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Loaded Baked Potato Casserole (Paula Deen)

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This Loaded Baked Potato Casserole recipe is loaded with flavor, features mashed taters, cream cheese, shredded rotisserie chicken breast, cheddar cheese, green onions and bacon. Enjoy!

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Rate this recipe 4.4/5 (28 Votes)

Ingredients

  • 2 packages (24-ounce) refrigerated Simply Potatoes Traditional Mashed Potatoes
  • 1/2 package (8-ounce) 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 package (12 ounce) fresh broccoli florets, divided
  • 6 slices Smithfield Naturally Hickory Smoked Bacon, cooked, crumbled, and divided

Details

Servings 6

Preparation

Step 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.

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, 2/3 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.

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

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