If you’re craving a comforting dish that brings all the best flavors of a loaded baked potato and succulent chicken together, you’re in for a treat with this Loaded Baked Potato & Chicken Casserole Recipe. It’s everything you love about those classic ingredients layered into a warm, creamy, cheesy casserole that’s perfect for family dinners or casual gatherings. Every spoonful bursts with tender potatoes, savory chicken, crispy bacon, and a tangy ranch twist that keeps you coming back for more. Trust me, once you make this, it’s going to become one of your go-to dishes when you want hearty, satisfying flavors that hit all the right notes.
Ingredients You’ll Need
This recipe is deceptively simple, yet each ingredient plays a crucial role in building those rich, layered flavors and textures. From the creamy sour cream that adds tang to the crispy bacon that provides that salty crunch, every addition matters and brings this casserole to life.
- 4 large russet potatoes, peeled and diced: These starchy potatoes create the perfect fluffy base that soaks up all the cheesy sauce beautifully.
- 1 lb chicken breast, cooked and shredded: Tender chicken adds protein and a hearty element that pairs wonderfully with the potatoes.
- 1/2 cup sour cream: Adds a creamy tang that balances the richness and helps tie the ingredients together.
- 1/2 cup ranch dressing: Brings in a zesty herb flavor that makes the casserole pop without overpowering it.
- 1 1/2 cups shredded cheddar cheese: Cheddar melts into gooey goodness and creates that irresistible golden crust while adding sharp flavor.
- 1 cup cooked bacon, crumbled: Crispy bacon bits lend a smoky, crunchy contrast that makes every bite exciting.
- 1/2 cup green onions, chopped: Fresh and mild, these add a lovely pop of color and subtle onion flavor as a topping.
- 1/2 tsp garlic powder: Enhances the savory depth with an easy, pantry-ready boost.
- Salt and pepper to taste: Essential for seasoning and making all the flavors shine.
- 1 tbsp olive oil: For cooking the chicken to juicy perfection and adding a subtle richness.
- 1/2 cup milk (or more for creaminess): Keeps the mixture smooth and creamy, making it easy to stir and bake.
- 1/2 tsp paprika (optional, for garnish): Adds a dash of vibrant color and a hint of warmth to finish the dish beautifully.
How to Make Loaded Baked Potato & Chicken Casserole Recipe
Step 1: Prepare the Oven and Baking Dish
Start by preheating your oven to 375°F (190°C). This ensures it’s nice and hot, ready for baking the casserole to a bubbly golden finish. Grease a 9×13-inch baking dish generously with cooking spray or butter, so your casserole won’t stick and will come out in perfect portions.
Step 2: Cook the Potatoes Until Tender
Get those diced potatoes boiling in salted water for about 10 to 12 minutes, or until they’re tender when pierced with a fork. This step is key because you want soft potatoes that mash easily but still hold their shape in the casserole. After boiling, drain them well and return to the pot to keep warm.
Step 3: Cook and Shred the Chicken
While the potatoes are boiling, heat the olive oil in a skillet over medium heat and cook your chicken breasts until they’re fully cooked through. Once done, shred the chicken with two forks to get those perfect bite-sized pieces that will blend evenly into the casserole.
Step 4: Mix the Creamy Sauce
In a large bowl, combine the sour cream, ranch dressing, one cup of shredded cheddar cheese, garlic powder, salt, and pepper. Stir this mixture until it’s silky smooth. This creamy blend is the heart of the dish, offering a delicious tang and cheesy richness that coats every bite of potato and chicken.
Step 5: Combine Ingredients
Add the cooked diced potatoes and shredded chicken into the creamy sauce and gently fold everything together. If the mixture feels too thick, add a splash of milk to create the perfect, easily spreadable consistency. This step ensures every bite bursts with flavor and that creamy texture.
Step 6: Assemble the Casserole
Transfer your mixture into the prepared baking dish, spreading it out evenly. Sprinkle the remaining 1/2 cup of cheddar cheese on top, followed by the crumbled bacon and chopped green onions. These toppings not only add more texture but also make the casserole look irresistible before it even hits the oven.
Step 7: Bake to Perfection
Bake your casserole for 20 to 25 minutes until it’s bubbling and the cheese has melted into a golden, slightly crispy topping. That bubbling cheese is your signal the dish is ready and the flavors have melded beautifully.
Step 8: Final Touches
If you want to add a pop of extra color and a subtle smoky flavor, sprinkle paprika over the casserole once it’s out of the oven. Let it cool for a few minutes so it sets slightly before serving, which helps each portion hold together nicely.
How to Serve Loaded Baked Potato & Chicken Casserole Recipe
Garnishes
Fresh garnishes can really elevate the look and taste. Add a handful of extra chopped green onions or a few slices of ripe avocado on top to add freshness and a bit of creaminess. A dollop of sour cream on the side is always a welcomed touch too.
Side Dishes
This casserole is hearty on its own, but pairing it with a fresh, crisp salad or some steamed green veggies like broccoli or green beans helps balance the meal. A light, tangy coleslaw also makes a lovely side that complements the richness without overpowering it.
Creative Ways to Present
For a casual gathering, serve the casserole straight from the dish to keep it warm and engaging. For something a bit more elegant, scoop portions into individual ramekins and garnish each with additional cheese and herbs. It’s comforting yet impressive every time.
Make Ahead and Storage
Storing Leftovers
Leftover Loaded Baked Potato & Chicken Casserole Recipe keeps well in an airtight container in the refrigerator for up to 3 days. Just cover it tightly to maintain moisture and prevent it from drying out, making it an excellent next-day meal.
Freezing
You can freeze the casserole either before baking or after it has cooled following baking. Wrap it securely with plastic wrap and foil, or use a freezer-safe container. It will keep well up to 2 months. When ready to eat, thaw overnight in the refrigerator before reheating.
Reheating
Reheat servings gently in the microwave or oven until warmed through. If using the oven, cover with foil to avoid drying out and heat at 350°F (175°C) for about 15-20 minutes. The cheese topping will melt back beautifully, just like freshly baked.
FAQs
Can I use a different type of potato?
While russet potatoes are ideal for their fluffy texture, you can try Yukon Gold potatoes for a creamier consistency. Just make sure to adjust cooking times as they may cook faster.
Is it necessary to cook the chicken beforehand?
Yes, cooking the chicken before shredding ensures it’s fully cooked and tender. Using precooked rotisserie chicken can save time and adds great flavor too.
Can I make this recipe dairy-free?
Absolutely! Substitute the sour cream and ranch dressing with dairy-free alternatives, and use a non-dairy cheese or omit it altogether. The casserole will still be delicious but with a lighter feel.
What can I use instead of bacon?
If you prefer to avoid bacon, consider crispy pancetta, sausage crumbles, or a vegetarian bacon substitute. Each provides a similar smoky savoriness that enhances the dish.
Can this casserole be made vegetarian?
To make a vegetarian version, skip the chicken and bacon and add cooked mushrooms or roasted vegetables like bell peppers and zucchini for a hearty, flavorful alternative.
Final Thoughts
This Loaded Baked Potato & Chicken Casserole Recipe is one of those dishes that feels like a warm hug on a plate. It’s packed with comforting flavors and textures that are easy to love, and the best part is how simple it is to put together. Whether you’re feeding family, friends, or just treating yourself, this casserole is sure to become a beloved classic in your kitchen. Give it a go—you won’t regret it!
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Loaded Baked Potato & Chicken Casserole Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Casserole
- Method: Baking
- Cuisine: American
Description
This Loaded Baked Potato & Chicken Casserole is a hearty and comforting dish featuring tender boiled potatoes mixed with shredded chicken, creamy sour cream, ranch dressing, and plenty of cheddar cheese. Topped with crispy bacon and fresh green onions, then baked until bubbly and golden, this casserole makes a perfect family-friendly meal that’s both satisfying and flavorful.
Ingredients
Main Ingredients
- 4 large russet potatoes, peeled and diced
- 1 lb chicken breast, cooked and shredded
- 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 tbsp olive oil
- 1/2 cup milk (or more for creaminess)
- 1/2 tsp paprika (optional, for garnish)
Instructions
- Preheat and prepare baking 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 peeled and diced potatoes into a large pot of salted water. Boil for 10-12 minutes or until the potatoes are tender when pierced with a fork. Drain the potatoes and return them to the pot.
- Cook chicken: While the potatoes cook, heat the olive oil in a pan over medium heat. Cook the chicken breasts until fully cooked through (no longer pink inside). Once cooked, shred the chicken using two forks.
- Make creamy mixture: In a mixing bowl, combine sour cream, ranch dressing, 1 cup of shredded cheddar cheese, garlic powder, salt, and pepper. Stir until smooth and well blended.
- Combine ingredients: Add the boiled potatoes and shredded chicken into the creamy mixture. Gently stir everything together until evenly mixed. If the mixture seems too thick, add a splash of milk to reach your desired creaminess.
- Assemble casserole: Transfer the combined mixture into the prepared baking dish. Evenly sprinkle the remaining 1/2 cup cheddar cheese on top along with the crumbled cooked bacon and chopped green onions.
- Bake: Place the casserole in the preheated oven and bake for 20-25 minutes, or until the casserole is hot, bubbly, and the cheese on top is melted and golden brown.
- Garnish and serve: Optionally, sprinkle paprika on top for color. Allow the casserole to cool a few minutes before serving. Garnish with additional green onions if desired.
Notes
- Boil potatoes just until tender to avoid them becoming mushy in the casserole.
- Use cooked bacon that is crispy for added texture and flavor.
- Adjust milk quantity to control the creaminess of the casserole mixture.
- Leftovers can be refrigerated for 3-4 days and reheated in the oven or microwave.
- For extra flavor, consider adding a pinch of smoked paprika or cayenne pepper to the creamy mixture.
