Loaded Baked Potato and Chicken Casserole

Introduction

When it comes to cozy, family-friendly meals, nothing quite compares to a casserole. This Loaded Baked Potato and Chicken Casserole combines tender chunks of baked potato, juicy rotisserie chicken, sour cream, melted cheese, and smoky bacon into one irresistible dish. Whether you’re feeding a hungry family or preparing a potluck favorite, this casserole delivers maximum flavor with minimal effort. The best part? It’s incredibly versatile and can be customized to fit your taste preferences or what you already have in your pantry.

My recipe story

This recipe has roots in my family’s love for loaded baked potatoes. Growing up, baked potatoes were always a staple at our dinner table, piled high with sour cream, cheese, and bacon. Over the years, I decided to take those same flavors and turn them into a casserole that could easily feed a crowd. The first time I made this Loaded Baked Potato and Chicken Casserole was for a Sunday dinner, and it quickly became a requested favorite. The combination of crispy bacon, creamy sauce, and hearty potatoes reminded everyone of a restaurant-style comfort dish, yet it was made right at home with just a few simple steps. Today, it remains one of my go-to meals when I want something filling, delicious, and crowd-pleasing.

Ingredient breakdown

Each ingredient in this Loaded Baked Potato and Chicken Casserole contributes to the dish’s overall richness and depth of flavor. The base is made from hearty russet potatoes, which hold up well after baking and provide that comforting, starchy bite. Baking the potatoes first ensures they’re tender on the inside while keeping their structure in the casserole.

Rotisserie chicken is the ultimate shortcut ingredient. It adds juicy, savory protein without the need for additional cooking, making this casserole both filling and convenient. Sour cream gives the dish a creamy tang, while shredded cheese creates that gooey, melty topping everyone loves. Bacon adds a smoky, salty crunch that contrasts perfectly with the soft potatoes and creamy filling. To round out the flavors, a mix of seasonings—such as garlic powder, paprika, and onion powder—brings everything together for a crave-worthy bite in every forkful.

Equipment you’ll need

• 9×13-inch baking dish
• Large mixing bowl
• Sharp knife and cutting board
• Wooden spoon or spatula
• Measuring cups and spoons
• Oven mitts

Step-by-step directions

1. Prepare the potatoes: Start by baking your russet potatoes until they are fork-tender. Once cooled slightly, cut them into 1-inch cubes. Baking them first prevents the casserole from becoming watery and ensures they hold their shape while soaking up the creamy sauce.
2. Cook the bacon: While the potatoes are baking, fry your bacon until crispy. Drain on paper towels, then crumble into small pieces. Bacon provides that smoky, salty crunch that balances the creaminess of the casserole.
3. Mix the base: In a large bowl, combine the cubed potatoes, shredded chicken, sour cream, half of the shredded cheese, and half of the bacon. Add your seasonings and stir gently to coat everything evenly.
4. Assemble the casserole: Transfer the mixture to a greased 9×13-inch baking dish. Spread it evenly, then sprinkle the remaining cheese and bacon over the top for that golden, bubbly finish.
5. Bake to perfection: Place the casserole in a preheated oven at 375°F (190°C) and bake for 25–30 minutes, or until the cheese is fully melted and slightly golden brown around the edges.
6. Garnish and serve: Once baked, remove from the oven and let rest for about 5 minutes. Garnish with chopped green onions or fresh parsley for a burst of freshness before serving warm.

Variations & substitutions

This casserole is wonderfully flexible. You can swap the rotisserie chicken for leftover turkey, ham, or even ground beef. Try using sweet potatoes instead of russets for a slightly sweeter, nutrient-packed twist. If you prefer a lighter version, substitute Greek yogurt for sour cream. For extra veggies, stir in cooked broccoli, peas, or bell peppers before baking. Spice lovers can add a dash of hot sauce or sprinkle red pepper flakes over the top for an extra kick.

Storage, freezing & make-ahead

This casserole stores beautifully, making it an excellent option for meal prep. Once cooled, cover leftovers tightly with foil or transfer to an airtight container. Refrigerate for up to 4 days. To reheat, warm in the oven at 350°F until heated through, or microwave individual portions for a quick meal.

To freeze, assemble the casserole but hold off on baking. Wrap tightly in plastic wrap and foil, then freeze for up to 2 months. When ready to enjoy, thaw overnight in the fridge and bake as directed. This make-ahead flexibility makes it perfect for busy weeknights or preparing in advance for gatherings.

Serving ideas & pairings

This Loaded Baked Potato and Chicken Casserole pairs beautifully with simple, fresh sides that balance its richness. A crisp green salad with a tangy vinaigrette cuts through the creaminess, while roasted vegetables add extra nutrition and flavor. For a fun family-style dinner, serve it alongside garlic bread or warm dinner rolls. It also makes an excellent dish for potlucks or holidays, as it complements roasted meats, grilled dishes, or lighter fare like fruit salad.

FAQ

Can I use leftover mashed potatoes instead of cubed baked potatoes?
Yes, you can layer mashed potatoes on the bottom for a different texture. It will turn into more of a shepherd’s pie-style casserole but still delicious.

What cheese works best for this casserole?
Cheddar is the classic choice, but you can mix in mozzarella, Monterey Jack, or even pepper jack for a spicy kick.

Can I make this casserole vegetarian?
Absolutely. Skip the chicken and bacon, and add roasted vegetables, beans, or tofu for a hearty vegetarian version.

How do I keep the casserole from drying out?
Make sure your potatoes are baked just until tender, and don’t skimp on the sour cream and cheese. Cover with foil while reheating to retain moisture.

Is this recipe gluten-free?
Yes, as long as all your ingredients (like sour cream and seasonings) are gluten-free. It’s naturally grain-free since the base is potatoes.

Final thoughts

Loaded Baked Potato and Chicken Casserole is a hearty, comforting dish that brings together all the best flavors of a classic loaded baked potato in casserole form. It’s easy to prepare, customizable, and always a hit with family and friends. Whether you’re looking for a satisfying weeknight dinner, a make-ahead freezer meal, or a potluck crowd-pleaser, this casserole has you covered. Once you try it, you’ll understand why it’s a staple comfort food in so many households.

Loaded Baked Potato and Chicken Casserole

---

• Author: Sarah White
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Diet: Gluten Free

Print Recipe

Pin Recipe

Description

Loaded Baked Potato and Chicken Casserole is creamy, cheesy, and hearty. Perfect for family dinners, potlucks, or meal prep all week long.

---

Ingredients

Scale 1x2x3x

• 4 large russet potatoes, baked and cut into 1-inch cubes

• 2 cups rotisserie chicken, shredded

• 1 cup sour cream

• 2 cups shredded cheddar cheese, divided

• 6 slices bacon, cooked and crumbled

• 1 teaspoon garlic powder

• 1 teaspoon paprika

• 1 teaspoon onion powder

• Salt and pepper, to taste

• 2 green onions, sliced (for garnish)

• 1 tablespoon fresh parsley, chopped (optional garnish)

---

Instructions

1. Bake the russet potatoes until fork-tender, then let cool slightly and cut into 1-inch cubes. This ensures the potatoes stay firm in the casserole.

2. Cook the bacon until crispy, then drain on paper towels and crumble into small pieces. Set aside.

3. In a large mixing bowl, combine the cubed potatoes, shredded chicken, sour cream, half of the cheese, and half of the bacon. Add garlic powder, paprika, onion powder, salt, and pepper. Stir gently to coat.

4. Grease a 9×13-inch baking dish and spread the mixture evenly into the dish. Sprinkle the remaining cheese and bacon on top.

5. Bake at 375°F (190°C) for 25–30 minutes, until the cheese is melted and bubbly with golden edges.

6. Remove from the oven, let rest for 5 minutes, and garnish with sliced green onions and parsley before serving warm.

Notes

• Substitute Greek yogurt for sour cream for a lighter option.

• Add vegetables like broccoli or bell peppers for extra nutrition.

• To store, refrigerate in an airtight container for up to 4 days or freeze unbaked for up to 2 months.

• Reheat in the oven at 350°F until warmed through, or microwave single portions.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Baking
• Cuisine: American