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.

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.

Combine filling & assemble

• Add the broccoli, chicken, bacon, and 1 cup of the shredded cheese into the mashed potatoes. Stir gently but thoroughly to combine.

• Transfer the mixture to your prepared baking dish.

• Sprinkle the remaining 1 cup of cheese over the top.

Bake

• Bake uncovered for 20–25 minutes, until the cheese is melted and casserole is heated through (edges bubbly).

• Serve warm.