Ingredients:
• 4 tablespoons butter (room temperature)
• 3 pounds red potatoes (cut into 1-inch pieces)
• 1/2 teaspoon paprika
• 2 cups shredded cheese (divided)
• 1 cup sour cream
• 1 medium-sized broccoli crown (about 2-3 cups bite-size broccoli florets)
• 1/2 teaspoon granulated garlic or garlic powder
• 4 slices bacon (KLEINHANS BACON OF COURSE ) (cooked and crumbled)
• 1/2 – 1 teaspoon kosher salt3 cups cooked chicken (KLEINHANS CHICKEN OF COURSE )(chopped)
• 1/2 teaspoon freshly ground black pepper
Directions:
- Preheat oven to 350°F (175°C).
- 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 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 thoroughly and 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. Enjoy!
- Prep Time:30 minutes
