Loaded Chicken and Potato Casserole
User Reviews
4.9
-
Prep Time
20 mins
-
Cook Time
55 mins
-
Servings
6
-
Course
Main Course, Dinner, Others
-
Cuisine
American
Loaded Chicken and Potato Casserole
Description
Loaded Chicken and Potato Casserole features peeled and cubed russet potatoes roasted in olive oil until tender. The chicken is cut into bite-sized pieces and coated with a blend of olive oil, paprika, garlic powder, salt, and pepper, then combined with the cooked potatoes and baked further until cooked through. The final step involves sprinkling shredded cheddar cheese, cooked chopped bacon, and sliced green onions on top, then melting the cheese in the oven. The result is a warming casserole with a balance of soft potatoes and flavorful, juicy chicken, complemented by the sharpness of cheddar and smoky bacon bits.
The combination of spices and the layering method produces a rich savory profile. The chicken's seasoning and the bacon add depth, while the melted cheese forms a creamy topping that ties the dish together. It is baked uncovered to develop slight browning on the cheese and filling.
This dish makes for a filling main course, especially served with a dollop of sour cream if desired. It is practical for feeding a family or preparing ahead to reheat. The use of common ingredients like potatoes and chicken makes it accessible and satisfying.
The recipe notes indicate the instructions were updated recently, suggesting the process has been refined for better results. Taking care not to overmix the casserole after adding the chicken helps maintain texture. Allowing the dish to stand briefly before serving lets flavors meld and the cheese set slightly.
Ingredients
- 5 medium russet potatoes peeled, rinsed, cut in 1-inch pieces
- 3 Tablespoons olive oil divided
- 1 ½ pounds chicken breasts boneless, skinless, cut in 1-inch pieces
- 1/2 Tablespoon paprika
- 1 Tablespoon garlic powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 to 2 cups cheddar cheese shredded
- 1/2 cup Bacon cooked, chopped
- 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.
Notes
- Use a 9x13-inch baking dish to ensure even cooking.
- Let the casserole stand for 5 minutes after baking to firm up before serving.
- This dish is suitable for reheating and leftovers can be enjoyed the next day.
- Feel free to serve with sour cream for extra creaminess.
User Reviews
Overall Rating
4.9
You'll Also Love
