Line the casserole dish with foil, leaving a 3-inch overhang on two sides. Fill the dish with the prepared mixture and freeze until just firm. Using the overhangs, lift the casserole out of the dish in one piece. Wrap in plastic, then foil, and freeze for up to 2 months.
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- Yields:
- 8
- Prep Time:
- 35 mins
- Total Time:
- 55 mins
Ingredients
- 8 slices bacon
- 2 lb. medium russet potatoes (about 3), peeled and cut into sixths
- kosher salt
- black pepper
- 1/4 c. sour cream
- 2 tbsp. unsalted butter
- 3 c. cooked, shredded white-meat chicken (the breasts from 1 rotisserie chicken)
- 1 16-oz. package frozen broccoli, thawed
- 4 scallions, thinly sliced
- 1/2 c. fresh flat-leaf parsley, roughly chopped
- 8 oz. extra-sharp Cheddar, coarsely grated (about 2 c.)
- Green salad, for serving
Directions
- Step 1Heat oven to 425 degrees F. Arrange the bacon on a foil-lied rimmed baking sheet and cook until crisp, 15 to 18 minutes. Transfer to a paper towel-lined plate; break into pieces when cool.
- Step 2Meanwhile, place the potatoes in a medium pot, cover with cold water and bring to a boil. Add 2 teaspoon salt, reduce heat and simmer until the potatoes are just tender, 13 to 15 minutes. Drain transfer to a large bowl, add the sour cream and butter and roughly mash with a for (leaving some chunks).
- Step 3Add the chicken, broccoli, scallions, parsley, bacon, 1 1/2 cups cheese, and 1/2 teaspoon each salt and pepper to the potatoes and mix to combine. Transfer to a shallow 2 1/2 quart baking dish (or eight 6- to 8-oz ramekins). Serve with a green salad, if desired.
PER SERVING 374 CAL, 19 G FAT (10 G SAT FAT), 95 MG CHOL, 549 MG SOD, 27 G PRO, 19 G CAR, 1 G FIBER
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