Loaded Chicken and Potato Casserole Recipe

This cheesy, comforting Loaded Chicken and Potato Casserole is made with tender diced chicken, crispy bacon, and ready in 1 hour and 10 minutes. The hot baking dish emerges from the oven covered in a bubbling blanket of sharp cheddar cheese. I make this whenever the weather turns cold and my family craves something hearty.

Why This Classic Works

I used to struggle with casseroles where the potatoes stayed hard while the chicken dried out. I learned that cutting the potatoes into small, uniform cubes makes all the difference for even cooking.

Roasting the seasoned chicken and potatoes together before adding the cheese prevents a soggy mess. It gives the dish a fantastic texture contrast that feels truly satisfying.

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Loaded Chicken and Potato Casserole Ingredients

• 1 lb boneless skinless chicken breasts, diced
• 2 lbs Russet potatoes, peeled and diced into 1/2-inch cubes
• 1/3 cup olive oil
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup sharp cheddar cheese, shredded
• 6 slices bacon, cooked and crumbled
• 1/4 cup green onions, sliced

How To Make Loaded Chicken and Potato Casserole

1. Preheat and Prep: Preheat your oven to 400°F (200°C) and lightly grease a 9×13 inch baking dish.
2. Season the Base: In a large bowl, toss the diced chicken and potatoes with olive oil, garlic powder, smoked paprika, salt, and pepper until coated.
3. Bake the Chicken and Potatoes: Spread the mixture evenly into the prepared baking dish and bake uncovered for 45 minutes, stirring halfway, until potatoes are tender.
4. Add the Toppings: Remove the dish from the oven and sprinkle the shredded cheddar cheese and crumbled bacon evenly over the top.
5. Melt the Cheese: Return the casserole to the oven for 5 minutes until the cheese is melted and bubbling.
6. Garnish and Serve: Top with sliced green onions before serving warm.

Recipe Tips

• Cut potatoes small: Dice them into 1/2-inch cubes so they cook at the exact same rate as the chicken.
• Grate your own cheese: Pre-shredded cheese contains anti-caking agents that prevent it from melting smoothly over the top.
• Check for doneness: Pierce a potato with a fork before adding the cheese to ensure it is fully soft.

What To Serve With Loaded Chicken and Potato Casserole

Serve this hearty dish with a simple side salad tossed in a sharp vinaigrette to cut through the richness. Roasted broccoli or steamed green beans also make an excellent, fresh pairing.

How To Store

Keep leftovers in an airtight container in the fridge for up to 4 days. Reheat individual portions in the microwave or place the whole dish back in the oven at 350°F until warmed through. Freezing is not recommended as the potatoes can become grainy.

FAQs

Can I use chicken thighs instead?

Yes, boneless skinless chicken thighs work perfectly. They stay incredibly juicy during the long baking time.

Do I have to peel the potatoes?

No, you can leave the skins on if you prefer, especially if using Yukon Gold potatoes. Just scrub them well before dicing.

Can I prepare this ahead of time?

You can chop the chicken and potatoes a day in advance. Store them separately in the fridge until you are ready to assemble and bake.

Nutrition

• Calories: 450 kcal
• Total Fat: 22g
• Saturated Fat: 8g
• Cholesterol: 95mg
• Sodium: 780mg
• Total Carbohydrate: 28g
• Protein: 32g

Try More Recipes:

• Keto Jalapeno Chicken Casserole with Bacon
• Chicken Green Bean Casserole Recipe
• Chicken Bacon Ranch Rice Casserole Recipe