Loaded Chicken and Potato Casserole
This Loaded Chicken and Potato Casserole is a hearty family dinner packed with juicy seasoned chicken, tender roasted potatoes, crispy bacon, melted Colby Jack cheese, and fresh green onions. It's an easy one-pan comfort food recipe that's perfect for busy weeknights, meal prep, or feeding a crowd.
Equipment
- 9x13-inch baking dish
- large mixing bowl
- small mixing bowl
- whisk
- wooden spoon
Ingredients
- 1 lb boneless skinless chicken breasts, cubed
- 1 lb potatoes, cubed
- 3 tbsp olive oil
- 3 tbsp unsalted butter, melted
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1/2 tsp crushed red chili flakes
- 1/4 tsp ground cumin
- salt, to taste
- black pepper, to taste
- 1 1/2 cups shredded Colby Jack cheese, divided
- 8 slices bacon, cooked and crumbled
- 1/2 cup green onions, chopped
Instructions
- Preheat the oven to 400°F (200°C). Lightly grease a 9×13-inch baking dish with non-stick cooking spray.
- Place the cubed chicken and cubed potatoes into a large mixing bowl.
- In a small bowl, whisk together the olive oil, melted butter, smoked paprika, garlic powder, crushed red chili flakes, cumin, salt, and black pepper.
- Pour the seasoning mixture over the chicken and potatoes. Toss well until everything is evenly coated.
- Transfer the mixture to the prepared baking dish and spread into an even layer.
- Bake for 45–55 minutes, stirring every 10–15 minutes, until the chicken is fully cooked and the potatoes are tender.
- Remove the casserole from the oven and sprinkle half of the shredded Colby Jack cheese evenly over the top.
- Top with the crumbled bacon and chopped green onions.
- Sprinkle the remaining Colby Jack cheese over the casserole and return it to the oven for 5–10 minutes, or until the cheese is melted and bubbly.
- Allow the casserole to rest for 5 minutes before serving. Enjoy warm.
Notes
Customize this casserole with your favorite vegetables, cheeses, or protein. Try broccoli, bell peppers, or turkey for delicious variations. Store leftovers in an airtight container in the refrigerator for up to 4 days and reheat in the oven or microwave.