Chicken & Bacon Baked Potato Casserole

• Halve, peel, and thinly slice shallot. Thinly slice chives. • Arrange bacon* in a single layer on a baking sheet. Roast on top rack until bacon is crispy, 10-15 minutes. • Transfer bacon to a paper-towel-lined plate. Once cool enough to handle, roughly chop.

• Open package of chicken* and drain off any excess liquid. Cut into bite-size pieces if necessary. • Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and shallot in a single layer. Season with Fry Seasoning, salt, and pepper. Cook, stirring occasionally, until chicken is browned and cooked through, 4-6 minutes. • Transfer chicken and shallot to bowl with broccoli. Stir to combine.

• To pot with drained potatoes, add cream sauce base, garlic powder, and 2 TBSP butter (4 TBSP for 8 servings). Mash with a potato masher or fork until mostly smooth, leaving some larger pieces. • Stir in half the chives and one packet of cheddar (two packets for 8). Taste and season with salt and pepper if desired.

• Coat an 8-by-8-inch baking dish (9-by-13-inch baking dish for 8 servings) with nonstick cooking spray. • Transfer mashed potatoes to prepared baking dish and smooth out in an even layer with a rubber spatula. Using a slotted spoon, top with chicken and broccoli mixture. Sprinkle with bacon and remaining cheddar. • Bake on top rack until cheese is melted and bubbly, 10-15 minutes. • Remove from oven; let rest at least 5 minutes.