If you’re craving a homey, comforting meal that brings together all the best flavors of a loaded baked potato with tender chicken, you’ve just found your new favorite. This Loaded Baked Potato and Chicken Casserole Recipe is everything warm, cheesy, and satisfying rolled into one easy bake. Imagine creamy potatoes mixed with savory shredded chicken, tangy ranch, crispy bacon, and melted cheddar cheese all bubbling away in a golden casserole that’s perfect for any night of the week. It’s a crowd-pleaser and perfect for busy families or anyone who loves a hearty, flavorful dish without fuss.
Ingredients You’ll Need
These ingredients are simple but essential, each adding to the amazing taste, texture, and vibrant appearance of this casserole. From creamy dairy to crispy bacon, every component plays a part in creating that perfect loaded baked potato experience with chicken.
- Russet potatoes: The classic base for loaded potatoes, these are peeled and diced for even cooking and creaminess.
- Chicken breast: Cooked and shredded for tender protein that blends beautifully with the potatoes.
- Sour cream: Adds a tangy richness that makes the casserole creamy and luscious.
- Ranch dressing: Brings herbaceous flavor and moisture that elevates the dish.
- Shredded cheddar cheese: Provides gooey, melty cheesiness that everyone loves.
- Bacon: Crispy and crumbled, it injects salty crunch and smokiness.
- Green onions: Fresh and chopped, these give a lovely color and subtle bite.
- Garlic powder: A simple seasoning that adds depth and warmth.
- Olive oil: Used to cook the chicken, keeping it juicy and flavorful.
- Milk: Optional but great for adding extra creaminess if needed.
- Salt and pepper: Crucial for seasoning and bringing all flavors together.
- Paprika: Optional garnish for a pop of beautiful color.
How to Make Loaded Baked Potato and Chicken Casserole Recipe
Step 1: Prepare and Cook the Potatoes
Start by peeling and dicing your russet potatoes into even chunks. Boil them in salted water until they’re tender but not falling apart—about 10 to 12 minutes. This ensures a soft bite while still holding their shape within the casserole. Once cooked, drain and return the potatoes to the pot so they’re ready for the creamy mixture.
Step 2: Cook and Shred the Chicken
While your potatoes are boiling, heat olive oil in a pan over medium heat and cook your chicken breasts until they’re no longer pink inside. Then, shred the chicken with two forks while it’s still warm—this makes for perfectly tender strands that will blend beautifully with the potatoes.
Step 3: Combine the Creamy Mixture
In a mixing bowl, whisk together sour cream, ranch dressing, 1 cup of shredded cheddar cheese, garlic powder, salt, and pepper. This tangy, cheesy mixture is the heart of your casserole, giving it that rich, indulgent flavor we all crave.
Step 4: Mix Everything Together
Add the drained potatoes and shredded chicken to your creamy bowl, then gently fold with a spatula to evenly coat every piece. If the mixture feels too thick, add a little splash of milk to loosen it up—it should be creamy and easy to spread.
Step 5: Assemble the Casserole
Transfer your mixture into a greased 9 by 13-inch baking dish. Sprinkle the remaining 1/2 cup of cheddar cheese over the top, then layer on the crumbled bacon and chopped green onions. This final touch provides the perfect combination of crispy, cheesy, and fresh flavors.
Step 6: Bake to Perfection
Pop your casserole into a preheated oven at 375°F (190°C) and bake for about 20 to 25 minutes, or until the cheese on top is melted, bubbly, and golden brown. The whole kitchen will fill with irresistible aromas that make it impossible to wait any longer!
Step 7: Garnish and Cool Slightly
For an extra pop of color, sprinkle a pinch of paprika over the casserole right before serving. Let it cool for a few minutes to allow the flavors to set and make it easier to slice into perfect portions.
How to Serve Loaded Baked Potato and Chicken Casserole Recipe
Garnishes
Fresh green onions or chives sprinkled over the top brighten the casserole with a fresh, mild onion flavor and an inviting splash of green. A dollop of sour cream on each serving also adds cool creaminess that complements the warm, rich casserole.
Side Dishes
This casserole pairs wonderfully with a crisp green salad dressed lightly in vinaigrette to balance the richness. Roasted vegetables or steamed broccoli make for vibrant, nutritious sides that add texture and color to the meal.
Creative Ways to Present
For a fun twist, serve this casserole in individual ramekins for personal portions that look fancy yet feel homey. You can also add a drizzle of hot sauce or a sprinkle of your favorite herbs on top for customized flavor boosts that impress your guests.
Make Ahead and Storage
Storing Leftovers
Once cooled to room temperature, you can cover the casserole tightly with plastic wrap or foil and store it in the refrigerator for up to 3 days. The flavors meld even more overnight, making leftovers just as delicious!
Freezing
This Loaded Baked Potato and Chicken Casserole Recipe freezes beautifully. Place it in an airtight container or freezer-safe dish, then freeze for up to 2 months. Be sure to label it for easy identification when you’re ready for a comforting, hassle-free meal.
Reheating
To reheat, thaw the casserole overnight in the fridge, then warm in a preheated oven at 350°F (175°C) for about 20 minutes or until heated through and bubbly. You can also microwave individual portions for a quicker option, though the oven helps keep the cheese perfectly melty and the bacon crisp.
FAQs
Can I use frozen potatoes instead of fresh?
Frozen diced potatoes can work in a pinch, but fresh russets provide the best texture and flavor for this casserole. If using frozen, make sure to thaw and drain any excess moisture before mixing.
What can I substitute for ranch dressing?
If ranch isn’t your thing, try using a mix of mayonnaise, a splash of buttermilk, and some dried herbs like dill or parsley to mimic the creamy, herby flavor it brings.
Is this casserole good for meal prep?
Absolutely! It reheats well and can be portioned out for lunches or quick dinners. Just remember to store it properly in airtight containers to maintain freshness.
Can I add vegetables to the casserole?
Yes! Chopped bell peppers, corn, or even steamed broccoli can be folded into the mixture before baking for an extra nutritional boost and colorful presentation.
How spicy is this recipe?
This recipe is on the mild side, making it family-friendly. If you want to add some heat, consider adding a pinch of cayenne pepper or chopped jalapeños to the creamy mixture before baking.
Final Thoughts
This Loaded Baked Potato and Chicken Casserole Recipe is pure comfort food magic — it hits every craving with creamy, cheesy, savory goodness that’s so easy to make. Whether you’re feeding a family or want a cozy meal that feels like a warm hug, this casserole ticks all the boxes. Give it a try, and soon it’ll be one of your must-make dishes that everyone asks for again and again.
Print
Loaded Baked Potato and Chicken Casserole Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Casserole
- Method: Baking
- Cuisine: American
Description
This Loaded Baked Potato & Chicken Casserole is a comforting, hearty dish combining tender diced potatoes, shredded chicken, creamy sour cream and ranch dressing, gooey cheddar cheese, crispy bacon, and fresh green onions. Baked to perfection, it’s a perfect family-friendly meal that’s both filling and flavorful.
Ingredients
Potatoes and Chicken
- 4 large russet potatoes, peeled and diced
- 1 lb chicken breast, cooked and shredded
- 1 tbsp olive oil
Dressing and Seasonings
- 1/2 cup sour cream
- 1/2 cup ranch dressing
- 1 1/2 cups shredded cheddar cheese, divided
- 1 cup cooked bacon, crumbled
- 1/2 cup green onions, chopped
- 1/2 tsp garlic powder
- Salt and pepper to taste
- 1/2 cup milk (or more for creaminess)
- 1/2 tsp paprika (optional, for garnish)
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with cooking spray or butter to prevent sticking.
- Boil Potatoes: Place the diced potatoes in a large pot of salted water and boil for 10-12 minutes until tender. Drain well and return to the pot to keep warm.
- Cook and Shred Chicken: Meanwhile, heat olive oil in a pan over medium heat. Cook the chicken breast until fully cooked through, then shred it using two forks.
- Make the Creamy Mixture: In a mixing bowl, combine sour cream, ranch dressing, 1 cup of shredded cheddar cheese, garlic powder, salt, and pepper. Stir until the mixture is smooth and well blended.
- Combine Ingredients: Add the cooked potatoes and shredded chicken into the creamy mixture. Gently fold everything together ensuring even distribution. Adjust the consistency by adding more milk if the mixture is too thick.
- Assemble the Casserole: Transfer the combined mixture into the prepared baking dish. Sprinkle the remaining 1/2 cup of cheddar cheese evenly on top, followed by crumbled bacon and chopped green onions.
- Bake: Place the casserole in the oven and bake for 20-25 minutes until bubbly and the cheese on top is melted and golden brown.
- Garnish: If desired, sprinkle paprika over the casserole for added color and a touch of flavor before serving.
- Serve: Allow the casserole to cool for a few minutes to set, garnish with additional green onions if liked, and serve warm.
Notes
- Use full-fat sour cream for a richer taste, or substitute with Greek yogurt for a healthier option.
- Leftover roasted chicken or rotisserie chicken can be used instead of cooking chicken breasts fresh.
- Adding a splash of milk helps to keep the casserole moist and creamy.
- For a spicier kick, add a pinch of cayenne pepper or hot sauce to the creamy mixture.
- Make sure potatoes are diced uniformly to ensure even cooking.
- This casserole can be prepared ahead of time, assembled and refrigerated, then baked when ready.
