Loaded Bacon Potato Chicken Casserole 🥔🥓🍗🧀
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 6
Ingredients
For the Casserole
- 2 lbs russet potatoes, peeled and cut into 1-inch cubes
- 1½ lbs boneless, skinless chicken breasts, cut into bite-sized pieces
- 8 slices bacon, cooked and crumbled
- 1½ cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1 cup sour cream
- ½ cup mayonnaise
- ½ cup milk
- 3 cloves garlic, minced
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon black pepper
- ½ teaspoon salt
- 1 teaspoon Italian seasoning
- 2 tablespoons olive oil
- 3 green onions, sliced
- 2 tablespoons fresh parsley, chopped
Instructions
1. Preheat the Oven
Preheat your oven to 400°F (200°C). Lightly grease a 9×13-inch baking dish.
2. Season the Potatoes
Place the cubed potatoes in a large bowl. Add olive oil, paprika, garlic powder, onion powder, salt, black pepper, and Italian seasoning.
Toss until the potatoes are evenly coated.
3. Prepare the Chicken
Add the bite-sized chicken pieces to the bowl with the potatoes and toss until well coated with the seasoning mixture.
4. Make the Creamy Sauce
In a separate bowl, whisk together:
- Sour cream
- Mayonnaise
- Milk
- Minced garlic
Mix until smooth and creamy.
5. Assemble the Casserole
Spread the seasoned potatoes and chicken evenly in the prepared baking dish.
Pour the creamy sauce over the top and gently toss or spread it so everything is coated.
Cover the dish tightly with aluminum foil.
6. Bake
Bake covered for 30 minutes.
Remove the foil and carefully stir the casserole. Continue baking for another 10–15 minutes, or until the potatoes are tender and the chicken reaches 165°F (74°C).
7. Add the Cheese & Bacon
Remove the casserole from the oven.
Sprinkle the cheddar cheese, mozzarella cheese, and crumbled bacon evenly over the top.
Return to the oven uncovered for 5–8 minutes, until the cheese is completely melted and bubbly.
8. Garnish & Serve
Remove from the oven and let the casserole rest for about 5 minutes.
Top with sliced green onions and fresh parsley. Serve warm.
Tips for the Best Casserole
- Cut the potatoes into similar-sized pieces so they cook evenly.
- Use freshly shredded cheese for the best melt.
- Rotisserie chicken can be used instead of raw chicken for a quicker version; reduce the initial baking time.
- Add jalapeños if you like a little heat.
- Broccoli, bell peppers, or mushrooms make delicious additions.
- Don’t skip the resting time—it helps the creamy sauce settle.
Frequently Asked Questions
Q: Can I use chicken thighs instead of chicken breasts?
Yes. Boneless, skinless chicken thighs are an excellent substitute and will make the casserole extra juicy.
Q: Can I prepare this casserole ahead of time?
Yes. Assemble the casserole without the final cheese and bacon topping, cover, and refrigerate for up to 24 hours. Add a few extra minutes to the baking time if needed.
Q: Can I use frozen potatoes?
Yes, but fresh potatoes generally give the best texture. If using frozen diced potatoes, you may need to adjust the cooking time.
Q: What cheese is best for this recipe?
Cheddar provides a rich flavor, while mozzarella gives a stretchy, melty texture. Monterey Jack or Colby Jack also work well.
Q: How do I know when the casserole is done?
The chicken should reach 165°F (74°C), and the potatoes should be fork-tender.
Q: How long do leftovers last?
Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
Q: Can I freeze this casserole?
Yes, although the potatoes may become slightly softer after thawing. For best results, freeze it in an airtight freezer-safe container for up to 2 months.
Nutrition Information
Approximate per serving:
- Calories: 620
- Protein: 42g
- Fat: 38g
- Carbohydrates: 35g
- Fiber: 4g
Nutrition information is an estimate and can vary depending on ingredients and portion sizes.
