This loaded chicken and potato casserole features tender chicken, crispy potatoes, melted cheddar, bacon bits, and green onions for the perfect comfort dinner!
You know how some recipes just happen when you’re standing in the kitchen, staring into the fridge, hoping dinner will magically assemble itself?
That was me last winter. The weather was cold, the kids were extra cranky, and I had zero energy to get creative with dinner. I remember eyeing a bag of russet potatoes on the counter, half a pack of chicken breasts, and a block of cheddar I’d forgotten I bought the week before.
Honestly? The whole thing felt like a desperate fridge clean-out. I roasted the potatoes, tossed in the chicken, and figured, why not throw cheese and bacon on top? (Spoiler: bacon is always a good idea.)
That night, the house smelled like a hug. Warm, cheesy, and just a little smoky from the bacon. My husband actually asked, “What is this magic?” and the kids polished their plates like it was pizza night.
Since then, this Loaded Chicken and Potato Casserole has become a go-to, especially when I want something hearty but not complicated. It’s simple, satisfying, and just feels like home.
Why You’ll Love This Loaded Chicken and Potato Casserole Recipe?
- Total Comfort Food Vibes: Crispy potatoes, melty cheddar, and smoky bacon? Say no more.
- Easy Enough for Weeknights: The hardest part is waiting for the potatoes to roast.
- Perfect for Picky Eaters: Seriously, who can say no to bacon and cheese?
- Minimal Dishes: One casserole dish. One bowl. Done.
- Great for Meal Prep: Makes fantastic leftovers for busy weeks.
Ingredient Notes:
This casserole is all about basic ingredients that come together perfectly.
- Russet Potatoes: These hold up well and get that perfect fluffy texture. Peel or leave the skin on—it’s your call.
- Chicken Breasts: Boneless, skinless chicken breasts work great, but thighs can add even more juiciness if you’re feeling it.
- Cheddar Cheese: Sharp cheddar gives you the most flavor, but Colby Jack works too.
- Bacon: Crisp it up fresh for the best results, but store-bought bacon bits will do in a pinch.
- Green Onions: Adds a fresh bite that cuts through all the richness.
- Paprika: A hint of smokiness without being overpowering.
- Garlic Powder: Because garlic belongs in everything.
Pro Tip: Freshly shred your cheese. The pre-shredded stuff has anti-caking agents, which can mess with that gooey melt we’re after.
How To Make Loaded Chicken and Potato Casserole?
This recipe is so easy, it practically makes itself. (Well, almost.)
Step 1: Prep the Potatoes
Preheat your oven to 400°F (200°C) and grease a 9×13-inch casserole dish with non-stick spray.
Peel and cube the russet potatoes. Toss them directly into the baking dish and drizzle with 1 tbsp olive oil. Sprinkle with a little salt and pepper and roast for 40 minutes. Give them a stir halfway through so they cook evenly.
Step 2: Season the Chicken
While the potatoes are roasting, grab a bowl and whisk together:
- 2 tbsp olive oil
- Paprika
- Garlic powder
- Salt
- Black pepper
Toss the chicken pieces in the seasoning mix until coated.
Step 3: Add the Chicken
Once the potatoes have had their moment in the oven, pull the dish out.
Evenly distribute the seasoned chicken pieces over the potatoes. Give everything a quick stir so the chicken juices can mingle with the potatoes.
Bake uncovered for another 15 minutes or until the chicken is fully cooked.
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Step 4: The Grand Finale – Cheese, Bacon & Green Onions
Here’s where the magic happens.
Sprinkle the cheddar cheese all over the top. Follow with the crispy bacon bits and sliced green onions.
Pop it back in the oven for just 5 minutes—long enough for the cheese to get bubbly and irresistible.
Step 5: Rest & Serve
Let the casserole rest for about 5 minutes before serving. It helps the cheese set up a bit (and saves you from burning your tongue).
Serve it up as-is or add a dollop of sour cream if you’re feeling fancy.
Storage Options:
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze in portions for up to 2 months. Thaw overnight before reheating.
- Reheating: Warm in the oven at 350°F or microwave for quick leftovers.
Variations and Substitutions:
This casserole is so easy to customize:
- Cheese Swap: Try mozzarella, Monterey Jack, or even pepper jack for a twist.
- Protein Options: Swap chicken for turkey, ground beef, or sausage.
- Veggie Boost: Toss in broccoli florets, mushrooms, or spinach.
- Heat Lovers: Add a pinch of cayenne or a drizzle of hot sauce before serving.
- Ranch Twist: Mix a packet of ranch seasoning into the olive oil for even more flavor.
What to Serve with Loaded Chicken and Potato Casserole?
This dish is the star, but if you want to make it a full feast, try:
- Crisp Green Salad: Something light with a lemon vinaigrette.
- Garlic Bread: Because carbs on carbs? Always a good idea.
- Steamed Broccoli: Balances out the richness perfectly.
- Cornbread Muffins: For some Southern-style flair.
Frequently Asked Questions:
Can I prep this ahead of time?
Absolutely! Assemble everything (except the cheese) and store it covered in the fridge. Add the cheese and bake when ready.
Can I use sweet potatoes instead?
Totally! Sweet potatoes work great and add a slightly sweeter twist.
Can I make this in a slow cooker?
Sure! Cook on low for about 4 hours, then add the cheese and bacon before serving.
This Loaded Chicken and Potato Casserole has everything you could want—cheesy, cozy, and packed with flavor. It’s been a hit in my house, and I’m pretty sure it’ll be the same in yours.
Give it a try this week! And hey, if you do—drop a comment or tag me on social. I love seeing what you’re cooking!
<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 Chicken and Potato Casserole
Ingredients
- 5 medium Russet potatoes peeled and rinsed, then cut into 1-inch pieces
- 3 tbsp. olive oil divided
- 1 ½ lbs. boneless skinless chicken breasts, cut into 1-inch pieces
- 1/2 tbsp. paprika
- 1 tbsp. garlic powder
- 1 tsp. salt
- 1 tsp. black pepper
- 1 to 2 c. shredded cheddar cheese
- 1/2 c. cooked chopped bacon
- 2 green onions thinly sliced
Instructions
- Preheat your oven to 400°F (200°C). Make sure to grease a baking dish that measures 9x13 inches, with non-stick spray.
- Evenly distribute the peeled and diced potatoes in the greased baking dish. Drizzle 1 tablespoon of olive oil over them, toss gently to ensure coating and then bake for 40 minutes.
- While the potatoes are baking you can take a bowl. Whisk together the remaining 2 tablespoons of olive oil along with paprika, garlic powder, salt and pepper. Add the chicken into this mixture stirring it well to ensure every piece is coated.
- Once the potatoes have baked for 40 minutes carefully remove them from the oven. Spread the chicken evenly over the potatoes and gently mix everything together.
- Put the dish back into the oven without covering it and bake for 15 minutes. Until you are certain that the chicken is fully cooked through.
- Once done baking take out the dish from the oven again. Sprinkle cheddar cheese, chopped bacon and sliced onions evenly on top of everything.
- Place it back into the oven for 5 minutes or until you see that the cheese has melted nicely.
- Before serving it up let it rest for around 5 minutes. If desired enjoy this meal with some cream, on top.
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!
