Baked Potato Chicken and Broccoli Casserole

Baked Potato Chicken and Broccoli Casserole is the ultimate comfort food that brings together everything we love about a loaded baked potato in one cozy, family-friendly dish. Imagine creamy mashed potatoes mixed with tender chicken, crisp bacon, and fresh broccoli, all topped with a blanket of melted cheese.

Love More Dinner Recipes? Try My Easy Teriyaki Chicken and Broccoli or this Chicken Sausage and Broccoli Orzo next.

Why You’ll Love This Recipe

• It’s a complete meal in one dish – protein, veggies, and comfort carbs all baked together with minimal cleanup.
• Uses pantry staples and rotisserie chicken – no fancy ingredients or complicated techniques required.
• Tastes like a loaded baked potato – but even better because every bite has that perfect combination of flavors.
• Kid-approved and crowd-pleasing – even picky eaters love the familiar, cozy flavors.
• Perfect for busy weeknights or potlucks – assemble ahead and pop it in the oven when you’re ready.

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Ingredients You’ll Need

For the Potato Base:

• 3 pounds red potatoes, cut into 1-inch pieces (Red potatoes hold their shape beautifully and have a naturally creamy texture)
• 4 tablespoons unsalted butter, room temperature
• 1 cup sour cream (The secret to extra-creamy potatoes)
• 1/2 to 1 teaspoon kosher salt (Start with less and add more to taste)
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon granulated garlic or garlic powder
• 1/2 teaspoon paprika (Adds a subtle warmth and color)

For the Mix-Ins:

• 2–3 cups broccoli florets, bite-size (From about 1 medium broccoli crown)
• 3 cups cooked chicken, chopped (Rotisserie chicken is your best friend here)
• 4 slices bacon, cooked and crumbled (Because bacon makes everything better)
• 2 cups shredded cheese, divided (Monterey Jack, Cheddar, or Mexican blend all work wonderfully)

Why These Ingredients Work

Red potatoes are the star here because they’re naturally buttery and hold up perfectly when mashed without getting gluey. The sour cream and butter create that rich, restaurant-quality creaminess we all crave in comfort food. Garlic powder and paprika add depth without overpowering the dish, while the bacon brings that irresistible smoky, salty crunch.

The broccoli keeps things balanced and adds a pop of color and freshness to an otherwise indulgent casserole. Using pre-cooked rotisserie chicken is a total time-saver that doesn’t sacrifice flavor. And the cheese? Well, that golden, bubbly top layer is what makes this casserole truly unforgettable.

Essential Tools and Equipment

• Large pot for boiling potatoes
• Potato masher (or use a hand mixer if you prefer extra-smooth potatoes)
• 10-inch square baking dish or similar 1.5–2 quart casserole dish
• Steamer basket or baking sheet (for cooking broccoli)
• Large skillet (for cooking bacon)
• Wooden spoon or spatula for mixing
• Butter or cooking spray for greasing the dish

Step-by-Step Instructions

Step 1: Preheat and Prep Your Dish

Preheat your oven to 350°F and generously grease a 10-inch square baking dish with butter or cooking spray. Getting this ready first means you can pop the casserole right in when it’s assembled.

Step 2: Boil the Potatoes

Place the cut potatoes in a large pot and cover them completely with cold water. Bring to a boil over high heat, then reduce to a steady simmer and cook for 10–15 minutes until they’re fork-tender.

Step 3: Prepare the Broccoli

While those potatoes are boiling, steam or roast your broccoli florets until they’re hot and just barely softened but still have a little crispness. Nobody wants mushy broccoli in their casserole! Drain any excess moisture and set aside.

Step 4: Cook the Bacon

In a large skillet over medium heat, cook your bacon until it’s crispy and golden. Transfer to a paper towel-lined plate, let it cool slightly, then crumble it into bite-sized pieces. Pro tip: save a little bacon grease for another recipe!

Step 5: Drain and Dry the Potatoes

Drain your cooked potatoes well in a colander, then return them to the hot pot. Place the pot back on the burner with the heat turned off (or on the lowest setting if you have gas) for about a minute to evaporate any excess water. This keeps your casserole from getting watery.

Step 6: Mash and Season

Using a potato masher, mash those potatoes until they’re mostly smooth with just a few small chunks for texture. Stir in the butter, sour cream, salt, pepper, garlic powder, and paprika until everything is beautifully combined and creamy.

Step 7: Add the Good Stuff

Now comes the fun part! Fold in the cooked broccoli, chopped chicken, crumbled bacon, and 1 cup of the shredded cheese. Mix everything together until it’s evenly distributed and looking absolutely delicious.

Step 8: Transfer to Baking Dish

Spoon the entire mixture into your prepared baking dish and smooth the top with a spatula. Make sure it’s spread evenly so everything bakes uniformly.

Step 9: Top with Cheese

Sprinkle that remaining 1 cup of shredded cheese evenly over the top. This creates that irresistible golden, bubbly cheese layer we all love.

Step 10: Bake Until Golden

Bake for 20–25 minutes, until the cheese is melted, bubbly, and just starting to turn golden around the edges. The casserole should be heated all the way through and smelling absolutely amazing.

Step 11: Serve and Enjoy

Let the casserole rest for about 5 minutes before serving, this helps it set up just enough to scoop nicely. Serve warm with your favorite sides.

You Must Know

The most important secret to this casserole is making sure your potatoes are completely drained and dried before mashing. Any excess water will make your casserole soupy instead of creamy and rich. That quick minute back on the warm burner after draining makes all the difference.

Don’t skip the step of cooking your broccoli separately until just tender-crisp. If you add raw broccoli, it won’t cook through properly, and if you overcook it beforehand, it’ll turn to mush in the oven. You want that perfect bite of bright green vegetable in every forkful.

Personal Secret: I always use room-temperature butter and sour cream because they incorporate into the hot potatoes more smoothly, creating that luxurious, restaurant-quality texture. Cold dairy can make the potatoes cool down too quickly and get lumpy.

Pro Tips & Cooking Hacks

• Use a ricer if you have one – it creates the silkiest, smoothest mashed potatoes without any lumps.
• Don’t overmix the potatoes – overworking them releases too much starch and makes them gluey instead of fluffy.
• Season as you go – taste your potato mixture before adding the other ingredients and adjust the salt and pepper to your liking.
• Save time with pre-cooked ingredients – rotisserie chicken, pre-cut broccoli florets, and pre-cooked bacon from the grocery store make this a 30-minute dinner.
• Add a crunchy topping – sprinkle crushed crackers, breadcrumbs, or fried onions on top during the last 5 minutes of baking for extra texture.
• Make it extra cheesy – stir in some cream cheese or add a layer of cheese in the middle for an over-the-top indulgent version.

Flavor Variations & Suggestions

Want to switch things up? Try using Yukon Gold potatoes instead of red potatoes for an even butterier flavor, or leave the skins on for a more rustic, homestyle feel. You can swap the broccoli for cauliflower, add sautéed onions and bell peppers, or toss in some roasted carrots for extra color and sweetness.

For a Southwest twist, use a Mexican cheese blend and add some diced green chiles, cumin, and a sprinkle of cilantro on top. If you love ranch flavor, mix in a tablespoon of ranch seasoning with the potatoes. Turkey or ham works beautifully in place of chicken if you’re using up Thanksgiving or Easter leftovers.

If you want to lighten it up just a bit, use Greek yogurt instead of sour cream and reduce the cheese to 1½ cups total. It’ll still be wonderfully creamy and satisfying. For an extra-decadent version, add a drizzle of ranch dressing over the top before serving.

Make-Ahead Options

This casserole is a meal-prepper’s dream! You can assemble the entire dish up to 24 hours ahead of time, cover it tightly with plastic wrap or foil, and refrigerate until you’re ready to bake. Just add an extra 5–10 minutes to the baking time since it’ll be going into the oven cold.

You can also prep the components separately: cook and mash the potatoes, prepare the broccoli and bacon, and shred the chicken a day or two ahead. Store everything in separate containers in the fridge, then mix and bake when you need it.

If you want to freeze it, assemble the casserole in a freezer-safe dish, cover it well with plastic wrap and then foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before baking as directed, adding an extra 10–15 minutes to ensure it’s heated through completely.

What to Serve With Baked Potato Chicken and Broccoli Casserole

This casserole is hearty enough to stand on its own, but it pairs beautifully with a crisp green salad dressed with a tangy vinaigrette to cut through the richness. A simple Caesar salad or mixed greens with cherry tomatoes and cucumber would be perfect. Some crusty garlic bread or warm dinner rolls are wonderful for soaking up any extra cheesy goodness on your plate.

For a complete comfort food experience, serve it alongside roasted green beans or honey-glazed carrots. If you’re feeding a crowd, add a relish tray with pickles, olives, and fresh veggie sticks with ranch dip. A light, fruity dessert like berry cobbler or lemon bars makes a refreshing finish after this rich, satisfying meal.

Allergy Information

This recipe contains several common allergens including dairy (butter, sour cream, cheese) and gluten may be present in some cheese blends or bacon depending on the brands used. The bacon also means it’s not suitable for those avoiding pork.

For a dairy-free version, substitute the butter with vegan butter or olive oil, use dairy-free sour cream, and top with dairy-free cheese shreds. Nutritional yeast can add a cheesy flavor if you skip the cheese entirely. For a gluten-free version, just make sure your bacon and cheese are certified gluten-free, as the recipe is naturally gluten-free otherwise.

Storage & Reheating

Store any leftovers in an airtight container in the refrigerator for up to 5 days. This casserole actually tastes even better the next day once all the flavors have had time to meld together. To reheat individual portions, microwave on high for 2–3 minutes, stirring halfway through, until heated through. For larger portions, cover with foil and reheat in a 350°F oven for 20–25 minutes until warmed completely.

You can also freeze leftovers for up to 3 months in freezer-safe containers. Thaw in the refrigerator overnight and reheat as directed above. The texture might be slightly different after freezing, but it’s still delicious and convenient for those nights when you need comfort food fast.

Questions I Get Asked A Lot

Can I use frozen broccoli instead of fresh?

Absolutely! Just make sure to thaw it completely and squeeze out all the excess moisture using paper towels or a clean kitchen towel. Frozen broccoli tends to hold more water, which can make your casserole watery if you don’t drain it well.

My potatoes turned out gluey, what happened?

This usually happens when potatoes are overmixed or overworked. Red potatoes are lower in starch than russets, which helps, but use a light hand when mashing and stir the ingredients together gently rather than beating them vigorously.

What’s the best way to reheat this casserole for a crowd?

Cover the entire casserole dish with foil and reheat in a 350°F oven for 25–30 minutes until heated through. Remove the foil for the last 5 minutes if you want to re-crisp the cheese topping.

Can I add other vegetables to this casserole?

Yes! Cauliflower, diced bell peppers, corn, or peas all work wonderfully. Just make sure any vegetables you add are pre-cooked or they won’t cook through properly during the short baking time.

💬 Tried this recipe? Leave a comment and rating below! I’d love to hear how your Baked Potato Chicken and Broccoli Casserole turned out, and if you added any special twists of your own.