How to Make the Best Loaded Chicken and Potato Casserole

Hey there, fellow food lovers! Are you ready for a dish that’s as comforting as a warm hug on a chilly evening? Look no further! Today, I’m sharing my secret recipe for the best loaded chicken and potato casserole that’s sure to become a family favorite. It’s one of those quick family dinners that’s perfect for busy weeknights, and it’s packed with so much flavor, everyone will be asking for seconds. Plus, it’s one of those easy pasta recipes—wait, no, it’s even better than pasta! It’s a hearty, satisfying casserole that combines tender chicken, creamy potatoes, and all the fixings of a loaded baked potato. Trust me, this is one of those 30-minute meals that will save your sanity on a hectic day. So grab your apron, and let’s dive in!

Why You’ll Love This Recipe

• Quick and easy to prepare—perfect for weeknight dinner ideas
• Combines the best of chicken, potatoes, cheese, and bacon in one dish
• Can be made ahead for meal prep
• Feeds the whole family (or makes great leftovers!)
• Customizable to your taste preferences

Ingredients

Here’s what you’ll need to make this delicious loaded chicken and potato casserole:

• 5 medium Russet potatoes, peeled and rinsed, then cut into 1-inch pieces
• 3 tablespoons olive oil (divided)
• 1 ½ pounds boneless, skinless chicken breasts, cut into 1-inch pieces
• 1/2 tablespoon paprika
• 1 tablespoon garlic powder
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 to 2 cups shredded cheddar cheese
• 1/2 cup cooked, chopped bacon
• 2 green onions (sliced thin)

Full ingredient list with measurements is provided in the printable recipe card below.

How to Make the Recipe

Let’s walk through the steps to make this loaded chicken and potato casserole. It’s one of those 30-minute meals that’s perfect for a weeknight dinner. Here’s how it’s done:

1. Preheat and Prep: Start by preheating your oven to 400° F. Grease a 9×13-inch baking dish with non-stick spray. Spread the cut potatoes evenly in the dish, drizzle with 1 tablespoon of olive oil, and toss to coat. Bake those potatoes in the oven for 40 minutes, or until they’re tender and lightly browned.
2. Season the Chicken: While the potatoes are cooking, whisk together the remaining olive oil, paprika, garlic powder, salt, and pepper. Add the diced chicken to the mixture and stir to coat. This is where all the flavor magic happens!
3. Combine and Bake: Once the potatoes are done, carefully remove them from the oven. Pour the seasoned chicken over the potatoes and toss everything together to combine. Return the dish to the oven and bake, uncovered, for 15 minutes, or until the chicken is cooked through and the potatoes are golden brown.
4. Add the Toppings: Remove the dish from the oven and sprinkle the top evenly with shredded cheddar cheese, chopped bacon, and sliced green onions. Return it to the oven for another 5 minutes, or until the cheese is melted and bubbly.
5. Let It Rest: Once it’s done, let the casserole stand for 5 minutes before serving. This allows the cheese to set and the flavors to meld together. Serve it up and enjoy with a dollop of sour cream if you’re feeling extra fancy!

Pro Tips for Making the Recipe

Here are a few tips to make this loaded chicken and potato casserole even better:

• Customize to Your Taste: Love extra cheese? Add more! Want it spicier? Throw in some diced jalapeños or a sprinkle of cayenne pepper. This recipe is super versatile, so feel free to make it your own.
• Use Leftover Chicken: If you have leftover cooked chicken, you can shred or chop it and add it to the casserole. It’s a great way to use up leftovers and save time.
• Make It Ahead: You can prepare the potatoes and chicken ahead of time, then assemble and bake when you’re ready. It’s perfect for meal prep or when you need to get dinner on the table quickly.

How to Serve

This loaded chicken and potato casserole is a complete meal on its own, but if you want to round it out, here are a few ideas:

• Serve with a side of grilled chicken broccoli bowls for a well-rounded dinner.
• Pair it with a simple green salad for a lighter contrast to the rich casserole.
• If you’re in the mood for something extra, try making a batch of bang bang chicken skewers for a fun appetizer or side.

Make Ahead and Storage

One of the best things about this recipe is how well it holds up for leftovers. Here’s how to store it:

• Refrigerate: Let the casserole cool completely, then cover it with plastic wrap or aluminum foil and refrigerate for up to 3 days. Reheat it in the oven at 350° F for about 20 minutes, or until warmed through.
• Freeze: You can also freeze the casserole before or after baking. If freezing before baking, assemble the dish, cover it tightly, and freeze for up to 3 months. When you’re ready to bake, thaw it overnight in the fridge, then bake as instructed.

And there you have it, folks! A delicious, easy, and satisfying loaded chicken and potato casserole that’s perfect for any night of the week. It’s one of those meals that’s sure to become a staple in your household, just like my garlic chicken with broccoli and spinach. So go ahead, give it a try, and let me know what you think in the comments below. Happy cooking!