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-sized 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 your oven to 375°F (190°C).
In a large pot, boil the red potatoes until fork-tender, about 10-12 minutes. Drain and set aside.
In a large mixing bowl, combine the butter, sour cream, salt, pepper, garlic powder, and paprika. Stir until smooth.
Add the cooked potatoes to the mixture and gently toss until they’re well-coated.
In a greased baking dish, layer half of the potatoes. Top with the chopped broccoli, cooked chicken, and half of the shredded cheese.
Add the remaining potatoes on top, sprinkle with the remaining shredded cheese, and finish with crumbled bacon.
Cover the dish with foil and bake for 25 minutes. Then, remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden.
Let the casserole sit for 5 minutes before serving.
Prep Time: 15 minutes | Cooking Time: 40 minutes | Total Time: 55 minutes
Kcal: 450 kcal | Servings: 6 servings
