Chicken Potato Broccoli Casserole

43 Comments 4.6

This post may contain affiliate links. Please read my disclosure policy.

Jump to Recipe

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.

cheesy mashed potatoes with broccoli and chicken

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.

Save The Recipe

Want to save this recipe?

Enter your email and I’ll send this recipe right to your inbox! Plus, I’ll send you new recipes every week!

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.

chicken broccoli potato casserole in white dish

This recipe can be made in any 1 ½ – 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.

Baked Potato Casserole with chicken, broccoli, and bacon, on serving spoon

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
cheese topped casserole with potatoes, chicken, and broccoli

Chicken Potato Casserole Recipe

  1. 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.
  2. 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.
  3. 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.
  4. 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.)
  5. Smash the potatoes with a potato masher. Add the butter, sour cream, salt, pepper, garlic, and paprika. Stir to combine.
  6. 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.
  7. Sprinkle with the remaining cheese. Bake for 20-25 minutes, until the cheese has melted and the casserole is heated through. Serve warm.
chicken, bacon, broccoli, potato casserole

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.

Spinach Artichoke Dip meets chicken in this absolutely delicious meal.

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.

Get New Recipessent to your inbox!
We never share your information with third parties and will protect it in accordance with our Privacy Policy.
Baked Potato Casserole with chicken, broccoli, and bacon, on serving spoon

Baked Potato Chicken and Broccoli Casserole

4.56 from 9 votes
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.
Pin Print Review
Servings: 8 servings

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

This recipe will work well with rotisserie chicken, leftover roasted chicken, or with any pre-cooked chicken. Monterey Jack, Cheddar, or a Mexican blend shredded cheese will all work with this recipe. I used a Mexican blend shredded cheese because I had it on hand and it worked great.
This casserole can be made in almost any 1½-2 quart oven-safe dish. A larger (9×13 style) dish will work as well, just watch the time and be careful not to overcook.

Nutrition

Calories: 446kcal · Carbohydrates: 34g · Protein: 22g · Fat: 26g · Saturated Fat: 13g · Polyunsaturated Fat: 2g · Monounsaturated Fat: 8g · Trans Fat: 0.2g · Cholesterol: 92mg · Sodium: 993mg · Potassium: 1221mg · Fiber: 5g · Sugar: 5g · Vitamin A: 1095IU · Vitamin C: 93mg · Calcium: 229mg · Iron: 2mg
Tried this recipe?Mention @barefeetkitchen or tag #barefeetkitchen!

{originally published 2/1/16 – recipe notes and photos updated 9/28/22}

Baked Potato Chicken Broccoli Casserole
Baked Potato Chicken Broccoli Casserole

Filed under: , ,

Tagged with: , ,

Share this Article

PinYummly

Related Posts

Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

Reader Interactions

43 Comments Leave a comment or review

    Rate & Comment

    Rating




    • Mary Younkin says

      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.

    • Mary Younkin says

      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.

  1. susan legan says

    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 tasty3 stars

    • Mary Younkin says

      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!

  2. Shannan Sullivan says

    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!5 stars

    • Mary Younkin says

      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!