Looking for a hearty, flavorful, and easy-to-make meal that’s perfect for any occasion? This Loaded Chicken and Potato Casserole is a family favorite! Tender chicken, perfectly seasoned potatoes, and melted cheese are baked together, then topped with crispy bacon and fresh green onions for the ultimate comfort food. Whether you’re making dinner for a crowd or prepping for a busy weeknight, this casserole has you covered. Keep reading for the full recipe, tips, and step-by-step instructions—you won’t want to miss this delicious dish!
What is Loaded Chicken and Potato Casserole?
Loaded Chicken and Potato Casserole is a baked dish that combines bite-sized pieces of chicken breast with cubed potatoes, all seasoned and baked until golden and tender. The “loaded” part comes from the toppings—crisp bacon, melted cheese, and chopped green onions—reminiscent of a loaded baked potato. This casserole is perfect for dinner and is hearty enough to be a meal on its own, though it also pairs well with side salads or veggies. It’s a crowd-pleasing dish that is full of flavor and easy to customize with your favorite ingredients!
Ingredients List for Loaded Chicken and Potato Casserole
Here’s what you’ll need to make this flavorful casserole:
Main Ingredients:
- Chicken Breasts – 2 lbs of boneless, skinless chicken breasts, cut into 1-inch cubes.
- Potatoes – 4-5 medium Russet or Yukon Gold potatoes, peeled and diced into 1-inch cubes.
- Olive Oil – 3 tablespoons of olive oil to coat the potatoes and chicken.
- Cheddar Cheese – 2 cups of shredded cheddar cheese.
- Bacon – 6-8 strips of cooked, crumbled bacon.
- Green Onions – ¼ cup of chopped green onions for garnish.
Seasonings:
- Paprika – 1 teaspoon for added flavor and color.
- Garlic Powder – 1 teaspoon for a savory depth of flavor.
- Onion Powder – 1 teaspoon to complement the potatoes and chicken.
- Salt and Pepper – To taste, for seasoning the potatoes and chicken.
- Cayenne Pepper (Optional) – ½ teaspoon if you want a little kick of heat.
Optional Ingredients:
- Sour Cream – ½ cup for serving on the side or as a topping.
- Ranch Dressing – ¼ cup for drizzling over the top or mixing into the casserole for a creamy texture.
- Chives – For extra garnish, if you prefer them over green onions.
Substitutions and Variations
One of the best things about this casserole is how versatile it is. Here are some ideas for substitutions and variations based on your preferences or what you have on hand:
- Chicken – You can substitute the chicken breasts with chicken thighs if you prefer a juicier cut of meat. You can also use pre-cooked rotisserie chicken for an even quicker meal.
- Potatoes – Sweet potatoes can be used in place of regular potatoes for a slightly sweeter and more nutrient-dense option.
- Cheese – Feel free to mix up the cheese! Try using a blend of cheddar, Monterey Jack, mozzarella, or even pepper jack for a spicy kick.
- Bacon – Turkey bacon or a vegetarian bacon alternative can be used if you’re looking for a lighter or plant-based option.
- Extra Veggies – Add chopped broccoli, bell peppers, or even zucchini to the casserole for extra vegetables.
- Spicy Version – Add diced jalapeños or a sprinkle of red pepper flakes for extra heat.
Step-by-Step Cooking Instructions

Let’s break down the steps to make this delicious Loaded Chicken and Potato Casserole:
Step 1: Prep the Ingredients
Preheat your oven to 400°F (200°C). Grease a 9x13-inch baking dish with non-stick spray or a little olive oil. Wash, peel, and dice your potatoes into 1-inch cubes, and cut your chicken breasts into bite-sized pieces.
Step 2: Season the Potatoes
In a large mixing bowl, toss the diced potatoes with 2 tablespoons of olive oil, paprika, garlic powder, onion powder, salt, pepper, and optional cayenne pepper for heat. Make sure the potatoes are evenly coated with the seasoning.
Step 3: Bake the Potatoes
Spread the seasoned potatoes evenly in the greased baking dish. Bake them in the preheated oven for about 25-30 minutes, stirring halfway through, until they are just starting to turn golden brown and crisp around the edges.
Step 4: Season the Chicken
While the potatoes are baking, season the chicken cubes with the remaining 1 tablespoon of olive oil, salt, pepper, and a sprinkle of garlic powder. Set aside.
Step 5: Add the Chicken
Once the potatoes have baked for 25-30 minutes, remove the dish from the oven. Add the seasoned chicken pieces on top of the potatoes, spreading them out evenly. Return the dish to the oven and bake for an additional 20-25 minutes, or until the chicken is fully cooked through and the potatoes are tender.
Step 6: Add Cheese and Bacon
Remove the casserole from the oven and sprinkle the shredded cheddar cheese evenly over the top. Scatter the crumbled bacon on top of the cheese. Return the dish to the oven for another 5-7 minutes, just until the cheese is melted and bubbly.
Step 7: Garnish and Serve
Once the cheese has melted, remove the casserole from the oven. Sprinkle the chopped green onions (or chives) over the top for garnish. Let the casserole sit for about 5 minutes before serving. Serve with optional sour cream or ranch dressing on the side.
How to Cook Loaded Chicken and Potato Casserole: A Step-by-Step Guide
- Prep and season the potatoes – Dice the potatoes and toss them with olive oil, paprika, garlic powder, onion powder, salt, and pepper.
- Bake the potatoes – Bake the seasoned potatoes at 400°F for 25-30 minutes until crispy around the edges.
- Season the chicken – Coat chicken cubes with olive oil, salt, pepper, and garlic powder.
- Bake the chicken and potatoes – Add the seasoned chicken to the dish with the potatoes and bake for another 20-25 minutes.
- Top with cheese and bacon – Sprinkle cheddar cheese and crumbled bacon over the top and bake until the cheese is melted.
- Garnish and serve – Finish with chopped green onions and serve warm.
Common Mistakes to Avoid
- Overcooking the Chicken – Be careful not to overcook the chicken as it can become dry. Make sure to add it after the potatoes have started cooking to avoid drying it out.
- Undercooking the Potatoes – Potatoes need time to cook through and become tender. Make sure to bake them long enough before adding the chicken to ensure they’re fully cooked.
- Skipping the Stirring Step – Stirring the potatoes halfway through cooking helps them cook evenly and prevents them from sticking to the dish.
- Not Seasoning Enough – Don’t be shy with the seasoning! Properly seasoned potatoes and chicken make all the difference in flavor.
Serving and Presentation Tips
How you serve and present your Loaded Chicken and Potato Casserole can make all the difference. Here are a few ideas to make your dish even more appealing:
How to Serve Loaded Chicken and Potato Casserole
This casserole is hearty enough to be served on its own, but you can pair it with a fresh side salad or some roasted vegetables for a more balanced meal. Serve it hot, straight from the oven, with optional sour cream or ranch dressing on the side.
Presentation Ideas for Loaded Chicken and Potato Casserole
- Family-Style: Serve the casserole straight from the baking dish for a cozy, family-style dinner. Add a sprinkle of extra green onions or herbs for color.
- Individual Servings: Scoop individual portions onto plates and garnish each with a dollop of sour cream and a sprinkle of bacon bits for added texture and flavor.
- Garnish: Top each serving with fresh green onions, chives, or even a drizzle of ranch dressing to enhance both the flavor and presentation.
Loaded Chicken and Potato Casserole Recipe Tips
- Make it Ahead – You can assemble the casserole ahead of time and refrigerate it for up to a day before baking. Just make sure to let it come to room temperature before putting it in the oven.
- Double the Recipe – This casserole is easy to double if you’re feeding a crowd. Use a larger baking dish and adjust the cooking time as needed.
- Add Extra Veggies – You can toss in additional vegetables like broccoli, bell peppers, or zucchini for more color and nutrition.
- Leftovers – Store leftovers in an airtight container in the fridge for up to 3 days. Reheat individual portions in the microwave or oven.
Frequently Asked Questions (FAQs)
Can I make this casserole ahead of time?
Yes! You can prep the casserole ahead of time and store it in the fridge. Just bake it when you’re ready to serve. You may need to add a few extra minutes to the baking time if the casserole is cold.
How long will leftovers last in the fridge?
Leftovers can be stored in an airtight container in the fridge for up to 3 days.
Can I freeze this casserole?
Yes, you can freeze the casserole before baking. Wrap it tightly in plastic wrap and aluminum foil, then freeze for up to 2 months. Thaw in the fridge overnight before baking.
What’s the best way to reheat the casserole?
Reheat individual servings in the microwave or place the whole dish back in the oven at 350°F for 15-20 minutes until warmed through.
Can I use pre-cooked chicken?
Yes, you can use pre-cooked chicken, such as rotisserie chicken. Just skip the chicken cooking step and add the pre-cooked chicken to the dish with the potatoes before adding the cheese and bacon.
Conclusion
This Loaded Chicken and Potato Casserole is the perfect comfort food, combining tender chicken, crispy potatoes, melted cheese, and bacon into one delicious dish. Whether you’re making dinner for a crowd or prepping for the week, this casserole is a go-to recipe that’s both satisfying and easy to make. Give it a try and enjoy a flavorful, filling meal that’s sure to become a family favorite!
PrintLoaded Chicken And Potato Casserole Recipe
This Loaded Chicken and Potato Casserole recipe is packed with tender chicken, crispy bacon, and seasoned potatoes, all topped with gooey cheese and green onions. It’s a perfect, hearty meal for dinner that’s easy to make and full of flavor. A great crowd-pleaser and family favorite!
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 1.5 lbs boneless, skinless chicken breasts, cubed
- 4-5 medium potatoes, diced
- 1 cup shredded cheddar cheese
- 6 slices cooked bacon, crumbled
- 2 green onions, chopped
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp onion powder
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Preheat oven to 400°F (200°C).
- Toss diced potatoes with olive oil, garlic powder, paprika, onion powder, salt, and pepper. Spread evenly in a greased baking dish.
- Bake the potatoes for 20-25 minutes until they begin to crisp.
- In a bowl, season cubed chicken with salt, pepper, and a little paprika.
- Remove the potatoes from the oven, add the seasoned chicken, and stir to combine.
- Return to the oven and bake for another 20-25 minutes until the chicken is cooked through.
- Sprinkle the casserole with shredded cheese and crumbled bacon. Bake for an additional 5-7 minutes, or until the cheese is melted.
- Garnish with green onions and serve hot.
Notes
- For extra creaminess, drizzle ranch dressing over the casserole before serving.
- Add vegetables like broccoli or bell peppers for more variety.
- Use a combination of cheeses like mozzarella and cheddar for extra flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 2g
- Sodium: 780mg
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