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
Scale
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.
