Paula Deen Loaded Baked Potato Casserole

Paula Deen loaded baked potato casserole turns refrigerated mashed potatoes, rotisserie chicken and cheddar into a creamy, bubbly main dish in 55 minutes. It's an easy chicken and potato casserole for weeknight dinner, church supper or potluck, and it's make-ahead friendly for busy days.

Spread half the filling in the dish, then layer the remaining chicken, broccoli, green onion and bacon on top before the last of the cheese. Skip that layering and everything sinks into one plain mash, so you lose the loaded look of a baked potato.

Paula starts with refrigerated mashed potatoes and a rotisserie chicken, so there's no peeling, boiling or cooking meat from scratch. She also stirs cream cheese into the potatoes, which keeps the casserole creamy through the whole bake instead of drying out.

Paula Deen Loaded Baked Potato Casserole

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Course: Main CourseCuisine: American, SouthernDifficulty: Easy

Servings

6

servings

Prep time

15

minutes

Cooking time

40

minutes

Calories

620

kcal

Creamy mashed potatoes hold shredded chicken, broccoli and crisp bacon under a blanket of melted cheddar. Once it bakes, the edges turn bubbly and golden while the center stays soft.

Ingredients

• 2 (24-ounce) packages refrigerated mashed potatoes, heated according to package directions
  

• ½ (8-ounce) package cream cheese, softened
  

• ¾ teaspoon ground black pepper
  

• 3½ cups shredded rotisserie chicken
  

• 2 cups shredded cheddar cheese
  

• 1 (12-ounce) package fresh broccoli florets
  

• ¾ cup chopped green onion
  

• 6 slices bacon, cooked until crisp and crumbled
  

Directions

• Preheat and prep: Preheat the oven to 375°F. Then spray a 13x9-inch baking dish with nonstick cooking spray.
• Mix the potato base: Stir 2 (24-ounce) packages heated refrigerated mashed potatoes, 1/2 (8-ounce) package softened cream cheese and 3/4 teaspoon black pepper together in a large bowl. Keep stirring until it's well combined and smooth.
• Add half the toppings: Stir in half of the 3 1/2 cups shredded rotisserie chicken and half of the 2 cups shredded cheddar. Then add half each of the 12-ounce package broccoli florets, 3/4 cup chopped green onion and 6 slices crumbled bacon, saving the rest for the top.
• Layer the casserole: Spread the mixture into the prepared dish. Then layer the remaining chicken, broccoli, green onion and bacon on top, and sprinkle the remaining cheese over everything.
• Bake until bubbly: Bake for 30 to 40 minutes. It's ready when the casserole is hot and bubbly around the edges.
• Make it ahead: You can assemble the casserole, cover it and refrigerate it overnight. Let it stand at room temperature for 30 minutes, then bake it uncovered as directed.

Tools for this recipe

• Pyrex 9x13 glass baking dish, Pyrex 3-piece glass mixing bowl set, OXO silicone spatula set. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make this casserole ahead of time?

Yes, assemble it, cover it and refrigerate it overnight. Let it stand at room temperature for 30 minutes before baking uncovered, so the center heats through evenly.

Can I use homemade mashed potatoes instead of refrigerated?

You can, and about 3 pounds of potatoes mashed with a little butter and milk gets you close to the same amount. Keep them thick, since a loose mash makes the casserole runny.

How do I store and reheat leftovers?

Cover the dish or move leftovers to an airtight container and refrigerate them. Reheat portions in a 350°F oven until hot in the middle, because the microwave can leave the edges rubbery.

What can I use if I don't have a rotisserie chicken?

Any cooked, shredded chicken works, like leftover roasted or poached breasts. You need about 3 1/2 cups total, so shred it fairly small to spread evenly through the layers.

What's the biggest mistake with this casserole?

Skipping the layering is the most common one, since mixing all the toppings into the potatoes hides the broccoli and bacon. Saving half for the top keeps it looking loaded and gives you crispy, cheesy edges.