There's something irresistibly comforting about a Loaded Chicken and Potato Casserole. Picture tender chunks of chicken and hearty potatoes baked together in a cheesy, creamy sauce and topped with crispy bacon and green onions. The savory aroma alone is enough to draw everyone to the table!

I first tried a version of this dish at a potluck, and it instantly became a family favorite. It's easy to see why – it’s quick to prepare, feeds a crowd, and delivers all the flavors of a loaded baked potato in one convenient casserole. Let's dive into the details so you can recreate this masterpiece at home.

Why You'll Love This Loaded Chicken and Potato Casserole

Get ready to meet your new go-to comfort food. This Loaded Chicken and Potato Casserole hits all the right notes – cheesy, creamy, and bursting with flavor.

First off, it's incredibly easy to make. Using simple, everyday ingredients, you can have this casserole prepped and ready for the oven in no time. Perfect for busy weeknights or lazy weekends!

This dish is a budget-friendly superstar. With affordable staples like chicken, potatoes, and cheese, you can create a meal that feels indulgent without breaking the bank.

Another reason to love it? It's a crowd-pleaser. Whether you're feeding a picky toddler, a hungry teenager, or a group of friends, everyone will be asking for seconds.

Lastly, it’s incredibly versatile. You can customize it with your favorite toppings, add veggies, or adjust the spice level to suit your family’s tastes.

Ingredients Notes

The beauty of this recipe lies in its approachable and flavorful ingredients. Each one plays an important role in crafting the ultimate casserole experience.

Chicken: Use boneless, skinless chicken breasts or thighs for tender, juicy bites. Dice the chicken into bite-sized pieces for even cooking and easy serving. Pre-cooked rotisserie chicken works great as a shortcut.
Potatoes: Yukon Gold potatoes are my go-to for this recipe. Their creamy texture and rich flavor hold up beautifully during baking. Russets or red potatoes are also excellent options.
Cheese: A combination of shredded cheddar and Monterey Jack delivers a perfect balance of gooey melt and bold flavor. Feel free to experiment with other cheeses, like pepper jack for a spicy kick.
Bacon: Crispy, crumbled bacon takes this dish to the next level. You can cook your own or use pre-cooked bacon bits in a pinch.
Green onions: These add a fresh, zesty finish to the casserole. If you prefer, swap them for chives or parsley for a similar flavor.
Sauce: A blend of sour cream, cream cheese, and a touch of ranch seasoning ties everything together with rich, tangy goodness.

Special equipment: A 9x13-inch baking dish ensures everything cooks evenly. A sharp knife and cutting board will make prep a breeze.

How To Make This Loaded Chicken and Potato Casserole

Creating this decadent casserole is easier than you think! Here's a step-by-step guide to make it flawless every time.

Prepare your ingredients: Preheat your oven to 375°F and grease a 9x13-inch baking dish. Wash and dice your potatoes into small cubes, and season them with salt, pepper, and a drizzle of olive oil.
Bake the potatoes: Spread the seasoned potatoes in an even layer in your baking dish and bake for about 20 minutes, stirring halfway through. This step ensures they’re perfectly tender before adding the rest of the ingredients.
Cook the chicken: While the potatoes bake, heat a skillet over medium heat. Sear the diced chicken pieces with a little oil until lightly browned and cooked through. Season with garlic powder, paprika, and a pinch of salt for added flavor.
Assemble the casserole: Remove the potatoes from the oven and top them with the cooked chicken. Spread the sour cream mixture evenly over the top, ensuring every bite gets that creamy goodness.
Add the cheese and toppings: Sprinkle the shredded cheese generously over the casserole. Top with crumbled bacon and bake for another 20-25 minutes until the cheese is bubbly and golden.
Garnish and serve: Once out of the oven, scatter chopped green onions over the top for a pop of color and fresh flavor. Let the casserole rest for 5 minutes before serving.

Expect the whole process to take around 50-60 minutes, with plenty of hands-off time while it bakes. Serve it hot, and watch it disappear!

Storage Options

This casserole stores wonderfully, making it perfect for meal prep or leftovers.

Refrigerator: Transfer any leftovers to an airtight container and store in the fridge for up to 4 days. Reheat individual portions in the microwave or the entire dish in the oven at 350°F until warmed through.
Freezer: Assemble the casserole up to the baking step and cover tightly with foil. Freeze for up to 2 months. Thaw overnight in the fridge before baking as directed.
Make-ahead: Prep the ingredients the night before, then assemble and bake when you’re ready. It’s a great time-saver for busy evenings!

Variations and Substitutions

One of the best things about this casserole is how easily you can adapt it to suit your tastes.

Spicy kick: Add diced jalapeños or a sprinkle of cayenne pepper to the sauce for extra heat.
Veggie boost: Toss in steamed broccoli florets, diced bell peppers, or spinach to sneak in some greens.
Different proteins: Swap the chicken for cooked ground beef, turkey, or even sausage for a fun twist.
Dairy-free: Use plant-based sour cream and cheese alternatives to make this dish dairy-free.
Gluten-free: Most versions are naturally gluten-free, but double-check your ranch seasoning and bacon for hidden gluten.

Get creative and make this dish your own – it’s almost impossible to go wrong!

Loaded with creamy, cheesy, and savory goodness, this Loaded Chicken and Potato Casserole is a dish your family will request time and time again. It’s hearty, satisfying, and endlessly customizable – the perfect comfort food for any occasion.