Shelly's Recipe

Loaded Baked Potato Casserole - Paula Deen

Category: Potatoes

Makes 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 Hickory Smoked Bacon, cooked, crumbled, and divided

Preheat oven to 375. 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 1 3/4 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.

Make ahead tip: Casserole may be assembled up to 1 day ahead and refrigerated. Bake, covered, at 325 for 20 minutes; increase oven temperature to 375, and bake for 40 minutes longer or until heated through.