Description
This Loaded Baked Potato Chicken Casserole combines tender bite-sized chicken pieces, seasoned roasted potatoes, melted cheddar cheese, crispy bacon, and fresh green onions for a comforting and hearty meal. Perfectly baked to golden perfection, this casserole delivers all the flavors of a loaded baked potato in an easy, satisfying one-dish dinner that’s ideal for family dinners or meal prepping.
Ingredients
Scale
Chicken and Potatoes
- 1½ pounds boneless skinless chicken breasts, cut into bite-sized pieces
- 3 large russet potatoes, peeled and diced
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
Toppings
- 1½ cups shredded cheddar cheese
- ½ cup cooked and crumbled bacon
- ½ cup sour cream
- ¼ cup chopped green onions
- Cooking spray
Instructions
- Preheat and prepare potatoes: Preheat your oven to 400°F (200°C) and lightly grease a 9×13-inch baking dish with cooking spray. In a large bowl, toss the diced potatoes with olive oil, garlic powder, smoked paprika, salt, and black pepper until evenly coated.
- Bake the potatoes: Spread the seasoned potatoes in the prepared baking dish in an even layer. Bake them for 25 minutes, stirring once halfway through to ensure even cooking and browning.
- Season and add chicken: While the potatoes bake, season the bite-sized chicken pieces lightly with salt and black pepper. After the initial 25 minutes, remove the casserole dish from the oven and stir the potatoes. Layer the seasoned chicken evenly over the potatoes.
- Bake the casserole with chicken: Return the dish to the oven and bake for another 20 minutes, or until the chicken is fully cooked through and tender.
- Add cheese and bacon: Remove the casserole from the oven again, sprinkle the shredded cheddar cheese and crumbled bacon evenly over the top. Bake for an additional 5 to 7 minutes until the cheese is melted and bubbly.
- Rest and garnish: Let the casserole rest for 5 minutes to set slightly. Just before serving, add dollops of sour cream and sprinkle the chopped green onions generously over the top for fresh flavor and color.
Notes
- Russet potatoes can be swapped out for red or Yukon gold potatoes depending on your preference.
- For extra flavor, marinate chicken pieces in ranch dressing before baking.
- This casserole is excellent for meal prepping and reheats well for quick lunches or dinners.
