If you’re on the hunt for the ultimate one-pan dinner that sings with cheesy, savory, and hearty flavors, look no further than this Loaded Baked Potato & Chicken Casserole. It has everything you could possibly crave from classic baked potatoes—think crispy bacon, melty cheese, and a dollop of sour cream—while hearty chunks of chicken turn it into the kind of cozy meal you’ll want to make every week. I can’t wait for you to try this family favorite that truly captures the magic of comfort food in every bite.
Ingredients You’ll Need
You’ll be amazed at how just a handful of simple ingredients come together to make something so irresistibly delicious. Each component in this Loaded Baked Potato & Chicken Casserole plays a key role, adding layers of texture, color, and full-on flavor.
- Russet potatoes: Their starchy texture bakes up tender while holding their shape, making every bite creamy and satisfying.
- Olive oil: Helps the seasonings cling to the potatoes and promotes that golden brown finish we all love.
- Paprika: Adds color and a subtle smokiness that makes the casserole feel extra hearty.
- Garlic powder: Delivers that garlicky warmth without overpowering the dish.
- Onion powder: Brings a mellow sweetness and savory depth with zero chopping required.
- Salt: Essential for drawing out flavors from your potatoes and chicken.
- Black pepper: Lends just the right kick to round out the seasonings.
- Boneless skinless chicken breasts: Quick-cooking and always juicy, these make the casserole a complete meal.
- Shredded cheddar cheese: Melts perfectly for that hot, bubbly topping everyone fights over.
- Cooked bacon slices: Smoky, salty crumbles absolutely make this casserole “loaded!”
- Chopped green onions: Brightens every forkful with their fresh crunch and pop of color.
- Sour cream (for serving): Cooling and tangy, it ties all the rich flavors together brilliantly.
How to Make Loaded Baked Potato & Chicken Casserole
Step 1: Prep the Potatoes
Start by peeling your russet potatoes and cutting them into hearty 1-inch cubes. Toss them in a big bowl with olive oil, paprika, garlic powder, onion powder, salt, and black pepper. Every piece should get evenly coated with all those fragrant seasonings—this is how you guarantee deliciousness in every bite of Loaded Baked Potato & Chicken Casserole.
Step 2: Bake the Potatoes
Spread those beautifully seasoned potato cubes in a lightly greased 9×13-inch baking dish. Pop them into your preheated oven at 400°F. After about 12 minutes, give them a good stir to help everything cook evenly. Let them bake for a total of 25 minutes, until they just start to crisp and golden up.
Step 3: Add the Chicken
While the potatoes are working their magic, season your bite-sized chicken pieces with a little salt and pepper. When the potatoes have baked for 25 minutes, pull the dish out of the oven and scatter the chicken evenly over the top. Don’t mix—just let the chicken sit right on top so it roasts beautifully. Slide the dish back into the oven for another 20 minutes, until the chicken is cooked through and the potatoes are completely tender.
Step 4: Cheese it Up
This is where things get really exciting: sprinkle a generous layer of shredded cheddar cheese all across the top of your casserole. The heat from the oven will work its magic in just 5 minutes, melting the cheese until it’s bubbly and irresistible.
Step 5: Finish with Bacon and Green Onions
Carefully remove the dish from the oven and immediately shower it with crumbled bacon and freshly chopped green onions. The bacon brings crunch and richness, while the green onions add bright, zippy contrast. Serve your Loaded Baked Potato & Chicken Casserole nice and hot, with plenty of sour cream on the side for dolloping.
How to Serve Loaded Baked Potato & Chicken Casserole
Garnishes
Give your casserole the restaurant-style treatment by adding a little extra on top! A sprinkle of green onions, bits of crispy bacon, and a pretty swirl of sour cream right before serving make it taste even better. If you’re feeling adventurous, toss on some chopped fresh parsley or chives for extra color and garden-fresh flavor.
Side Dishes
A casserole this loaded really doesn’t need much, but you can pair it with a crisp green salad or some simple steamed veggies to round out the meal. We also love it with warm, crusty bread—perfect for soaking up every bit of cheesy, savory goodness from the pan!
Creative Ways to Present
Try scooping the casserole into individual ramekins for a fun dinner party twist, or offer a loaded baked potato bar by setting out toppings like diced tomatoes, jalapeños, or different cheeses. It also makes a fabulous brunch option when served alongside scrambled eggs and fruit.
Make Ahead and Storage
Storing Leftovers
Any leftovers of your Loaded Baked Potato & Chicken Casserole can be cooled to room temperature, then transferred into an airtight container. It keeps well in the fridge for up to three days, and honestly, those flavors only get cozier as they meld together!
Freezing
If you want to save some casserole for another time, let it cool completely and wrap it tightly (either in the baking dish or portioned out). Stored in the freezer, Loaded Baked Potato & Chicken Casserole keeps its texture and flavor for up to two months. When you’re ready to enjoy it, just thaw it in the fridge overnight.
Reheating
To bring your leftovers back to life, reheat in a preheated 350°F oven until hot and bubbly, about 20 minutes. For single servings, the microwave works in a pinch—just cover with a damp paper towel and heat in 30-second bursts, stirring occasionally, until piping hot all the way through.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs will add extra juiciness and rich flavor. Just be sure to cut them into bite-sized pieces and cook until they’re no longer pink inside.
Is it possible to make this casserole dairy-free?
You can swap in your favorite dairy-free cheese and use a plant-based sour cream substitute—just look for versions that melt well for that classic Loaded Baked Potato & Chicken Casserole texture.
How can I make this recipe spicier?
A sprinkle of cayenne pepper or a swap for pepper jack cheese will add a kick. You can also top with sliced jalapeños or a drizzle of hot sauce before serving.
Can I prep Loaded Baked Potato & Chicken Casserole ahead of time?
Definitely! Assemble the casserole through adding the chicken but don’t bake. Cover and refrigerate for up to 24 hours, then continue baking as directed when you’re ready.
What’s the best way to reheat leftovers for meal prep?
For the best results, reheat individual portions in the oven to maintain the casserole’s crispy edges and melty cheese, or use the microwave for quick lunches—it’s just as tasty!
Final Thoughts
I hope you’ll gather your favorite people and treat them to a big pan of this Loaded Baked Potato & Chicken Casserole soon. It’s that stick-to-your-ribs meal that always hits the spot, bringing comfort and big smiles around the table. Don’t forget to pile on the toppings and enjoy every cheesy, bacon-filled bite!
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
- Diet: Non-Vegetarian
Description
This Loaded Baked Potato & Chicken Casserole is a hearty and comforting dish that combines tender chicken, crispy potatoes, gooey cheese, and savory bacon. With a simple preparation and delicious flavors, it’s perfect for a family dinner or meal prep.
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
Additional Ingredients:
- 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 the Oven: Preheat your oven to 400°F and lightly grease a 9×13-inch baking dish.
- Prepare Potatoes: In a large bowl, toss the cubed potatoes with olive oil, paprika, garlic powder, onion powder, salt, and pepper. Spread the potatoes in the prepared dish and bake for 25 minutes.
- Cook Chicken: Season the chicken pieces with salt and pepper. Add the chicken on top of the partially baked potatoes and bake for another 20 minutes.
- Add Cheese: Sprinkle shredded cheddar cheese over the chicken and potatoes and bake for an additional 5 minutes until the cheese is melted.
- Finish and Serve: Top with crumbled bacon and green onions. Serve hot with sour cream on the side.
Notes
- You can substitute Monterey Jack or pepper jack cheese for a spicier flavor.
- For meal prep, assemble the casserole ahead of time (without baking) and refrigerate until ready to cook.
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