Loaded Baked Potato and Chicken Casserole Recipe – Cozy, cheesy one-pan comfort

Introduction

The kitchen smells like roasted potatoes and bacon—warm, salty, and a little like Sunday afternoons. Right away, the first bite of my Loaded Baked Potato and Chicken Casserole hits you with crisp edges, melty cheese, and a bright hit of green onion. This always takes me back to Sunday dinners. If you love easy family meals, try my cheesy chicken and broccoli casserole another night.

Why You’ll Love This

• Oven-roasted potatoes get crisp edges while staying tender inside.
• Feeds a crowd without fuss—budget-friendly and filling.
• Kid-approved flavors: bacon, cheddar, and ranch-friendly toppings.
• Great for meal prep; reheats well for busy weeknights.
• Comforting, familiar tastes with an easy assembly.

Quick Recipe Snapshot

• Servings: 6
• Prep time: 20 minutes
• Cook time: 55–65 minutes (including bake time)
• Total time: About 1 hour 20 minutes
• Skill level: Easy
• Taste: savory + cheesy with smoky bacon notes

You’ll feel confident making this—simple steps, big payoff.

Ingredients You’ll Need

• 2 lbs potatoes, diced
• 1 lb chicken breasts, cubed
• 3 tablespoons olive oil
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon salt
• ½ teaspoon black pepper
• 2 cups shredded cheddar cheese
• 1 cup shredded mozzarella
• 6 slices cooked bacon, crumbled
• 1 bunch green onions, sliced
• Optional: ranch dressing or sour cream for serving

Chef notes:

• Use Yukon or russet potatoes for best texture.
• Cook bacon ahead for crisp topping.
• Shred your own cheese if possible—melts better.

How to Make It

1. Preheat oven to 400°F (200°C). First, get the oven hot so the potatoes roast properly.
2. In a large bowl, toss the diced potatoes with olive oil, paprika, garlic powder, onion powder, salt, and black pepper until every piece shines.
3. Spread potatoes in a single layer in a large baking dish; roast 30–35 minutes, until edges look golden and a fork slides in easily. You’ll hear a light crackle as they crisp.
4. Meanwhile, heat a skillet over medium and cook the cubed chicken until browned and cooked through—about 6–8 minutes; the juices should run clear. Then season lightly. (Tip: a quick splash of chicken stock keeps pieces moist.)
5. When potatoes finish, layer the cooked chicken over them. Next, sprinkle crumbled bacon, sliced green onions, and both cheeses evenly on top so every bite gets cheesy goodness.
6. Return casserole to the oven and bake another 25–30 minutes, until cheese bubbles and forms golden spots. You’ll see edges bubble and smell that toasty cheese aroma.
7. Remove and let cool 5–10 minutes; the dish will set and slice more neatly. Serve warm with ranch or sour cream on the side.

Also, if you like a tangy twist, stir a spoonful of ranch into the chicken before layering. For another cozy one-dish idea, try this one-pot cranberry-orange chicken and potatoes for a different flavor profile.

Kitchen Tips (From My Kitchen)

1. Time-saver: Roast potatoes ahead and store refrigerated; assemble and bake later.
2. Common mistake + fix: Overcrowding potatoes steams them—use a large dish or roast in two pans for crispiness.
3. Simple variation: Add smoked paprika or chopped chives for a brighter finish.

Serving Ideas

• Weeknight family dinner: Pair with a crisp green salad and extra green onions.
• Brunch twist: Top with a fried egg and serve with toast.
• Potluck favorite: Bake in a disposable dish and garnish with extra bacon.
• Holiday side: Serve smaller portions alongside roasted vegetables.
• For a ranch-forward meal, serve with a side of warm biscuits and a spoon of ranch on the plate; also check this ranch chicken and rice casserole for more ranch comfort-food ideas.

Storing & Leftovers

• Fridge: Keep in an airtight container 3–4 days.
• Freezer: Freeze in portions up to 2 months; thaw overnight in the fridge.
• Reheat: Warm in a 350°F oven until heated through to keep potatoes crisp.

Leftover idea: Turn it into a loaded wrap with some lettuce and a drizzle of ranch.

FAQs

Q: Can I make this ahead?
A: Yes—roast the potatoes and cook the chicken a day ahead. Assemble and bake when ready.

Q: Can I swap the chicken or potatoes?
A: You can use cooked shredded rotisserie chicken or sweet potatoes, but note textures change; Loaded Baked Potato and Chicken Casserole tastes best with regular potatoes.

Q: How do I know it’s done?
A: Cheese should bubble and brown slightly; chicken should read 165°F and potatoes should mash easily with a fork.

Q: Can I freeze it?
A: Yes—freeze before the final bake for best texture, then thaw overnight and bake until bubbly.

Final Thoughts

I love how this dish marries crispy roasted potatoes with tender chicken and that gooey blanket of cheese—simple, satisfying, and forgiving. So please make it your own: swap spices, add veggies, or double the bacon for a treat. I hope this becomes a new weeknight favorite, and don’t forget to share how you customize the dish—Loaded Baked Potato and Chicken Casserole.

Conclusion

For a similar loaded take, I sometimes reference Loaded Baked Potato & Chicken Casserole – Delicious as it Looks when I need plating inspiration. Also, this version from Loaded Chicken and Potato Casserole – Life In The Lofthouse offers a neat comparison for different mix-ins.

Loaded Baked Potato and Chicken Casserole

A cozy one-pan casserole featuring roasted potatoes, tender chicken, crispy bacon, and plenty of cheesy goodness.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr 5 minutes mins

Total Time 1 hour hr 25 minutes mins

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American, Comfort Food

Calories: 550

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 2 lbs potatoes, diced Use Yukon or russet potatoes for best texture.
• 1 lb chicken breasts, cubed Can substitute with cooked shredded rotisserie chicken.
• 3 tablespoons olive oil Used for roasting potatoes.
• 1 teaspoon paprika Optional: smoked paprika for a different flavor.
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon salt Adjust to taste.
• ½ teaspoon black pepper
• 2 cups shredded cheddar cheese Shred your own cheese for better melting.
• 1 cup shredded mozzarella Shred your own cheese if possible.
• 6 slices cooked bacon, crumbled Cook bacon ahead for crisp topping.
• 1 bunch green onions, sliced
• Optional: ranch dressing or sour cream for serving

Method

 

Preparation

1. Preheat oven to 400°F (200°C).
2. In a large bowl, toss the diced potatoes with olive oil, paprika, garlic powder, onion powder, salt, and black pepper until every piece shines.
3. Spread potatoes in a single layer in a large baking dish; roast 30–35 minutes, until edges look golden and a fork slides in easily.
4. Meanwhile, heat a skillet over medium and cook the cubed chicken until browned and cooked through—about 6–8 minutes; the juices should run clear. Season lightly.
5. When potatoes finish, layer the cooked chicken over them, then sprinkle crumbled bacon, sliced green onions, and both cheeses evenly on top.

Baking

1. Return casserole to the oven and bake another 25–30 minutes, until cheese bubbles and forms golden spots.
2. Remove and let cool 5–10 minutes before serving.

Notes

For a tangy twist, stir in a spoonful of ranch into the chicken before layering. Leftover casserole can be turned into a loaded wrap with some lettuce and a drizzle of ranch.