This chicken and potato casserole is a hearty, comforting dinner that brings together the best parts of a loaded baked potato in one easy dish. Tender red potatoes are roasted with butter and simple seasonings, then layered with cooked chicken, crispy bacon, cheddar cheese, and green onions. The result is a warm, cheesy casserole that is filling enough for a weeknight meal and satisfying enough to serve when you want something cozy and family-friendly.
If you enjoy loaded baked potatoes, this baked chicken and potato casserole is a recipe worth adding to your dinner rotation. It has protein from the chicken, filling potatoes, smoky bacon, and plenty of melted cheese. Serve it with a simple green salad or your favorite vegetable side, and you have a complete meal with very little fuss. It is also a great option for families because the flavors are familiar, simple, and comforting.
Why You Need to Try This Chicken and Potato Casserole
- It is an all-in-one dinner with chicken, potatoes, cheese, and bacon.
- It tastes like a loaded baked potato, but with extra protein.
- The combination of cheddar cheese and crispy bacon makes it rich, savory, and satisfying.
- It uses simple ingredients that are easy to find.
- It is a comforting casserole that works well for family dinners.
Ingredients
- 5 red potatoes
- Bacon
- Boneless, skinless chicken breasts
- Unsalted butter
- Paprika
- Garlic powder
- Salt
- Black pepper
- Shredded cheddar cheese
- Green onion, thinly sliced
Optional Garnish
- Dollops of sour cream
- Sliced green onion
How to Make Chicken Potato Casserole
Start by preheating the oven to 400 degrees. Lightly coat a baking dish with cooking spray so the potatoes do not stick while they roast. This recipe begins with the potatoes because they need time in the oven to become tender and lightly browned before the chicken, bacon, and cheese are added.
Cut the bacon into pieces and fry it in a skillet until crisp. Once the bacon is cooked, remove it from the skillet and set it aside. Keep about 1 tablespoon of the bacon grease in the skillet, as it will be used to cook the chicken and add extra flavor.
Cut the boneless, skinless chicken breasts into 1-inch pieces. Scrub the red potatoes well and cut them into small, even pieces. Place the potatoes in the prepared baking dish.
Add the melted butter, paprika, garlic powder, salt, and black pepper to a small bowl. Stir until the seasonings are fully combined with the butter.
Pour the seasoned butter mixture over the potatoes. Toss the potatoes until they are evenly coated, making sure the seasoning reaches all the pieces. Bake the potatoes at 400 degrees for 45 to 50 minutes, or until they are tender.
While the potatoes are baking, cook the chicken in the reserved bacon grease over medium heat. Stir occasionally and cook until the chicken is completely done, about 8 minutes. The chicken should be cooked through before it is added to the casserole.
Remove the potatoes from the oven and turn the oven off. Sprinkle 1 cup of shredded cheddar cheese over the hot potatoes. Then layer the cooked chicken, crispy bacon pieces, and sliced green onions over the cheese. Finish by sprinkling the remaining cup of cheddar cheese on top.
Place the casserole back into the still-warm oven for 3 to 5 minutes, or until the cheese is melted and gooey. Serve warm. If desired, top each serving with sour cream and extra sliced green onion for a true loaded baked potato flavor.
This loaded chicken and potato casserole is simple, filling, and full of classic comfort food flavor. The potatoes are soft and buttery, the bacon adds a smoky crunch, and the melted cheddar cheese ties everything together. It is a great choice for picky eaters because the ingredients are familiar and the flavor is rich without being complicated.
📖 Recipe
Chicken and Potato Casserole
Vicky
Ingredients
- 5 red potatoes scrubbed and cut into ½-inch pieces, about 6 cups
- 8 oz bacon cut into pieces and fried; reserve 1 tablespoon of bacon grease
- 1 ½ lb boneless, skinless chicken breasts cut into 1-inch pieces
- 3 tablespoons unsalted butter melted
- 2 teaspoons paprika
- 1 ½ teaspoons garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 cups shredded cheddar cheese divided
- ¼ cup green onion thinly sliced
Optional Garnish
- Dollops of sour cream
- Sliced green onion
Instructions
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Preheat the oven to 400 degrees. Prepare a baking dish with cooking spray.
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Add the cut potatoes to the prepared baking dish. In a small bowl, combine the melted butter, paprika, garlic powder, salt, and pepper.
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Pour the butter mixture over the potatoes.
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Toss the potatoes until they are evenly coated.
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Bake at 400 degrees for 45 to 50 minutes, or until the potatoes are tender.
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While the potatoes bake, add the chicken to the skillet with the reserved bacon grease.
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Cook over medium heat until the chicken is completely cooked, about 8 minutes.
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Remove the potatoes from the oven and turn off the oven.
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Sprinkle 1 cup of cheddar cheese over the potatoes.
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Layer the cooked chicken, bacon pieces, and green onions on top.
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Sprinkle the remaining 1 cup of cheddar cheese over the casserole.
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Return the casserole to the still-warm oven for 3 to 5 minutes, or until the cheese melts.
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Serve warm. If desired, top each serving with sour cream and extra green onions.
Nutrition
Carbohydrates: 27 g
Protein: 33 g
Fat: 29 g
Saturated Fat: 13 g
Cholesterol: 117 mg
Sodium: 640 mg
Potassium: 1008 mg
Fiber: 2 g
Sugar: 1 g
Vitamin A: 768 IU
Vitamin C: 9 mg
Calcium: 233 mg
Iron: 2 mg
This nutritional information is approximate and was calculated using online calculators. Your nutritional information may vary depending on several factors.
Frequently Asked Questions
Store leftover chicken and potato casserole in an airtight container in the refrigerator for 3 to 5 days.
Yes. The chicken should be cooked before it is added to the casserole to help avoid cross contamination and ensure it is fully done.
Yes. Russet potatoes can be used in place of red potatoes in this recipe.
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