If you’re in the mood for something comforting, hearty, and packed with flavor, this Loaded Baked Potato & Chicken Casserole is your new best friend. Picture this: tender chunks of chicken, perfectly cooked potatoes, crispy bacon, sharp cheddar cheese, and a rich, creamy sauce all baked together into one glorious casserole. It’s like having a loaded baked potato, but better, because it’s all tucked into one cozy dish. This recipe takes all the goodness of your favorite potato toppings and combines them into a filling, family-friendly dinner.
Whether you’re cooking for a busy weeknight, a potluck, or just want something that will warm you up, this casserole is a total crowd-pleaser. Plus, it’s easy to make and packed with ingredients you probably already have in your kitchen. Trust me, this is one of those dishes that will have everyone coming back for seconds.
Why You’ll Love Loaded Baked Potato & Chicken Casserole
This dish isn’t just about the ingredients—it’s about bringing joy to your table. Whether you’re feeding your family after a long day or impressing guests, here’s why you’re going to love this casserole:
Comfort Food at Its Best: This casserole combines all the flavors of a loaded baked potato with the heartiness of chicken for the ultimate comfort food.
Budget-Friendly: Chicken, potatoes, and cheese are affordable, making this recipe perfect for weeknight dinners when you want something filling and delicious without breaking the bank.
Easy to Make: You don’t need any fancy skills here. With just a few simple steps, you’ll have a casserole that’s sure to please.
Crowd-Pleasing: Between the crispy bacon, gooey cheese, and creamy sauce, it’s hard not to love this dish. Even picky eaters will be hooked.
Customizable: Make it your own by adding in your favorite veggies or swapping out the cheese. You can even make it a little spicier if you like.
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
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Ingredients in Loaded Baked Potato & Chicken Casserole
Here’s what you need to bring all these cozy flavors together:
Chicken Breast (or Thighs)
Tender, juicy chicken provides the hearty base for this casserole.
Potatoes (Russet or Yukon Gold)
The perfect creamy, soft texture when baked. Make sure to slice them thin for even cooking.
Cheddar Cheese
Sharp and melty, cheddar brings that classic baked potato flavor to life.
Bacon
Crispy bacon adds a savory crunch that takes this casserole over the top.
Sour Cream
For a rich, creamy texture that binds everything together and gives it that classic baked potato flavor.
Green Onions
A bit of fresh, oniony brightness for contrast and color.
Garlic Powder & Onion Powder
For that comforting, savory depth of flavor.
Milk & Cream
These create a luscious, creamy sauce that holds everything together and adds richness.
Salt & Pepper
Basic seasonings to elevate the flavor profile.
Instructions
Let’s get this casserole in the oven and ready to wow your taste buds:
Prep the Chicken and Potatoes
Start by cooking the chicken. You can bake, pan-fry, or use leftover cooked chicken—just make sure it’s diced into bite-sized pieces. While the chicken is cooking, peel and slice your potatoes thinly, about ¼-inch thick, for even cooking.
Cook the Bacon
In a large skillet, cook the bacon over medium heat until crispy. Remove and set aside on paper towels to drain. Once cooled, crumble the bacon into bits.
Make the Creamy Sauce
In a mixing bowl, combine the sour cream, milk, heavy cream, garlic powder, onion powder, salt, and pepper. Whisk until smooth.
Assemble the Casserole
In a large casserole dish, layer the sliced potatoes on the bottom. Next, layer the cooked chicken on top of the potatoes, followed by the bacon bits, and then pour the creamy sauce over everything. Spread it out evenly, making sure the sauce covers all the layers.
Bake to Perfection
Cover the casserole with aluminum foil and bake in a preheated 375°F (190°C) oven for 45 minutes. After 45 minutes, remove the foil and sprinkle the shredded cheddar cheese on top. Continue baking uncovered for another 15–20 minutes, or until the cheese is melted and bubbly and the potatoes are tender.
Garnish and Serve
Once it’s out of the oven, sprinkle with fresh chopped green onions for a burst of color and flavor. Serve warm and enjoy!
Nutrition Facts
Servings: 6–8
Calories per serving: [Calorie count per serving]
Preparation Time
Prep Time: 15 minutes
Cook Time: 1 hour (45 minutes covered, 15–20 minutes uncovered)
Total Time: 1 hour 15 minutes
How to Serve Loaded Baked Potato & Chicken Casserole
This casserole is a meal all on its own, but it pairs beautifully with a few sides to complete the spread:
Green Salad: A crisp, fresh salad with a tangy vinaigrette will balance the richness of the casserole.
Garlic Bread: Soft, warm garlic bread is always a hit and will soak up any extra creamy sauce.
Roasted Vegetables: Roasted broccoli, carrots, or Brussels sprouts add a healthy, colorful touch to the meal.
Crispy Potatoes: Serve with extra crispy roasted potatoes or potato wedges for even more potato goodness!
Additional Tips
Use Leftover Chicken: If you’ve got leftover cooked chicken from another meal, this casserole is the perfect way to use it up.
Don’t Overcrowd the Potatoes: If your casserole dish is too small, consider using two separate dishes to ensure even cooking.
Make it Spicy: Add some chili flakes or a splash of hot sauce to the creamy sauce for a kick of heat.
Storage Tips: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven to keep that cheesy goodness.
Freezer-Friendly: This casserole can be frozen before baking. Just assemble the dish, cover tightly, and freeze for up to 2 months. When you’re ready to bake, just add an extra 15–20 minutes to the cooking time.
FAQ Section
Q1: Can I use frozen potatoes for this casserole?
A1: Fresh potatoes work best for the texture, but if you’re in a pinch, frozen diced potatoes will work. Just make sure to thaw them first to prevent extra moisture.
Q2: Can I use a different type of cheese?
A2: Absolutely! Mozzarella, gouda, or a cheese blend would all be delicious options.
Q3: Can I make this ahead of time?
A3: Yes! Assemble the casserole the night before and keep it in the fridge. Just bake it when you’re ready to serve.
Q4: Can I make this dish healthier?
A4: You can use a lower-fat cheese, swap sour cream for Greek yogurt, or use less bacon for a lighter version.
Q5: How do I store leftovers?
A5: Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave until warm.
Q6: Can I add vegetables to the casserole?
A6: Definitely! Feel free to add in some broccoli, spinach, or mushrooms for extra flavor and nutrients.
Q7: Can I double the recipe?
A7: Absolutely! Just make sure you have a larger casserole dish to accommodate the extra ingredients. Cooking time may be slightly longer.
Q8: What kind of potatoes should I use?
A8: Russet or Yukon Gold potatoes work great for this casserole, as they hold up well during baking and give a creamy texture.
Q9: Can I make this recipe vegetarian?
A9: Yes! Skip the chicken and bacon and add in extra veggies like mushrooms, bell peppers, or zucchini for a vegetarian version.
Q10: How do I keep the casserole from being too dry?
A10: Make sure to cover the casserole with foil during the first part of the baking process to lock in moisture. The creamy sauce will keep it nice and moist.
Conclusion
This Loaded Baked Potato & Chicken Casserole is the kind of meal that brings everyone to the table with a smile. It’s hearty, comforting, and full of flavor, with all the best parts of a baked potato plus the added goodness of chicken and bacon. It’s easy to make, feeds a crowd, and has the kind of cozy, satisfying flavors that make it perfect for any night of the week. So, gather your ingredients, get that casserole baking, and prepare for a meal that everyone will love!
Print
Loaded Baked Potato & Chicken Casserole
- Total Time: 50 minutes
- Yield: 6 servings
Description
A comforting casserole filled with tender chicken, creamy potatoes, crispy bacon, and melted cheese, topped with green onions for a loaded baked potato-inspired dish.
Ingredients
- 4 large russet potatoes, peeled and diced
- 1 lb chicken breast, cooked and shredded
- 1/2 cup sour cream
- 1/2 cup ranch dressing
- 1 1/2 cups shredded cheddar cheese
- 1 cup cooked bacon, crumbled
- 1/2 cup green onions, chopped
- 1/2 tsp garlic powder
- Salt and pepper to taste
- 1 tbsp olive oil
- 1/2 cup milk (or more for creaminess)
- 1/2 tsp paprika (optional, for garnish)
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish with cooking spray or butter.
- In a large pot, boil the diced potatoes in salted water for 10-12 minutes or until tender. Drain and return to the pot.
- While the potatoes cook, heat olive oil in a pan over medium heat and cook the chicken until fully cooked. Shred the chicken with two forks.
- In a mixing bowl, combine sour cream, ranch dressing, 1 cup cheddar cheese, garlic powder, salt, and pepper. Stir until smooth.
- Add the cooked potatoes and shredded chicken to the mixture, then gently stir until evenly combined. If the mixture is too thick, add a splash of milk to achieve your desired consistency.
- Transfer the mixture to the prepared baking dish. Top with the remaining 1/2 cup of cheddar cheese, crumbled bacon, and chopped green onions.
- Bake for 20-25 minutes or until the casserole is bubbly and the cheese is melted and golden brown.
- Optional: Sprinkle with paprika for extra color before serving.
- Allow to cool for a few minutes before serving. Garnish with additional green onions if desired.
Notes
- For a creamier texture, you can add a bit more sour cream or ranch dressing.
- Feel free to use frozen hashbrowns or pre-cooked potatoes if you’re short on time.
- This casserole is great for meal prep and can be stored in the fridge for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving (approx. 1/6 of casserole)
- Calories: 450
- Sugar: 3g
- Sodium: 900mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 75mg