Shredded chicken, baked potatoes, bacon, sour cream, and cheddar cheese come together in this cozy loaded baked potato chicken casserole.
You ever have one of those nights where you’re too tired to think, let alone cook—but somehow you still end up pulling dinner magic out of nowhere? That was me last winter. Freezing cold, end-of-the-month groceries, one rotisserie chicken I forgot I bought, and two sad-looking baked potatoes leftover from a steak dinner that never quite happened.
I didn’t have a plan. I was honestly one “what’s for dinner?” away from just handing everyone a spoon and a jar of peanut butter. But I started grabbing stuff… sour cream, cheese, green onions that were hanging on for dear life in the crisper. And then bacon—because, I mean, obviously. I mixed everything in a bowl, dumped it in a pan, topped it with more cheese (because I’m not a monster), and popped it in the oven.
When it came out? Bubbly. Golden. Smelled like happiness. We all ate in total silence. Which, in my house, is usually how you know something’s actually really good.
Now I make this Loaded Baked Potato Chicken Casserole on purpose.
Why You’ll Love This Loaded Baked Potato Chicken Casserole Recipe?
This one’s for those nights when you want comfort, but don’t want to think too hard. It’s cheesy, creamy, salty in all the right ways, and feels like something your mom might’ve made in the ‘90s—if your mom was too busy watching Friends reruns to fuss with a full meat-and-three dinner. (No judgment.)
You’ve got shredded chicken (super forgiving), cubed baked potatoes (which somehow taste even better the next day), melty cheddar, green onions that make it feel like maybe you’re eating a vegetable, and crispy bacon. Always bacon. It’s everything I love about a loaded baked potato—just mashed up with a cozy chicken casserole and baked into something that tastes like you planned it, even if you 100% didn’t.
Ingredient Notes:
Let’s be honest. This is not a “make a grocery list and go get 18 things” kind of dish. This is a “what do I already have that I won’t hate putting in my mouth at 7 p.m.?” kind of vibe.
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Shredded Chicken: Rotisserie is your best friend here. But if you’ve got leftover grilled chicken, poached, roasted, whatever—it all works. Just avoid anything heavily spiced unless you want a little Tex-Mex twist (which could be fun, actually).
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Baked Potatoes: I’ve used leftovers. I’ve microwaved them 20 minutes before dinner. I’ve even used crispy roasted potatoes once, which changed the texture a bit but still slapped. Don’t overthink it.
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Sour Cream: Makes it creamy and tangy and wonderful. Greek yogurt works too if you’re feeling virtuous (or just ran out of sour cream like I did once).
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Cheddar Cheese: Sharp is best. Makes it feel like you tried harder than you did. But if you’ve got a cheese drawer full of bits and pieces? Throw ’em in. Cheese doesn’t judge.
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Green Onions: I forget them half the time and it still turns out great. But when I remember? Chef’s kiss. They add a little bite, a little freshness. Use chives if you’re fancy.
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Bacon: Yes. I’ve used pre-cooked. I’ve used the real stuff. I’ve even skipped it once… and regretted it deeply.
How To Make Loaded Baked Potato Chicken Casserole?
Step 1: Preheat Your Oven
Set it to 375°F. You’ll want it hot and ready once everything’s mixed. Bonus points if your kitchen is cold and you use the oven to warm your soul too.
Step 2: Make the Creamy Base
In a big bowl, stir together the sour cream, garlic powder, salt, pepper, and green onions. It should already smell like comfort food in the making. This mixture is what’s going to bind everything and give you that creamy, rich baked potato flavor.
Step 3: Add the Good Stuff
Toss in your shredded chicken and cubed baked potatoes. Stir it around until everything’s coated. Add half the cheese now—so it melts into the casserole—and give it another gentle stir. Don’t mash it to death. You want those potato chunks to still have some shape.
Step 4: Transfer to a Casserole Dish
Spread the mixture into a 9×13 baking dish. It doesn’t have to be perfect. Just make sure it’s mostly even so it bakes evenly.
Step 5: Top with Cheese and Bacon
Sprinkle the remaining cheese on top. Then scatter the bacon like you’re decorating a holiday cookie. Except it’s bacon, and it’s better.
Step 6: Bake Until Bubbling
Want To Save This Recipe?
Slide the dish into the oven and bake for about 20 minutes. The edges should be bubbling, the cheese melted and golden, and the smell should have at least one person wandering into the kitchen asking, “What’s that?”
Step 7: Garnish and Serve
Pull it out, sprinkle with a few more green onions if you remembered, and let it cool for a minute before serving. Or dive in with a fork standing at the stove. You’re the boss.
Storage Options:
I’d be shocked if there are leftovers. But if you managed to hide a slice or two behind the milk? You’re in luck. This chicken potato casserole holds up great in the fridge for 3–4 days. Reheat it in the microwave or toss it back in the oven if you want those crispy edges again. I’ve even eaten it cold, standing in front of the fridge. And I’m not sorry.
Variations and Substitutions:
One of the best things about a baked potato chicken casserole like this? You can absolutely mess with it. And it usually still tastes amazing.
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Different Meat: Leftover turkey? Ham? Even ground beef? Totally works.
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Add Veggies: Toss in broccoli, corn, peas, spinach, chopped bell peppers—whatever’s haunting your crisper drawer.
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New Cheeses: Mix in Monterey Jack, Colby, or even some blue cheese crumbles if you’re feeling bold.
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Spicy Spin: Add chopped jalapeños, hot sauce in the sour cream, or use pepper jack cheese for a kick.
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Lighter Option: Greek yogurt instead of sour cream, turkey bacon instead of pork. Still delicious, just slightly less nap-inducing.
What to Serve with Loaded Baked Potato Chicken Casserole?
Honestly? It’s a full meal. But if you’re feeding a crowd (or just want to pretend you’re hosting a dinner party on a Tuesday), here’s what pairs well:
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A crisp green salad – with ranch or vinaigrette. Or let’s be honest, more ranch.
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Garlic bread or rolls – never a bad idea.
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Steamed broccoli or green beans – for balance (and color).
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Pickles or something tangy – cuts the richness like a pro.
Frequently Asked Questions:
Can I use raw potatoes instead?
You could, but they won’t cook all the way in 20 minutes. So either pre-cook them or use baked ones. Trust me.
Can I prep it ahead?
Yes! Assemble the whole thing, cover it, and stash in the fridge for up to a day. Then bake when ready—just add 5–10 minutes to the time if it’s cold from the fridge.
This Loaded Baked Potato Chicken Casserole isn’t fancy. It’s not Instagram-perfect. But it’s real, comforting, and weirdly flexible for something that tastes like it came from a diner run by your favorite aunt. And it’s exactly the kind of meal that makes a long day feel a little less exhausting.
If you try it, let me know what you added, skipped, or swapped. Did your family inhale it like mine? Did you eat it cold the next morning with zero regrets?
Tell me everything. I’m listening.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Loaded Baked Potato Chicken Casserole
Ingredients
- 3 cups shredded cooked chicken e.g., rotisserie or homemade
- 3 cups cubed baked potatoes
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon garlic powder
- 1 1/2 cups shredded sharp cheddar cheese divided
- 1 cup sour cream
- 1/2 cup chopped green onions plus additional for garnish
- 1/2 cup crumbled crispy bacon
Instructions
Preheat the Oven:
- Preheat the oven to 375°F (190°C) and ensure the rack is centered.
Prepare the Sour Cream Mixture:
- In a large mixing bowl, combine the sour cream, salt, pepper, garlic powder, and chopped green onions. Stir until the ingredients are well blended.
Combine Main Ingredients:
- To the bowl, add the shredded chicken, cubed baked potatoes, and 3/4 cup of the cheddar cheese. Gently fold the mixture until all components are evenly coated.
Transfer to Baking Dish:
- Spread the chicken and potato mixture into a 9x13-inch casserole dish in an even layer.
Top the Casserole:
- Sprinkle the remaining 3/4 cup of cheddar cheese over the surface. Then, distribute the crumbled bacon evenly on top.
Bake the Casserole:
- Bake uncovered for approximately 20 minutes, or until the casserole is fully heated through and bubbling around the edges.
Garnish and Serve:
- Remove the casserole from the oven and allow it to cool slightly. Garnish with additional chopped green onions if desired. Serve warm.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
