Warm, cheesy, and brimming with comfort, this Baked Potato Chicken and Broccoli Casserole is everything you crave after a long day. Think fluffy red potatoes mashed with butter and sour cream, tossed with juicy chicken, crisp bacon, and tender broccoli, then topped with golden, melty cheese. It’s hearty, filling, and incredibly satisfying. The kind of meal that makes everyone at the table go back for seconds. Even better? It’s super easy to prep and makes excellent leftovers—if you even have any!

Why You’ll Love This Recipe

One-Dish Wonder: Everything cooks together in one dish, making cleanup a breeze.
Comfort Food Classic: Creamy potatoes, savory chicken, smoky bacon, and gooey cheese—it’s the ultimate cozy casserole.

Customizable: This dish is practically begging for personal touches. Swap proteins, add extra veggies, or dial up the spice.
Family-Friendly: Even picky eaters love this combo. It’s filling, warm, and full of familiar, crowd-pleasing flavors.

Ingredients You’ll Need

Gather these kitchen staples to bring the magic together:

Red Potatoes: Perfect for mashing with texture—creamy yet slightly chunky for a rustic bite.

Butter: Adds richness and that classic mashed potato flavor.
Sour Cream: Brings tangy creaminess to the mashed base, making it irresistibly smooth.

Kosher Salt and Black Pepper: Essential seasonings to balance all the flavors.

Garlic Powder: Gives a gentle garlic depth without overpowering.
Paprika: Just a hint adds warm, smoky undertones and a touch of color.

Broccoli Florets: Roasted or steamed just until crisp-tender—adds color, crunch, and nutrition.

Cooked Chicken: Shredded or chopped rotisserie chicken keeps it quick and easy.
Bacon: Cooked until crispy for a savory, salty crunch that makes the whole dish sing.

Shredded Cheese: Use a melty cheese like cheddar or a blend. Half gets mixed in, and the rest goes on top for that golden, bubbling finish.

Variations

Switch things up to suit your taste or pantry:

Swap the Protein: Use leftover turkey, diced ham, or cooked ground beef for a fun twist.

Extra Veggies: Stir in sautéed mushrooms, peas, or even spinach.

Spicy Version: Add chopped jalapeños or a dash of hot sauce to the mash for some heat.
Cheese Options: Try mozzarella, Monterey Jack, or a smoked gouda for a new cheesy flavor profile.

Make it Meatless: Skip the chicken and bacon and load up on more veggies for a vegetarian version.

How to Make Baked Potato Chicken and Broccoli Casserole

Step 1: Prep and Boil the Potatoes

Start by preheating your oven to 350°F and greasing a 10-inch baking dish. Boil the chopped red potatoes until fork-tender—about 10 to 15 minutes. Drain and return them to the warm pot.

Step 2: Steam the Broccoli

While the potatoes are cooking, steam or roast your broccoli just until it turns bright green and slightly tender. You want it to hold its shape, not get mushy.

Step 3: Cook the Bacon

Crisp up your bacon in a skillet or oven. Once cooled, crumble or chop it into small bits.

Step 4: Mash the Potatoes

Smash the hot potatoes with a masher right in the pot. Add butter, sour cream, salt, pepper, garlic powder, and paprika. Mix until creamy and well combined.

Step 5: Mix It All Together

Stir in the broccoli, chicken, bacon, and half of the cheese. Combine thoroughly and spoon the mixture into your baking dish.

Step 6: Top and Bake

Sprinkle the remaining cheese over the top. Bake for 20–25 minutes until everything is hot and the cheese is bubbly and slightly golden.

Step 7: Serve and Savor

Let it cool for a few minutes, then dig in! It’s rich, creamy, savory, and oh-so-comforting.

Pro Tips for Making the Recipe

Don’t Overcook the Broccoli: Slightly underdone is best—it finishes cooking in the oven and keeps its texture.

Warm the Chicken Before Mixing: This helps the casserole bake evenly and stay hot all the way through.

Use a Mix of Cheeses: A combo of sharp cheddar and mozzarella gives the best melt and flavor.
Leave the Skins On: For a rustic, hearty texture, keep the red potato skins—they add great flavor and fiber.

How to Serve

This casserole is a meal in itself, but you can definitely round it out:

Pairings:

A crisp green salad with a tangy vinaigrette to balance the richness.
Garlic bread or a soft dinner roll to scoop up the cheesy mash.

A light soup like tomato basil or a simple broth-based veggie soup.

Garnishes:

Chopped fresh chives or parsley for a fresh pop.
A dollop of sour cream or drizzle of hot sauce for extra flavor.

Make Ahead and Storage

Storing Leftovers

Cover and refrigerate any leftovers for up to 3 days. The flavors deepen overnight, making it even tastier the next day!

Freezing

Freeze in an airtight container for up to 2 months. For best results, portion it out before freezing.

Reheating

Reheat individual servings in the microwave or warm the whole dish in a 350°F oven until heated through. Add a splash of milk if it looks a little dry.

FAQs

Can I use instant mashed potatoes instead of fresh ones?
Yes, if you’re in a pinch, instant mashed potatoes work. Just make them a little thicker than usual so the casserole holds together well.

What’s the best kind of chicken to use?
Rotisserie chicken is incredibly convenient and flavorful, but any cooked chicken breast or thigh meat will do just fine.

Can I prep this casserole ahead of time?
Absolutely! Assemble the entire dish a day ahead, cover, and refrigerate. When ready, just bake as directed (add 5–10 minutes if baking straight from the fridge).

Is this dish gluten-free?
It can be! Just ensure your seasonings, bacon, and cheese are all certified gluten-free. Most ingredients here are naturally gluten-free already.

Final Thoughts

This Baked Potato Chicken and Broccoli Casserole is pure, feel-good food. It’s warm, creamy, loaded with flavor, and simple enough to whip up any night of the week. Whether you’re feeding a hungry family or looking for a dish to impress at your next potluck, this casserole checks all the boxes. Try it once, and it’s bound to become a regular on your dinner table!

Baked Potato Chicken and Broccoli Casserole Recipe