Description
Loaded Baked Potato and Chicken Casserole is creamy, cheesy, and hearty. Perfect for family dinners, potlucks, or meal prep all week long.
Ingredients
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4 large russet potatoes, baked and cut into 1-inch cubes
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2 cups rotisserie chicken, shredded
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1 cup sour cream
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2 cups shredded cheddar cheese, divided
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6 slices bacon, cooked and crumbled
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1 teaspoon garlic powder
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1 teaspoon paprika
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1 teaspoon onion powder
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Salt and pepper, to taste
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2 green onions, sliced (for garnish)
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1 tablespoon fresh parsley, chopped (optional garnish)
Instructions
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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.
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Cook the bacon until crispy, then drain on paper towels and crumble into small pieces. Set aside.
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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.
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Grease a 9×13-inch baking dish and spread the mixture evenly into the dish. Sprinkle the remaining cheese and bacon on top.
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Bake at 375°F (190°C) for 25–30 minutes, until the cheese is melted and bubbly with golden edges.
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Remove from the oven, let rest for 5 minutes, and garnish with sliced green onions and parsley before serving warm.
Notes
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Substitute Greek yogurt for sour cream for a lighter option.
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Add vegetables like broccoli or bell peppers for extra nutrition.
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To store, refrigerate in an airtight container for up to 4 days or freeze unbaked for up to 2 months.
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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