Hearty Chicken and Potato Casserole

Preheat oven to 375°F.

In a large pot, boil the baby potatoes in heavily salted water until fully cooked and tender throughout, approximately 20 minutes.

In the meantime, cook the turkey bacon slices in a large skillet over medium-high heat until crisp, approximately 5-7 minutes. Remove with a slotted spoon and place on a paper towel-lined plate.

Steam the frozen broccoli until tender and set aside.

Grease a large 9x13-inch baking dish with either butter or vegetable cooking spray.

Place the cooked potatoes in a single layer in the baking dish, leaving a little space between each potato. Using the bottom of a drinking glass, lightly press down on each potato, smashing it halfway. The bottom of the baking dish should be fully covered when all of the potatoes are smashed.

In a large bowl, mix together the cooked and shredded chicken, cooked turkey bacon (reserving 2 tablespoons for garnishing), steamed broccoli, and green onions (reserving 2 tablespoons for garnishing). Sprinkle with salt and pepper, and mix well.

Spread the chicken mixture evenly on top of the potatoes

In a small bowl, whisk together the chicken broth, sour cream, 1 1/2 cups of shredded cheddar cheese, paprika, pepper, and salt until well blended.

Spread the sauce 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 turkey bacon, cheddar cheese, and green onions. Bake for another 5-10 minutes to fully melt and brown the cheese.

Remove from the oven, let it rest for a few minutes, and then scoop into serving bowls.