This Loaded Chicken and Potato Casserole is made with chicken, potatoes, bacon, cheese, and green onions baked together in one pan. It’s an easy family dinner that combines the flavors of a loaded baked potato with a hearty chicken casserole.
If you’re looking for an easy chicken potato casserole recipe for busy weeknights, this one uses simple ingredients and comes together in a single baking dish.
How Long Does Chicken Potato Casserole Take to Cook?
The chicken, potatoes, and seasonings are added to the baking dish at the same time and baked for 55–60 minutes. Once the potatoes are fork tender and the chicken is cooked through, top the casserole with cheese, bacon, and green onions. Bake for another 2–4 minutes, or until the cheese is melted. Total cook time is about 60–65 minutes, plus a few minutes of prep time.
Jump to:
Why You’ll Love This Chicken Potato Casserole
- Easy one-pan dinner with chicken, potatoes, bacon, and cheese.
- Simple ingredients you can find at any grocery store.
- No canned soup required.
- Loaded baked potato flavor in a hearty family casserole.
- Great for leftovers and easy lunches the next day.
Ingredients
See recipe card for exact amounts.
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 season the chicken and potatoes. Smoked paprika adds extra flavor but regular paprika works well too.
- Bacon: I like thick cut bacon for this.
- Cheese: Cheddar cheese is our favorite, but any good melting cheese will work. Try Colby Jack, Mexican blend, Italian blend, or Pepper Jack.
- Green Onions: Add fresh flavor and color. Leave them off if you prefer.
How to Make Chicken Potato Casserole
- Preheat oven to 400°. Coat a 9″ X 13″ casserole dish with cooking spray.
- Dice potatoes and cut chicken, both into 1″ pieces. Place the raw chicken and potatoes into the prepared baking dish.
- 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 cooked through. You can tell they are done if a fork goes into the potato easily.
- While the chicken and potatoes bake fry the bacon in a large skillet and crumble it. Chop the green onions.
- Spread the cheese evenly on top of the potatoes, add bacon pieces and green onions and bake until cheese melts, about 2-4 minutes.
Why Is My Chicken Potato Casserole Watery?
Some liquid in the bottom of the dish is normal because chicken releases moisture as it cooks. If desired, carefully drain off any excess liquid before serving.
Best Toppings for Chicken Potato Casserole
- Sour Cream
- Ranch Dressing
- Hot Sauce
- Barbecue Sauce
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.
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.
For more easy recipes browse my collection of 15 Family Dinners that are made in one pan.
Love this recipe?
Leave a comment and a ⭐⭐⭐⭐⭐ rating below!
Loaded Chicken Potato Casserole Recipe
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
- ½ teaspoon salt
- ½ teaspoon onion powder
- ½ teaspoon paprika
- ½ pound bacon
- 2 cups cheese see note below
- 4 green onions
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.
Video
Notes
Nutrition
Originally adapted from Life In The Lofthouse
Hi Mindy, I believe I tried your receipe many years ago and it was absolutely amazing. I am pescatarian now, would you recommend a seafood alternative to the chicken or just make it vegetarian by omitting the bacon and chicken? Thank you so much!
I haven’t tried this casserole with seafood myself, but you could experiment with a firm, meaty fish like salmon or thick cod fillets. Since this casserole doesn’t have much sauce, I’d suggest adding the fish during the last 15–20 minutes of baking so it cooks through without drying out. Cutting the fish into larger chunks will also help it hold up while the rest of the casserole finishes baking. I hope this helps, and if you try it come back and let me know how it turns out!
Thank you so much for your input. I will definitely keep you posted on the outcome!
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.
These additions sound great. Except the olives, I’m not a fan of olives. Haha! Thanks
Can you prepare day before and cook next day?
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.
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!
Great tip! We like spice occasionally so we might have to give it a try. Thanks
What do I do if I already precooked the chicken?
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.
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
That sounds yummy! I would brown the ground beef first and then continue with the recipe. Thanks
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!
We just ate and it was a big hit! Thanks!
Yay!! Thanks so much for letting me know.
That is awesome, let me know how it turns out!
We often roast veg, but have never thought to do this before, thanks for the 1 vessel cooking tip.
I am definitely a meat and potatoes kinda girl. Thanks!
This is the kind of dish that I can eat every day and still want more! A very satisfying and delicious casserole.
Me, too! Thanks