This loaded chicken and potato casserole is a comforting main course that combines bold flavors and hearty textures for a satisfying family meal.
With crispy bacon, golden potatoes, juicy chicken, and melted cheese, this dish is perfect for weeknights or laid-back weekend dinners.
What You’ll Need
Chicken breast – Boneless, skinless cubes are seasoned and roasted for protein-packed bites that stay juicy and tender.
Russet potatoes – Starchy and sturdy, these potatoes crisp up beautifully and act as the hearty base of the casserole.
Cheddar cheese – Melts smoothly over the top, creating a rich, creamy finish that binds everything together.
Bacon – Adds a salty crunch and smoky flavor that enhances the casserole’s overall richness.
Olive oil – Used to roast the potatoes and coat the chicken with seasoning for an even, flavorful bake.
Paprika – Brings mild warmth and a golden hue to the chicken.
Garlic powder – Enhances savory depth throughout the dish.
Salt & black pepper – Essential seasoning duo that sharpens the flavors.
Green onions – Freshly sliced for a crisp, peppery garnish that balances the richness.
How to Make This Loaded Chicken and Potato Casserole
The process starts with roasting seasoned potatoes until golden and crisp. Chicken, coated in spices, is added midway to cook through while absorbing the roasted flavors.
Topped with gooey cheddar, crispy bacon, and green onions, the final bake creates a bubbling, golden casserole perfect for sharing.
Tips for a Flavorful Loaded Chicken and Potato Casserole
For deeper flavor, marinate the chicken in the spice mixture for 30 minutes before baking. Add chopped jalapeños or red pepper flakes for a spicy twist.
Yukon gold potatoes can be used for a creamier texture. For extra richness, drizzle with ranch dressing or a dollop of sour cream before serving.
How to Store Leftovers
Cool the casserole completely before storing in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave or oven until heated through.
For longer storage, freeze portions in freezer-safe containers for up to 2 months. Thaw overnight in the fridge before reheating.
Frequently Asked Questions
Can I use chicken thighs instead of breasts?
Yes, boneless, skinless chicken thighs work well and offer a richer flavor and more moisture.
Is it necessary to peel the potatoes?
Peeling is optional—leaving the skins on adds texture and nutrients but may change the dish’s appearance.
Can I prepare this casserole ahead of time?
Yes, you can assemble the dish up to the point before baking and refrigerate it for up to 24 hours. Add 10–15 minutes to the baking time.
What cheese alternatives work well in this casserole?
Monterey Jack, Colby, or a blend of cheddar and mozzarella all melt beautifully and complement the dish’s flavors.
Loaded Chicken and Potato Casserole
Ingredients
- 1 teaspoon freshly ground black pepper
- 3 tablespoons olive oil divided
- 1 ½ pounds boneless skinless chicken breasts, cut into 1-inch cubes
- 5 medium Russet potatoes peeled, rinsed, and chopped into 1-inch pieces
- 1 to 2 cups shredded cheddar cheese
- 1/2 tablespoon paprika
- 1 teaspoon salt
- 2 green onions finely sliced
- 1/2 cup chopped cooked bacon
- 1 tablespoon garlic powder
Instructions
- Preheat the oven to 400°F and prepare a 9×13-inch baking dish by coating it with non-stick spray. Distribute the diced potatoes evenly in the dish and drizzle with 1 tablespoon of olive oil; toss thoroughly to coat. Place in the oven and roast for 40 minutes.
- Meanwhile, in a separate bowl, combine the remaining olive oil with paprika, garlic powder, salt, and black pepper. Add the chicken pieces and stir until they are evenly coated in the seasoning mixture.
- Once the potatoes are done roasting, carefully remove the baking dish from the oven. Add the seasoned chicken on top of the potatoes and toss gently to mix. Return the dish to the oven and bake uncovered for an additional 15 minutes, or until the chicken is fully cooked.
- After removing the dish from the oven, scatter the shredded cheddar cheese, chopped bacon, and green onions over the top. Bake for another 5 minutes, or until the cheese has melted. Let rest for 5 minutes before serving.