Make this Loaded Potato and Chicken Casserole tonight for a hearty, flavorful dinner everyone’s bound to enjoy! Seasoned potatoes and chicken are baked together and then topped with plenty of cheese, green onions, and bacon.
Table of contents
Chicken Casserole with Potatoes
I have wanted to share this recipe with y’all for a while, so I’m really, REALLY excited to talk about my Loaded Baked Potato and Chicken Casserole today. You’re going to love it. Seriously, make it tonight and thank me later! It’s always a hit in the Love Bakes Good Cakes house.
Think baked potatoes (which are already amazing) … then add chicken … and cook it into a casserole. Perfection!
This chicken potato casserole is sooooo easy to put together – and it pretty much does its thing in the oven without much babysitting. That’s my idea of the perfect meal.
Plus, when it tastes this good, Mmmmm – trust me, just do it! Bacon and cheese make everything right in my world! At least for dinnertime. 😉
By the way, this casserole is definitely its own meal. But if you want a great side, go for something light, like salad!
Chicken and potatoes … there aren’t very many combinations that taste better than that.
Chicken Potato Casserole: Ingredients & Equipment
To make this Loaded Potato and Chicken Casserole, you will need …
Ingredients
- chicken breast halves and russet potatoes – your literal “meat and potatoes”! Make sure both of these ingredients are cubed, and that the chicken is skinless.
- olive oil – you’ll cook your chicken and potatoes in this.
- paprika, garlic powder, salt, and pepper – the spices and seasonings that go into this casserole. They really elevate the flavor!
- hot sauce – is another ingredient that truly adds to the flavor. You really won’t taste the spice at all, I promise.
- bacon, cheddar cheese, green onions – add these ingredients and suddenly your potatoes become baked potatoes!
- salsa and/or sour cream – standard baked potato toppings you can optionally add when your casserole is all done.
Equipment
- 9×13 baking dish – for putting together and cooking your chicken potato casserole.
- cooking spray – coat your baking dish with this!
- medium bowl – this will contain your oil, hot sauce, and spice mixture.
Loaded Potato and Chicken Casserole: FAQs
About an hour and twenty minutes – 15 minutes for the prep and a little over an hour for cooking.
About 8 servings! Plenty for a hungry family at dinner!
Not at all. I just think they taste the best in this recipe and have the best texture!! You can also use chicken thighs or baby gold potatoes, or really whatever you’d like! You can even switch out the chicken for turkey (or the bacon for turkey bacon!) and it still tastes amazing.
Put it in a covered container and you can keep it in there for 2-3 days.
You can store leftovers in the freezer for 2 months or so. Again, use a covered (and freezer-safe) container!
One of my favorite things to do sometimes is to add broccoli to the casserole – it’s a great way to get more veggies into your loved ones, plus it’s delicious! You can also add ranch dressing mix to your chicken to create a ranch chicken potato casserole or some buffalo wing sauce for some more spice. It’s a more versatile recipe than you might imagine!
Other recipes you may enjoy
Loaded Potato and Chicken Casserole
Equipment
Ingredients
- 2 lbs. boneless skinless chicken breast halves cubed in bite-size pieces
- 8 russet potatoes scrubbed and cubed
- ⅓ cup olive oil
- 1 tablespoon hot sauce
- 2 teaspoons paprika
- 1 ½ teaspoons garlic powder
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 2 cups Cheddar cheese, shredded 8 oz.
- 1 package bacon 12 oz., cooked and crumbled
- 1 cup green onions chopped
- salsa and/or sour cream for serving (optional)
Instructions
- Preheat oven to 450°F. Spray a 9×13-inch baking dish with cooking spray.
- Place the potatoes in the prepared baking dish. Top with chicken pieces. Set aside.
- In a medium bowl, combine the oil, hot sauce, paprika, garlic powder, salt and pepper until well combined. Pour the oil mixture over the top of the chicken and potatoes. Carefully stir until all pieces are well coated.
- Bake for 50-60 minutes, stirring ever 20 minutes, or until the chicken is no longer pink and the potatoes are tender.
- Top with cheese. Bake and additional 3-5 minutes or until cheese is melted.
- Remove from the oven and immediately top with cooked bacon and green onions.
- Serve with salsa or sour cream, if desired.
Notes
- Treat this as you would loaded fries or potato soup – the toppings are the best part!
Nutrition
Please note that the nutritional information listed on this page is an estimation based on the products I used. Ingredients and nutritional information can vary significantly between brands. Always be sure to read labels. Please verify that a recipe fits your needs before using it. Nutrition info may contain errors, so please verify it independently. Likewise, recipes may contain errors, so please use your common sense when following them.
Originally published on August 29, 2015. Updated on June 20, 2022.
This sounds so amazing and easy to make! I could even switch out the chicken for ham to have a breakfast recipe.
Exactly what my family would love !
This would be perfect for my guests this week!! Love a great family casserole!!
I'm in love with this dish Jamie! My fav ingredients!
Your photos are getting so good! And bacon month, I can't believe it! This looks tasty.
So sad to see bacon month come to an end! I have loved all the recipes you created for it! This is one of my favorites!
This is total comfort food and those potatoes look so crispy! 🙂
This looks awesome for dinner and would be perfect for breakfast, too!
Does the chicken and potatoes go in raw
Good question! Yes, raw! 🙂