Description
This Loaded Chicken and Potato Casserole is a comforting and hearty dish combining tender baked potatoes and juicy chicken breast pieces seasoned with paprika and garlic powder, topped with melted cheddar cheese, crispy bacon, and fresh green onions. Perfectly baked to achieve a golden finish, this casserole is ideal for family dinners and can be served with sour cream for extra creaminess.
Ingredients
Scale
Potatoes
- 5 medium Russet potatoes, peeled and rinsed, then cut into 1-inch pieces
- 1 tablespoon olive oil
Chicken Mixture
- 1 ½ pounds boneless skinless chicken breasts, cut into 1-inch pieces
- 2 tablespoons olive oil
- ½ tablespoon paprika
- 1 tablespoon garlic powder
- 1 teaspoon salt
- 1 teaspoon black pepper
Toppings
- 1 to 2 cups shredded cheddar cheese
- ½ cup cooked, chopped bacon
- 2 green onions, sliced thin
Instructions
- Preheat and Prepare Dish: Preheat your oven to 400°F (204°C). Lightly grease a 9×13-inch baking dish with non-stick spray to prevent sticking during baking.
- Bake Potatoes: Spread the cut potatoes evenly in the prepared baking dish. Drizzle them with 1 tablespoon of olive oil and toss to coat evenly. Bake in the preheated oven for 40 minutes, until the potatoes are tender and starting to brown.
- Season Chicken: While the potatoes bake, whisk together the remaining 2 tablespoons olive oil, paprika, garlic powder, salt, and black pepper in a bowl. Add the diced chicken pieces and toss to evenly coat the chicken with the seasoning mixture.
- Combine Chicken with Potatoes: Carefully remove the baking dish from the oven once potatoes are cooked. Pour the seasoned chicken over the potatoes and toss gently to combine everything evenly in the dish.
- Bake Chicken and Potatoes: Return the dish to the oven and bake uncovered for 15 minutes or until the chicken is fully cooked and no longer pink inside.
- Add Toppings and Melt Cheese: Remove the casserole from the oven and evenly sprinkle the shredded cheddar cheese, chopped bacon, and sliced green onions over the top. Return to the oven for another 5 minutes, or until the cheese is melted and bubbly.
- Rest and Serve: Let the casserole stand for 5 minutes before serving. Optionally serve with sour cream on the side to add a smooth and tangy element. Enjoy!
Notes
- Make sure chicken is cooked to an internal temperature of 165°F (74°C) to ensure food safety.
- Russet potatoes work best for baking due to their starchy texture and fluffy inside.
- You can adjust seasoning quantities based on your preferred spice level.
- For a vegetarian version, substitute chicken with a plant-based protein and omit bacon.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated before serving.
