If you’re craving something hearty, cheesy, and irresistibly delicious, look no further than this Loaded Baked Potato & Chicken Casserole. Packed with crispy potatoes, tender chicken, melted cheddar cheese, smoky bacon, and a creamy finish of sour cream and green onions, this dish delivers all the bold flavors of a loaded baked potato—wrapped up in a satisfying one-pan meal.
Perfect for busy weeknights, potlucks, or Sunday family dinners, this casserole is comfort food at its finest. It’s warm, filling, and so easy to prepare that it’s guaranteed to make it into your regular recipe rotation.
Why This Casserole is a Must-Try
This dish is for anyone who:
- Loves classic comfort food with a twist
- Wants a hearty and satisfying meal with protein, carbs, and flavor in every bite
- Is looking for a crowd-pleasing casserole that’s easy to make and even easier to devour
Each layer of this casserole is crafted with care—from the crispy, seasoned potatoes to the juicy chicken, gooey cheddar, and that finishing touch of sour cream and green onions. Every bite is creamy, crunchy, savory, and absolutely crave-worthy.
Ingredients You’ll Need
- 2 large russet potatoes, diced
- 2 boneless, skinless chicken breasts, cut into cubes
- 1 cup shredded cheddar cheese
- 1/2 cup cooked and crumbled bacon
- 1/2 cup sour cream
- 1/4 cup green onions, chopped
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
Kitchen Equipment
To whip up this cozy casserole, you’ll need:
- 9×13-inch baking dish
- Large mixing bowl
- Sharp knife and cutting board
- Measuring spoons and cups
- Oven mitts and spatula
- Aluminum foil (optional for covering while baking)
How to Make Loaded Baked Potato & Chicken Casserole
Step 1: Prep and Preheat
Start by preheating your oven to 400°F (200°C). Lightly grease a 9×13-inch baking dish with cooking spray or a thin layer of olive oil.
Step 2: Season the Potatoes
In a large mixing bowl, toss the diced russet potatoes with olive oil, garlic powder, paprika, salt, and black pepper. Make sure each piece is well coated in seasoning.
Step 3: First Bake
Spread the seasoned potatoes in a single layer in your prepared baking dish. Bake for 25 minutes, stirring once halfway through, until they begin to soften and develop a crispy edge.
Step 4: Add Chicken
While the potatoes bake, season your chicken cubes lightly with salt and pepper. After 25 minutes, remove the dish from the oven and scatter the chicken over the potatoes. Gently stir to mix.
Return the dish to the oven and bake for another 20–25 minutes, or until the chicken is cooked through and the potatoes are golden and fork-tender.
Step 5: Load It Up
Take the dish out of the oven. Sprinkle shredded cheddar cheese and crispy crumbled bacon over the top. Pop it back into the oven for another 5–7 minutes, or until the cheese is fully melted and bubbly.
Step 6: Finishing Touches
Once out of the oven, top the casserole with dollops of sour cream and a generous handful of chopped green onions. Let it cool slightly before serving for the flavors to settle.
Tips and Tricks for Best Results
- Cut potatoes evenly to ensure they cook uniformly.
- Use thick-cut bacon for more flavor and texture.
- Freshly shredded cheese melts better than pre-shredded varieties.
- Don’t overcook the chicken—watch for golden edges and tender bites.
- For extra crispiness, broil the casserole for 2–3 minutes after adding the cheese.
Variations and Swaps
This recipe is versatile! Try these tasty variations:
- Make it spicy: Add diced jalapeños or a pinch of cayenne to the potatoes.
- Add veggies: Toss in chopped bell peppers, broccoli, or mushrooms before baking.
- Swap proteins: Try diced cooked sausage, rotisserie chicken, or even ground beef.
- Go gluten-free: This casserole is naturally gluten-free—just check your bacon and seasoning brands.
How to Store and Reheat
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Freezer: Cool completely and freeze in portions for up to 2 months. Reheat from frozen at 350°F (175°C) for 20–25 minutes.
- To Reheat: Microwave individual portions for 2–3 minutes or bake at 350°F for 15–20 minutes until heated through.
What to Serve With It
This casserole is a full meal on its own, but if you’re feeding a crowd or want to balance the richness, try pairing it with:
- A crisp green salad with vinaigrette
- Steamed green beans or roasted Brussels sprouts
- A light coleslaw with apple cider dressing
- Iced tea or a cold lager-style beer for a casual vibe
Frequently Asked Questions (FAQ)
Can I make this casserole ahead of time?
Yes! Assemble the casserole (without the final cheese and bacon topping) and refrigerate it up to 24 hours in advance. When ready to bake, proceed with the final steps.
Do I have to use russet potatoes?
Russet potatoes are ideal because of their fluffy texture, but Yukon Golds work too. Just avoid waxy potatoes like red potatoes, which won’t crisp up as well.
Can I use rotisserie chicken?
Absolutely! If using pre-cooked chicken, stir it in during the last 10 minutes of baking with the cheese to prevent drying out.
Can I make this in a smaller dish?
Yes, you can halve the recipe and bake it in an 8×8-inch dish—perfect for smaller families or meal prep portions.
Is this casserole keto-friendly?
As written, it’s not keto due to the potatoes. But you can make a low-carb version by swapping the potatoes for cauliflower florets.
Share the Comfort!
There’s something incredibly satisfying about a warm, gooey, flavor-packed casserole that feeds both the body and soul. This Loaded Baked Potato & Chicken Casserole is all that and more—a tried-and-true recipe you’ll turn to again and again.
If this casserole made your tastebuds happy, don’t keep it a secret!
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Dig in and enjoy—because comfort food this good deserves to be shared.