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Loaded baked potato and chicken casserole wraps up all those warm, cozy baked potato flavors in a crowd-pleasing, one-dish dinner. Fluffy spuds and juicy chicken are tossed with creamy goodness. Then you get melty cheddar, smoky bacon, and a sprinkle of green onions in every forkful. You'll want seconds—guaranteed.
This dish came about when life was hectic and dinner had to feed a crowd. We had chicken and potatoes left from earlier in the week, so I threw them together and crossed my fingers. My husband ended up liking it even more than our baked potato night. Now it's our wintertime favorite every year.
Hearty Ingredients
- Milk gives you a smoother, creamier mix—it brings everything together without drying the dish out.
- Bacon bits pack in that bold, smoky flavor you crave in a loaded potato.
- Green onions brighten things up with a pop of color and a soft, oniony bite.
- Cheddar cheese melts into a gooey, golden topping with rich, sharp tang. Buy a block and shred it for the best melt.
- Salt and pepper punch up the whole casserole with classic seasoning.
- Sour cream lends a cool, creamy zip, making each bite nice and moist.
- Cooked chicken fills it out and keeps you satisfied—use rotisserie or whatever leftovers you have.
- Fully baked potatoes (russet is best) are the solid, fluffy foundation.
Easy Step-by-Step
- Bake To Finish
- Pop the loaded casserole into a hot oven and let it bake for about 30–35 minutes. The cheese will bubble up and the edges should look toasty and delicious. Give it a few minutes to chill before you serve, so everything settles.
- Make Your Layers
- Cover the first cheese, onion, and bacon layer with the leftover potato mixture. Try to smooth it over completely, then pile on the rest of your cheddar, bacon, and green onions for a topping that stands out.
- Layer It Up
- Toss a generous handful of cheddar, bacon pieces, and green onions over half the potato chicken blend. This gets you tasty layers in every scoop.
- Spread The Bottom
- Scoop half of your creamy potato and chicken mash into a greased pan. Use the back of a spoon or spatula and keep the layer light and airy.
- Start With Mixing
- In a big bowl, gently toss together potatoes, chicken shreds, sour cream, and milk. Add enough salt and pepper to make the flavors shine. You'll get a thick, fluffy base that's ready to layer up.
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Bacon is what really brings this dish to the next level. I accidentally left it out once and nobody was as excited. My grandma drilled into me: always use bacon twice, some inside and some for topping. That's the secret to crunchy, salty bites that make this casserole a total winner.
Leftovers Get Better
This meal actually tastes even better after sitting overnight. Stash leftovers in a container in the fridge for up to three days. Reheat under foil in a 325-degree oven for about 15–20 minutes, or just microwave if you're in a hurry. Oven keeps everything crispier.
Fun Twists
Switch things up to fit your crew. Mix in broccoli for some green, toss any chopped bell pepper in for sweetness and color, or turn up the heat with jalapeños or hot sauce. Not into chicken? Try ground turkey or beef for a tasty change.
Serving Ideas
You can totally eat this on its own and be satisfied, but I like tossing together a little green salad for contrast. Want more? Pair it with fresh bread or steamed veggies. When it's hot out, sliced tomatoes on the side are awesome—the freshness cuts through the creamy casserole every time.
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Common Queries
- → Can I use pre-cooked chicken for this meal?
Definitely! Chicken that's already cooked works great. Simply shred or chop it before combining with the rest of the ingredients.
- → Which potatoes should I pick for this bake?
Russet potatoes are a top choice. They're sturdy and give you a fluffy texture. That said, starchy alternatives will work too.
- → Is it possible to prep this ahead of time?
Sure! Put the dish together, cover it, and keep it chilled for up to 24 hours. Before baking, let it sit out for about 20 minutes, then follow the normal cooking steps.
- → What can I swap for sour cream?
Use plain Greek yogurt instead. It’s tangy and creamy, making it an excellent substitute.
- → Can leftovers be stored in the freezer?
Yes, leftovers can be frozen after cooling completely. Keep them in containers with tight lids, then heat them back up in the microwave or oven whenever needed.
- → How do I make a healthier version of this dish?
To lighten it up, choose reduced-fat cheese, Greek yogurt instead of sour cream, and turkey bacon in place of regular bacon.