Chicken Potato Broccoli Casserole

This fully loaded Chicken Potato Broccoli Casserole starts with fluffy mashed potatoes that are mixed with tender bites of broccoli and chicken, then generously sprinkled with bacon and cheese. The result is an absolutely irresistible dinner.

Chicken Potato Casserole

Yes! I just called a “casserole” irresistible and I stand by that. If you love mashed potatoes, chicken, and broccoli, not to mention bacon and cheese, you need to try this recipe! (although, technically, my boys don’t love broccoli and they LOVE this casserole, so….)

This recipe is one of many great ones in my friend Trish‘s cookbook, 100 Creative Ways To Use Rotisserie Chicken. In case you can’t tell from the title, she has literally written the book on ways to cook with rotisserie chicken.

Her book really should be sold next to the rotisserie chicken display in every grocery store. I love how many great ideas she’s packed into this cookbook.

Chicken Potato Broccoli Casserole

This recipe will work well with rotisserie chicken, leftover roasted chicken, or with any cooked leftover chicken.

Monterey Jack, Cheddar, or a Mexican blend shredded cheese will also work with this recipe. I typically use a Mexican blend shredded cheese because I almost always have it on hand and it works great.

This recipe can be made in any 1 1/2 – 2-quart oven-safe dish. A larger (9×13 style) dish will work as well, just watch the time and be careful not to overcook.

I typically serve this with ready-to-eat vegetables and ranch dip. However, if you’re feeling fancier than that, it is great with a fresh salad.

Chicken Potato Casserole Recipe

While you can absolutely make this casserole with just the chicken and potatoes, why would you? It’s even more delicious with broccoli and bacon!

• potatoes
• sour cream
• salt, pepper, garlic, paprika
• broccoli
• chicken
• bacon
• cheese

Chicken Potato Casserole Recipe

1. Preheat the oven to 350°F. Grease a 10-inch square baking dish with butter or cooking spray. Place the potatoes in a large pot and cover with water.
2. Bring to a boil and cook until fork-tender, about 10-15 minutes. Drain the potatoes and then transfer them back to the hot pot.
3. While the potatoes are boiling, steam or roast the broccoli until hot and barely softened. It should still be a little bit crisp. Drain any liquid from the broccoli. Cook the bacon, chop or crumble and set aside.
4. Place the pot with the potatoes back over the warm (but turned off) burner, if you have a gas stove turn the heat to the lowest possible setting. (This will help evaporate any water left in the pan and keep the mashed potatoes nice and fluffy.)
5. Smash the potatoes with a potato masher. Add the butter, sour cream, salt, pepper, garlic, and paprika. Stir to combine.
6. Add the cooked broccoli, the chicken, the bacon, and 1 cup of cheese to the pot. Stir to mix throughout and then transfer to the prepared baking dish.
7. Sprinkle with the remaining cheese. Bake for 20-25 minutes, until the cheese has melted and the casserole is heated through. Serve warm.

Full of spiced ground beef and covered in tangy tomato sauce, cabbage roll casserole is a hearty stick-to-your-ribs meal. With all the flavor of the more labor-intensive Cabbage Rolls and a minimum of effort, this is a dinner time win.

Fluffy, creamy eggs layered with an abundance of bacon, cream cheese, and jalapenos add up to the Jalapeno Popper Casserole of which dreams are made. Served for breakfast, lunch, or dinner, this is a meal my whole family loves.

This Sloppy Joe Casserole by The Baker Mama is an easy twist on traditional sloppy joes that’s flavorful and delicious.

Last but not least, enchiladas are the ultimate casserole in our meal plan. With so many different enchilada recipes to try, you could do something different every night for the next two weeks.

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Baked Potato Chicken and Broccoli Casserole

This fully loaded Chicken Potato Broccoli Casserole starts with fluffy mashed potatoes that are mixed with tender bites of broccoli and chicken, then generously sprinkled with bacon and cheese.

Course Main Course

Cuisine American

Servings 6 -8 servings

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 size broccoli crown about 2-3 cups bite-size broccoli florets
• 3 cups cooked chopped chicken
• 4 slices bacon cooked and crumbled
• 2 cups shredded cheese see cook’s note, divided

Instructions

• Preheat the oven to 350°F. Grease a 10-inch square baking dish with butter or cooking spray. Place the potatoes in a large pot and cover with water. Bring to a boil and cook until fork tender, about 10-15 minutes. Drain the potatoes and then transfer them back to the hot pot.
• While the potatoes are boiling, steam or roast the broccoli until hot and barely softened. It should still be a little bit crisp. Drain any liquid from the broccoli. Cook the bacon, chop or crumble and set aside.
• Place the pot with the potatoes back over the warm (but turned off) burner, if you have a gas stove turn the heat to the lowest possible setting. (This will help evaporate any water left in the pan and keep the mashed potatoes nice and fluffy.) Smash the potatoes with a potato masher. Add the butter, sour cream, salt, pepper, garlic, and paprika. Stir to combine.
• Add the cooked broccoli, the chicken, the bacon, and 1 cup of cheese to the pot. Stir to mix throughout and then transfer to the prepared baking dish. Sprinkle with the remaining cheese. Bake for 20-25 minutes, until the cheese has melted and the casserole is heated through. Enjoy!

Notes

This recipe will work well with rotisserie chicken, leftover roasted chicken, or with any pre-cooked chicken. Monterey Jack, Cheddar, or a Mexican blend shredded cheese will all work with this recipe. I used a Mexican blend shredded cheese because I had it on hand and it worked great.

This casserole can be made in almost any 1½-2 quart oven-safe dish. A larger (9×13 style) dish will work as well, just watch the time and be careful not to overcook.

{originally published 2/1/16 – recipe notes and photos updated 9/28/22}

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