If you love comforting, hearty meals that feel like a warm hug on a plate, then the Loaded Baked Potato & Chicken Casserole Recipe is going to become your new go-to dish. This casserole perfectly combines tender chunks of chicken with seasoned, roasted potatoes, all smothered in melted cheddar cheese and topped with crispy bacon and fresh green onions. It’s the perfect blend of creamy, savory, and crunchy textures that will have everyone rushing back for seconds. Whether you’re feeding a family or looking for an impressive but effortless dinner, this recipe hits all the right notes while being incredibly easy to prepare.
Ingredients You’ll Need
Gathering the right ingredients is the first step to creating this delicious dish. Each component in the Loaded Baked Potato & Chicken Casserole Recipe plays an essential role, from the fluffy potatoes that form the base to the flavorful chicken and cheese that bring everything together. The simple spices enhance the taste without overpowering it, creating a harmonious balance in every bite.
- 4 medium russet potatoes: Peeled and cut into 1-inch cubes to roast perfectly tender and fluffy.
- 3 tablespoons olive oil: Helps crisp up the potatoes with a golden finish and adds subtle richness.
- 1 teaspoon paprika: Adds a smoky warmth and beautiful color to the dish.
- 1 teaspoon garlic powder: A versatile spice that infuses savory depth into the potatoes.
- 1 teaspoon onion powder: Enhances the dish’s aromatic profile with slight sweetness.
- 1/2 teaspoon salt: Essential for balancing flavors and seasoning every element well.
- 1/2 teaspoon black pepper: Provides just the right amount of bite and complexity.
- 1 1/2 pounds boneless skinless chicken breasts: Cut into bite-sized cubes for quick cooking and ultimate tenderness.
- Salt and pepper, to taste: Additional seasoning for the chicken to ensure each bite is flavorful.
- 1 1/2 cups shredded cheddar cheese: Melts beautifully over the hot casserole, adding gooey richness.
- 6 slices cooked bacon: Crumbled on top to give a crispy, salty contrast and savory aroma.
- 1/2 cup chopped green onions: Adds freshness and a hint of sharpness to brighten the dish.
- 1/2 cup sour cream: Served on the side for creamy tang and extra indulgence.
How to Make Loaded Baked Potato & Chicken Casserole Recipe
Step 1: Prepare Your Oven and Baking Dish
First things first, let’s get the oven firing up! Preheat it to 400°F to ensure it’s hot enough to crisp up those potatoes beautifully. Lightly grease a 9×13-inch baking dish – this will be the cozy home where all the flavors meld together during baking.
Step 2: Season and Roast the Potatoes
In a large bowl, toss the cubed potatoes with olive oil, paprika, garlic powder, onion powder, salt, and pepper. This step is where the magic begins as the potatoes soak up the spices and oil, setting the stage for that irresistible roasted flavor. Spread these potatoes evenly in your prepared dish and bake for 25 minutes until they’re golden and tender.
Step 3: Add the Chicken
While the potatoes start roasting, season the cubed chicken pieces with salt and pepper. Once the potatoes have baked for 25 minutes, place the chicken on top and return it to the oven. Bake for another 20 minutes, allowing the chicken to cook through and absorb all those wonderful seasonings.
Step 4: Melt the Cheese
Time for the ooey-gooey part! Sprinkle shredded cheddar cheese generously over the casserole. Pop it back in the oven for 5 more minutes to melt the cheese to bubbly perfection. This layer will bind the dish together in cheesy harmony.
Step 5: Add the Finishing Touches
Now for the crowning glory — sprinkle the crumbled bacon and chopped green onions right on top while the casserole is hot. These toppings add a fresh crunch and smoky, salty bursts that elevate every bite. Serve the casserole hot with a dollop of sour cream on the side to balance and enrich the flavors beautifully.
How to Serve Loaded Baked Potato & Chicken Casserole Recipe
Garnishes
Garnishing this casserole is where you can get a little creative. The traditional crisp bacon and chopped green onions are perfect, but you can also try a sprinkle of fresh parsley or chives for a pop of color and herbal brightness. A small spoonful of sour cream or even a drizzle of ranch dressing on each serving makes it even more comforting.
Side Dishes
This Loaded Baked Potato & Chicken Casserole Recipe is hearty enough to stand on its own, but pairing it with crisp, simple sides can round out the meal nicely. Think a fresh green salad with a tangy vinaigrette to cut through the richness or some lightly steamed seasonal veggies. If you’re serving a crowd, garlic bread or dinner rolls are always crowd-pleasers.
Creative Ways to Present
For a fun twist, serve the casserole in individual ramekins for a personalized touch. You could also layer it in a clear glass baking dish or trifle bowl on gatherings so everyone can admire its cheesy, layered goodness. Another festive idea is to add colorful bell peppers or corn kernels to the potato mix for pops of seasonal color and sweetness.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers (which might be rare given how tasty this is), store them in an airtight container in the refrigerator. They’ll keep well for up to 3 days and still taste great reheated.
Freezing
This casserole freezes wonderfully if you want to prep in advance. After assembling but before baking, cover tightly with foil and freeze for up to 2 months. When ready, bake it straight from frozen, adding extra time to ensure it’s heated through and bubbly.
Reheating
Reheat portions in the microwave for a quick fix or in the oven at 350°F to crisp the edges back up. Just cover the dish to prevent drying out and warm until hot all the way through, about 15-20 minutes in the oven depending on portion size.
FAQs
Can I use other types of potatoes?
Absolutely! While russet potatoes are ideal for their starchy fluffiness, you can swap in red or Yukon gold potatoes for a slightly creamier and waxier texture. Just adjust cooking times if needed.
Is it possible to make this dish vegetarian?
You can easily make a vegetarian version by replacing the chicken with hearty veggies like mushrooms, zucchini, or even cooked lentils, and leaving out the bacon or using vegetarian bacon alternatives.
How spicy is this casserole?
This Loaded Baked Potato & Chicken Casserole Recipe is mild and family-friendly. If you like a little heat, feel free to add a pinch of cayenne pepper or some chopped jalapeños during the seasoning steps.
Can I use frozen chicken?
It’s best to use fresh or fully thawed chicken for even cooking and safety. Using frozen chicken may result in uneven cooking or longer bake times.
What other cheeses can I use if I don’t like cheddar?
Cheddar is perfect for its sharp flavor and melting quality, but you can substitute mozzarella for creaminess, Monterey Jack for mildness, or even pepper jack for a little kick.
Final Thoughts
This Loaded Baked Potato & Chicken Casserole Recipe is a true winner for those evenings when you want a comforting, homey meal without a fuss. Its layers of tender potatoes, juicy chicken, melty cheese, and crispy bacon create a medley of flavors and textures that always bring smiles around the table. I can’t wait for you to try it and share this cozy, crowd-pleasing favorite with your loved ones.
Print
Loaded Baked Potato & Chicken Casserole Recipe
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This Loaded Baked Potato & Chicken Casserole is a hearty and comforting dish combining tender baked potatoes, succulent seasoned chicken, melted cheddar cheese, crispy bacon, and fresh green onions. Perfect for a family dinner, it’s baked to golden perfection with flavorful spices and served with creamy sour cream.
Ingredients
Potatoes
- 4 medium russet potatoes, peeled and cut into 1-inch cubes
- 3 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Chicken
- 1 1/2 pounds boneless skinless chicken breasts, cut into bite-sized cubes
- Salt and pepper, to taste
Toppings & Garnishes
- 1 1/2 cups shredded cheddar cheese
- 6 slices cooked bacon, crumbled
- 1/2 cup chopped green onions
- 1/2 cup sour cream, for serving
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 400°F and lightly grease a 9×13-inch baking dish to prevent sticking and ensure easy cleanup.
- Season and Bake Potatoes: In a large bowl, toss the cubed potatoes with olive oil, paprika, garlic powder, onion powder, salt, and pepper until evenly coated. Spread the potatoes in the prepared baking dish in an even layer. Bake for 25 minutes to start cooking the potatoes and develop flavor.
- Season Chicken and Add to Potatoes: Season the cubed chicken breasts with salt and pepper. Remove the baking dish from the oven and evenly distribute the chicken pieces on top of the partially baked potatoes. Return the dish to the oven and bake for another 20 minutes, until the chicken is cooked through.
- Add Cheese and Finish Baking: Sprinkle the shredded cheddar cheese evenly over the chicken and potatoes. Bake for an additional 5 minutes, or until the cheese has melted and is bubbly.
- Top and Serve: Remove the casserole from the oven and sprinkle the crumbled cooked bacon and chopped green onions on top. Serve hot with sour cream on the side for dipping or dolloping.
Notes
- You can substitute cheddar cheese with your favorite cheese like mozzarella or pepper jack for variation.
- For extra creaminess, mix sour cream into the casserole before baking.
- Use pre-cooked or leftover bacon to save time.
- Ensure the chicken is cooked thoroughly by checking for an internal temperature of 165°F.
- Russet potatoes are preferred for their fluffy texture, but Yukon gold can be used as a substitute.
