This Baked Potato Chicken and Broccoli Casserole has been a centerpiece of my family weeknight dinners for years. I first created this version on a rainy Saturday when I had leftover roasted chicken and a few potatoes on hand; the combination of buttery mashed potatoes, bright broccoli, and melted cheese came together into something unexpectedly comforting. The dish hits satisfying contrasts — creamy potatoes, tender bite-sized chicken, the slight snap of broccoli, and the crisp saltiness of bacon on top. It’s the kind of recipe that turns ordinary ingredients into a crowd-pleaser, and it reliably gets requests for the recipe whenever I bring it to potlucks or family gatherings. What makes this casserole special is how forgiving it is. You can start with rotisserie chicken or shredded leftovers, and the potatoes can be mashed to your preferred texture. The seasoning is simple but deliberate: a little garlic, paprika for warmth, and kosher salt and black pepper to taste. The melted cheese on top creates a golden, bubbly finish that pulls the whole dish together. I discovered the ideal balance between creamy and firm after a few trials — steaming the broccoli just until bright green and slightly crisp, mashing the potatoes while the pot sits on a low burner to evaporate excess moisture, and reserving some cheese to top so it melts into a glossy crust. Those small steps make a big difference.

Ingredients

• Red potatoes (3 pounds): Choose firm, medium-sized red potatoes for the best texture. Their thin skins mash smoothly and add a touch of color; cut into 1-inch pieces so they boil evenly.
• Butter (4 tablespoons, room temperature): Use unsalted or lightly salted butter; it enriches the potatoes and helps create a creamy mouthfeel. Room temperature butter incorporates more evenly.
• Sour cream (1 cup): Adds tanginess and creaminess that make the mashed potatoes silky. Plain full-fat sour cream works best for richness.
• Kosher salt and black pepper: Season to taste. Start with 1/2 to 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper; adjust after mashing.
• Granulated garlic or garlic powder (1/2 teaspoon): A subtle garlic note that blends into the potatoes without overpowering other flavors.
• Paprika (1/2 teaspoon): Adds color and a gentle smoky-warm undertone; sweet or smoked paprika both work depending on preference.
• Broccoli (1 medium crown, about 2–3 cups florets): Look for tight, dark-green florets. Steam or roast until bright and slightly tender so it retains a bit of bite in the casserole.
• Cooked chopped chicken (3 cups): Rotisserie, leftover roasted chicken, or poached chicken breast all work. Aim for uniform bite-sized pieces for even distribution.
• Bacon (4 slices, cooked and crumbled): Provides a salty, crunchy contrast; cook until crisp and drain excess fat before crumbling.
• Shredded cheese (2 cups, divided): Use Monterey Jack, Cheddar, or a Mexican blend. Reserve about 1 cup for mixing and 1 cup for topping to achieve a melty surface.

Instructions

Step 1 — Preheat and prepare dish: Preheat the oven to 350°F. Grease a 10-inch square or similar 1½–2 quart baking dish with butter or nonstick spray. Using a correctly sized dish ensures even baking without drying the casserole. Step 2 — Boil the potatoes: Place the 3 pounds of peeled and cut red potatoes into a large pot and cover with cold water by about an inch. Bring to a boil over high heat, then reduce to a simmer and cook until fork tender, about 10 to 15 minutes depending on piece size. Drain thoroughly in a colander. Step 3 — Steam or roast broccoli: While the potatoes cook, trim the broccoli crown into bite-size florets and steam for 3 to 4 minutes or roast at 425°F for 8 to 10 minutes until bright green and barely softened. Drain any excess liquid to prevent the casserole from becoming watery. Step 4 — Cook bacon and prepare chicken: Cook 4 slices bacon until crisp in a skillet or oven, then drain and crumble. Chop or shred approximately 3 cups of cooked chicken into bite-size pieces. Use rotisserie chicken to save time and add flavor. Step 5 — Mash and season potatoes: Return the drained potatoes to the warm stovetop pot over the lowest heat for a minute to evaporate residual moisture. Mash with a potato masher, then add 4 tablespoons butter, 1 cup sour cream, 1/2 to 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1/2 teaspoon granulated garlic, and 1/2 teaspoon paprika. Stir until smooth and creamy but still slightly textured. Step 6 — Combine components: Add the steamed broccoli, chopped chicken, crumbled bacon, and 1 cup of shredded cheese to the mashed potatoes. Gently fold to distribute ingredients evenly without overworking the potatoes. Step 7 — Assemble and bake: Transfer the mixture to your prepared baking dish, smooth the top, then sprinkle the remaining 1 cup of cheese evenly over the surface. Bake at 350°F for 20 to 25 minutes until the cheese is melted and the casserole is heated through. For a golden top, slide under the broiler for 1 to 2 minutes while watching carefully. Step 8 — Rest and serve: Let the casserole rest for 5 minutes before serving to allow it to set. Garnish with chopped fresh herbs like chives or parsley if desired, and serve warm in generous portions.

Storage Tips

Cool the casserole to room temperature for no more than two hours, then transfer leftovers to an airtight container and refrigerate for up to 3 days. For freezing, cool completely and wrap the dish tightly with plastic wrap and foil, or portion into freezer-safe containers for up to 3 months. Reheat refrigerated portions in a 350°F oven for 15 to 20 minutes, or microwave individual servings until hot. If reheating from frozen, thaw overnight in the refrigerator and add 10 to 15 minutes to the bake time. Use shallow, oven-safe containers to help the center heat through evenly when reheating.

Ingredient Substitutions

Swap chicken for turkey or ham for a different flavor profile; shredded pork would also work if you want something heartier. For dairy-free versions, use dairy-free butter, sour cream alternatives, and plant-based shredded cheese, and omit bacon or use a plant-based bacon substitute; note texture and flavor will differ. To lighten the dish, replace half the butter with olive oil and use reduced-fat sour cream and cheese. Sweet potatoes can replace red potatoes for a sweeter, seasonal twist — roast and mash them before building the casserole and reduce added sugar in other components.

Serving Suggestions

Serve this casserole with a crisp, acidic salad to cut through the richness — a simple arugula salad with lemon vinaigrette or a crunchy cabbage slaw pairs beautifully. For holiday tables, add roasted root vegetables and a tart cranberry relish for contrast. Garnish with chopped chives or parsley to brighten the plate. Offer hot sauce or a squeeze of lemon on the side for guests who like an extra layer of brightness. This casserole also works well as a main for potlucks; serve with a large spoon and disposable plates for easy sharing.

Cultural Background

This style of layered, baked dish has roots in American comfort cooking and potluck culture, where combining a starch, protein, and vegetable into a single dish became a practical and beloved tradition. Variations of potato-based casseroles have appeared across regions — from tuna and potato bakes to shepherd’s pie in British cooking. The addition of bacon and melted cheese reflects mid-20th-century American home cooking preferences for rich, satisfying flavors, while broccoli adds a modern nod to balancing nutrition and color.

Seasonal Adaptations

Spring and summer call for brighter accents: add lemon zest, fresh herbs, or swap broccoli for tender asparagus. In fall and winter, enrich the dish with roasted garlic, caramelized onions, or a sprinkle of smoked paprika and swap in roasted sweet potatoes for seasonal sweetness. For holiday dinners, top with panko mixed with melted butter and Parmesan for a crunchy crust. Small ingredient swaps let this recipe adapt to what’s fresh or on sale throughout the year.

Meal Prep Tips

Assemble the casserole in advance and refrigerate unbaked for up to 24 hours; bring to room temperature for 30 minutes before baking and add a few extra minutes to the bake time. For freezer meal prep, fully assemble and freeze, then bake from thawed for 35 to 45 minutes at 350°F or from frozen for 60 to 75 minutes, covering with foil for most of the bake to prevent over-browning. Portion into individual ramekins for grab-and-go lunches and heat in a microwave or small oven when ready to eat.

In the end, this casserole is all about comfort and adaptability: easy to scale, forgiving with substitutions, and reliably loved by family and friends. I hope you make it your own and enjoy the warm, cheesy, and satisfying results as much as my family does.