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
Scale
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.
