This Baked Potato Chicken and Broccoli Casserole is one of those dishes that instantly became a family staple. I first put it together on a rainy Sunday when I had leftover roast chicken and a few heads of broccoli in the fridge. The idea of turning the classic baked potato into a cozy, shareable casserole felt like a no-brainer—and it turned out to be an instant winner. Fluffy mashed potatoes cradle juicy bites of chicken and slightly crisp broccoli, while bacon and cheese add crunch and rich, savory notes that make every spoonful satisfying.

What makes this preparation special is the balance of textures and flavors: creamy potatoes, tender chicken, lightly snapped broccoli, and the contrast of crisp bacon. I like to think of it as everything you love about a loaded baked potato, reimagined as a comforting dish you can bake ahead for busy nights or bring to gatherings. It’s forgiving, adaptable, and hits every comfort-food note in the book. When my kids were little, this casserole was my secret weapon for turning picky-eater nights into family celebrations—no one could resist the melted cheese and bacon on top.

Ingredients

• Red potatoes (3 pounds): I prefer red potatoes for their creamy texture and thin skins; cut into 1-inch pieces so they cook evenly. Yukon golds also work well if you can’t find reds.
• Butter (4 tablespoons, room temperature): Adds richness to the mash; use unsalted or salted depending on your preference—unsalted gives you more control over seasoning.
• Sour cream (1 cup): Gives the potatoes a tangy silkiness that keeps the casserole from tasting flat; full-fat sour cream adds the most luscious texture.
• Kosher salt (1/2–1 teaspoon) and black pepper (1/2 teaspoon): Season to taste; remember some cheeses and bacon add salty notes, so taste the mash before adding the higher salt amount.
• Granulated garlic (1/2 teaspoon) and paprika (1/2 teaspoon): Simple aromatics that provide a warm, savory backbone without overpowering the other ingredients.
• Broccoli (1 medium crown; about 2–3 cups florets): Steam or roast until bright and just tender—still slightly crisp so it holds texture after baking.
• Cooked chopped chicken (3 cups): Rotisserie chicken is ideal for flavor and convenience; use leftover roasted chicken or poached breast, cut into bite-sized pieces.
• Bacon (4 slices, cooked and crumbled): Adds smoky crunch; turkey bacon works in a pinch, but classic bacon is the crowd-pleaser here.
• Shredded cheese (2 cups, divided): Monterey Jack, cheddar, or a Mexican blend all melt beautifully—reserve 1 cup for mixing in and 1 cup for the top.

Instructions

Prepare the dish and preheat: Preheat the oven to 350°F and grease a 10-inch square or a similar 1½–2 quart baking dish with butter or cooking spray. Have all your ingredients prepped and within reach to streamline assembly. Cook the potatoes: Place the cubed potatoes in a large pot and cover with cold water by about 1 inch. Bring to a boil and simmer until fork-tender, about 10–15 minutes depending on size. Drain thoroughly to remove excess water—this keeps the mash fluffy, not gluey. Steam the broccoli and cook the bacon: While potatoes boil, steam or roast the broccoli until bright green and barely softened—about 3–5 minutes steaming or 8–10 minutes roasting at 425°F. Cook bacon until crisp, drain on paper towels, and crumble. Keep both warm. Make the mashed base: Return drained potatoes to the warm pot over the turned-off burner for a minute to let residual heat evaporate moisture. Mash with a potato masher until mostly smooth, then stir in butter, sour cream, salt, pepper, granulated garlic, and paprika. Taste and adjust seasoning. Combine and assemble: Fold in the chopped chicken, broccoli, crumbled bacon, and 1 cup of shredded cheese until evenly distributed. Transfer the mixture to the prepared baking dish and sprinkle the remaining cup of cheese evenly on top. Bake: Bake at 350°F for 20–25 minutes, until the cheese is fully melted and the casserole is heated through. If you like a golden top, broil 1–2 minutes while watching closely. Let rest 5 minutes before serving to set slightly.

Storage Tips

Store cooled leftovers in an airtight container in the refrigerator for up to 4 days. For best texture, reheat in a 350°F oven covered with foil for 15–20 minutes, removing the foil in the last 5 minutes to refresh the top. To freeze, assemble the casserole in a freezer-safe dish, wrap tightly, and freeze for up to 3 months—bake from thawed as noted above. Avoid freezing if you plan to add fresh toppings like green onions; add these after reheating.

Ingredient Substitutions

If you don’t have red potatoes, Yukon golds are the best substitute for buttery flavor and smooth mash. For dairy-free versions, swap sour cream for unsweetened plain coconut yogurt and use dairy-free margarine and cheese alternatives. Swap bacon for smoked tempeh or omit for a milder dish—add extra smoked paprika for a smoky flavor. If you prefer a lighter texture, use Greek yogurt (full fat) in place of sour cream at a 1:1 ratio. For a lower-fat option, substitute half-and-half for some of the sour cream and reduce butter by 1 tablespoon.

Serving Suggestions

Serve this casserole with a crisp green salad tossed in lemon vinaigrette to cut through the richness. A side of roasted root vegetables or a simple cucumber salad brightens the plate. Garnish with chopped chives or sliced green onions and an extra sprinkle of paprika for color. This also pairs nicely with a glass of medium-bodied white wine, like a Sauvignon Blanc, for a comforting dinner.

Cultural Background

This dish is rooted in classic American comfort food traditions—think loaded baked potatoes and casserole culture. Layering mashed potatoes with proteins and vegetables is a longstanding home-cooking technique in many regions of the United States, born of practicality and a desire to create warming, shareable dishes from simple ingredients. The addition of bacon and cheese is a modern twist that elevates the simple mash into an indulgent family favorite.

Seasonal Adaptations

In spring and summer, swap broccoli for tender asparagus tips or blanched peas for a brighter flavor profile. In the fall, add roasted sweet potato cubes or sautéed mushrooms for an earthier dish. Holiday variations could include a sprinkle of toasted pecans on the top or a smear of cranberry on the side to balance richness—small seasonal swaps make the casserole feel fresh year-round.

Meal Prep Tips

To meal prep, double the potatoes and chicken and portion into individual microwave-safe containers for easy lunches. Assemble single-serving casseroles in small ramekins, wrap, and freeze; when you want a quick meal, thaw and bake at 350°F for 20–25 minutes. Keep a bag of shredded cheese and cooked crumbled bacon in the fridge to quickly finish off dishes throughout the week.

There’s something comforting about a dish you can spoon out of a baking dish and share with people you love. Whether it’s a busy weeknight dinner, a potluck contribution, or a meal-prep winner, this casserole hits all the right notes—creamy, hearty, and very easy to make your own. Give it a try, and tweak the mix-ins until it becomes a tradition at your table.