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 black 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 chicken, chopped
- 4 slices bacon, cooked and crumbled
- 2 cups shredded cheese, divided
Directions
- Preheat the oven to 350°F. Grease a 10-inch square baking dish with butter or cooking spray.
- Place the potatoes in a large pot and cover with water. Bring to a boil and cook until fork-tender, about 10-15 minutes. Drain the potatoes and transfer them back to the hot pot.
- While the potatoes are boiling, steam or roast the broccoli until hot and barely softened. Drain any liquid from the broccoli. Cook the bacon, chop, or crumble and set aside.
- Place the pot with the potatoes back over the warm (but turned off) burner. Smash the potatoes with a potato masher. Add the butter, sour cream, salt, pepper, garlic, and paprika. Stir to combine.
- Add the cooked broccoli, chicken, bacon, and 1 cup of cheese to the pot. Stir to mix throughout, then transfer to the prepared baking dish. Sprinkle with the remaining cheese.
- Bake for 20-25 minutes, until the cheese has melted and the casserole is heated through.
- Serve hot and enjoy the comforting flavors of this delicious casserole!
Enjoy!
