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    Home » Recipes » Entrees

    Loaded Baked Potato & Chicken Casserole

    by Mindy Boyd · Published: Dec 7, 2016 · Updated: Dec 10, 2024

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    ⏲️ 1 hour hr 15 minutes mins
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    Easy Loaded Baked Potato and Chicken Casserole is so good! Chunks of chicken and cubed potatoes are tossed in olive oil and seasonings then baked to perfection.

    And if that isn’t enough, we add crumbled bacon, green onions, and top it with cheese that melts down over all of it. Doesn’t that sound delicious?!

    Close up of the corner of a pan full of Easy Loaded Baked Potato and Chicken Casserole with the recipe title above it.

    I love this dish because I could eat meat and potatoes every. single. night. Really! Potatoes are one of my favorite things to eat, and it doesn’t even matter how they are prepared. I have yet to make, or be served, a dish containing potatoes that I did not like. For me potatoes are total comfort food.

    We don’t eat as many potatoes as we used to. When my kids were little we ate potatoes A LOT, probably 3 or 4 nights a week. When you find what works for a picky eater you tend to stick with it to save time, money and your sanity. Okay, maybe saving my sanity should be listed first. Lee is glad we eat a wider variety of foods now and so am I.

    A serving of Easy Loaded Baked Potato and Chicken Casserole topped with a dollop of sour cream on a white plate.

    This post and recipe have been updated (in July 2023) because I have made a couple of changes over the years to make this dish even easier for me, and you, to make! Our new version of chicken and potatoes casserole has the following changes:

    •  we don’t peel the potatoes. The peeling of the potato is good for us so why not leave the peel on? I can benefit by not doing something? I’m in! LIVESTRONG has an article about the benefits of eating the skin of the potato. But you can certainly peel them if you want to. 
    • using all one kind of cheese. I mean, who wants to buy two different kinds of cheese to make a recipe? The original recipe called for 1 1/2 cups cheddar cheese and 1/2 cup of Romano cheese. You can still use whatever combination of cheeses you like. We usually have a couple of different cheeses on hand but I wanted this to be better for the young family or new cook that may not want to use, or be able to afford, two different kinds of cheese. 
    A rectangle casserole dish full of Easy Loaded Baked Potato and Chicken Casserole.
    Jump to:
    • Ingredients
    • Ingredient Notes
    • How to Make Chicken Potato Casserole
    • Chicken Potato Bake Topping Ideas
    • Storage & Reheating
    • Side Dish Ideas
    • Loaded Baked Potato & Chicken Casserole

    Ingredients

    See recipe card for exact amounts. 

    All of the ingredients needed to make the Easy Loaded Baked Potato and Chicken Casserole measured out on a white background.

    Ingredient Notes

    Simple ingredients are used to make this comfort food that is sure to become a family favorite!

    Chicken – we use boneless skinless chicken breasts. We have not tried this recipe with precooked or rotisserie chicken.

    Potatoes – I like red potatoes for this dish. Any kind can be used, Yukon Gold potatoes or Russet potatoes work great too. 

    Olive Oil – we use everything from extra virgin to light tasting olive oil. Canola oil, vegetable oil or corn oil will work just fine. 

    Seasonings – salt, black pepper, garlic powder, onion powder, and paprika is what we use. I use smoked paprika if I have it and the regular kind if I don’t. I have to visit the local spice merchant to buy the smoked variety because the grocery store closest to my house doesn’t carry it so I don’t always have it on hand. 

    Bacon – I like thick cut bacon for this. 

    Cheese – we mainly use cheddar cheese but I do sometimes use a couple of different types of cheeses. Usually 1 1/2 cups of cheddar cheese and 1/2 cup other cheese. You can use any melty type of cheese you like. The Italian blend or Mexican blend work great or spice it up by adding some pepper jack cheese.

    Green Onions – we like them quite a bit but if you don’t like them, or the kids don’t like them, you can leave them off or only put them on part of the dish. 

    Close up of one serving of loaded chicken potato casserole topped with sour cream.

    How to Make Chicken Potato Casserole

    1. Preheat oven to 400°. Coat a 9″ X 13″ casserole dish with cooking spray.
    2. Dice potatoes and cut chicken, both into 1″ pieces. Place the raw chicken and potatoes into the prepared baking dish.
    3. In a small bowl mix olive oil, pepper, garlic powder, salt, onion powder, and paprika until well combined. Pour over chicken and potatoes. Toss to coat, I use my clean hands for this. You can use a spoon. 
    4. Bake uncovered for 55-60 minutes or until potatoes are cooked through. You can tell they are done if a fork goes into the potato easily.
    5. While the chicken and potatoes bake fry the bacon in a large skillet and crumble it. Chop the green onions.
    6. Spread the cheese evenly on top of the potatoes, add bacon pieces and green onions and bake until cheese melts, about 2-4 minutes.

    Recipe Note – chicken we buy at the store is injected with a saltwater solution and this is released into the casserole when the chicken cooks. It is fine. I pour it off the leftovers before I store them in the refrigerator so it doesn’t make them soggy. Just wanted to let you know that this is normal. 

    Three side by side images showing the casserole without and without the oil and seasonings and the small bowl of seasonings.

    Chicken Potato Bake Topping Ideas

    • Sour Cream
    • Ranch Dressing 
    • Hot Sauce
    • Barbecue Sauce
    Side view of a serving of casserole on a white plate in front of the remaining casserole.

    Storage & Reheating

    Store leftover chicken potato casserole in an airtight container in the fridge for up to 3 days. Reheat in the microwave for a couple of minutes stirring about half way through. 

    The top half of the finished casserole, the other part of the dish isn't in the photo.

    Side Dish Ideas

    A vegetable side dish goes perfectly with this incredible loaded chicken and potato casserole and is a great way to make a complete and delicious meal. Here are some suggestions for an easy veggie dish:

    Pan Fried Green Beans

    Roasted Zucchini and Summer Squash

    Creamed Corn

    Copycat Longhorn Brussels Sprouts

    None of these sound good? Check out the side dish section for other ideas.

    Very close up view of a serving of casserole on a plate with the recipe title in text at the bottom.
    Close up of one serving of Easy Loaded Baked Potato and Chicken Casserole on a white plate.

    Loaded Baked Potato & Chicken Casserole

    Mindy Boyd
    Easy Loaded Baked Potato and Chicken Casserole is a one pan meal that is topped with melted cheese and smoky bacon. Picky eater approved and sure to become a favorite!
    5 from 14 votes
    Print – Email Required Pin Recipe Share by Text Save Recipe Saved Recipe
    Prep Time 10 minutes mins
    Cook Time 1 hour hr 5 minutes mins
    Total Time 1 hour hr 15 minutes mins
    Course Main Course
    Cuisine American
    Servings 6 servings

    Ingredients
      

    • 2 pounds chicken I use 3 boneless, skinless chicken breasts
    • 2 pounds red potatoes about 5 large
    • 2 tablespoons olive oil
    • 1 teaspoon pepper
    • 1 teaspoon garlic powder
    • 1/2 teaspoon salt
    • 1/2 teaspoon onion powder
    • 1/2 teaspoon paprika
    • 1/2 pound bacon
    • 2 cups cheese see note below
    • 4 green onions
    Get Recipe Ingredients

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    Instructions
     

    • Preheat oven to 400°. Coat a 9" X 13" casserole dish with cooking spray.
    • Cut potatoes and chicken into 1" pieces. Place in prepared baking pan.
    • In a small bowl mix olive oil, pepper, garlic powder, salt, onion powder, and paprika until well combined. Pour over chicken and potatoes. Toss to coat..
    • Bake, uncovered, for 55-60 minutes or until potatoes are tender.
    • While the chicken and potatoes bake fry bacon and crumble. Chop green onions.
    • When potatoes are tender top with cheese, bacon and green onions; return to the oven and bake until cheese melts, about 2-4 minutes.

    Notes

    We mainly use cheddar cheese but I do sometimes use a couple of different types of cheeses. Usually 1 1/2 cups of cheddar cheese and 1/2 cup other cheese. You can use any melty type of cheese you like. The Italian blend or Mexican blend work great or spice it up by adding some pepper jack cheese.
    Chicken we buy at the store is injected with a saltwater solution and this is released into the casserole when the chicken cooks. It is fine. I pour it off the leftovers before I store them in the refrigerator so it doesn’t make them soggy. Just wanted to let you know that this is normal. 
    Nutritional information is approximate. 
    See tips, notes, suggestions and other valuable information in the post above. 

    Bookmark this page to find it quickly when you are ready to make this recipe!

    Nutrition Facts

    Calories: 640kcal | Carbohydrates: 27g | Protein: 38g | Fat: 42g | Saturated Fat: 16g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 17g | Trans Fat: 0.1g | Cholesterol: 130mg | Sodium: 1155mg | Potassium: 1081mg | Fiber: 3g | Sugar: 2g | Vitamin A: 667IU | Vitamin C: 16mg | Calcium: 302mg | Iron: 2mg
    Tried this recipe?Let us know how it was with a comment below.

    Adapted from Life In The Lofthouse

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    Reader Interactions

    Comments

    1. Nathan Koskella says

      May 04, 2020 at 3:48 am

      This is delicious, I’ve made several times and just wanted to thank Mindy and add some add-ins ideas that have been delicious:

      —Sour Cream/Creme fraiche (1-2 teaspoons)
      —Chopped jalapeños
      —Corn
      —Salsa (1 tablespoon)
      —Powdered white pepper (in addition to black!)
      —Cayenne pepper (1-2 teaspoons)
      —Diced black olives
      —Parsley (fresh sprigs or 1 teaspoon)
      —Oregano (2 teaspoons, perhaps my favorite add-in)

      And this is delicious with any meat, inc. beef or pork or even turkey, in which case I’d add some ground cumin to kick the turkey up to true meat flavor.

      Reply
      • Mindy Boyd says

        May 13, 2020 at 11:38 pm

        These additions sound great. Except the olives, I’m not a fan of olives. Haha! Thanks

        Reply
    2. Debbie says

      April 30, 2019 at 7:59 am

      Can you prepare day before and cook next day?

      Reply
      • Mindy Boyd says

        April 30, 2019 at 8:21 pm

        I have never done it that way. I think you would need to cut the potatoes fresh or they might turn brown. You could try it but I would cut the potaotes and put them in the casserole right before baking. Then I would bake covered with foil for maybe half the time and then take the foil off and proceed with the recipe. I hope this helps.

        Reply
    3. Mykala Erb says

      January 09, 2019 at 5:00 pm

      I love this dish! However I add some spice by putting in some tabasco sauce (about 1/2 teaspoon)! If you like spice, I definitely suggest you try that! Perfect recipe otherwise!

      Reply
      • Mindy Boyd says

        January 09, 2019 at 6:18 pm

        Great tip! We like spice occasionally so we might have to give it a try. Thanks

        Reply
      • Madison Georgia moore says

        September 01, 2019 at 3:39 pm

        What do I do if I already precooked the chicken?

        Reply
        • Mindy Boyd says

          September 02, 2019 at 11:57 am

          I have never done it that way but I think it would probably work out. I have used precooked chicken in other casseroles. You could par-boil the potatoes so they will cook in a shorter amount of time, then you could cut the baking time by 20 minutes or so. But I don’t think the chicken would overcook if you made it according to the recipe with the only difference being the precooked chicken.

          Reply
    4. Al says

      September 18, 2018 at 8:41 pm

      Hi Mindy I had a question if I wanted to substitute the chicken for ground beef how would u suggest I go about doing it? I did your dish tonight and it was a hit. Thank you in advance

      Reply
      • Mindy Boyd says

        September 18, 2018 at 9:23 pm

        That sounds yummy! I would brown the ground beef first and then continue with the recipe. Thanks

        Reply
    5. Yum Girl says

      December 12, 2016 at 3:51 pm

      Hi Mindy – when I saw this come up over the weekend, I decided I was going to make it soon – and “soon” is today! Hope mine turns out as well as yours did. Kelli at YG!

      Reply
      • Yum Girl says

        December 12, 2016 at 6:13 pm

        We just ate and it was a big hit! Thanks!

        Reply
        • Mindy Boyd says

          December 12, 2016 at 6:35 pm

          Yay!! Thanks so much for letting me know.

          Reply
      • Mindy Boyd says

        December 12, 2016 at 6:34 pm

        That is awesome, let me know how it turns out!

        Reply
    6. Josh says

      December 08, 2016 at 11:28 am

      We often roast veg, but have never thought to do this before, thanks for the 1 vessel cooking tip.

      Reply
      • Mindy Boyd says

        December 08, 2016 at 9:21 pm

        I am definitely a meat and potatoes kinda girl. Thanks!

        Reply
    7. Angie@Angie's Recipes says

      December 07, 2016 at 11:32 pm

      This is the kind of dish that I can eat every day and still want more! A very satisfying and delicious casserole.

      Reply
      • Mindy Boyd says

        December 08, 2016 at 9:21 pm

        Me, too! Thanks

        Reply

    Trackbacks

    1. 16 SCANDALOUS CHEESY CHICKEN RECIPES!!! | The Salty Pot | says:
      February 15, 2022 at 1:15 pm

      […] Loaded Chicken Potato Bake – Mindy’s Cooking Obsession […]

      Reply
    2. The Best Ideas for Baked Chicken and Potato Casserole - Best Round Up Recipe Collections says:
      September 26, 2019 at 12:03 pm

      […] Best Baked Chicken And Potato Casserole from Loaded Chicken Potato Bake. Source Image: http://www.mindyscookingobsession.com. Visit this site for details: http://www.mindyscookingobsession.com […]

      Reply
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