Loaded Baked Potato Casserole with Chicken for a Crowd

• Gluten free

• Meat

  • 1 lb Bacon
  • 1 Rotisserie chicken, Whole Pre-cooked

• Produce

  • 2 lbs Baby potatoes
  • 1 12 oz bag Broccoli, frozen
  • 1 Bunch Green onions

• Canned Goods

  • 1/2 cup Chicken broth

• Baking & Spices

  • 1 tsp Paprika
  • 1/2 tsp Pepper
  • 1/2 tsp Salt

• Dairy

  • 2 cups Cheddar cheese
  • 2 cups Sour cream

Found on thespicyapron.com

Description

Directions

• While the potatoes are cooking, cook bacon pieces in a large skillet over medium-high heat until crisp, approximately 5-7 minutes. Remove bacon with a slotted spoon to a paper towel lined plate. Reserve bacon grease.
• Turn oven on to 375 degrees. Boil potatoes in a large pot in heavily salted water until fully cooked and tender throughout, approximately 20 minutes. Drain. Grease a large 9x13 baking dish with either butter or vegetable spray. Place cooked potatoes in baking dish in a single layer. There should be a little space between each potato. Using the bottom of a drinking glass, lightly press down on each potato, smashing it about half way. The bottom of the baking dish should be fully covered when all of the potatoes are smashed. Drizzle 2-3 tablespoons of the reserved bacon grease over the potatoes.
• While the potatoes are boiling, mix together shredded chicken, cooked bacon (except about 2 tablespoons for garnish on the top), heated broccoli, and green onions (except 2 tablespoons for garnish on top). Sprinkle with salt and pepper and mix well. Put this mixture on top of potatoes and spread evenly.
• In a small bowl, whisk together chicken broth, sour cream 1 1/2 cups of the shredded cheese, paprika, pepper, and salt until well blended. Spread this mixture on top of the chicken mixture.
• Cover with aluminum foil and bake for 20 minutes until heated through. Remove foil and top with remaining bacon, cheese, and green onions, then bake another 5-10 minutes to fully melt and brown the cheese. Remove from oven and scoop into serving bowls.