Ingredients:
3 pounds red potatoes, cut into 1-inch pieces
4 tablespoons butter, room temperature
1 cup sour cream
½ – 1 teaspoon kosher salt (adjust to taste)
½ teaspoon freshly ground black pepper
½ teaspoon granulated garlic or garlic powder
½ teaspoon paprika
1 medium-sized broccoli crown, about 2-3 cups of bite-size broccoli florets
3 cups cooked chicken, chopped
4 slices bacon, cooked and crumbled
2 cups shredded cheese, divided (use a mix of cheddar and mozzarella for extra flavor)
Directions:
Preparation: Start by preheating your oven to 350°F (175°C). Grease a 10-inch square baking dish with butter or a light coating of cooking spray.
Cook the Potatoes: Place the cut potatoes in a large pot and cover with water. Bring to a boil over high heat and cook until the potatoes are fork-tender, about 10-15 minutes. Drain and return the potatoes to the pot.
Prepare the Broccoli and Bacon: While the potatoes are cooking, steam or lightly roast the broccoli until it is just tender. Cook the bacon until crispy, then crumble or chop it. Set aside.
Mash the Potatoes: With the potatoes back in the warm pot (but with the heat turned off), mash them thoroughly. Add the butter, sour cream, salt, pepper, garlic powder, and paprika. Mix until well combined.
Combine All Ingredients: Stir in the steamed broccoli, chopped chicken, crumbled bacon, and half of the cheese. Once everything is evenly mixed, transfer the mixture to the prepared baking dish.
Bake the Casserole: Sprinkle the remaining cheese over the top. Place in the oven and bake for 20-25 minutes, or until the cheese is bubbly and slightly golden.
Serving: Serve your Baked Potato Chicken and Broccoli Casserole hot from the oven. Enjoy the hearty and comforting flavors that make this dish a true crowd-pleaser!
