When my daughter-in-law served this the other night, I immediately knew I had to snag the recipe! This Baked Chicken and Loaded Potato Casserole takes everything you love about a loaded baked potato—cheese, bacon, and green onions—and turns it into a satisfying one-pot meal with the addition of tender chicken.
The best part? There’s no need to pre-cook the chicken or even the bacon! Just mix everything together, pop it in the oven, and let it bake to perfection. It’s easy, delicious, and perfect for those busy nights when you crave a comforting, homemade meal with minimal effort.
Why You’ll Love This Baked Chicken and Loaded Potato Casserole
All-in-One Meal: This casserole combines protein, carbs, and veggies in one dish, making it a balanced and hearty meal.
Minimal Prep Work: No need to pre-cook the chicken or bacon; just mix everything together and bake.
Rich and Flavorful: With gooey cheddar cheese, crispy bacon, and creamy potatoes, every bite is packed with flavor.
Perfect for Busy Nights: This recipe is super easy to throw together, requiring just 15 minutes of prep time.
Ingredients You’ll Need
2 pounds boneless, skinless chicken thighs, halved: Chicken thighs add moisture and flavor to the dish; they cook beautifully in the casserole without drying out.
2 pounds Russet potatoes, peeled and cubed into 1/2-inch pieces: Russet potatoes are ideal for baking; their starchy texture makes them soft and fluffy.
4 slices thick-cut bacon: Adds a delicious smoky flavor and crispy texture.
1 1/2 cups shredded cheddar cheese, divided: Sharp cheddar cheese melts beautifully and adds a creamy, tangy flavor.
4 green onions, chopped, divided: Provides a fresh, slightly sharp flavor that balances the richness of the dish.
1/2 teaspoon salt: Essential for seasoning the dish.
1/4 teaspoon ground black pepper: Adds a mild heat and flavor depth.
1 teaspoon garlic powder: Enhances the overall savory flavor.
1 teaspoon paprika: Adds a mild smokiness and a beautiful color.
1/4 cup heavy cream: Adds richness and creaminess to the casserole.
Ingredient Tips and Substitutions
Chicken Options: You can use boneless, skinless chicken breasts if you prefer, but thighs tend to stay juicier. For a leaner option, try using turkey breast.
Potato Variations: Substitute sweet potatoes or Yukon Golds for a slightly different flavor and texture.
Cheese Choices: Feel free to use other cheeses like mozzarella, Monterey Jack, or a mix of cheeses to add different flavors.
Add More Veggies: Throw in some broccoli florets, bell peppers, or mushrooms for added nutrition and flavor.
Spice It Up: Add red pepper flakes or a dash of hot sauce to the mixture for a bit of heat.
Instructions: How to Make Baked Chicken and Loaded Potato Casserole
Preheat Your Oven: Set the oven to 350°F (175°C) and grease a 9×13-inch casserole dish with cooking spray or a little oil.
Mix the Ingredients: In a large bowl, combine the chicken thighs, cubed potatoes, bacon slices, 3/4 cup of the shredded cheddar cheese, half of the chopped green onions, salt, pepper, garlic powder, paprika, and heavy cream. Mix well to ensure that all the ingredients are evenly coated and distributed.
Tip: You can mix the ingredients directly in the casserole dish to save on dishes, but using a bowl might help avoid spillage!
Assemble the Casserole: Pour the mixture into the prepared casserole dish, spreading it out evenly.
Cover and Bake: Cover the casserole dish tightly with aluminum foil and place it in the preheated oven. Bake for one hour, allowing the chicken to cook through and the potatoes to become tender.
Add the Cheese and Green Onions: After one hour, remove the casserole from the oven and take off the aluminum foil. Sprinkle the remaining 3/4 cup of shredded cheddar cheese and the rest of the chopped green onions evenly over the top.
Finish Baking: Return the casserole to the oven, uncovered, and bake for another 30 minutes, or until the cheese is melted, bubbly, and golden brown on top.
Serve and Enjoy: Allow the casserole to rest for a few minutes before serving. This helps it set and makes it easier to serve. Enjoy your delicious, cheesy, and satisfying one-pot meal!
Serving Suggestions
This Baked Chicken and Loaded Potato Casserole is incredibly filling on its own, but here are a few ideas to round out the meal:
Fresh Green Salad: A crisp green salad with a lemon vinaigrette can cut through the richness of the casserole.
Roasted Vegetables: Serve with a side of roasted asparagus, Brussels sprouts, or green beans for added color and nutrition.
Crusty Bread: A slice of warm crusty bread is perfect for sopping up the delicious juices and melted cheese.
Fruit Dessert: Follow up with a simple fruit cobbler or a fresh fruit salad for a light, sweet finish.
Storage and Meal Prep Tips
Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.
Freezing: This casserole can be frozen! Once cooled, cover tightly with plastic wrap and aluminum foil, and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
Reheating: Reheat in a 350°F (175°C) oven for 15-20 minutes until heated through, or microwave individual portions for 1-2 minutes.
Creative Variations
BBQ Twist: Add 1/2 cup of BBQ sauce to the mixture for a tangy, smoky flavor. Use sharp cheddar or a blend of cheddar and smoked gouda for a deeper flavor profile.
Herb and Garlic: Mix in fresh herbs like rosemary, thyme, or parsley, and add extra minced garlic for an herbaceous flavor boost.
Buffalo Style: Swap the paprika for 1/4 cup of Buffalo sauce to add some heat, and use blue cheese crumbles instead of cheddar for a Buffalo chicken twist.
Tex-Mex Flavor: Add 1/2 cup of salsa, 1 teaspoon of cumin, and some chopped jalapeños to the mix, and use a mix of cheddar and pepper jack cheese for a spicy, Southwestern flair.
Final Note
This Baked Chicken and Loaded Potato Casserole is a delicious, crowd-pleasing meal that’s perfect for busy weeknights or casual family dinners. With minimal prep time, you can enjoy a cheesy, comforting dish that brings together all the flavors of a loaded baked potato in a single, easy-to-make casserole.
Give this recipe a try, and don’t be surprised if it becomes a regular in your meal rotation—everyone at your table will be raving about it! Enjoy!
Baked Chicken and Loaded Potato Casserole
Ingredients
- 2 lbs boneless skinless chicken thighs, halved
- 2 lbs Russet potatoes peeled and cubed into 1/2-inch pieces
- 4 slices thick-cut bacon
- 1 1/2 cups shredded cheddar cheese divided
- 4 green onions chopped, divided
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 1 tsp garlic powder
- 1 tsp paprika
- 1/4 cup heavy cream
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9x13-inch casserole dish.
- In a large bowl, combine the chicken thighs, potatoes, bacon, half of the shredded cheddar cheese, half of the chopped green onions, salt, black pepper, garlic powder, paprika, and heavy cream. Mix well to coat all ingredients evenly.
- Pour the mixture into the prepared casserole dish, spreading it out evenly. Cover with aluminum foil.
- Bake in the preheated oven for 1 hour.
- Remove the casserole from the oven and take off the aluminum foil.
- Sprinkle the remaining cheddar cheese and green onions over the top.
- Return the casserole to the oven and bake for an additional 30 minutes, or until the cheese is melted and golden brown.
- Let it cool for a few minutes before serving.