Description
This Loaded Chicken Alfredo Potato Casserole is the ultimate comfort food—creamy, cheesy, and packed with tender chicken, crispy turkey bacon, and broccoli in a homemade Alfredo sauce.
Ingredients
Cheese Sauce
2 cups heavy cream
1 1/2 cups freshly shredded Parmesan cheese, divided
1 teaspoon black pepper
1/2 teaspoon garlic powder
1/4 teaspoon salt
Casserole
3 pounds Yukon gold potatoes, peeled and cut into 1-inch cubes
1 1/2 cups cooked chicken, cubed or shredded
2 cups broccoli florets
1/2 cup chopped cooked turkey bacon
Instructions
1. Preheat your oven to 400°F. Lightly grease a 9×13-inch baking dish and set it aside.
2. In a medium saucepan over medium heat, add the heavy cream and bring it to a gentle simmer, stirring occasionally.
3. Once small bubbles form around the edges, stir in the black pepper, garlic powder, salt, and 1 cup of the Parmesan cheese. Continue stirring for 5 to 6 minutes, until the sauce thickens slightly. Remove from heat.
4. In a large bowl, combine the potatoes, chicken, broccoli, turkey bacon, and remaining 1/2 cup Parmesan cheese.
5. Pour the warm Alfredo sauce over the mixture and stir until everything is evenly coated.
6. Transfer the mixture to the prepared baking dish, spreading it out evenly.
7. Cover tightly with foil and bake for 45 minutes.
8. Remove the foil and test the potatoes with a fork. If needed, return to the oven uncovered for up to 15 more minutes, until the potatoes are tender.
9. For a golden finish, broil for 2 to 3 minutes, watching closely to avoid burning.
10. Let the casserole rest for a few minutes before serving.
Notes
You can make this dish ahead of time and refrigerate it before baking. Swap broccoli with cauliflower or omit entirely for a simpler version. Use leftover cooked chicken or turkey to speed things up.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Comfort Food
- Method: Oven
- Cuisine: American