This Loaded Chicken and Potato Casserole is the ultimate comfort food—seasoned chicken and tender potatoes baked together to perfection. It’s topped with crispy bacon, melted cheese, and fresh green onions for a dish that’s rich, satisfying, and full of bold flavor.
Whether you’re serving it for a weeknight dinner or feeding a hungry crowd, this casserole is always a hit. It’s easy to throw together and delivers that warm, cheesy goodness in every bite. One taste and you’ll see why it’s a family favorite!
Prep Time
20 minutes
Cook Time
55 minutes
Total Time
1 hour 15 minutes
Ingredients
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5 medium Russet potatoes, peeled and rinsed, then cut in 1-inch pieces
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3 Tablespoons olive oil divided
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1 ½ pounds boneless skinless chicken breasts, cut in 1-inch pieces
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1/2 Tablespoon paprika
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1 Tablespoon garlic powder
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1 teaspoon salt
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1 teaspoon black pepper
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1 to 2 cups shredded cheddar cheese
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1/2 cup cooked, chopped bacon
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2 green onions sliced thin
Instructions
- Preheat oven to 400° F. Grease a 9×13-inch baking dish with non-stick spray.
- Spread the cut potatoes evenly in the baking dish. Drizzle with 1 Tablespoon olive oil then toss to coat. Bake potatoes in the preheated oven for 40 minutes.
- While 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.
- When potatoes are finished cooking carefully remove from oven. Pour the seasoned diced chicken all over the potatoes and carefully toss to combine everything.
- Place dish back into the oven and bake, uncovered, for 15 minutes or until chicken is cooked through.
- Remove from oven and sprinkle the top evenly with the cheddar cheese, chopped bacon, and onion.
- Bake another 5 minutes, or until cheese is melted. Let stand 5 minutes before serving. Enjoy with sour cream, if desired.
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