Loaded Potato Chicken Casserole
User Reviews
5
Loaded Potato Chicken Casserole
Description
This casserole starts by blending sour cream with salt, black pepper, garlic powder, and green onions to create a flavorful creamy base. Shredded chicken and pre-baked cubed potatoes are folded in with half the cheddar cheese, then spread into a baking dish. The remaining cheddar cheese and crumbled crispy bacon are added on top before baking at 375°F until heated through and bubbly around the edges.
The result is a hearty casserole combining tender chicken with soft potatoes enveloped in a creamy seasoned sauce. The sharp cheddar provides a melty, savory note, while the crispy bacon lends a smoky crunch. Fresh green onions garnish the dish and add brightness and mild bite.
This casserole serves well as a filling main dish, suitable for family meals. It can be prepared ahead, frozen, and reheated as noted in the practical tips.
The notes emphasize flexibility in ingredient substitutions, proper storage methods in the refrigerator or freezer, and reheating recommendations. Scaling the recipe up or down is straightforward, and using rotisserie chicken streamlines preparation.
Ingredients
- 3 cups chicken I like rotisserie, shredded
- 3 cups potato cubed, baked
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1½ cup cheddar cheese divided, shredded sharp
- 1 cup sour cream
- 1/2 cup green onions plus more for garnish
- 1/2 cup Bacon crispy, crumbled
Instructions
- Preheat oven to 375˚F.
- Mix sour cream with the salt, pepper, garlic powder, and green onions.
- Combine the sour cream mixture with the chicken, potatoes, and half of the cheddar cheese.
- Spread the mixture into a 9x13 casserole dish. Sprinkle remaining cheese and crumbled bacon over the top.
- Bake for 20 minutes or until the casserole heated through and the edges start to bubble.
- Garnish with extra green onions and serve warm. Enjoy!
Notes
- You can substitute shredded chicken breast, thighs, or a whole shredded chicken for this casserole.
- This dish stores well refrigerated for 3-4 days and can be frozen up to one month.
- To freeze, prepare fully then store in an airtight container; bake from frozen for about 35 minutes when ready.
- Reheat leftovers in the microwave in 30-second intervals until warmed through.
- Cheddar cheese types can be mild, medium, or Mexican blend according to preference.
- Make fresh crispy bacon or use pre-made bacon bits; add bacon after baking for best texture.
- You can scale the recipe to make more or fewer servings by adjusting ingredient quantities accordingly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 405 kcal
% Daily Value*
| Calories | 405kcal | 20% |
| Carbohydrates | 17g | 6% |
| Protein | 31g | 62% |
| Fat | 24g | 37% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Cholesterol | 117mg | 39% |
| Sodium | 924mg | 39% |
| Potassium | 571mg | 12% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 635IU | 13% |
| Vitamin C | 6mg | 7% |
| Calcium | 264mg | 26% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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