Loaded Baked Potato Chicken Casserole
This Loaded Baked Potato Chicken Casserole combines shredded chicken, cubed baked potatoes, cheddar cheese, sour cream, bacon, and green onions into a comforting, family-friendly dish perfect for busy weeknights.
6 Servings
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
To prepare this recipe gluten-free, substitute any store-bought ingredients (such as sour cream, bacon, or seasoning blends) with certified gluten-free versions. Most naturally prepared components—such as the chicken, potatoes, and cheese—are gluten-free by default. As always, verify labels to avoid hidden gluten additives or cross-contamination.