Can I make this ahead?

Yes, assemble up to a day ahead and refrigerate. Add extra bake time if cooking from cold.

What kind of potatoes work best?

Red potatoes give a creamy, smooth texture. Russets or Yukon Gold also work well.

Can I use frozen broccoli?

Yes, thaw and pat dry before using to prevent excess water in casserole.

What cheese should I use?

Sharp cheddar or Mexican blend work great. Any good melting cheese will do.

How do I reheat leftovers?

Cover with foil and reheat in 350°F oven until hot, or microwave individual portions.

Loaded Baked Potato Chicken Broccoli Casserole

A close-up of a baked dish featuring chunks of chicken, broccoli, and diced potatoes topped with melted cheese and black pepper. | kitchenscroll.com

My kitchen always feels coziest when this casserole is in the oven. I created this recipe during a particularly cold winter when my family needed something warm and comforting. The combination of fluffy potatoes, tender chicken and fresh broccoli topped with melty cheese and crispy bacon has become our ultimate comfort meal since then.

A Family Favorite

I love watching everyone's faces light up when they smell this casserole baking. The layers of creamy potatoes and savory chicken wrapped in cheese never fail to bring my family running to the kitchen. Even my pickiest eater cleans her plate when this is on the menu.

What You'll Need From Your Kitchen

Red Potatoes: 3 lbs fresh from my local market. I leave the skins on for extra flavor.
Butter: 4 tbsp of real butter. Trust me it matters.
Sour Cream: 1 cup full fat gives the best richness.
My Seasoning Mix: A perfect blend of kosher salt, black pepper, garlic powder and paprika I've perfected over time.
Broccoli: 1 medium head cut into bite sized pieces. Fresh is best but frozen works too.
Chicken: 3 cups chopped. I often use leftover roasted chicken.
Bacon: 4 crispy slices crumbled. My family always begs for extra.
Cheese: 2 cups freshly shredded. Sharp cheddar is our favorite.

Let's Start Cooking

First The Potatoes:: Boil your potatoes in well salted water until they're fork tender about 15 minutes. I always test a few pieces to make sure.
Prep Your Broccoli:: Steam those beautiful florets just until bright green. Nobody likes mushy broccoli in their casserole.
Get That Bacon Ready:: Cook your bacon until crispy then crumble it up. Try not to snack on too many pieces while cooking!
Chicken Time:: Chop your cooked chicken into nice bite sized pieces. I love using leftover roast chicken for extra flavor.

Making It Creamy

The secret to perfect mashed potatoes is working with them while they're still hot. Blend in your butter and sour cream first then season with my special mix. I always taste as I go until it's just right.

A close-up of a baked dish featuring chunks of chicken, potatoes, broccoli, and melted cheddar cheese. | kitchenscroll.com

Bringing It All Together

Now comes the fun part! Fold in your broccoli chicken bacon and half the cheese. I like to do this gently so everything stays in nice chunks. The cheese melts into little pockets of goodness throughout the casserole.

Into The Pan

Grab your favorite casserole dish and give it a good coating of butter. Spread everything in evenly I use the back of my spoon to smooth the top. Sprinkle the rest of that cheese all over trust me more is better here.

Baking Time

Pop it into your preheated oven at 350°F. I usually set my timer for 20 minutes but keep an eye on it. You want that cheese to get all melty and just slightly golden on top. My kitchen smells amazing at this point.

The Hardest Part

Let it rest for about 5 minutes after baking. I know it's torture but this helps everything set up nicely. Plus it gives you time to get all your hungry family members to the table.

Make It Ahead

I often prep this the night before when I'm hosting Sunday dinner. Just cover it well and pop it in the fridge. Take it out about 30 minutes before baking to take the chill off.

A close-up view of a baked dish featuring chicken, broccoli, and potatoes topped with melted cheddar cheese. | kitchenscroll.com

Switch It Up

Sometimes I use turkey instead of chicken or mix up the cheese varieties. Last week I added some cauliflower with the broccoli and nobody even noticed the extra veggies. That's the beauty of this recipe it's so flexible.

Saving The Leftovers

If you're lucky enough to have leftovers they'll keep nicely in the fridge for three days. I like reheating portions in the oven to keep that nice crusty top. Just cover with foil so it doesn't dry out.

Perfect For Busy Weeks

I often make this on Sunday and portion it out for lunches through the week. It reheats beautifully and makes those busy workdays feel a little more special with a homemade meal ready to go.

When Company Comes

This is my go to dish for potlucks and family gatherings. It's easy to transport travels well and everyone always asks for the recipe. I usually serve it with a simple green salad and some crusty bread.

Pure Comfort

There's something special about a homemade casserole that brings people together. This recipe has seen us through countless family dinners celebrations and cozy winter nights. It's more than just dinner it's a warm hug in a dish.

A close-up of a baked dish featuring chicken, broccoli, and potatoes, topped with melted cheese. | kitchenscroll.com

Common Questions About Cooking

→ Can I make this ahead?: Yes, assemble up to a day ahead and refrigerate. Add extra bake time if cooking from cold.
→ What kind of potatoes work best?: Red potatoes give a creamy, smooth texture. Russets or Yukon Gold also work well.
→ Can I use frozen broccoli?: Yes, thaw and pat dry before using to prevent excess water in casserole.
→ What cheese should I use?: Sharp cheddar or Mexican blend work great. Any good melting cheese will do.
→ How do I reheat leftovers?: Cover with foil and reheat in 350°F oven until hot, or microwave individual portions.

Potato Chicken Broccoli Casserole