feeling fancier than that, it is great with a fresh salad.
Chicken Potato Casserole Recipe
While you can absolutely make this casserole with just the chicken and potatoes, why would you? It’s even more delicious with broccoli and bacon!
- potatoes
- sour cream
- salt, pepper, garlic, paprika
- broccoli
- chicken
- bacon
- cheese
Chicken Potato Casserole Recipe
- Preheat the oven to 350°F. Grease a 10-inch square baking dish with butter or cooking spray. Place the potatoes in a large pot and cover with water.
- Bring to a boil and cook until fork-tender, about 10-15 minutes. Drain the potatoes and then transfer them back to the hot pot.
- While the potatoes are boiling, steam or roast the broccoli until hot and barely softened. It should still be a little bit crisp. Drain any liquid from the broccoli. Cook the bacon, chop or crumble and set aside.
- Place the pot with the potatoes back over the warm (but turned off) burner, if you have a gas stove turn the heat to the lowest possible setting. (This will help evaporate any water left in the pan and keep the mashed potatoes nice and fluffy.)
- Smash the potatoes with a potato masher. Add the butter, sour cream, salt, pepper, garlic, and paprika. Stir to combine.
- Add the cooked broccoli, the chicken, the bacon, and 1 cup of cheese to the pot. Stir to mix throughout and then transfer to the prepared baking dish.
- Sprinkle with the remaining cheese. Bake for 20-25 minutes, until the cheese has melted and the casserole is heated through. Serve warm.
Full of spiced ground beef and covered in tangy tomato sauce, cabbage roll casserole is a hearty stick-to-your-ribs meal. With all the flavor of the more labor-intensive Cabbage Rolls and a minimum of effort, this is a dinner time win.
Fluffy, creamy eggs layered with an abundance of bacon, cream cheese, and jalapenos add up to the Jalapeno Popper Casserole of which dreams are made. Served for breakfast, lunch, or dinner, this is a meal my whole family loves.
This Sloppy Joe Casserole by The Baker Mama is an easy twist on traditional sloppy joes that’s flavorful and delicious.
Last but not least, enchiladas are the ultimate casserole in our meal plan. With so many different enchilada recipes to try, you could do something different every night for the next two weeks.
Tender chunks of chicken and vegetables are simmered together underneath a buttery, flaky biscuit topping to make this chicken pot pie casserole.
Baked Potato Chicken and Broccoli Casserole
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 size broccoli crown about 2-3 cups bite-size broccoli florets
- 3 cups cooked chopped chicken
- 4 slices bacon cooked and crumbled
- 2 cups shredded cheese see cook’s note, divided
Instructions
- Preheat the oven to 350°F. Grease a 10-inch square baking dish with butter or cooking spray. Place the potatoes in a large pot and cover with water. Bring to a boil and cook until fork tender, about 10-15 minutes. Drain the potatoes and then transfer them back to the hot pot.
- While the potatoes are boiling, steam or roast the broccoli until hot and barely softened. It should still be a little bit crisp. Drain any liquid from the broccoli. Cook the bacon, chop or crumble and set aside.
- Place the pot with the potatoes back over the warm (but turned off) burner, if you have a gas stove turn the heat to the lowest possible setting. (This will help evaporate any water left in the pan and keep the mashed potatoes nice and fluffy.) Smash the potatoes with a potato masher. Add the butter, sour cream, salt, pepper, garlic, and paprika. Stir to combine.
- Add the cooked broccoli, the chicken, the bacon, and 1 cup of cheese to the pot. Stir to mix throughout and then transfer to the prepared baking dish. Sprinkle with the remaining cheese. Bake for 20-25 minutes, until the cheese has melted and the casserole is heated through. Enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
{originally published 2/1/16 – recipe notes and photos updated 9/28/22}
Having this for Dinner tonight…. Instead of chicken, I am doing smoked Turkey…..
Sounds delicious, Mary.
Can you make this ahead of time?
Yes, you should be able to make this recipe ahead of time. It refrigerates nicely and reheats well in the oven (or even the microwave!). I hope you enjoy the casserole, Christina.
Ever try this as a keto dish? Substituting the potatoes with cauliflower?
I’ve never tried it, but if you enjoy mashed cauliflower, it should work fine, Julie.
Do you peel the potatoes?
If I’m using Yukon or gold potatoes, I never peel them. If I’m using potatoes with a thicker peel, I may peel them. Either way will work, Doug.
I did find the recipe a bit confusing as to when and where to put the potatoes.. it mentiones mix the cheese in.. but not sure if that the potatoes or cheese its self.halved the recipe cooked for my son.. he said it was tasty
I’m glad you were able to make the recipe work well for you, Susan, and that your son liked the recipe. In the future, the potatoes come first, then the butter/sour cream/seasonings/etc., then the broccoli, chicken, bacon, and shredded cheese. Happy cooking!
Amazing! My kids, who are anti broccoli, enjoyed this casserole. I had made chicken tacos two nights before with rotisserie chicken and used the remaining chicken with chili spices in your dish. Great flavors! Thank you for sharing!
You are welcome, Shannan. I’m glad your kids loved the casserole; mine tend to be anti-broccoli too, but this one’s a favorite. Happy cooking!
This was so good! I doubled the broccoli but other than that followed the recipe pretty much exactly. Whole family loved it!
Doubled broccoli sounds delicious, Jessica. I’m glad you enjoyed the meal!
This was excellent! My husband and I both enjoyed it very much. Thank you (:
You’re welcome, Kasey. I’m glad you and your husband have been loving the casserole. Happy cooking!
What’s the serving size? Trying to figure how many calories
There are 8 servings in the recipe, Rachel.
Absolutely loved this recipe husband couldn’t get enough of it . Definitely making it again so Tasty
I’m thrilled it was a hit, Sandra.
Made this for my family yesterday, was an absolute hit! thank you for the lovely recipe 🙂
I’m thrilled to hear that you enjoyed it!
I bought already-prepared YUKON GOLD mashed potatoes from my Sam’s Club. Used one 2-lb. package and 1/2 of the other package. I then only added 2 TB butter and used 1/4 cup of already-cooked bacon crumbles from Sam’s.
So, I’d say this is my SAM’S CLUB alternate recipe. 🙂 I served it for my brother-in-law’s birthday dinner, with baked sweet vidalia onions, cooked sliced carrots dribbled with a little honey, additional steamed broccoli with butter and pickled beets.
Finished it off with carrot cake, leftover Pumpkin Pie Bars and Sweet Potato Pie!
IT WAS ABSOLUTELY SCRUMPTIOUS!!!!~ Thanks so much for this KEEPER!
I’m thrilled that you enjoyed it so much!
What can I use to substitute sour cream?
Greek yogurt will work nicely.