Baked Potato Chicken and Broccoli Casserole

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This Loaded Baked Potato Chicken and 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.

Loaded Baked Potato Casserole with Chicken and Broccoli - get the recipe on barefeetinthekitchen.com
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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 LOVED this casserole, so….)

I’m excited to be sharing my friend Trish‘s new cookbook with you today! She has literally written the book on ways to cook with rotisserie chicken. Her book 100 Creative Ways To Use Rotisserie Chicken 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 beautiful book.

This recipe will work well with rotisserie chicken, with 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 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, the Chicken Potato and Broccoli Casserole would be awesome with pretty much any salad.

Baked Potato Chicken and Broccoli Casserole - get the recipe on barefeetinthekitchen.com

Chicken Potato Broccoli Casserole

  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. 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.

  2. 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.

  3. 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.

  4. 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!

 

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Baked Potato Chicken and Broccoli Casserole

4.75 from 4 votes
Recipe adapted from and with thanks to 100 Creative Ways To Use Rotisserie Chicken
Pin Print Review
Servings: 6 -8 servings

Ingredients 

  • 3 pounds red potatoes cut into 1-inch pieces
  • 4 tablespoons butter room temperature
  • 1 cup sour cream
  • 1/2 - 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon granulated garlic or garlic powder
  • 1/2 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, with 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 1 1/2 - 2 quart oven safe dish. A larger (9x13 style) dish will work as well, just watch the time and be careful not to overcook.
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!

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Here are some more casserole recipes you might enjoy:
Sloppy Joe Casserole by The Baker Mama
Hawaiian Chicken and Rice Casserole by Mom on Timout
Cheesy Potato Casserole by Belly Full
Chicken and Mushroom Casserole with Panko Topping by The Lemon Bowl
Healthy Stuffed Pepper Casserole by Rachel Cooks
Italian Chicken Pasta Casserole by Shugary Sweets

Loaded Baked Potato Chicken and Broccoli Casserole - get the recipe on barefeetinthekitchen.com

 

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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.

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  1. Becky says

    This is a wonderful recipe! It was time to use up the aging rotisserie chicken, mushrooms, broccoli, and lonely russet potato in our fridge. I sauteed frozen pre-cooked Costco bacon, then sauteed the mushrooms and onions, and added fresh minced garlic two minutes before turning off the stove. Tossed in microwaved broccoli flowerets, one whole diced microwaved russet potato, 1/2 and 1/2 sour cream/whole yogurt mixture, a pinch of red pepper flakes (I didn’t have paprika), then added the cheese and it turned out lovely.
    Thanks so much for helping me clean out the fridge.5 stars

  2. Michele Morrow says

    Great change from the ubiquitous broccoli-chicken-rice-canned soup casserole.

    3 lb. of potatoes should be reduced to 2lb. I used more chicken and broccoli than the recipe, and still the potato volume was too great. I even riced my potatoes to avoid fluffing them. I found the butter unnecessary, but added milk to get a good consistency to the potatoes. Gruyere cheese worked nicely. My family liked it well; I’m saving this recipe for remakes with tweaks noted.4 stars

    • Mary says

      This recipe will actually work nicely that way. Prepare everything as written until it says to place in oven. Then combine everything in a large skillet while it’s still hot, top with cheese, and cover with a lid. The residual heat should melt the cheese nicely. If things have cooled off a bit and the cheese isn’t melting, turn the heat on low just to warm it up. Enjoy!

  3. Edie says

    I made this because the ingredients were what I had on hand.and it was so quick and easy with leftover BBQ chicken I had bought from the store. I like lime/lemons so added a good squeeze of lime to the broccoli to add some fresh zing. This is a keeper for me.
    Thank you.5 stars