Loaded Baked Potato Casserole

By ccavaletti

Ingredients

• 2 (24 oz) packages refrigerated mashed potatoes
• 1/2 (8-oz) package cream cheese
• 3/4 tsp ground black pepper
• 3-1/2 c shredded rotisserie chicken breast, divided
• 2 c shredded Cheddar cheese, divided
• 1 c chopped green onion, divided
• 1 (12 oz) package fresh broccoli florets, divided
• 6 slices bacon, cooked, crumbled and divided

Details

Servings 6

Preparation

Step 1

Preheat oven to 375º. Grease a 13 x 9" baking dish. Peel back film at corner of each package of potatoes to vent. Microwave on HIGH for 3 minutes.

In a large bowl, combine potatoes, cream cheese, and pepper; beat at medium speed with a mixer until combined. Stir in 1-3/4 c chicken, 1 c cheese, 2/3 c green onion, half of broccoli, and half of crumbled bacon.

Spread mixture in prepared dish. Sprinkle with remaining 1-3/4 c chicken, remaining broccoli, remaining bacon and remaining 1 c cheese.

Cover and bake for 45 minutes or until cheese melts and casserole is heated through. Top with remaining 1/3 c green onion.

**Make ahead tip: Casserole may be assembled up to 1 day ahead and refrigerated. Bake, covered, at 325º for 20 minutes; increase oven temperature to 375º, and bake for 40 minutes longer or until heated through.

From Cooking with Paula Deen, September/October 2011.