Loaded Baked Potato & Chicken Casserole
This Loaded Baked Potato & Chicken Casserole is the ultimate comfort food mashup—combining the hearty, satisfying bite of oven-baked potatoes with the richness of shredded chicken, crispy bacon, sharp cheddar, and creamy sour cream.
It’s a dish born from simplicity but layered with flavor and texture in every forkful. Whether you’re using up leftover chicken or planning a cozy dinner, this casserole brings together the best parts of a loaded baked potato and turns it into a warm, cheesy, oven-baked family favorite.
Perfect for weeknights, potlucks, or cold-weather cravings, it delivers familiar flavors with a homey, indulgent twist.
Why People Will Love This Loaded Baked Potato & Chicken Casserole:
Comfort food at its finest: It delivers the warmth and coziness of a classic baked potato, elevated with layers of rich cheese, savory chicken, and smoky bacon.
Perfectly balanced textures: The crispy edges of roasted potatoes, creamy sour cream base, and melted cheddar create an irresistible contrast in every bite.
Family-friendly and filling: It’s hearty and satisfying—packed with protein, carbs, and flavor—making it ideal for feeding a hungry crowd or enjoying as leftovers.
Customizable to taste: From spicy jalapeños to different cheeses or veggies, it adapts easily to personal preferences without losing its charm.
One-pan convenience: Everything bakes together in a single dish, making cleanup simple and the preparation stress-free—especially helpful for busy weeknights.
Key Ingredients:
Russet Potatoes: The sturdy, starchy base—baked and cubed—brings a comforting bite and holds up beautifully under layers of creamy and cheesy goodness.
Shredded Chicken: Tender, lean protein (especially from rotisserie chicken) infuses the casserole with heartiness and soaks up surrounding flavors.
Sour Cream & Milk: This rich dairy duo binds the mixture together, adding creaminess and subtle tang that elevates the overall depth of flavor.
Sharp Cheddar Cheese: Freshly shredded for optimal melt and taste, it delivers a bold, salty sharpness that cuts through the richness and ties everything together.
Bacon & Green Onions: Smoky, crispy bacon adds depth and crunch, while chopped green onions provide a pop of freshness and a mild oniony bite.
Expert Tips:
Use baked—not boiled—potatoes: Baking the potatoes intensifies their flavor and removes excess moisture, giving the casserole better texture and richer taste. Let them cool slightly before cubing for cleaner cuts.
Shred your own cheese: Pre-shredded cheese contains anti-caking agents that prevent smooth melting. For a creamier, more cohesive melt, shred a block of sharp cheddar by hand.
Layer flavor intentionally: Season each component—potatoes, chicken, and even the sour cream mixture—lightly as you go. This ensures the final dish is deeply seasoned, not just salty on top.
Use rotisserie chicken for depth: It’s not just convenient—rotisserie chicken brings built-in seasoning and moist texture, enhancing the casserole’s savory richness without extra effort.
Add texture contrast strategically: To keep the bacon crispy, sprinkle half on after baking, not just before. It gives each bite a mix of soft, creamy layers and satisfying crunch.
Loaded Baked Potato & Chicken Casserole
Ingredients:
4 large russet potatoes, fully baked, peeled, and cut into cubes
2 cups cooked chicken, shredded or chopped (rotisserie works great)
1 cup full-fat sour cream for richness and tang
1 cup sharp cheddar cheese, freshly shredded for better melt
½ cup chopped green onions, white and green parts
1 cup cooked bacon pieces, crumbled (or real bacon bits)
Salt and freshly ground black pepper, to taste
½ cup whole milk (or 2% for a lighter option), to bind and moisten the mixture
Instructions:
Preheat the oven to 350°F (175°C). Lightly grease a medium-sized casserole dish and set aside.
In a large mixing bowl, combine the cubed baked potatoes, shredded chicken, sour cream, milk, salt, and pepper. Stir well until everything is evenly coated and creamy.
Transfer half of the potato and chicken mixture into the prepared baking dish, spreading it out in an even layer.
Sprinkle half of the shredded cheddar cheese, chopped green onions, and crispy bacon bits over the top.
Spoon the remaining mixture on top, smoothing it out gently. Then finish with the rest of the cheese, onions, and bacon, creating a cheesy, flavorful top layer.
Place the casserole in the oven and bake for 30–35 minutes, or until the cheese is melted, bubbling, and lightly golden.
Remove from the oven and allow it to cool for 5–10 minutes before serving for best texture and flavor.
Important Notes When Making Loaded Baked Potato & Chicken Casserole:
Don’t skip baking the potatoes first: Using fully baked potatoes (not raw or boiled) ensures they hold their shape while becoming creamy on the inside and slightly crispy around the edges after baking. It’s the foundation of the casserole’s texture.
Balance moisture content: Sour cream and milk add creaminess, but too much liquid can cause a soggy casserole. Stick to the recommended measurements and ensure your potatoes aren’t waterlogged.
Let it rest after baking: Allowing the casserole to cool for 5–10 minutes before serving helps the cheese set and prevents a runny texture when scooping.
Season with intention: Taste the sour cream mixture before assembling. Potatoes absorb seasoning easily but can turn bland without adequate salt and pepper throughout.
Layer strategically: Spreading ingredients in two layers (with cheese, bacon, and green onions in between and on top) ensures even distribution of flavor and texture in every bite.
Nutrition Information
For one serving of Loaded Baked Potato & Chicken Casserole, assuming the recipe yields 6 servings:
Calories: 420 kcal | Total Fat: 23 g | Saturated Fat: 9 g | Monounsaturated Fat: 7.5 g | Polyunsaturated Fat: 2.5 g | Cholesterol: 95 mg | Sodium: 550–650 mg (depending on added salt and bacon used) | Total Carbohydrates: 27 g | Dietary Fiber: 2.5 g | Sugars: 2.8 g | Protein: 25 g
Note: These values are approximate and may vary based on exact ingredients (e.g., bacon brand, type of cheese, or chicken used).
Frequently Asked Questions:
Can I use leftover roasted or rotisserie chicken in this recipe?
Absolutely. Leftover chicken—especially rotisserie—adds flavor and moisture. Just shred it well and ensure it’s not overly dry before mixing it in.
What’s the best potato to use for this casserole?
Russet potatoes are ideal due to their starchy, fluffy texture, which holds up during baking and absorbs flavors beautifully. Yukon Golds can be used for a creamier bite.
Can I make this casserole ahead of time?
Yes! Assemble it up to a day in advance and store it covered in the refrigerator. Bake just before serving, adding 5–10 minutes to the baking time if cold from the fridge.
How can I make this recipe lighter?
Swap sour cream for plain Greek yogurt, use reduced-fat cheese, and opt for turkey bacon. You can also reduce the cheese and bacon amounts without compromising flavor too much.
Can this casserole be frozen?
Yes, but for best texture, freeze it before baking. Wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge, then bake as directed until hot and bubbly.
Should I bake the potatoes fully before adding them to the casserole?
Yes—fully baked potatoes ensure a soft, fluffy texture and prevent gumminess. Boiled potatoes tend to hold more water, which can make the casserole soggy.
How do I know if the casserole is done baking?
The cheese on top should be fully melted, bubbling, and lightly golden brown. You should also see slight crisping at the edges. A center temperature of 160°F (71°C) confirms it’s heated through.
Can I use uncooked chicken in this recipe?
It’s not recommended. Using raw chicken would require longer baking time and might result in uneven cooking. Pre-cooked chicken ensures food safety and consistent texture.
How can I make sure the casserole isn’t too dry?
Make sure your baked potatoes aren’t overcooked or dried out. Don’t skip the sour cream and milk—they keep the mixture moist and creamy. Cover loosely with foil if the top browns too fast.
What’s the best way to reheat leftovers without drying them out?
Reheat individual portions in the microwave with a damp paper towel on top, or reheat the entire dish in the oven at 300°F (150°C) covered with foil until warmed through (15–20 minutes).