This post may contain affiliate links. Please read our disclosure policy.
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}
Sharing this beautiful casserole – this is a hit!
This looks so tasty!
This is tonight’s meal for sure. Thanks
How many servings in this recipe?
There are 6-8 servings in this recipe.
Would taco blend cheese work that has taco seasoning in it.???
Sure, I don’t know why not. That sounds tasty.
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.
Can this recipe – baked potato chicken and broccoli casserole be done ahead and frozen?
Either assembled and frozen before baking, or baked and then frozen? Thanks
Unfortunately, I don’t think the mashed potatoes will reheat nicely. They may become watery after freezing.
Love theBaked potato and chicken
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.
Delicious!
Can I make this in a skillet with instead? I do not have an oven.
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!
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.
I’m so glad that you liked it, Edie!
Is it supposed to be layered or is it all mixed together?
It all gets mixed together, Sarah.
These are all my favorite ingredients, so I was very excited to make this. It was good, but I would definitely add more butter! I would add corn to the recipe or other veggies like carrots or peas, but still very good!
Marlee – Thank you for sharing. Those additions sound delicious.
“If you love mashed potatoes, chicken, and broccoli, not to mention bacon and cheese, you need to try this recipe!” – I do and I will – this looks awesome.
It is definitely a bowl of comfort. I hope you enjoy it, Larry.
I might try this using canned chicken from COSTCO. Any thoughts?
That should work, Scott.
My husband & I made this dish!!! It was delicious!!
Thank you, Brandi. I am glad you enjoyed it.
Your recipie is unclear as to whether the chicken is supposed to be RAW or COOKED when you mix it all together.
If I mix raw chicken into this, I feel like 25 mon baking won’t be enough to cook it all.
Please clarify, is this recipie only supposed to be for already prepared chicken? Just reheating it in the potatoes?
You’ll use 3 cups cooked chopped chicken. It should NOT be raw.
Super simple and my family enjoyed it!
Glad you liked it, Trina!