Twice baked potato and chicken casserole

By jenlin

Ingredients

• 2 24 ounce packages of refrigerated traditional mashed potatoes
• 4 ounces of cream cheese
• 3/4 teaspoon black pepper
• 3 1/2 cups shredded rotisserie chicken
• 2 cups shredded cheddar cheese
• 1 cup chopped green ions
• 1 12 ounce package fresh broccoli florets
• 6 slices bacon cooked and crumbled

Details

Servings 6
Adapted from pauladeenmagazine.com

Preparation

Step 1

Preheat oven to 375º. Grease a 13x9-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 13/4 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 1 3/4 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.

Makes 6 servings

Note: 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.