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–+ servings
Loaded chicken and potato casserole

Loaded Chicken and Potato Casserole for Cozy Family Nights

A comforting Loaded Chicken and Potato Casserole that brings family together, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 1 pound Boneless and skinless chicken breasts Provides a protein-packed base; swap for turkey or tofu if desired.
  • 1 pound Potatoes Heartily fills the dish; Yukon gold or russet varieties are best, just wash and cube them.
  • 3 tbsp Olive oil Ensures even roasting and prevents sticking; can be replaced with vegetable or canola oil.
  • 3 tbsp Unsalted butter Adds richness to the flavor; use margarine or dairy-free butter for a different twist.
  • 1 tsp Smoked paprika Infuses depth and smokiness; regular paprika works if you’re in a pinch.
  • 1 tsp Garlic powder Enhances seasoning with aromatic notes; fresh garlic can be substituted (1-2 cloves, minced).
  • ½ tsp Crushed red chili flakes Adds a punch of heat; omit for a milder dish or use black pepper instead.
  • ¼ tsp Cumin Introduces warmth and earthiness; fennel or coriander are good alternatives.
  • Salt and pepper Season to taste; kosher salt offers a milder flavor profile.
For the Topping
  • 1½ cups Shredded Colby Jack cheese Melty goodness is key; feel free to swap with cheddar, Monterey Jack, or a dairy-free version.
  • 8 slices Bacon Adds a crunchy, savory element; turkey bacon or plant-based options can be used as an alternative.
  • ½ cup Green onions Provides freshness and color; chives work beautifully as a substitute for a milder taste.

Equipment

  • 9x13-inch baking dish
  • Mixing bowls
  • Spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C) and prepare your 9x13-inch baking dish with non-stick cooking spray.
  2. Dice the boneless and skinless chicken breasts and wash and cube the potatoes. Combine both in a large mixing bowl.
  3. In a separate bowl, whisk together olive oil, melted butter, smoked paprika, garlic powder, crushed red chili flakes, cumin, salt, and pepper, then pour it over the chicken and potatoes.
  4. Spread the chicken and potato mixture evenly in the prepared baking dish.
  5. Bake in the preheated oven for 45-55 minutes, stirring every 10-15 minutes until the chicken is cooked and the potatoes are fork-tender.
  6. Remove from oven and sprinkle half of the shredded Colby Jack cheese over the top.
  7. Sprinkle crumbled bacon and chopped green onions over the melted cheese, then layer with remaining cheese.
  8. Return to the oven for an additional 5-10 minutes until cheese has melted and is bubbly.
  9. Allow to cool slightly before serving.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 30gProtein: 35gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 80mgSodium: 900mgPotassium: 800mgFiber: 4gSugar: 2gVitamin A: 300IUVitamin C: 20mgCalcium: 250mgIron: 3mg

Notes

Ensure even cooking by cutting chicken and potatoes into similar-sized pieces. Stir every 10-15 minutes for best results. You can include veggies for added nutrition.

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