Loaded Baked Potato & Chicken Casserole

This Loaded Baked Potato & Chicken Casserole is basically everything you love about a fully loaded baked potato… turned into a cheesy, bubbly, one-pan dinner. Tender potato cubes roast in a spicy, garlicky oil, then get topped with marinated chicken pieces, crispy bacon, melty cheese, and fresh green onions. It’s hearty, comforting, and perfect for feeding a hungry crew. You can serve it straight from the baking dish with a salad on the side, or just eat it as-is for the ultimate cozy meal. It also makes great leftovers for the next day—if there are any left.

Ingredients

• 1 kg chicken breast, cut into cubes
• 8 potatoes, cut into cubes
• 1/3 cup olive oil
• 1 1/2 teaspoons salt
• 1 tablespoon fresh ground black pepper
• 1 tablespoon paprika
• 2 tablespoons garlic powder
• 6 tablespoons hot sauce

Toppings

• 2 cups grated cheese
• 1 cup crumbled bacon
• 1 cup diced green onion

Directions

1. Preheat the oven to 500°F and lightly spray a 9×13-inch baking dish with cooking spray.
2. In a large bowl, whisk together the olive oil, salt, pepper, paprika, garlic powder, and hot sauce.
3. Add the cubed potatoes to the bowl and toss until they are evenly coated in the sauce.
4. Transfer the coated potatoes to the prepared baking dish, leaving any excess sauce in the bowl.
5. Bake the potatoes for about 45 minutes, stirring every 15 minutes, until they’re browned and mostly tender.
6. While the potatoes bake, add the cubed chicken to the bowl with the remaining sauce and toss to coat.
7. In a separate small bowl, mix together the grated cheese, crumbled bacon, and diced green onion for the topping.
8. When the potatoes are done, spread the marinated chicken evenly over the potatoes in the baking dish.
9. Sprinkle the cheese, bacon, and green onion mixture evenly over the top.
10. Return the dish to the oven and bake for about 15 minutes more, or until the chicken is cooked through and the cheese is melted and bubbly.

Prep Time: 20 minutes | Cooking Time: 60 minutes | Total Time: 80 minutes
Kcal: 880 kcal | Servings: 6

Tips

Coat the potatoes really well in the seasoned oil and give them space in the pan so they roast and crisp instead of steam—this helps them stand up to the cheesy topping without turning mushy.

If you’re not serving right away, let the casserole cool slightly, then cover the dish; leftovers can be refrigerated for up to 3 days and reheated in the oven so the potatoes and topping stay nice and crisp.

FAQ

Can I use a lower oven temperature?
Yes, you can roast at 400–425°F instead; just add extra time for the potatoes and chicken to cook through and brown.

What kind of cheese works best?
Cheddar, Colby Jack, or a Mexican blend all work great—anything that melts well and has good flavor.

Can I use pre-cooked chicken?
You can, but then add it just for the last 10–15 minutes to heat through; skip marinating it too long so it doesn’t dry out.

Is the casserole very spicy?
It depends on your hot sauce—if you’re sensitive to heat, reduce the hot sauce or use a mild one and add more at the table if needed.

Can I add extra veggies?
Definitely—bell peppers, corn, or broccoli florets can be mixed in with the potatoes or chicken for more color and nutrition.