Hey there, friends! I just have to share this recipe that became an instant favorite at my house. When my daughter-in-law served it the other night, I knew it was too good to keep to myself.
Picture everything you love about a loaded baked potato—cheddar cheese, crispy bacon, green onions—merged with tender chicken in one easy bake. It practically makes itself, so you can focus on setting the table (or sneaking bites while no one’s looking).
Why You’ll Love It
Honestly, this casserole is like a warm hug on a plate. You know when you slump into the couch after a long day and wish dinner could just appear? Well, here it is. One dish, minimal fuss, maximum comfort. The potatoes bake until fluffy and the chicken stays juicy under a blanket of gooey cheddar. And let’s talk about bacon—crispy little shards of joy distributed throughout every bite.
It’s perfect for weeknight warriors, potluck superheroes, or anyone craving that home-cooked vibe without the hours of prep. Want to sneak in some greens? The green onions on top deliver a pop of freshness. Craving a bit of richness? A splash of cream brings it all together. It’s like a Swiss Army knife of comfort food, doing the heavy lifting so you don’t have to.
Timing and Servings
This dish serves six to eight, depending on appetites. Plan for about 15 minutes of prep and roughly an hour covered in the oven. Then you’ll remove the foil, sprinkle on extra cheese and green onions, and bake for another 30 minutes to get that golden, bubbly finish. All in, you’re looking at about one hour and 45 minutes from fridge to fork.
Ingredients
- 2 pounds boneless, skinless chicken thighs, halved (they stay juicier than breast meat)
- 2 pounds Russet potatoes, peeled and cubed into ½-inch pieces
- 4 slices thick-cut bacon, no pre-frying needed
- 1½ cups shredded sharp cheddar cheese, divided
- 4 green onions, chopped and divided
- ½ teaspoon salt and ¼ teaspoon ground black pepper
- 1 teaspoon garlic powder and 1 teaspoon paprika for a smoky kick
- ¼ cup heavy cream to hold it all together
Directions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch Pyrex baking dish with oil or cooking spray. I like using avocado oil spray—it’s neutral and handles high heat.
- In a large mixing bowl, toss chicken, potatoes, and bacon slices together. It’s messy, but that’s part of the fun.
- Add ¾ cup of the cheddar, half of the green onions, salt, pepper, garlic powder, paprika, and the cream. Stir until everything is coated evenly. You’ll see the potatoes gleam with that silky cream.
- Spoon the mixture into your prepared dish, smoothing it out with a spatula. Cover tightly with foil. This steam-traps moisture so nothing dries out.
- Bake for one hour. During this time, your kitchen will smell like Sunday brunch—cheese, bacon, garlic—all mingling in the oven. Not a bad way to spend an hour, right?
- After an hour, remove the foil, sprinkle the remaining cheddar and green onions over the top, and slide it back into the oven uncovered.
- Bake for another 30 minutes, or until the cheese is bubbly and golden brown. Watching that top bubble up is oddly satisfying.
- Let it rest for five minutes. This brief pause lets the casserole settle so it slices cleanly, plus it prevents any molten-cheese casualties.
Variations
You can riff on this base in so many ways. Feeling smoky? Stir in ½ cup barbecue sauce and swap half the cheddar for smoked gouda. It’s tangy, smoky, and downright addictive.
Or channel the Mediterranean by adding a handful of chopped olives, sun-dried tomatoes, and swapping the paprika for a sprinkle of dried oregano. Finish with feta instead of cheddar for a salty pop.
Want heat? Stir in buffalo sauce and top with crumbled blue cheese for that classic tangy burn. It’s a crowd-pleaser at game day gatherings, trust me.
Storage & Reheating Tips
Storing leftovers is a breeze. Let the casserole cool to room temperature, then tuck it into an airtight container. It keeps in the fridge for up to three days.
For longer stints, wrap the cooled dish tightly in plastic wrap and foil, then freeze for up to three months. When you’re ready, thaw it in the fridge overnight.
To reheat, pop a portion into a 350°F oven for 15–20 minutes. If you’re in a hurry, zapping a single serving in the microwave for 1–2 minutes does the trick—just watch out for steam burns!
FAQs
Can I use chicken breast instead of thighs?
Absolutely. Breasts will work fine, though they can dry out if overbaked. You might shave off 10 minutes from the covered bake. Keep an eye on them.
Do I have to peel the potatoes?
Not at all. If you love rustic textures and a bit more fiber, leave the skins on. Just scrub them well before chopping.
Can I prep this ahead of time?
Yes, you can assemble it, cover it, and chill it for up to 24 hours before baking. It’s great for meal planning or when guests are on the way.
Is this dish gluten-free?
It sure is—no flour or breadcrumbs here. Just double-check your bacon and spices for hidden additives if you’re super-sensitive.
Conclusion
This casserole is proof that comfort food doesn’t have to be complicated. It’s a one-dish wonder that brings together protein, starch, and a little something green for good measure. Whether it’s a busy weeknight, a casual get-together, or simply a craving for something cheesy and homey, you’ve got a winner on your hands. Give it a whirl and prepare for the compliments—then sneak that extra bite before anyone else notices.
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.
