Quick Description:
This baked potato chicken and broccoli casserole is a cozy, all-in-one dish packed with flavor, protein, and satisfying textures. Creamy mashed potatoes are loaded with tender chicken, crisp-tender broccoli, melted cheese, and savory bacon. It’s the perfect weeknight dinner or make-ahead meal with lots of room to customize based on what you have on hand.
Servings and Timing:
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Total Time: ~50 minutes
- Servings: 6–8
- WW SmartPoints: ~6–8 per serving (depending on sour cream, cheese, and bacon brands)
Nutritional Info (Per Serving – Approximate):
- Calories: ~320
- Protein: 22g
- Fat: 14g
- Carbs: 28g
- Fiber: 3g
Ingredients List:
Base Ingredients:
- 3 lbs red potatoes, cut into 1-inch chunks
- 4 tbsp butter, room temp
- 1 cup sour cream (or plain Greek yogurt for a lighter option)
- ½–1 tsp kosher salt (adjust to taste)
- ½ tsp black pepper
- ½ tsp garlic powder
- ½ tsp paprika
Add-Ins:
- 2–3 cups broccoli florets (steamed or roasted until just tender)
- 3 cups cooked chicken, chopped
- 4 slices bacon, cooked and crumbled
- 2 cups shredded cheese (cheddar, mozzarella, or a mix), divided
Instructions:
Step 1: Preheat Oven
Preheat your oven to 350°F (175°C). Lightly grease a 10-inch square or 9×13-inch baking dish.
Step 2: Cook the Potatoes
Add potatoes to a large pot, cover with water, and boil until fork-tender, about 10–15 minutes. Drain and return to the warm pot.
Step 3: Steam or Roast Broccoli
Steam or roast broccoli just until bright green and slightly tender. Set aside.
Step 4: Cook and Crumble Bacon
Cook bacon until crispy. Chop or crumble and set aside.
Step 5: Mash the Potatoes
Add butter, sour cream, salt, pepper, garlic powder, and paprika to the drained potatoes. Mash until smooth and creamy.
Step 6: Combine Everything
Stir in chicken, broccoli, half the cheese, and half the bacon into the mashed potatoes.
Step 7: Transfer & Top
Spoon mixture into prepared baking dish. Top with remaining cheese and bacon.
Step 8: Bake
Bake uncovered for 20–25 minutes, until the cheese is bubbly and slightly golden.
Step 9: Serve
Let cool for 5 minutes before serving. Garnish with chopped parsley or green onions if desired.
Dietary Info:
- High Protein
- Gluten-Free (check all packaged ingredients)
- Vegetarian Adaptable
- Kid-Friendly
Flavor Tips & Customizations:
- Make It Spicy: Add diced jalapeños, hot sauce, or crushed red pepper flakes.
- Change the Cheese: Try Gouda, smoked cheddar, or pepper jack.
- No Chicken? Use rotisserie, leftover turkey, or even ground beef.
- Vegetarian Option: Sub chicken and bacon for sautéed mushrooms, lentils, or roasted peppers.
- Low-Carb Version: Use steamed, mashed cauliflower in place of potatoes.
Serving Suggestions:
- Pair With: A crisp green salad with vinaigrette or steamed green beans.
- Top With: Extra sour cream, green onions, or a drizzle of hot sauce.
- Make It a Meal Prep Win: Store in portioned containers for easy weekday lunches.
Storage & Reheat Tips:
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Wrap tightly and freeze for up to 2 months.
- Reheat: Bake at 350°F for 20 minutes (covered), or microwave individual portions.
FAQs:
Q: Can I use leftover mashed potatoes?
A: Absolutely! Just warm them slightly and stir in the mix-ins.
Q: Can I prep this ahead of time?
A: Yes—assemble it fully, refrigerate, and bake when ready. Add 10–15 minutes extra to baking time from cold.
Q: What can I use instead of sour cream?
A: Greek yogurt, cashew cream, or even cottage cheese works well.
Optional Note:
This casserole was born from a fridge clean-out but quickly turned into a staple. It’s comfort food without the fuss, and my favorite way to use up leftover chicken and veggies.
Call-to-Action:
If you make this creamy, cozy casserole, tag your version—did you go spicy, vegetarian, or low-carb? I’d love to hear how you made it your own!
