Loaded Baked Potato Chicken Casserole
Get ready to savor the ultimate comfort food with this Loaded Baked Potato Chicken Casserole! This hearty, flavor-packed dish combines bite-sized chicken breast, perfectly seasoned russet potatoes with crispy skins, and a generous topping of melted cheddar cheese, crunchy bacon, and fresh green onions. With the perfect balance of smoky paprika, garlic, and onion powder, every bite bursts with bold, savory goodness. Quick to prepare and easy to bake, this casserole is a one-pan wonder ideal for family dinners or potlucks. Serve it straight from the oven, garnished with a dollop of sour cream, for a truly irresistible meal everyone will love. Perfect as a main dish or indulgent side, this recipe is guaranteed to become a household favorite!
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Recipe Information
Ingredients
- 2 large chicken breasts
- 6 medium russet potatoes
- 3 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 cups shredded cheddar cheese
- 6 slices cooked bacon, crumbled
- 4 stalks green onions, chopped
- 1 cup sour cream
Instructions
Preheat your oven to 400°F (205°C) and grease a 9x13-inch casserole dish with non-stick cooking spray.
Dice the chicken breasts into bite-sized cubes, about 1 inch each, and set them aside.
Wash and scrub the russet potatoes, then dice them into similar 1-inch cubes. Keep the potato skins on for added texture.
In a large mixing bowl, combine the olive oil, paprika, garlic powder, onion powder, salt, and black pepper. Mix well to create a seasoning blend.
Add the diced potatoes to the bowl and toss them until evenly coated with the seasoning blend. Arrange the seasoned potatoes in an even layer in the bottom of the prepared casserole dish.
Scatter the diced chicken pieces over the potatoes, spreading them out evenly.
Cover the dish with aluminum foil and bake for 40 minutes, stirring halfway through to ensure even cooking.
Remove the foil after 40 minutes and sprinkle the shredded cheddar cheese and crumbled bacon evenly over the top.
Return the dish to the oven, uncovered, and bake for an additional 15-20 minutes, or until the cheese is melted and bubbly, and the potatoes are tender.
Remove the casserole from the oven and let it sit for 5 minutes before serving.
Garnish with chopped green onions and serve with a dollop of sour cream on top of each portion, if desired.
Nutrition Facts
Calories |
3688 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 195.2 g | 250% | |
| Saturated Fat | 96.1 g | 480% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 740 mg | 247% | |
| Sodium | 5392 mg | 234% | |
| Total Carbohydrate | 263.2 g | 96% | |
| Dietary Fiber | 21.6 g | 77% | |
| Total Sugars | 29.1 g | ||
| Protein | 236.7 g | 473% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2192 mg | 169% | |
| Iron | 17.8 mg | 99% | |
| Potassium | 6368 mg | 135% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
