Description
This Loaded Baked Potato & Chicken Casserole is a comforting and hearty dish combining tender diced potatoes, shredded chicken, creamy ranch and sour cream sauce, cheddar cheese, and crispy bacon. Perfect for a family dinner, it’s baked to golden perfection with a cheesy, flavorful topping and a hint of green onion freshness.
Ingredients
Potatoes and Chicken
- 4 large russet potatoes, peeled and diced
- 1 lb chicken breast, cooked and shredded
- 1 tbsp olive oil
Sauce and Cheese
- 1/2 cup sour cream
- 1/2 cup ranch dressing
- 1 1/2 cups shredded cheddar cheese (divided)
- 1/2 cup milk (or more for creaminess)
Additional Toppings and Seasonings
- 1 cup cooked bacon, crumbled
- 1/2 cup green onions, chopped
- 1/2 tsp garlic powder
- Salt and pepper to taste
- 1/2 tsp paprika (optional, for garnish)
Instructions
- Preheat and Prepare: Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish with cooking spray or butter to prevent sticking.
- Boil Potatoes: In a large pot, boil the diced potatoes in salted water for 10-12 minutes until tender. Drain and return them to the pot.
- Cook and Shred Chicken: While the potatoes cook, heat olive oil in a pan over medium heat. Cook the chicken breast thoroughly until no longer pink inside. Shred the chicken into small pieces using two forks.
- Make Sauce Mixture: In a mixing bowl, combine sour cream, ranch dressing, 1 cup shredded cheddar cheese, garlic powder, salt, and pepper. Stir well until smooth and creamy.
- Combine Ingredients: Add the cooked potatoes and shredded chicken to the sauce mixture. Gently fold the mixture to evenly combine all ingredients. Add a splash of milk if the mixture is too thick to achieve desired creaminess.
- Assemble Casserole: Transfer the combined mixture into the prepared baking dish. Evenly top with the remaining 1/2 cup cheddar cheese, crumbled bacon, and chopped green onions.
- Bake: Place the casserole in the oven and bake for 20-25 minutes until bubbly, the cheese is melted, and the top is golden brown.
- Garnish: Optionally sprinkle paprika over the top for added color and a mild smoky flavor before serving.
- Cool and Serve: Allow the casserole to cool for a few minutes after baking. Garnish with extra green onions if desired, then serve warm.
Notes
- Use cooked chicken breast leftovers or rotisserie chicken for convenience.
- Adjust milk quantity to achieve your preferred casserole consistency.
- For a spicier kick, add a pinch of cayenne pepper or hot sauce to the sauce mixture.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven.
- Russet potatoes are preferred for their starchy texture but Yukon Gold can be used as an alternative.
