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Loaded Chicken and Potato Casserole

Loaded Chicken and Potato Casserole

Comfort-food casserole with juicy chicken, crispy potatoes, melty cheddar, and bacon. Finish with green onions and cool sour cream.
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Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 6

Ingredients
 

Main Ingredients

  • 2 lb russet potatoes, diced
  • 1.5 lb boneless skinless chicken breast, cut in chunks
  • 3 tbsp olive oil divided
  • 1 tbsp dry ranch seasoning divided
  • 1.5 tsp garlic powder divided
  • 1 tsp smoked paprika divided
  • 1 tsp onion powder divided
  • 1.25 tsp kosher salt divided
  • 0.75 tsp black pepper divided
  • 0.25 tsp crushed red pepper flakes optional
  • 8 oz bacon cooked and crumbled
  • 2 cup sharp cheddar cheese, shredded
  • 0.5 cup sour cream
  • 0.5 cup green onions, thinly sliced

Instructions

Preparation Steps

  • Preheat oven to 400°F. Grease a 9x13-inch baking dish.
  • Toss potatoes with half the oil, half the ranch, and half the spices.
  • Spread potatoes in the dish. Roast 20 minutes, stirring once.
  • Mix chicken with remaining oil, ranch, and spices until coated.
  • Add chicken to the pan. Stir with potatoes to combine.
  • Bake 20 to 25 minutes, until chicken hits 165°F and potatoes are tender.
  • Cook bacon in a skillet until crisp. Drain and crumble.
  • Top casserole with cheddar and bacon. Bake 5 to 8 minutes to melt.
  • Rest 5 minutes. Scatter green onions and add dollops of sour cream.

Notes

Variation: Swap half the cheddar with Monterey Jack or pepper jack. Try chicken thighs for extra juiciness. Serve with a drizzle of ranch or BBQ sauce. Store leftovers refrigerated up to 3 days; reheat at 350°F until hot.
This recipe is an original creation inspired by classic Loaded Chicken and Potato Casserole flavors. All ingredient ratios and instructions are independently developed.