Baked Potato, Chicken and Broccoli Casserole
Description
This chicken casserole will be a hit with your family. It's a complete meal and is so easy to make.
Ingredients
2 1/2 - 3 lb. red potatoes, cut into 1 inch cubes
4 T. butter, at room temperature
1 c. sour cream
1/2 - 1 t. kosher salt
1/2 t. freshly ground black pepper
1/2 t. granulated garlic or garlic powder
1/2 t. paprika
2-3 c. bite-size fresh broccoli florets
3 c. cooked, chopped chicken (rotisserie chicken, leftover roasted chicken, or pre-cooked chicken all work great)
4 slices bacon, cooked, chopped or crumbled
2 c. shredded cheese, divided (Monterey Jack, Cheddar or a Mexican blend cheese)
Directions
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Preheat oven to 350 degrees. Grease a 10x10 inch baking dish (1 1/2-2 qt.) with butter or cooking spray.
Place potatoes in a large pot; cover with well salted water; bring to a boil; cook until fork tender, about 10-15 minutes; drain; transfer back to the hot pot.
While potatoes are boiling, steam or roast broccoli until hot and barely softened, with a little bit of a crisp; drain. While cooking the broccoli, cook the bacon; chop or crumble; set aside.
Place pot with potatoes back over the still warm but turned off burner. If using a gas stove, turn heat to the lowest possible setting, helping evaporate any water left in the pot and keeping potatoes nice and fluffy.
Smash potatoes with a potato masher; add butter, sour cream, salt, pepper, garlic and paprika; stir to combine.
Add cooked broccoli, chicken, bacon and 1 c. cheese to the pot; stir to mix; transfer to prepared baking dish. Sprinkle with remaining cheese. Bake for 20-25 minutes, until cheese has melted and casserole is heated through.
6-8 servings.