A few weeks ago, I took the kids to a small-town fair. We rode the Ferris wheel, won a couple of goldfish (which I’m now responsible for keeping alive), and ate our fill of kettle corn. By the time we headed home, I was worn out but still needed to put dinner on the table. I didn’t have the energy for anything fussy, and that’s when this casserole came to the rescue.

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I tossed together potatoes, leftover chicken from the night before, and some broccoli I had in the crisper. Bacon and cheese sealed the deal. By the time it came out of the oven, hot and bubbling, the whole house smelled like comfort itself.

The kids piled into the kitchen asking if it was ready yet, and my husband kept sneaking tastes of the crispy bacon on the counter. This is one of those dishes that feels like a hug at the end of a long day—hearty, budget-friendly, and guaranteed to leave everyone at the table satisfied.

Short Description

A cozy baked casserole made with creamy mashed potatoes, tender chicken, crisp broccoli, smoky bacon, and plenty of melted cheddar cheese.

Key Ingredients

2 pounds red potatoes, chopped into 1-inch pieces
2 cups cooked chicken, shredded or chopped
2 cups broccoli florets, steamed or roasted until crisp-tender
6 slices bacon, cooked and crumbled
4 tablespoons unsalted butter
½ cup sour cream
2 cups shredded cheddar cheese, divided
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
½ teaspoon garlic powder
½ teaspoon paprika

Tools Needed

10-inch baking dish
Large pot for boiling potatoes
Skillet for bacon
Potato masher
Mixing spoon
Measuring cups and spoons

Cooking Instructions

Step 1: Preheat the Oven
Heat oven to 350°F (175°C) and grease a 10-inch baking dish with nonstick spray or butter.

Step 2: Cook the Potatoes
Boil chopped red potatoes in salted water for 10–15 minutes until fork-tender. Drain and return them to the pot.

Step 3: Prepare Broccoli and Bacon
While potatoes cook, steam or roast broccoli until bright green and just tender. In a skillet, cook bacon until crisp, then crumble.

Step 4: Mash the Potatoes
Add butter, sour cream, kosher salt, black pepper, garlic powder, and paprika to the drained potatoes. Mash until smooth and creamy.

Step 5: Combine Ingredients
Fold in broccoli, chicken, crumbled bacon, and half of the shredded cheddar. Mix until evenly distributed.

Step 6: Bake the Casserole
Spread mixture into the prepared baking dish. Sprinkle the remaining cheese on top. Bake for 20–25 minutes until hot and the cheese is melted and golden brown.

Step 7: Cool and Serve
Remove from oven and let rest for a few minutes before serving.

Why You’ll Love This Recipe

Comfort food made simple with everyday ingredients

A great way to use up leftover chicken or vegetables

Balanced with protein, veggies, and carbs in one dish

Family-friendly and picky-eater approved

Perfect for weeknight dinners or potlucks

Mistakes to Avoid & Solutions

Overcooking broccoli: It should be crisp-tender before mixing; mushy broccoli will make the casserole watery.

Not draining potatoes well: Extra water leads to soggy casserole. Drain fully before mashing.

Skipping seasoning: Without the salt, garlic powder, and paprika, the flavor will fall flat. Taste and adjust as you mash.

Adding cold cheese: Let cheese come to room temp for better melting.

Rushing the bake: Give it the full 20 minutes so the cheese bubbles and browns.

Serving and Pairing Suggestions

Serve as a main dish with a side salad for balance.

Pair with roasted carrots, green beans, or a light cucumber salad.

Works beautifully for family-style dinners, holiday spreads, or weeknight comfort meals.

Storage and Reheating Tips

Store leftovers in an airtight container in the fridge up to 3 days.

Reheat in the oven at 325°F until warmed through for best texture.

Microwave for quick single servings but cover with a damp paper towel to prevent drying.

Freeze portions tightly wrapped for up to 1 month. Thaw overnight before reheating.

FAQs

1. Can I make this casserole ahead of time?
Yes, assemble it up to the baking step, cover, and refrigerate for up to 24 hours. Bake when ready to serve.

2. Can I use frozen broccoli?
Absolutely, just thaw and pat dry to remove extra moisture.

3. Can I substitute the chicken?
Yes, shredded turkey, ham, or even ground beef works well.

4. What cheese works best besides cheddar?
Monterey Jack, mozzarella, or Colby add a creamy melt and mild flavor.

5. Can I make it lighter?
Use light sour cream, turkey bacon, and reduced-fat cheese without losing much flavor.

Tips & Tricks

Warm the sour cream slightly before adding to potatoes to prevent clumping.

For a crispier top, broil the casserole for 2–3 minutes after baking.

Use rotisserie chicken to save time.

Add chopped green onions for a pop of freshness.

Line your baking dish with parchment for easy cleanup.

Recipe Variations

Tex-Mex Twist: Add taco seasoning to the potatoes, mix in black beans and corn, and use pepper jack cheese.

Buffalo Style: Toss chicken with buffalo sauce before folding in. Top with blue cheese crumbles instead of cheddar.

Vegetarian Version: Omit chicken and bacon, double the broccoli, and add mushrooms or bell peppers.

Italian-Inspired: Swap cheddar for mozzarella, stir in roasted zucchini, and sprinkle with fresh basil after baking.

Final Thoughts

Casseroles are a quiet kind of magic in the kitchen. They pull together odds and ends from the fridge and turn them into something that feels like a feast. This one, with its buttery potatoes, crisp broccoli, and savory bites of chicken and bacon, is the kind of dish that fills plates fast and leaves everyone going back for seconds.

It’s hearty but not heavy, cozy but still practical enough for a Tuesday night. The golden crust of melted cheese on top makes it hard to resist digging in right away. For me, this recipe has become a go-to, the kind of thing I lean on after a long day when I want dinner to feel extra special without being complicated.

Comforting Potato Chicken Broccoli Casserole