Description
This Loaded Chicken and Potato Casserole is a hearty, comforting dish combining tender baked potatoes with seasoned, juicy chicken breasts, topped with melted cheddar cheese, crispy bacon, and fresh green onions. Perfect for a family dinner, it offers a delightful balance of flavors and textures baked to golden perfection in one pan.
Ingredients
Scale
Potatoes
- 5 medium Russet potatoes, peeled and rinsed, cut into 1-inch pieces
- 1 Tablespoon olive oil
Chicken Mixture
- 1 ½ pounds boneless skinless chicken breasts, cut into 1-inch pieces
- 2 Tablespoons olive oil
- 1/2 Tablespoon paprika
- 1 Tablespoon garlic powder
- 1 teaspoon salt
- 1 teaspoon black pepper
Toppings
- 1 to 2 cups shredded cheddar cheese
- 1/2 cup cooked, chopped bacon
- 2 green onions, thinly sliced
- Optional: sour cream for serving
Instructions
- Preheat and Prepare Baking Dish: Preheat your oven to 400° F (200° C). Grease a 9×13-inch baking dish with non-stick spray to prevent sticking and make cleanup easier.
- Bake Potatoes: Spread the peeled and chopped 1-inch Russet potatoes evenly in the prepared baking dish. Drizzle 1 tablespoon olive oil over them, then toss the potatoes gently to coat them thoroughly. Bake in the preheated oven for 40 minutes until tender and lightly golden.
- Prepare Chicken Seasoning: While the potatoes bake, whisk together the remaining 2 tablespoons of olive oil with paprika, garlic powder, salt, and black pepper in a medium bowl. Add the diced chicken pieces and stir well to coat all the chicken evenly with the seasoning mixture.
- Combine Chicken with Potatoes: Once the potatoes are baked, carefully remove the dish from the oven. Pour the seasoned chicken pieces evenly over the potatoes, then gently toss the mixture to combine the chicken with the potatoes while keeping the chicken spread evenly throughout the casserole.
- Bake Chicken and Potatoes: Return the baking dish to the oven and bake uncovered for 15 minutes or until the chicken is cooked through and no longer pink in the center.
- Add Toppings and Final Bake: Remove the casserole from the oven and evenly sprinkle the shredded cheddar cheese, chopped cooked bacon, and sliced green onions over the top. Return the dish to the oven and bake for an additional 5 minutes, or until the cheese has melted and is bubbly.
- Rest and Serve: Let the casserole stand for 5 minutes before serving to allow it to set slightly. Serve warm, optionally with a dollop of sour cream on the side if desired. Enjoy your delicious loaded chicken and potato casserole!
Notes
- Russet potatoes are ideal for baking due to their starchy texture; you can substitute with Yukon Gold if preferred.
- For a spicier kick, add a pinch of cayenne pepper to the chicken seasoning.
- Leftovers keep well in the fridge for up to 3 days and reheat nicely in the oven or microwave.
- You can swap cheddar cheese for your favorite melting cheese like Monterey Jack or mozzarella.
- If preferred, use turkey bacon or omit bacon for a lighter version.
- Make sure chicken pieces are uniform in size to ensure even cooking.
