Baked Potato Chicken and Broccoli Casserole is a comforting, hearty family‑style dish that combines creamy mashed potatoes with tender chicken, crisp broccoli, smoky bacon, and melted cheese. This casserole brings together flavors and textures everyone will love — creamy, savory, and satisfying. Whether you’re cooking for a weeknight dinner or crowd-pleasing gathering, this recipe offers ease, flavor, and versatility all in one pan. In this post you’ll find step‑by‑step instructions, helpful tips, and variations so you can make this casserole your own.
Why You’ll Love This Recipe
You’ll love this Baked Potato Chicken and Broccoli Casserole because it’s:
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Comforting and hearty — all the elements of a loaded baked potato in casserole form.
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Easy to adapt — you can use leftover or rotisserie chicken, swap cheeses, or make it in different sizes of baking dishes.
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Nutritious balance — you get protein from chicken and bacon, fiber and vitamins from broccoli and potatoes, and indulgent flavor without being overly heavy.
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A one‑dish meal — minimal cleanup, good for feeding a family or potluck.
Ingredients
Here’s what you’ll need (yields about an 8‑serving casserole):
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3 pounds red potatoes, cut into 1‑inch pieces
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4 tablespoons butter, at room temperature
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1 cup sour cream
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½ to 1 teaspoon kosher salt
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½ teaspoon freshly ground black pepper
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½ teaspoon granulated garlic (or garlic powder)
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½ teaspoon paprika
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1 medium broccoli crown (about 2–3 cups of bite‑size florets)
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3 cups cooked, chopped chicken (rotisserie, roasted, or leftover)
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4 slices bacon, cooked and crumbled
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2 cups shredded cheese (Mexican blend, cheddar, or Monterey Jack), divided
Step‑by‑Step: How to Make Baked Potato Chicken and Broccoli Casserole
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Preheat oven & prep dish
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Preheat oven to 350 °F (175 °C).
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Grease a 10‑inch square baking dish (or similar 1½–2 quart oven‑safe dish) with butter or nonstick spray.
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Cook potatoes
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Add the chopped potatoes to a large pot and submerge them in cold water.
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Bring to a boil and simmer until fork‑tender, about 10–15 minutes.
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Drain well, then return potatoes to the pot.
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Prepare broccoli & bacon
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While potatoes cook, steam or roast the broccoli until just tender but still slightly crisp. Drain off any excess moisture.
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Cook the bacon until crisp, then chop or crumble.
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Mash and season potatoes
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Place the potato pot back on the warm (turned‑off) burner (or lowest heat) to help evaporate residual moisture and keep mash fluffy.
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Mash the potatoes with a masher.
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Stir in butter, sour cream, salt, pepper, garlic, and paprika until smooth and well combined.
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Combine filling & assemble
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Add the broccoli, chicken, bacon, and 1 cup of the shredded cheese into the mashed potatoes. Stir gently but thoroughly to combine.
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Transfer the mixture to your prepared baking dish.
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Sprinkle the remaining 1 cup of cheese over the top.
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Bake
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Bake uncovered for 20–25 minutes, until the cheese is melted and casserole is heated through (edges bubbly).
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Serve warm.
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Helpful Tips
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Dry your broccoli well — excess moisture can make the casserole watery. Pat dry after steaming or roasting.
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Don’t overmix — when folding broccoli, bacon, and chicken into potatoes, stir gently so you retain some texture.
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Warm the potatoes slightly — keeping the potatoes warm before adding dairy helps ingredients incorporate smoothly.
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Watch bake time if using a larger dish — a thinner layer may heat more quickly, so start checking earlier.
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Let it rest a few minutes after removing from oven — it will set and be easier to serve.
Substitutions And Variations
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Chicken options: use rotisserie, grilled, leftover roast, or even shredded turkey.
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Cheese swaps: cheddar, Monterey Jack, smoked Gouda, Pepper Jack, or a Mexican blend all work.
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Make it vegetarian: omit bacon and use a smoky paprika or smoked cheese for flavor.
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Add-ins: sautéed onions, mushrooms, or diced bell peppers can boost flavor and volume.
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Spicy twist: add red pepper flakes, chopped jalapeños, or hot sauce.
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Low-carb variation: swap in cauliflower florets or mashed cauliflower for part of the potatoes (though the texture will differ).
Storage Instructions
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Refrigerator: Cover the baked casserole tightly and store for up to 3–4 days.
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Reheat: Microwave or warm in a 325 °F (165 °C) oven until heated through (cover with foil to prevent over‑browning).
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Freezing: You can freeze this casserole (before baking). Assemble in a freezer‑safe dish, cover tightly, and freeze up to 2 months. Thaw overnight in fridge, then bake as directed (you may need extra bake time).
Nutritional Information
Approximate per serving (8 servings):
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Calories: 446 kcal
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Carbohydrates: 34 g
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Protein: 22 g
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Fat: 26 g
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Saturated Fat: 13 g
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Polyunsaturated Fat: 2 g
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Monounsaturated Fat: 8 g
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Trans Fat: 0.2 g
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Cholesterol: 92 mg
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Sodium: 993 mg
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Potassium: 1,221 mg
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Fiber: 5 g
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Sugar: 5 g
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Vitamin A: 1,095 IU
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Vitamin C: 93 mg
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Calcium: 229 mg
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Iron: 2 mg
Serving Suggestions
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Serve with a crisp green salad or mixed greens with a tangy vinaigrette to balance the richness.
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Add a side of steamed or roasted vegetables (e.g. carrots, green beans) for extra color and nutrients.
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A crusty bread or garlic bread pairs well for mopping up any creamy bits.
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Top with fresh chopped parsley or chives for a pop of color just before serving.
Common Questions About Baked Potato Chicken and Broccoli Casserole
1. Can I use frozen broccoli?
Yes, you can—but thaw and drain it thoroughly so it doesn’t release too much moisture. Pat it dry before adding to the mash so your casserole doesn’t become soggy.
2. What if I don’t have sour cream?
You can substitute plain Greek yogurt or a mix of cream cheese + milk to reach a creamy consistency. The flavor will shift slightly but still be delicious.
3. Can I make this ahead?
Absolutely. Assemble the casserole (without baking), cover tightly, and refrigerate (or freeze). When ready, bake as directed, though baking time may need adjustment if coming from cold or frozen.
4. How do I prevent the bottom from burning?
Use an ovenproof dish with even heat distribution (glass or ceramic works well). If the top is browning too fast, loosely cover with foil for part of the bake.
5. Can I reduce the fat or calories?
Yes — reduce butter slightly, use low‑fat sour cream, choose lean chicken (skinless breast), and reduce bacon (or omit). Use moderate amounts of cheese or choose a lower-fat cheese.
Conclusion
Thank you so much for trying this Baked Potato Chicken and Broccoli Casserole—it’s one of those comforting, cozy meals I love to make on a chilly evening or for feeding a hungry crowd. I hope as you bake this in your kitchen, you find the flavors comforting, the textures delightful, and the process enjoyable. It’s easy, satisfying, and flexible enough to adapt to what you have on hand. I truly hope it becomes a favorite in your recipe repertoire. Happy cooking, and may your table always be filled with warmth, flavor, and good company!
Print
Baked Potato Chicken and Broccoli Casserole
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Category: Dinner
Description
A cozy, flavor-packed casserole that brings together fluffy mashed potatoes, tender chicken, crisp broccoli, smoky bacon, and melted cheese. This one-pan dish is perfect for family dinners and makes great leftovers too!
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 broccoli crown (2–3 cups florets)
3 cups cooked, chopped chicken
4 slices bacon, cooked and crumbled
2 cups shredded cheese, divided (Mexican blend, cheddar, or Monterey Jack)
Instructions
-
Preheat oven & prep dish
-
Preheat oven to 350 °F (175 °C).
-
Grease a 10‑inch square baking dish (or similar 1½–2 quart oven‑safe dish) with butter or nonstick spray.
-
-
Cook potatoes
-
Add the chopped potatoes to a large pot and submerge them in cold water.
-
Bring to a boil and simmer until fork‑tender, about 10–15 minutes.
-
Drain well, then return potatoes to the pot.
-
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Prepare broccoli & bacon
-
While potatoes cook, steam or roast the broccoli until just tender but still slightly crisp. Drain off any excess moisture.
-
Cook the bacon until crisp, then chop or crumble.
-
-
Mash and season potatoes
-
Place the potato pot back on the warm (turned‑off) burner (or lowest heat) to help evaporate residual moisture and keep mash fluffy.
-
Mash the potatoes with a masher.
-
Stir in butter, sour cream, salt, pepper, garlic, and paprika until smooth and well combined.
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Combine filling & assemble
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Add the broccoli, chicken, bacon, and 1 cup of the shredded cheese into the mashed potatoes. Stir gently but thoroughly to combine.
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Transfer the mixture to your prepared baking dish.
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Sprinkle the remaining 1 cup of cheese over the top.
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Bake
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Bake uncovered for 20–25 minutes, until the cheese is melted and casserole is heated through (edges bubbly).
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Serve warm.
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Notes
Rotisserie, grilled, or leftover chicken all work well. Swap cheeses or add veggies like onions or bell peppers. Use any 1½–2 quart oven-safe dish, or 9×13-inch if needed. Adjust bake time accordingly.
Nutrition
- Serving Size: 1 slice (1/8 of dish)
- Calories: 446
- Sugar: 5g
- Carbohydrates: 34g
- Protein: 22g
