If you’re craving a delicious, hearty, and crowd-pleasing dish, look no further than this Loaded Chicken and Potato Casserole. Combining tender chunks of chicken, crispy potatoes, gooey melted cheese, and bacon, this casserole is a flavor-packed meal that’s perfect for weeknight dinners, game day parties, or potlucks. The best part? It’s incredibly easy to make, and you can customize it with your favorite toppings to create a meal that’s packed with comfort and flavor.
What is Loaded Chicken and Potato Casserole?
Loaded Chicken and Potato Casserole is a layered baked dish that features juicy pieces of chicken, crispy roasted potatoes, and all your favorite “loaded” baked potato toppings—bacon, cheese, sour cream, and green onions. It’s the perfect combination of a loaded baked potato and a hearty chicken casserole, making it a complete meal that’s packed with rich flavors and satisfying textures.
Ingredients List for Loaded Chicken and Potato Casserole
Here’s what you’ll need to make this delicious casserole:
- 1 ½ pounds boneless, skinless chicken breasts (cut into bite-sized cubes)
- 5 medium russet or Yukon Gold potatoes (cut into small cubes)
- ¼ cup olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika (or regular paprika)
- 1 teaspoon onion powder
- 1 teaspoon dried parsley
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 cups shredded cheddar cheese (or a mix of cheddar and Monterey Jack)
- 6 slices bacon (cooked and crumbled)
- ¼ cup sour cream (for topping)
- ¼ cup sliced green onions (for garnish)
- Cooking spray (for greasing the baking dish)
Additional Ingredients for Extra Flavor
To add even more layers of flavor to this casserole, consider incorporating some of these optional ingredients:
- ¼ cup ranch dressing (for a creamy flavor boost)
- ½ teaspoon crushed red pepper flakes (for a little kick)
- ½ cup diced bell peppers or jalapeños (for extra crunch and heat)
- ¼ cup grated Parmesan cheese (for added richness)
- ½ cup broccoli florets (if you want to add some veggies)
Substitutions and Variations
This casserole is highly customizable and can be adapted to suit your preferences or dietary needs. Here are a few substitutions and variations:
- Chicken Breasts: Swap chicken breasts for boneless, skinless chicken thighs if you prefer dark meat. Thighs are juicier and hold up well in casseroles.
- Potatoes: You can use sweet potatoes for a slightly sweeter and healthier version. Alternatively, small red or Yukon Gold potatoes work great and don’t require peeling.
- Cheese: Use your favorite cheeses such as mozzarella, Pepper Jack, or a Mexican blend. You can also mix different cheeses for a more complex flavor.
- Bacon: Use turkey bacon or omit the bacon for a lighter version. You can also substitute cooked sausage crumbles for a different flavor profile.
- Vegetarian Option: Leave out the chicken and bacon, and add more vegetables like mushrooms, zucchini, or bell peppers to create a tasty vegetarian casserole.
Step-by-Step Cooking Instructions

Ready to get started? Follow these easy steps to make Loaded Chicken and Potato Casserole:
Step 1: Preheat the Oven
Preheat your oven to 400°F (200°C). Grease a 9x13-inch baking dish with cooking spray or olive oil and set aside.
Step 2: Prepare the Potatoes
In a large mixing bowl, toss the cubed potatoes with 2 tablespoons of olive oil, garlic powder, paprika, onion powder, dried parsley, salt, and pepper. Make sure all the potatoes are evenly coated with the seasoning.
Step 3: Bake the Potatoes
Spread the seasoned potatoes in an even layer in your greased baking dish. Bake the potatoes in the preheated oven for 25-30 minutes, or until they are golden brown and crispy on the outside but tender on the inside. Stir halfway through cooking to ensure even browning.
Step 4: Season and Cook the Chicken
While the potatoes are baking, season the cubed chicken with salt, pepper, and a little garlic powder. Heat the remaining 2 tablespoons of olive oil in a skillet over medium heat. Add the chicken to the skillet and cook until browned on the outside and no longer pink in the center, about 5-7 minutes. The chicken doesn’t need to be fully cooked through since it will finish cooking in the oven.
Step 5: Assemble the Casserole
Once the potatoes are crispy and golden, remove them from the oven and lower the temperature to 350°F (175°C). Layer the cooked chicken evenly over the potatoes. Sprinkle half of the shredded cheddar cheese and half of the crumbled bacon over the chicken and potatoes.
Step 6: Bake the Casserole
Return the baking dish to the oven and bake for an additional 15 minutes, or until the cheese is fully melted and bubbly.
Step 7: Add the Toppings and Serve
Once the casserole is done baking, remove it from the oven. Sprinkle the remaining cheese and bacon over the top, and add any additional toppings such as sliced green onions, a dollop of sour cream, and a drizzle of ranch dressing. Garnish with freshly chopped parsley if desired. Serve hot and enjoy!
How to Cook Loaded Chicken and Potato Casserole: A Step-by-Step Guide
- Step 1: Preheat oven to 400°F and grease a 9x13-inch baking dish.
- Step 2: Toss cubed potatoes with olive oil and seasonings, then bake for 25-30 minutes.
- Step 3: Brown the cubed chicken in a skillet while the potatoes bake.
- Step 4: Layer the chicken over the crispy potatoes and top with cheese and bacon.
- Step 5: Bake at 350°F for another 15 minutes, until the cheese is bubbly.
- Step 6: Top with green onions, sour cream, and any other desired toppings, then serve.
Common Mistakes to Avoid
- Not cutting the potatoes evenly: To ensure the potatoes cook evenly, make sure to cut them into uniform pieces. If some are too large, they may remain undercooked, while smaller ones can become overcooked.
- Overcooking the chicken: Be sure not to overcook the chicken in the skillet as it will cook further in the oven. Lightly browning the chicken ensures it remains juicy and tender.
- Skipping the halfway stir: Stirring the potatoes halfway through baking is important to get a crispy and even texture on all sides.
- Not letting the casserole rest: Letting the casserole rest for a few minutes before serving helps the cheese set, making it easier to serve and allowing the flavors to meld together.
Serving and Presentation Tips
This Loaded Chicken and Potato Casserole is a filling meal on its own, but here are some ways to make it shine even more when serving:
- Garnish with fresh herbs: A sprinkle of freshly chopped parsley or cilantro adds a burst of color and freshness.
- Serve with a side salad: Pair this rich casserole with a simple green salad or a light coleslaw to balance out the meal.
- Offer extra toppings: Set out bowls of sour cream, guacamole, salsa, or even hot sauce so everyone can customize their casserole servings.
How to Serve Loaded Chicken and Potato Casserole
Use a large spoon or spatula to serve generous portions of the casserole straight from the baking dish. Each bite should include a mix of crispy potatoes, juicy chicken, and gooey melted cheese. This casserole is a great stand-alone dish, but it also pairs well with a fresh salad or roasted vegetables.
Presentation Ideas for Loaded Chicken and Potato Casserole
- Layered Look: Cut into the casserole to reveal the layers of golden potatoes, juicy chicken, and melted cheese. Serve on white plates or in clear baking dishes to show off the contrasting colors.
- Bright Toppings: Add bright toppings like green onions, chopped cilantro, and a dollop of sour cream to brighten up the dish.
- Family-Style Serving: Present the casserole straight from the baking dish on a trivet or wooden cutting board for a rustic, homey presentation.
Loaded Chicken and Potato Casserole Recipe Tips
- Make ahead: You can assemble the casserole ahead of time (without baking) and store it in the fridge for up to 24 hours. When you’re ready to cook, follow the baking instructions, adding 10 extra minutes if it’s coming straight from the fridge.
- Freezing: This casserole freezes well. Assemble the casserole (without baking), cover tightly with foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before baking.
- Leftovers: Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave before serving.
Frequently Asked Questions (FAQs)
Q: Can I use pre-cooked chicken?
A: Yes! If you have leftover cooked chicken or rotisserie chicken, you can skip the step of browning the chicken. Just shred or dice the cooked chicken and layer it with the potatoes.
Q: Can I make this casserole in advance?
A: Absolutely! You can assemble the casserole a day ahead and store it in the fridge. When you’re ready to bake, follow the regular instructions but add about 10 extra minutes to the baking time.
Q: How long will leftovers keep?
A: Leftovers can be stored in the fridge for up to 3 days. Reheat them in the microwave or oven until warmed through.
Q: Can I add vegetables to the casserole?
A: Yes! You can add vegetables like broccoli, bell peppers, or peas. Toss them in with the chicken or layer them with the potatoes.
Q: Can I use frozen potatoes?
A: You can use frozen diced potatoes (like hash browns) to save time, but the texture may not be as crispy as using fresh potatoes.
Conclusion
This Loaded Chicken and Potato Casserole is the perfect comfort food for any occasion. With its crispy potatoes, tender chicken, gooey melted cheese, and savory bacon, it’s a dish that’s sure to satisfy everyone at the table. Whether you’re making it for a family dinner, a game day gathering, or just want something easy and delicious, this casserole is a go-to recipe that you can customize to your liking. Try it tonight, and enjoy the comforting flavors of this loaded casserole!
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Loaded Chicken and Potato Casserole Recipe
- Total Time: 1 hour
- Yield: 6 servings
Description
Loaded Chicken and Potato Casserole combines tender chicken, crispy bacon, and cheesy, seasoned potatoes into one flavorful and filling dish. Topped with melted cheese and green onions, this comforting casserole is perfect for family dinners or gatherings. Keywords: Loaded Chicken and Potato Casserole, cheesy chicken casserole, loaded potato bake, easy dinner recipe.
Ingredients
- 1 lb chicken breasts, diced
- 4-5 medium russet potatoes, peeled and diced
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp paprika
- Salt and pepper, to taste
- 1 ½ cups shredded cheddar cheese
- ½ cup shredded mozzarella cheese
- 6 slices cooked bacon, crumbled
- ½ cup green onions, sliced
- ½ cup sour cream (optional, for serving)
- Fresh parsley, for garnish (optional)
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, toss the diced potatoes with olive oil, garlic powder, paprika, salt, and pepper. Spread the potatoes evenly in a greased 9x13 inch baking dish.
- Bake the potatoes for 30-35 minutes, stirring halfway, until they are golden and tender.
- Meanwhile, season the diced chicken with salt and pepper. In a skillet, cook the chicken over medium heat until browned and fully cooked.
- Remove the potatoes from the oven and lower the oven temperature to 350°F (175°C). Layer the cooked chicken over the potatoes.
- Sprinkle the cheddar cheese, mozzarella cheese, and crumbled bacon evenly over the chicken and potatoes.
- Bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
- Garnish with green onions and fresh parsley, if desired. Serve with sour cream on the side.
Notes
- You can substitute boneless, skinless chicken thighs for chicken breasts for a juicier texture.
- For a spicier version, add jalapeños or sprinkle with red pepper flakes.
- Leftovers can be stored in the fridge for up to 3 days and reheated in the oven or microwave.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: ⅙ of casserole
- Calories: 520
- Sugar: 3g
- Sodium: 950mg
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