This hearty Baked Potato Chicken and Broccoli Casserole has been my family’s go-to for busy weeknights and chilly Sundays when everyone wants something comforting and hearty. I first combined these flavors one rainy evening when I had leftover roasted chicken and a bag of red potatoes on the counter. The idea of turning simple mashed potatoes into a layered, cheesy casserole felt indulgent but surprisingly practical. The potatoes become pillowy and seasoned, the broccoli adds color and a slight snap, and the chicken provides satisfying protein. Topped with bacon and bubbling cheese, each spoonful has a contrast of textures: creamy base, tender bites, and a crisp finish.

I discovered how forgiving this dish is as I adapted it to whatever was in my fridge. When rotisserie chicken is available, the dish comes together in under an hour; when I use leftover Thanksgiving turkey, it becomes a spectacular post-holiday meal. The combination of garlic and paprika gives the potatoes a welcoming background flavor, while sour cream keeps the mash rich without being heavy. Over the years it’s earned a reputation at family gatherings—kids reach for seconds and adults always ask for the recipe. It’s a crowd-pleaser that travels well to potlucks and reheats beautifully, which is why I make a pan whenever I want a reliable, comforting main dish.

Ingredients

• Red potatoes: 3 pounds, cut into 1-inch pieces. Choose firm, blemish-free potatoes; red varieties mash up creamy while holding a bit of texture. They provide a naturally buttery flavor and beautiful color.
• Butter: 4 tablespoons, room temperature. Use unsalted butter if you want tighter control over seasoning; I use salted when in a hurry.
• Sour cream: 1 cup. Adds tang and a silky mouthfeel to the mashed potatoes—don’t substitute with milk unless you increase fat or add cream cheese for richness.
• Kosher salt: 1/2 to 1 teaspoon. Taste the mash and adjust—potatoes absorb seasoning, so err on the lower side and add more as needed.
• Black pepper: 1/2 teaspoon, freshly ground for brightness.
• Granulated garlic: 1/2 teaspoon. Provides even garlic flavor without the moisture of fresh garlic; garlic powder works fine as well.
• Paprika: 1/2 teaspoon. Adds subtle smokiness and color to the mash; use smoked paprika for deeper flavor.
• Broccoli: 1 medium crown, about 2 to 3 cups bite-size florets. Steam or roast briefly so florets remain slightly crisp and avoid turning mushy in the casserole.
• Cooked chicken: 3 cups chopped. Rotisserie chicken, leftover roasted chicken, or shredded poached chicken all work—dark meat adds extra moisture and flavor.
• Bacon: 4 slices, cooked and crumbled. Provides salty crunch; turkey bacon is an ok substitute if you want less pork intensity.
• Shredded cheese: 2 cups shredded (Monterey Jack, sharp Cheddar, or a Mexican blend). Divide into 1 cup mixed into the filling and 1 cup for a golden topping.

Instructions

Preheat and prepare the dish: Preheat the oven to 350°F and grease a 10-inch square or similar 1½–2 quart oven-safe pan with butter or nonstick spray. Choose a dish that will allow a shallow layer so the casserole heats through evenly in 20–25 minutes of baking. 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 rolling boil over high heat, then reduce to a simmer and cook until fork tender, 10–15 minutes. Drain completely and return potatoes to the hot pot to help any residual steam evaporate—this keeps the mash fluffy. Steam or roast the broccoli and prepare bacon: While potatoes cook, steam broccoli for 3–4 minutes until just tender-crisp or roast on a sheet at 400°F for 8–10 minutes. Cook bacon until crisp in a skillet, drain on paper towels, and crumble. Keep broccoli slightly firm so it retains texture after baking. Mash and season potatoes: On the warm but turned-off burner, mash the potatoes with a sturdy masher until mostly smooth but slightly rustic. Add butter, sour cream, 1/2–1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1/2 teaspoon granulated garlic, and 1/2 teaspoon paprika; stir until combined. Taste and adjust seasoning—potatoes should be flavorful but not overly salty. Assemble the casserole: Fold in the cooked broccoli, chopped chicken, crumbled bacon, and 1 cup of shredded cheese. Mix gently to distribute ingredients evenly without crushing the broccoli. Spoon the mixture into the prepared baking dish and smooth the top. Sprinkle the remaining 1 cup of cheese evenly over the surface. Bake until hot and golden: Bake at 350°F for 20–25 minutes, until cheese is melted and the casserole is heated through. If you prefer a crisp top, switch to broil for 1–2 minutes while watching carefully to avoid burning. Let rest 5 minutes before serving to set slightly.

Storage Tips

Cool the dish to room temperature for no more than two hours, then cover tightly with foil or transfer portions into airtight containers for refrigeration up to 4 days. For longer storage, freeze in a well-sealed, oven-safe dish or freezer container for up to 3 months. When reheating from frozen, thaw overnight in the refrigerator and bake at 350°F until warmed through—this typically takes 25–35 minutes depending on the depth of the pan. Use a thermometer to ensure an internal temperature of 165°F for safe reheating.

Ingredient Substitutions

If dairy is a concern, swap sour cream for plain Greek yogurt (1:1 ratio) though the final texture will be tangier. For a lower-fat option, use reduced-fat cheese and omit half the butter, replacing with a splash of olive oil. Omit bacon for a pork-free version or substitute with smoked paprika and toasted nuts for crunch. Swap cheddar for Gruyère for a nuttier note or use a Mexican blend as I often do for a melty, balanced flavor. Chicken can be replaced with cooked turkey or cooked lentils for a vegetarian version—if using lentils, add 1–2 tablespoons olive oil to boost richness.

Serving Suggestions

Serve hot with a crisp green salad dressed in a lemon vinaigrette to cut through the richness. A simple side of roasted carrots or a bright cucumber-tomato salad pairs nicely. Garnish with chopped chives or green onions for a fresh finish and a spoonful of salsa or hot sauce for those who enjoy a spicy kick. For family-style serving, set out a bowl of extra crumbled bacon and a small jar of pickled jalapeños so guests can customize their portions.

Cultural Background

This dish is a modern comfort-food mashup rooted in classic American home cooking—melding the tradition of mashed potatoes with casserole culture that values easy assembly and crowd-pleasing results. Casseroles rose to popularity in mid-20th century America for their convenience and ability to stretch ingredients. Adding broccoli reflects a later emphasis on incorporating vegetables into hearty mains, while bacon and melted cheese are timeless American flavor boosters that make this style of dish universally appealing at potlucks and family dinners.

Seasonal Adaptations

In colder months, emphasize warming spices—swap the paprika for a smoked variety and add a teaspoon of Dijon mustard to the mash for depth. In summer, keep it lighter by roasting the broccoli with lemon zest and omitting bacon, or serve individual portions warmed and topped with fresh herbs and a squeeze of lemon. Around the holidays, replace chicken with leftover turkey, add sautéed onions and roasted garlic, and top with a mix of sharp cheddar and gruyère for a festive upgrade.

Meal Prep Tips

Mash the potatoes and fully cool before folding in broccoli and chicken if preparing ahead—this prevents steam from making the casserole watery. Assemble the dish and refrigerate for up to 24 hours before baking; bring to room temperature for 30 minutes before placing in a preheated oven and increase bake time by about 10 minutes if chilled. For single-serve meal prep, portion into individual oven-safe containers for grab-and-go lunches that reheat well in a microwave or small oven.

Whether you’re feeding a crowd or planning weeknight dinners, this Baked Potato Chicken and Broccoli Casserole is reliable, comforting, and flexible. Tweak the cheeses, add herbs, or swap proteins to make it yours—then enjoy the warm, cheesy benefits of a dish that brings people together.