This fully loaded casserole started as a weeknight experiment the first time I had leftover roasted chicken and too many potatoes after a holiday dinner. I wanted something that felt like the best parts of a Sunday roast but could be ready on a busy weeknight. The result — fluffy mashed potatoes folded with tender broccoli, shredded chicken, crisp bacon, and plenty of melty cheese — became an instant favorite in our house. It’s the kind of dish that warms the kitchen with familiar, savory aromas and invites everyone to linger a little longer at the table.

I discovered this combination when I had three pounds of red potatoes and a rotisserie chicken in the fridge. After steaming the broccoli and crisping the bacon, everything came together in a single baking dish and baked until the top was gooey and golden. The textures are what make this stand out: creamy mashed potatoes contrasted by small, just-tender broccoli florets, juicy chicken, and crunchy, smoky bacon bits. It’s hearty, comforting, and endlessly adaptable — perfect for serving to family, bringing to potlucks, or making ahead for easy reheating during a busy week.

Ingredients

• Red potatoes (3 pounds): Choose firm, unblemished red potatoes. Cutting them into 1-inch pieces helps them cook evenly and mash into a fluffy base. Red potatoes hold their shape well and give a slightly waxy finish that becomes creamy when mashed.
• Butter (4 tablespoons, room temperature): Unsalted butter controls sodium; add more for a richer mash. Let it soften for easier incorporation so you avoid overworking the potatoes.
• Sour cream (1 cup): Adds creaminess and a gentle tang that brightens the dish. Full-fat sour cream gives the best texture; Greek yogurt can be substituted for a lighter option.
• Kosher salt (1/2 to 1 teaspoon): Start with less and adjust after mashing. If using table salt, reduce by about one third.
• Black pepper, garlic powder, paprika (each about 1/2 teaspoon): These simple seasonings round out savory flavors. Smoked paprika will add an extra smoky depth that complements the bacon.
• Broccoli (1 medium crown, about 2–3 cups florets): Steam or roast until just tender; slightly crisp florets hold their texture in the casserole and avoid turning mushy.
• Cooked chicken (3 cups, chopped): Rotisserie chicken, leftover roasted chicken, or pre-cooked diced chicken all work well. Using dark meat adds moisture and flavor.
• Bacon (4 slices, cooked and crumbled): Cook until crisp, then drain and crumble. Turkey bacon can be used for a lighter version, though flavor will change.
• Shredded cheese (2 cups, divided): Monterey Jack, Cheddar, or a Mexican blend are excellent. Use 1 cup stirred into the mash and 1 cup for the topping to form that irresistible melty layer.

Instructions

Preheat and prepare dish: Preheat the oven to 350°F. Grease a 10-inch square baking dish or a 1½–2 quart oven-safe dish with butter or nonstick spray. Ensuring your dish is well-greased helps the casserole release easily and avoids sticking on the edges. Boil the potatoes: Place the 1-inch potato pieces in a large pot and cover with cold water; add a pinch of salt. Bring to a boil and cook until fork-tender, about 10–15 minutes depending on size. Drain thoroughly to remove excess steam moisture so your mash stays fluffy. Cook the broccoli and bacon: While potatoes boil, steam the broccoli for 4–5 minutes or roast at 400°F for 8–10 minutes until bright green and barely softened — it should still have a slight bite. Cook bacon until crisp, drain on paper towels, then chop or crumble. Removing excess moisture from broccoli prevents a watery casserole. Mash and season: Return the drained potatoes to the warm pot placed over a low burner to let residual steam evaporate. Mash with a potato masher and mix in 4 tablespoons butter, 1 cup sour cream, 1/2–1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder, and 1/2 teaspoon paprika until smooth and well-seasoned. Combine filling: Fold in 2–3 cups chopped chicken, the steamed broccoli, crumbled bacon, and 1 cup shredded cheese. Stir gently to distribute ingredients evenly without breaking up the broccoli florets too much. Assemble and bake: Transfer the mixture to the prepared baking dish and smooth the top. Sprinkle the remaining 1 cup of shredded cheese evenly over the casserole. Bake at 350°F for 20–25 minutes until the cheese is melted and casserole is heated through. For a golden-brown top, place under the broiler for 1–2 minutes while watching closely.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. For freezing, cool completely then wrap the dish tightly with plastic wrap and foil, or divide into freezer-safe portions and freeze up to 3 months. Reheat from frozen by thawing overnight then baking at 350°F until heated through, or reheat covered at 325°F for 25–35 minutes to avoid drying out. Microwaving single portions works well for quick lunches; add 30–60 seconds at a time until warmed.

Ingredient Substitutions

If you need to swap ingredients, shredded rotisserie chicken or leftover roast chicken is perfect. For a lighter dairy profile, replace sour cream with plain Greek yogurt in a 1:1 ratio. Swap bacon for diced ham or smoked sausage for a different smoky dimension. Use any melting cheese like Colby, mozzarella, or a mild cheddar; if you want a sharper finish, choose aged cheddar. For a vegetarian version, omit chicken and bacon and add more hearty vegetables like mushrooms or roasted cauliflower.

Serving Suggestions

This casserole is rich and filling, so serve with bright, acidic sides to balance it: a crisp green salad with lemon vinaigrette or a simple cucumber and tomato salad. For holiday tables, pair with roasted root vegetables and a tangy cranberry relish. Garnish with chopped fresh chives or parsley for color and a mild onion note. It also pairs well with a crisp white wine or a light-bodied red if you’re serving adults.

Cultural Background

Casseroles became popular in mid-20th century America as practical, economical one-dish meals. This version draws on that tradition by combining mashed potatoes — a comfort staple — with protein and vegetables for a balanced, family-style dish. While not tied to a single regional cuisine, the smoky bacon and cheese nod to classic American comfort food traditions, and the adaptability reflects how casseroles were often used to stretch leftovers into new meals.

Seasonal Adaptations

In spring, lighten the casserole by adding peas and swapping bacon for prosciutto. In summer, use fresh garden broccoli and add roasted cherry tomatoes to brighten flavors. In fall and winter, use sweet potatoes instead of red potatoes for a deeper, sweeter base, and add a pinch of nutmeg to the mash for warmth. For holiday gatherings, top with panko mixed with melted butter and bake until crisp for a festive crust.

Meal Prep Tips

To meal prep, fully cook the potatoes and chicken the day before. Steam the broccoli until just tender, cool, and store components separately to avoid sogginess. Assemble the casserole the night before and keep covered in the refrigerator. When ready, bake at 350°F until bubbly and warm. For individual lunches, portion into meal prep containers and refrigerate; reheat in the microwave or oven. This dish scales well — double the ingredients and use a larger pan for entertaining.

Whether you’re feeding a family, contributing to a potluck, or making lunches for the week, this casserole is a reliable, comforting option that showcases how a few simple ingredients can come together into something greater than the sum of their parts. Make it your own, and enjoy sharing it with people you care about.