Any time I want pure comfort food, I whip up my chicken and potato casserole. It’s loaded with tender chicken, creamy potatoes, smoky bacon, and gooey cheese.
Talk about irresistible!
Plus, it’s so easy to make. Toss the chicken and potatoes in a savory blend of spices, bake until crispy and golden, then top with all the good stuff.
It tastes just like a loaded baked potato in casserole form!
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Why You’ll Love This Chicken and Potato Casserole
Easy One-Dish Meal: It’s a complete meal in one dish, making it convenient for busy weeknights or when you want to minimize cleanup. Crowd-Pleaser: This classic comfort food dish is a crowd-pleaser that appeals to both kids and adults. Budget-Friendly: It can easily feed a crowd without breaking the bank. Perfect for Leftovers: The leftovers are even better the next day! I love having this casserole for lunch.
Ingredients
- Chicken Breasts : Cut into bite-sized pieces, they form the base of the casserole.
- Red Potatoes : These tender, creamy potatoes hold their shape when baked.
- Olive Oil : A splash of heart-healthy olive oil helps the seasonings stick.
- Bacon : Salty, smoky, crispy bacon crumbles take this casserole to the next level.
- Shredded Cheddar Cheese : It adds rich, tangy flavor and gets nice and melty.
- Seasonings : I use salt, pepper, paprika, and garlic powder to give it a well-rounded flavor.
- Sour Cream : Cool, creamy sour cream balances the spices.
- Chopped Green Onions : Bright, fresh green onions add a pop of color and a mild flavor.
How to Make Chicken and Potato Casserole
Follow these simple steps to make this delicious casserole.
- Prep the ingredients. Preheat the oven to 400°F. Cut the chicken and potatoes into 1-inch cubes. Mix the spices and olive oil. 2. Coat the chicken and potatoes. In separate large bowls, toss the cubed chicken and potatoes with the spice-oil mixture to coat evenly. Cover and chill the chicken. 3. Bake the potatoes. Spread the potatoes in a greased 9×13 baking dish. Bake for 40-45 minutes, stirring every 15 minutes, until the potatoes are tender. Remove the dish from the oven 4. Add the chicken. Spread the seasoned chicken over the cooked potatoes and toss until well combined. Bake for another 15-20 minutes or until the chicken is no longer pink. 5. Finish and serve. Add the toppings and bake for 5 more minutes to melt the cheese. Let cool for 5 minutes, then top with sour cream and green onions. Serve hot and enjoy.
Tips For the Best Chicken and Potato Casserole
Following these tips results in the very best casserole:
- Keep things bite-sized. Cut the chicken and potatoes into small, bite-sized pieces to ensure even cooking.
- Crisp up the bacon. Cook the bacon until crispy before adding it to the casserole for the best texture and flavor.
- Take a shortcut. Use pre-cooked shredded chicken to make the casserole come together quickly. Rotisserie chicken works great.
- Choose your cheese . Swap out the cheddar with Pepper Jack, Gouda, or Monterey Jack.
- Have fun and experiment. Add vegetables like broccoli or mushrooms, top with crushed French-fried onions, or season with ranch or buffalo sauce.
How to Store
Keep leftover casserole fresh by following these steps.
To Store: Refrigerate the casserole in an air-tight container for up to 4 days. Ensure it cools completely before storing. To Freeze: Let the casserole cool completely, then transfer to a freezer-safe container or bag. Remove as much air as possible. It will keep for 2-3 months frozen. To Reheat: Cover and microwave portions until heated through, stirring occasionally. Or, reheat in a 350°F oven for 15-20 minutes.
More Hearty Casseroles to Try
Big Mac Casserole Taco Casserole Hamburger Hashbrown Casserole Sausage Potato Casserole
Chicken and Potato Casserole
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This chicken and potato casserole is creamy, comforting, and so delicious! Packed with bacon and cheddar cheese, it’s impossible to resist!
Ingredients
- 2 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 2 lbs red potatoes, cut into 1-inch cubes
- 1/3 cup olive oil
- 1 1/2 tsp salt
- 1 tsp black pepper
- 1 tbsp paprika
- 2 tbsp garlic powder
- 8 slices bacon, cooked and crumbled
- 2 cups shredded cheddar cheese
- 1 cup sour cream
- 1/2 cup chopped green onions
Instructions
Preheat the oven to 400°F )205°C). Grease a 9×13-inch baking dish.
Cube the potatoes and chicken and place in separate bowls.
In a medium bowl, mix the olive oil, salt, pepper, paprika, and garlic powder. Divide between the potatoes and chicken, tossing each until well coated. Cover and chill the chicken.
Spread the potatoes in the prepared baking dish. Bake for 40-45 minutes, stirring every 15 minutes, until the potatoes are tender and lightly browned.
Remove the casserole from the oven. Add the seasoned chicken and toss together with the potatoes. Bake for 15-20 minutes or until the chicken is no longer pink.
Top evenly with the crumbled bacon and shredded cheese. Return to the oven and bake for 5 more minutes until the cheese is melted and bubbly.
Let cool for 5 minutes, then top with sour cream and green onions. Serve hot.
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