This fully loaded Baked Potato Chicken and Broccoli Casserole has been my go-to when I want a single-dish dinner that feels like a warm hug. I first developed this combination on a chilly Sunday when I had leftover roasted chicken and a bounty of red potatoes on the counter. The idea was simple: use fluffy mashed potatoes as the base, fold in bright, barely-tender broccoli and shredded chicken, top with crispy bacon and plenty of melting cheese, and bake until everything is hot and bubbling. The result is creamy, savory, and homey in the best possible way — kid-approved and company-worthy.

I love how the textures play together: the potatoes remain pillowy, the broccoli adds a fresh, slightly crunchy contrast, the chicken brings satisfying protein, and the bacon and cheese provide salty, smoky richness. This dish feels special enough for a holiday side or casual enough for a busy weeknight. It’s one of those recipes that transforms pantry and fridge odds-and-ends into something comforting and memorable.

Ingredients

• Red potatoes (3 pounds): Choose firm, waxy red potatoes for smooth, creamy mashed texture. Cut into 1-inch pieces so they cook evenly; Yukon Golds also work but may be a touch drier.
• Butter (4 tablespoons): Use unsalted butter at room temperature so it incorporates easily into the hot potatoes; swap in olive oil for a lighter note if desired.
• Sour cream (1 cup): Adds tang and richness to the mash; full-fat sour cream creates the creamiest result. Greek yogurt can stand in at equal measure for a healthier swap.
• Kosher salt and black pepper (½–1 tsp salt, ½ tsp pepper): Season to taste. I start with ½ teaspoon salt and taste the mash before adding more since cooked potatoes need significant seasoning.
• Garlic (½ tsp granulated garlic): Simple, shelf-stable flavor; fresh minced garlic can be used but temper it slightly so raw sharpness doesn’t dominate.
• Paprika (½ tsp): Gives a warm, earthy background note and a subtle color finish.
• Broccoli crown (1 medium, 2–3 cups florets): Steam or roast until bright green and just tender; slightly undercooked is best so it keeps a pleasant bite after baking.
• Cooked shredded chicken (3 cups): Rotisserie chicken, leftover roasted chicken, or poached breasts all work; shred or chop into bite-sized pieces for even distribution.
• Bacon (4 slices): Cook until crisp, then crumble. Turkey bacon can be used, but the smoky pork flavor is classic here.
• Shredded cheese (2 cups, divided): Cheddar, Monterey Jack, or a Mexican blend are great. Add 1 cup into the mixture and reserve 1 cup to melt on top for a bubbly finish.

Instructions

Preheat and prepare: Preheat the oven to 350°F and grease a 10-inch square baking dish with butter or spray. Preparing the baking dish first saves time and ensures a smooth transfer later. A 9×13 pan will also work; if using a larger dish the casserole will be thinner and may bake more quickly. Cook the potatoes: Place the 1-inch potato pieces 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 piece size. Drain thoroughly — excess water will make the mash runny. Steam or roast the broccoli: While potatoes cook, steam broccoli florets for 3–4 minutes until bright and just tender, or roast at 425°F for 8–10 minutes tossed with a little oil until slightly charred. Drain any liquid and let cool briefly to prevent watering down the casserole. Cook and crumble bacon: Fry bacon until crisp in a skillet, transfer to paper towels, and crumble when cool. Reserve a tablespoon of bacon fat to stir into the mash if you want extra smoky depth. Mash and season: Return drained potatoes to the hot pot over the turned-off burner to allow steam to escape for a minute. Mash with a potato masher, then stir in 4 tablespoons butter, 1 cup sour cream, kosher salt to taste (start with ½ teaspoon), ½ teaspoon black pepper, ½ teaspoon granulated garlic, and ½ teaspoon paprika until smooth and fluffy. Warm potatoes incorporate dairy best and stay light. Combine the filling: Fold in the steamed broccoli, 3 cups chopped cooked chicken, the crumbled bacon, and 1 cup shredded cheese. Mix gently to distribute ingredients without overworking the potatoes. The mixture should be cohesive but not dense. Assemble and bake: Transfer the mixture to the prepared baking dish and smooth the top. Sprinkle the remaining 1 cup shredded cheese evenly over the surface. Bake at 350°F for 20–25 minutes until the cheese is melted, bubbling, and the casserole is heated through. If you like a browned top, broil for 1–2 minutes while watching closely.

Storage Tips

Store leftovers in a shallow, airtight container in the refrigerator for up to 4 days. For longer storage, portion into freezer-safe containers and freeze for up to 3 months; label with the date. To reheat, thaw overnight in the refrigerator and warm in a 350°F oven for 20–30 minutes, or microwave single servings until hot. To retain texture after reheating, sprinkle a little extra cheese or a teaspoon of butter on top before heating to refresh creaminess. If freezing raw, assemble in a freezer-safe dish, cover tightly, and bake from thawed for the recommended time.

Ingredient Substitutions

If you need swaps, try these thoughtful substitutions: replace sour cream with plain Greek yogurt 1:1 for a tangy, protein-rich alternative; use turkey bacon or omit bacon for a pork-free version and add smoked paprika for depth; swap red potatoes for Yukon Golds or russets if you prefer fluffier mash — note russets may need slightly more butter. For a dairy-free option, use dairy-free sour cream and a plant-based cheese that melts well. If you’re short on chicken, use an equal volume of cooked turkey or ham, or for a vegetarian spin, use roasted cauliflower and white beans.

Serving Suggestions

Serve this casserole as a hearty main with a crisp green salad dressed with lemon vinaigrette to cut the richness, or alongside roasted root vegetables for a winter meal. For holiday buffets, offer it in a shallow dish with extra bacon and chives on top for garnish. Leftover casserole also makes excellent sandwich filling — pile between toasted bread with a handful of arugula for a satisfying lunch.

Cultural Background

This layered mash-and-fill technique is rooted in European comfort traditions where potatoes often serve as both side and foundation. The idea of combining mashed potatoes with savory fillings echoes dishes like British shepherdless pies and American hotdish casseroles. Over the years, American home cooks have adapted these inspirations into casseroles that prioritize convenience and crowd-pleasing flavor, which is exactly what this recipe aims to do: combine humble ingredients into a warm, communal plate.

Seasonal Adaptations

In spring, brighten the mix with blanched asparagus tips and fresh herbs like dill or chives. Summer calls for swapping the broccoli for charred zucchini and adding fresh corn kernels. For autumn and winter, stir roasted butternut squash or caramelized onions into the mash for depth. Consider topping with toasted pumpkin seeds for fall gatherings to add texture and visual contrast.

Success Stories

I received a message from a reader who used this dish to feed a small holiday gathering; they warmed it in a slow cooker on low and reported it stayed creamy for hours. Another friend told me they used leftover Thanksgiving turkey and added sage to make an instant post-holiday favorite. These anecdotes remind me that flexible, forgiving dishes like this one earn their place in family rotation quickly.

Meal Prep Tips

For make-ahead convenience, prepare the mashed potato mixture and mix with the chicken and broccoli, then chill in the baking dish covered for up to 24 hours. When ready to serve, sprinkle the top with cheese and bake until heated through. If preparing for freezer meals, assemble in a disposable aluminum pan and wrap tightly with foil; bake from thawed or add 10–15 minutes to the baking time if baking from semi-frozen.

Bring this casserole to your next weeknight dinner or potluck, and you’ll understand why it’s become a reliable favorite in my home — hearty, flexible, and comforting in every bite. Make it your own with favorite cheeses or leftover proteins, and enjoy the simplicity of a full meal in one dish.