Chicken, Sautéed Shrimp, Red Skin potatoes, Broccoli and a 3 cheese blend!



This Loaded Baked Potato Chicken and Broccoli Casserole starts with fluffy mashed potatoes that are mixed with tender bites of broccoli and chicken, then generously sprinkled with bacon and cheese. The result is an absolutely irresistible dinner.
Yes! I just called a “casserole” irresistible and I stand by that. If you love mashed potatoes, chicken, and broccoli, not to mention bacon and cheese, you need to try this recipe! (although, technically, my boys don’t love broccoli and they LOVED this casserole, so….)
I’m excited to be sharing my friend Trish‘s new cookbook with you today! She has literally written the book on ways to cook with rotisserie chicken. Her book 100 Creative Ways To Use Rotisserie Chicken really should be sold next to the rotisserie chicken display in every grocery store. I love how many great ideas she’s packed into this beautiful book.
This recipe will work well with rotisserie chicken, with leftover roasted chicken, or with any pre-cooked chicken. Monterey Jack, Cheddar, or a Mexican blend shredded cheese will all work with this recipe. I used a Mexican blend shredded cheese because I had it on hand and it worked great.
This casserole can be made in almost any 1 1/2 – 2-quart oven-safe dish. A larger (9×13 style) dish will work as well, just watch the time and be careful not to overcook.
I typically serve this with ready-to-eat vegetables and ranch dip. However, if you’re feeling fancier than that, the Chicken Potato and Broccoli Casserole would be awesome with pretty much any salad

Chicken Potato Broccoli Casserole

  1. Preheat the oven to 350°F. Grease a 10-inch square baking dish with butter or cooking spray. Place the potatoes in a large pot and cover with water. Bring to a boil and cook until fork-tender, about 10-15 minutes. Drain the potatoes and then transfer them back to the hot pot.
  2. While the potatoes are boiling, steam or roast the broccoli until hot and barely softened. It should still be a little bit crisp. Drain any liquid from the broccoli. Cook the bacon, chop or crumble and set aside.
  3. Place the pot with the potatoes back over the warm (but turned off) burner, if you have a gas stove turn the heat to the lowest possible setting. (This will help evaporate any water left in the pan and keep the mashed potatoes nice and fluffy.) Smash the potatoes with a potato masher. Add the butter, sour cream, salt, pepper, garlic, and paprika. Stir to combine.
  4. Add the cooked broccoli, the chicken, the bacon, and 1 cup of cheese to the pot. Stir to mix throughout and then transfer to the prepared baking dish. Sprinkle with the remaining cheese. Bake for 20-25 minutes, until the cheese has melted and the casserole is heated through. Enjoy!
INSTRUCTION NEXT PAGE 



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