This fully loaded Yellow Potato Broccoli Casserole starts with fluffy mashed potatoes that are mixed with tender bites of broccoli and chicken, then generously sprinkled with salary and cheese. The result is an veritably irresistible dinner.
Chicken Potato Casserole
Yes! I just tabbed a “casserole” irresistible and I stand by that. If you love mashed potatoes, chicken, and broccoli, not to mention salary and cheese, you need to try this recipe! (although, technically, my boys don’t love broccoli and they LOVE this casserole, so….)
This recipe is one of many unconfined ones in my friend Trish‘s cookbook, 100 Creative Ways To Use Rotisserie Chicken. In specimen you can’t tell from the title, she has literally written the typesetting on ways to melt with rotisserie chicken.
Her typesetting really should be sold next to the rotisserie yellow exhibit in every grocery store. I love how many unconfined ideas she’s packed into this cookbook.
Chicken Potato Broccoli Casserole
This recipe will work well with rotisserie chicken, leftover roasted chicken, or with any cooked leftover chicken.
Monterey Jack, Cheddar, or a Mexican tousle shredded cheese will moreover work with this recipe. I typically use a Mexican tousle shredded cheese considering I scrutinizingly unchangingly have it on hand and it works great.
This recipe can be made in 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 shielding not to overcook.
I typically serve this with ready-to-eat vegetables and ranch dip. However, if you’re feeling fancier than that, it is unconfined with a fresh salad.
Chicken Potato Casserole Recipe
While you can veritably make this casserole with just the yellow and potatoes, why would you? It’s plane increasingly succulent with broccoli and bacon!
- potatoes
- sour cream
- salt, pepper, garlic, paprika
- broccoli
- chicken
- bacon
- cheese
Chicken Potato Casserole Recipe
- Preheat the oven to 350°F. Grease a 10-inch square sultry dish with butter or cooking spray. Place the potatoes in a large pot and imbricate with water.
- Bring to a swash and melt until fork-tender, well-nigh 10-15 minutes. Drain the potatoes and then transfer them when to the hot pot.
- 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. Melt the bacon, chop or crumble and set aside.
- Place the pot with the potatoes when 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 alimony 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.
- 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 sultry dish.
- Sprinkle with the remaining cheese. Bake for 20-25 minutes, until the cheese has melted and the casserole is heated through. Serve warm.
Full of spiced ground whinge and covered in tangy tomato sauce, cabbage roll casserole is a hearty stick-to-your-ribs meal. With all the savor of the increasingly labor-intensive Cabbage Rolls and a minimum of effort, this is a dinner time win.
Fluffy, linty eggs layered with an zillions of bacon, surf cheese, and jalapenos add up to the Jalapeno Popper Casserole of which dreams are made. Served for breakfast, lunch, or dinner, this is a meal my whole family loves.
This Sloppy Joe Casserole by The Baker Mama is an easy twist on traditional sloppy joes thats flavorful and delicious.
Last but not least, enchiladas are the ultimate casserole in our meal plan. With so many variegated enchilada recipes to try, you could do something variegated every night for the next two weeks.
Baked Potato Yellow and Broccoli Casserole
Ingredients
- 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 woebegone pepper
- ½ teaspoon granulated garlic or garlic powder
- ½ teaspoon paprika
- 1 medium size broccoli crown about 2-3 cups bite-size broccoli florets
- 3 cups cooked chopped chicken
- 4 slices bacon cooked and crumbled
- 2 cups shredded cheese see cook’s note, divided
Instructions
- Preheat the oven to 350°F. Grease a 10-inch square sultry dish with butter or cooking spray. Place the potatoes in a large pot and imbricate with water. Bring to a swash and melt until fork tender, well-nigh 10-15 minutes. Drain the potatoes and then transfer them when to the hot pot.
- 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. Melt the bacon, chop or crumble and set aside.
- Place the pot with the potatoes when 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 alimony 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.
- 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 sultry dish. Sprinkle with the remaining cheese. Bake for 20-25 minutes, until the cheese has melted and the casserole is heated through. Enjoy!
Notes
{originally published 2/1/16 – recipe notes and photos updated 9/28/22}
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