Description
This Loaded Baked Potato Chicken Casserole combines tender cubed chicken with crispy roasted russet potatoes, all smothered in a flavorful blend of cheddar cheese, diced ham, and green onions. Perfectly spiced and baked to bubbly perfection, this hearty casserole offers a delicious twist on the classic loaded baked potato, making it an ideal comforting meal for families and gatherings.
Ingredients
Scale
Chicken
- 2-3 boneless skinless chicken breasts, cut into 1/2 inch cubes
Potatoes
- 8-10 medium russet potatoes, skin on, cut into 1/2 inch cubes
Spice Mixture & Marinade
- 1/3 cup extra virgin olive oil
- 1 1/2 tsp salt
- 1 tbsp ground black pepper
- 1 tbsp smoked paprika
- 2 tbsp garlic powder
- 6 tbsp hot sauce
Toppings
- 2 cups shredded cheddar cheese
- 1 cup cooked diced ham
- 1 cup thinly sliced green onions
Instructions
- Prepare the spice mixture: In a large bowl, combine the extra virgin olive oil, hot sauce, salt, ground black pepper, garlic powder, and smoked paprika. Mix well until all ingredients are thoroughly blended into a uniform marinade.
- Coat and roast potatoes: Add the cubed russet potatoes to the bowl with the spice mixture. Stir thoroughly to ensure each potato piece is evenly coated. Transfer the potatoes to a greased 9×13 inch baking dish, leaving any remaining marinade in the bowl behind. Place the dish in a 500°F oven and roast for 45-50 minutes, stirring every 10-15 minutes to achieve crispy exteriors and tender interiors.
- Marinate the chicken: While the potatoes are roasting, add the cubed chicken breasts into the leftover spice mixture in the bowl. Stir to coat the chicken evenly and let it marinate at room temperature while the potatoes finish cooking.
- Combine chicken and potatoes: After the potatoes are cooked and crispy, remove the baking dish from the oven. Spread the marinated chicken pieces evenly over the roasted potatoes. Lower the oven temperature to 400°F to prepare for baking the whole casserole.
- Add the toppings: In a separate bowl, combine the shredded cheddar cheese, cooked diced ham, and thinly sliced green onions. Sprinkle this mixture evenly over the chicken and potatoes in the baking dish, distributing toppings to ensure every bite is flavorful.
- Bake to finish: Return the casserole to the 400°F oven and bake for an additional 15 minutes. Bake until the chicken is fully cooked through, and the cheese topping is melted, bubbly, and golden in spots.
- Serve: Remove the casserole from the oven and serve hot. For added flavor, offer sides such as extra hot sauce, ketchup, ranch dressing, or sour cream to complement each portion.
Notes
- Ensure chicken is cooked to an internal temperature of 165°F for food safety.
- Roasting potatoes at a high temperature and stirring occasionally helps achieve a perfect crispy texture.
- Feel free to customize toppings by adding bacon bits or substituting ham with cooked sausage.
- Leftovers store well in the refrigerator for up to 3 days and reheat nicely in the oven.
- This casserole can be made ahead by preparing the potatoes and chicken separately, then assembling and baking when ready to serve.
