Baked Potato Chicken and Broccoli Casserole 凜復
Ingredients:
3 pounds red potatoes, cut into 1-inch pieces
4 tablespoons butter, at room temperature
1 cup sour cream
– 1 teaspoon kosher salt
teaspoon freshly ground black pepper
teaspoon granulated garlic or garlic powder
teaspoon paprika
1 medium-sized broccoli crown about 2-3 cups bite-sized florets
3 cups cooked chicken, chopped
4 slices bacon, cooked and crumbled
2 cups shredded cheese, divided
Directions:
Preheat the Oven:
Set your oven to 350F 175C and grease a 10-inch square baking dish with butter or cooking spray.
Prepare the Potatoes:
Place the potatoes in a large pot, cover them with water, and bring to a boil. Cook until fork-tender, about 10-15 minutes. Drain the potatoes and return them to the hot pot.
Cook the Broccoli:
While the potatoes are boiling, steam or roast the broccoli until it is hot and just tender but still slightly crisp. Drain any excess liquid.
Cook the Bacon:
Cook the bacon until crispy, then chop or crumble it and set aside.
Mash the Potatoes:
Keep the pot with the potatoes on the warm but turned-off burner. If using a gas stove, turn the heat to the lowest setting to evaporate any remaining water and keep the mashed potatoes fluffy. Mash the potatoes with a potato masher, then mix in the butter, sour cream, salt, pepper, garlic, and paprika until well combined.
Combine Ingredients:
Stir in the cooked broccoli, chopped chicken, crumbled bacon, and 1 cup of shredded cheese into the potato mixture until everything is thoroughly combined.
Transfer and Bake:
Pour the mixture into the prepared baking dish and sprinkle the remaining cheese on top. Bake for 20-25 minutes, or until the cheese is melted and the casserole is heated through.
Serve and Enjoy:
Allow the casserole to cool for a few minutes before serving. Enjoy this delicious and comforting dish!
Prep Time: 30 minutes Cooking Time: 30 minutes Total Time: 1 hour Servings: 8