This fully loaded Baked Potato Chicken and Broccoli Casserole has been the answer to many busy weeknights at our house. I discovered this combination one winter evening when I had leftover roasted chicken and a bag of broccoli in the fridge. The idea of folding creamy mashed potato into a casserole came from craving all the familiar flavors of a baked potato but with less fuss. The result is a dish that delivers fluffy potato, tender chicken, bright broccoli, smoky bacon, and bubbling cheese in every spoonful.

What makes this dish special is how the textures balance. The mashed potatoes are whipped just enough to stay light rather than gluey. The broccoli is barely softened so it keeps a gentle bite. The chicken adds substance while bacon and melted cheese bring a savory finish. It is reliably crowd pleasing and scales well whether you are feeding a family of eight or taking half to a neighbor. Every time I serve it, there is an audible agreement around the table and unexpected requests for the recipe.

Ingredients

• Red potatoes 3 pounds cut into 1 inch pieces. Red varieties mash smoothly and hold shape well. Choose firm potatoes without sprouts and leave the skins on for extra texture and nutrients.
• Butter 4 tablespoons at room temperature. Use a high quality salted butter for richer flavor or unsalted and control salt separately.
• Sour cream 1 cup for creaminess and tang. Full fat sour cream gives the silkiest result but 2 percent works in a pinch.
• Kosher salt 1 2 to 1 teaspoon. Start with 1 2 teaspoon and adjust after tasting the potatoes and fillings.
• Black pepper 1 2 teaspoon freshly ground for bright spice.
• Granulated garlic 1 2 teaspoon for a mild, mellow garlic presence. Garlic powder can substitute at the same measure.
• Paprika 1 2 teaspoon for color and a subtle smoky note.
• Broccoli crown 1 medium producing about 2 to 3 cups bite size florets. Trim the stem and cut florets evenly so they cook at the same rate.
• Cooked chicken 3 cups chopped. Rotisserie chicken is a convenient option. White and dark meat both work, with dark meat adding extra succulence.
• Bacon 4 slices cooked and crumbled. Cook until crisp for texture, or use turkey bacon for a leaner version.
• Shredded cheese 2 cups divided. Choose Monterey Jack, Cheddar, or a Mexican blend. Use freshly shredded for the best melt and texture.

Instructions

Preheat and prepare dishSet the oven to 350 degrees Fahrenheit and grease a 10 inch square baking dish with butter or cooking spray. Greasing thoroughly prevents sticking and supports an even brown on the cheese.Cook the potatoesPlace the 3 pounds of potato pieces in a large pot and cover with cold water so they heat evenly. Bring to a boil, then simmer until fork tender, about 10 to 15 minutes depending on size. Drain thoroughly in a colander and return to the warm, turned off pot to evaporate residual moisture.Steam or roast the broccoliWhile potatoes cook, steam broccoli florets for about 3 to 4 minutes or roast at 400 degrees Fahrenheit for 8 to 10 minutes until hot and barely softened. You want broccoli that is bright green and slightly crisp to avoid a mushy casserole.Cook the baconFry bacon until crisp, drain on paper towels, then chop or crumble. Reserve drippings if you wish to flavor other dishes but avoid adding them into the mashed potato mixture to keep texture consistent.Mash and season potatoesWith the pot back on the warm burner or over the lowest heat, mash the potatoes using a potato masher. Add 4 tablespoons butter and 1 cup sour cream and fold in gently. Season with 1 2 to 1 teaspoon kosher salt, 1 2 teaspoon black pepper, 1 2 teaspoon granulated garlic, and 1 2 teaspoon paprika. Taste and adjust seasoning to your preference.Assemble the casseroleAdd the steamed broccoli, 3 cups chopped cooked chicken, the crumbled bacon, and 1 cup of shredded cheese to the mashed potatoes and fold evenly. Transfer the mixture to the prepared baking dish and smooth the top. Sprinkle the remaining 1 cup of cheese over the surface for a golden melt.BakeBake in the preheated oven for 20 to 25 minutes, until the cheese has melted and the casserole is heated through. If you prefer a browned top, place under the broiler for 1 to 2 minutes while watching carefully to avoid burning.

Storage Tips

Cool the casserole completely before refrigerating to prevent condensation from making the top soggy. Store in an airtight container or cover the baking dish tightly with foil for up to four days in the refrigerator. For freezing, portion into individual airtight containers or freeze the whole dish wrapped tightly in plastic wrap and foil for up to three months. Reheat single portions in the microwave for 2 to 3 minutes, stirring halfway through, or reheat a full casserole in a 350 degrees Fahrenheit oven covered for 20 to 30 minutes until heated through. If reheating from frozen, allow it to thaw overnight for even warming.

Ingredient Substitutions

If you need to modify ingredients, use russet potatoes instead of red for an even fluffier mash but anticipate a slightly drier texture requiring a splash of milk. Greek yogurt can replace sour cream cup for cup for a tangy lower fat alternative. Swap bacon for diced ham or cooked Italian sausage for a different savoriness. For dairy free versions use dairy free margarine and a plant based sour cream and cheese, keeping in mind the texture and melt will be different. If you prefer fewer carbs, replace half the potatoes with cauliflower florets mashed and combined with the potatoes.

Serving Suggestions

Serve this casserole hot with a crisp green salad and a bright vinegar based dressing to cut through the richness. Add a side of roasted carrots or a simple cucumber salad for color and crunch. Garnish with chopped chives or green onions and an extra sprinkle of paprika for presentation. For a brunch option top individual portions with a fried egg. It is a great centerpiece for casual family dinners and will hold well on a buffet for holiday gatherings.

Cultural Background

This dish is a modern American comfort combination inspired by loaded baked potato toppings and classic casserole traditions. Casseroles became popular in home cooking in the mid twentieth century due to convenience and the ability to stretch ingredients for large families. Combining mashed potato with vegetables and protein echoes the pantry conscious cooking of home cooks who wanted hearty, portable dishes that could feed many with minimal active time in the kitchen.

Seasonal Adaptations

In winter, use roasted root vegetables such as parsnips or carrots folded into the potato for an earthy twist. In spring swap broccoli for asparagus tips and add lemon zest for brightness. For summer cook the broccoli quickly and fold in fresh corn kernels and a handful of chopped herbs. Around the holidays, use smoked turkey and sage in place of chicken and add a tablespoon of Dijon mustard to the mashed potato mixture for a festive lift.

Meal Prep Tips

Make the mashed potatoes and assemble the casserole a day ahead then cover and refrigerate. Bake the next day for a fresh top and hot center. Alternatively, assemble and freeze the unbaked casserole; when ready to serve allow to thaw overnight in the refrigerator then bake at 350 degrees Fahrenheit until heated through. Store leftover individual portions in shallow containers to speed reheating and keep textures intact. Label freezer containers with date to ensure freshness.

This casserole reliably brings people together. Whether you are feeding a hungry family after a long day or bringing comfort to neighbors, it has a way of feeling both homey and special. I encourage you to make it your own and keep notes on favorite add ins and swaps.