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
Scale
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.
