Ingredients
Equipment
Method
- Step 1: Preheat your oven to 350°F (175°C). Grease a 10-inch baking dish.
- Step 2: Place chopped red potatoes in a pot of water and bring to a boil. Cook until fork-tender (about 10-15 minutes). Drain well and return to the empty pot.
- Step 3: While potatoes cook, steam or roast your broccoli florets until bright green and slightly tender. Set aside.
- Step 4: Cook bacon until crispy. Once cool enough to handle, crumble or chop into bits. Set aside.
- Step 5: To the cooked potatoes, add butter, sour cream, kosher salt, black pepper, garlic powder, and paprika. Mash until creamy and well combined.
- Step 6: Gently fold in the steamed broccoli, cooked chicken, crumbled bacon bits, and about half of the shredded cheese into the mashed potato mixture. Stir until evenly distributed.
- Step 7: Scoop the mixture into your prepared baking dish, spreading it out evenly. Sprinkle the remaining shredded cheese generously over the top.
- Step 8: Bake for 20-25 minutes, or until hot and bubbly with melted, golden brown cheese on top.
- Step 9: Let cool for a few minutes to settle before serving. Enjoy!
Notes
Substitutions & Additions: Not a broccoli fan? Try adding corn, peas, or sautéed mushrooms. For cheese, Colby Jack, Monterey Jack, Gruyere, or smoked cheddar work well. Add a dash of cayenne pepper or hot sauce for a kick. Fresh chives or parsley can brighten flavors. Swap chicken for cooked ground turkey or shredded pork. For extra richness, stir in a dollop of cream cheese with the sour cream.
Tips for Success: Boil potatoes just until fork-tender to prevent them from becoming watery. Potatoes love salt, so season generously and taste before adding other ingredients. You can prep the potatoes, broccoli, chicken, and bacon a day or two in advance and store them separately. Bring sour cream and butter closer to room temperature for smoother mixing with hot potatoes. For an extra crispy top, sprinkle crushed butter crackers or panko breadcrumbs over the cheese before baking.
Storage: Store cooled leftovers in an airtight container in the refrigerator for 3-4 days. Reheat individual portions in the microwave or the entire dish in the oven at 300°F (150°C) for 15-20 minutes.
Freezing: Assemble the casserole before baking (up to step 7). Cover tightly with plastic wrap and aluminum foil. Freeze for up to 2-3 months. Thaw in the refrigerator overnight before baking as directed, possibly adding an extra 10-15 minutes.