Loaded Baked Potato Casserole (Paula Deen)

By pknaub

Ingredients

• Yields: 6 servings
• 2 (24-ounce) packages refrigerated Simply Potatoes Traditional Mashed Potatoes
• 1/2 (8-ounce) package Philadelphia Cream Cheese
• 3/4 teaspoon ground black pepper
• 3 1/2 cups shredded rotisserie chicken breast, divided
• 2 cups shredded Cheddar cheese, divided
• 1 cup chopped green onion, divided
• 1 (12-ounce) package fresh broccoli florets, divided
• 6 slices Smithfield Naturally Hickory Smoked Bacon, cooked, crumbled, and divided

Preparation

Step 1

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

2.In a large bowl, combine potatoes, cream cheese, and pepper; beat at medium speed with a mixer until combined. Stir in 1¾ cups chicken, 1 cup cheese, ⅔ cup green onion, half of broccoli, and half of crumbled bacon. Spread mixture in prepared dish. Sprinkle with remaining 1¾ cups chicken, remaining broccoli, remaining bacon, and remaining 1 cup cheese.

3.Cover and bake for 45 minutes or until cheese melts and casserole is heated through. Top with remaining ⅓ cup green onion.