Ingredients:

For the Casserole:

• 3 pounds red potatoes, cut into 1-inch pieces
• 4 tablespoons butter, room temperature
• 1 cup sour cream
• ½ – 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• ½ teaspoon granulated garlic or garlic powder
• ½ teaspoon paprika
• 1 medium-sized broccoli crown, cut into bite-sized florets (about 2-3 cups)
• 3 cups cooked chicken, chopped
• 4 slices bacon, cooked and crumbled
• 2 cups shredded cheese, divided (cheddar or a blend works well)

Instructions:

Step 1: Prepare the Potatoes

1. Preheat Oven: Begin by preheating your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
2. Boil the Potatoes: In a large pot, add the red potatoes and cover with water. Bring to a boil over high heat, then reduce the heat to medium-low and cook for about 10-12 minutes or until the potatoes are tender but still firm.
3. Drain and Season: Drain the potatoes, then return them to the pot. Add the butter, sour cream, kosher salt, black pepper, granulated garlic, and paprika. Mash gently with a fork or potato masher, leaving some chunks for texture.

Step 2: Prepare the Broccoli and Chicken

1. Blanch the Broccoli: To retain its vibrant green color, briefly blanch the broccoli florets. Boil a small pot of water, add the broccoli, and cook for just 1-2 minutes. Immediately transfer the broccoli to a bowl of ice water to stop the cooking. Drain well.
2. Combine Ingredients: In a large mixing bowl, combine the mashed potatoes, blanched broccoli, chopped chicken, crumbled bacon, and 1 cup of the shredded cheese. Stir until everything is evenly incorporated.

Step 3: Assemble the Casserole

1. Spread in Baking Dish: Transfer the potato mixture to the prepared baking dish, spreading it evenly.
2. Top with Cheese: Sprinkle the remaining 1 cup of shredded cheese evenly over the top of the casserole.

Step 4: Bake

1. Bake the Casserole: Place the casserole in the preheated oven and bake for 20-25 minutes, or until the cheese is melted, bubbly, and lightly golden on top.
2. Garnish and Serve: Remove from the oven and let the casserole sit for a few minutes before serving. You can garnish with fresh chopped chives or parsley for added color and flavor.

Nutrition Facts (Approximate per Serving, 1/8 of Casserole):

• Calories: 450 kcal
• Carbohydrates: 30g
• Protein: 28g
• Fat: 25g
• Saturated Fat: 13g
• Cholesterol: 90mg
• Sodium: 640mg
• Fiber: 4g
• Sugars: 3g

(Note: Nutrition values may vary depending on the brands of ingredients used.

FAQs

1. Can I make this casserole ahead of time?

• Yes! You can assemble the casserole up to a day in advance. Cover it and refrigerate until you’re ready to bake. You may need to add 5-10 minutes to the baking time if it goes into the oven cold.

2. Can I use frozen broccoli instead of fresh?

• Absolutely! If using frozen broccoli, make sure to thaw and drain it well to avoid excess water in the casserole.

3. Can I substitute the chicken with another protein?

• Yes, cooked turkey or ham would work wonderfully as substitutes. For a vegetarian version, consider adding more vegetables or using chickpeas for a protein boost.

4. How can I make this recipe dairy-free?

• Use dairy-free butter and sour cream, as well as a dairy-free cheese substitute.

5. What’s the best type of cheese for this casserole?

• Cheddar or a cheese blend (such as cheddar and Monterey Jack) works well, but feel free to use your favorite meltable cheese!

Tips for Success

• Chop Potatoes Uniformly: To ensure even cooking, cut your potatoes into similarly sized pieces. This helps them cook at the same rate, giving you a creamy texture without undercooked bits.
• Season Generously: Potatoes and broccoli absorb flavors, so season them well for the best taste. Add more or less salt, pepper, and garlic powder to your preference.
• Crispy Bacon: For added texture, consider using extra crispy bacon. You can even save some to sprinkle on top after baking.
• Use Leftover Chicken: Rotisserie chicken or leftover baked chicken works perfectly here, saving you time and effort.
• Extra Toppings: If you’re looking to enhance the flavor further, consider adding a dollop of sour cream or a sprinkle of green onions when serving.

Storage Tips

• Refrigeration: Store any leftover casserole in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or oven until heated through.
• Freezing: You can freeze this casserole, though the texture of the potatoes may change slightly. Allow the casserole to cool completely, then cover it tightly with plastic wrap and aluminum foil. Freeze for up to 2 months. To reheat, thaw in the refrigerator overnight and bake at 350°F until warmed through.

Conclusion

Loaded with hearty ingredients, this Chicken and Broccoli Potato Casserole is as satisfying as it is delicious. It’s a well-rounded meal with protein, vegetables, and creamy potatoes, all topped with melty cheese and savory bacon. This casserole is a hit for family dinners, potlucks, or meal-prep needs. Easy to assemble and packed with flavor, it’s sure to become a go-to recipe for busy nights or when you need a comforting meal. Enjoy the rich taste and comforting texture of this wonderful casserole!