Loaded Baked Potato Casserole

Directions

1. Preheat oven to 350°F.
2. Prep Ingredients:
– Wash and dry all produce. – Peel and dice potatoes into 1/2-inch pieces (approx. 4 cups). – Cut broccoli into bite-sized florets. – Halve, peel, and thinly slice shallot. – Thinly slice chives. – Cube rotisserie chicken.
3. Cook Bacon: Fry bacon until crisp. Transfer to a paper towel-lined plate to cool, then chop into small pieces. Reserve a small amount of bacon grease in the pan.
4. Cook Potatoes: Place diced potatoes in a large stockpot and cover with water by 2 inches. Bring to a boil and cook for 15 minutes, or until fork-tender. Drain, return to the pot, add 2 tbsp butter, and mash until mostly smooth.
5. Cook Vegetables: While potatoes cook, melt 2 tbsp butter in the reserved bacon pan over medium heat. Add shallots and seasoning blend; cook until tender. Add broccoli and 1/4 cup water. Increase heat to medium-high and pan-fry until tender-crisp and all water has evaporated.
6. Combine Potato Mixture: Stir 1 cup grated cheddar, chives, and alfredo sauce into the mashed potatoes. Season with salt and pepper to taste.
7. Assemble Casserole:
– Transfer potato mixture to a greased 9×13 inch casserole dish. – Layer cubed chicken over the potatoes. – Spread the broccoli and shallot mixture over the chicken. – Top with remaining cheddar cheese and chopped bacon.
8. Bake: Bake for 20-25 minutes, or until cheese is melted and bubbly, and ingredients are heated through. Serve with sour cream.