Hi there! I’m excited to share one of my family’s favorites with you: Loaded Chicken and Potato Casserole. This dish has been a staple in our home for years, and let me tell you, it never fails to bring everyone to the dinner table with smiles. There’s something special about the combination of tender chicken, crispy potatoes, and gooey cheese that warms the heart and makes you feel at home.
When I first made this casserole, I was just trying to whip up something quick after a long day. Little did I know, I was creating a new family tradition! My kids loved it so much that they requested it every week. It’s one of those meals that’s perfect for busy evenings but also great for gatherings. Plus, it’s so versatile; you can easily adapt it based on what you have on hand.
Cooking is more than just feeding your family; it’s about creating memories and sharing love. I remember my mother making similar casseroles, and now I’m passing that down to my kids. The laughter around the dinner table while we dig into this casserole is priceless. It’s comforting, satisfying, and best of all, easy to prepare! So, grab your ingredients and join me in making this delightful dish that everyone will love.
How to Make Loaded Chicken and Potato Casserole
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Ingredients
- 5 medium Russet potatoes, peeled, rinsed, and diced into 1-inch cubes
- 1 ½ pounds boneless, skinless chicken breasts, cubed into 1-inch pieces
- 3 tablespoons olive oil (split)
- 1 tablespoon garlic powder
- 1/2 tablespoon smoked paprika
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 to 2 cups shredded sharp cheddar cheese
- 1/2 cup cooked bacon, crumbled
- 2 green onions, thinly sliced
Directions
Begin by preheating your oven to 400°F. Lightly grease a 9×13-inch baking dish with cooking spray.
Evenly distribute the diced potatoes in the baking dish. Drizzle 1 tablespoon of olive oil over them, tossing to coat thoroughly. Bake in the preheated oven for about 40 minutes, or until the potatoes are tender and have a crispy edge.
While the potatoes are baking, combine the remaining olive oil, garlic powder, smoked paprika, salt, and black pepper in a bowl. Add the cubed chicken, ensuring each piece is well coated with the seasoning mixture.
Once the potatoes are done, remove them from the oven and carefully mix in the seasoned chicken. Stir everything together for an even blend.
Return the dish to the oven and bake for an additional 15 minutes, or until the chicken is thoroughly cooked.
Finally, take the casserole out of the oven and sprinkle it with shredded cheddar cheese, crumbled bacon, and green onions. Bake for an extra 5 minutes, just until the cheese melts to perfection.
Let the casserole cool for about 5 minutes before serving. You can also add a dollop of sour cream for extra flavor!
Storing Suggestion
If you have leftovers, store the casserole in an airtight container in the refrigerator for up to three days. Reheat it in the oven or microwave until warmed through. This dish also freezes well; just ensure it’s well covered before freezing, and it can last for about 2-3 months.
Cooking Tips
For a heartier flavor, consider adding some herbs like thyme or rosemary to the chicken mixture. If you’re short on time, pre-cooked chicken can be a quick substitute. You could also use sweet potatoes for a different twist that adds a bit of sweetness to the dish.
Serving Suggestions
This casserole pairs wonderfully with a fresh green salad or steamed vegetables for a balanced meal. For drinks, a light white wine or iced tea complements the dish nicely. You can also serve it with crusty bread to soak up all the delicious flavors!
Ingredient Substitutions
If you don’t have cheddar cheese, try using mozzarella or pepper jack for a spicy kick. Turkey bacon is a great alternative for those looking for a lighter option instead of regular bacon. For a vegetarian version, replace the chicken with sautéed mushrooms or a mix of your favorite veggies.
Seasonal Variations
During fall, you can add seasonal vegetables like butternut squash or Brussels sprouts to the casserole. In the summer, consider tossing in some fresh corn or bell peppers for a burst of color and flavor. You can also adjust the spices to match the season’s palette.
Allergen Information
This recipe contains common allergens such as dairy (cheese) and gluten (if using bread as a side). For a gluten-free option, ensure you use gluten-free bacon and check the cheese packaging. Always verify ingredient labels to avoid any unexpected allergens.
FAQ
Can I use other types of potatoes for this casserole?
Yes, you can substitute Russet potatoes with Yukon Gold or red potatoes. Each variety will lend a slightly different flavor and texture but will still work well in this recipe.
How can I make this casserole ahead of time?
You can prepare the casserole up to the baking step, cover it tightly, and store it in the fridge for a day. When you’re ready to bake, just pop it in the oven as instructed, adding a few extra minutes if it’s cold from the fridge.
What can I serve with this casserole?
This casserole goes great with a simple side salad, roasted vegetables, or crusty bread. For drinks, a glass of white wine or lemonade pairs nicely.
Can I freeze leftovers?
Absolutely! Let the casserole cool completely, then transfer it to an airtight container or wrap it tightly in foil. It can be frozen for up to 2-3 months. Thaw in the fridge before reheating.
What if I don’t have smoked paprika?
If you don’t have smoked paprika, regular paprika can be used instead. It won’t have the smoky flavor but will still add a nice color and depth to your dish.
Is this dish kid-friendly?
Definitely! This Loaded Chicken and Potato Casserole is a hit with kids due to its cheesy goodness and familiar flavors. You can adjust the spice levels to suit their taste, too!
Loaded Chicken and Potato Casserole
Ingredients
- 5 medium Russet potatoes peeled, rinsed, and diced into 1-inch cubes
- 1.5 pounds boneless, skinless chicken breasts cubed into 1-inch pieces
- 3 tablespoons olive oil split
- 1 tablespoon garlic powder
- 0.5 tablespoon smoked paprika
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1-2 cups shredded sharp cheddar cheese
- 0.5 cup cooked bacon crumbled
- 2 green onions thinly sliced
Instructions
- Preheat your oven to 400°F. Lightly grease a 9×13-inch baking dish with cooking spray.
- Spread the diced potatoes evenly across the dish. Drizzle with 1 Tablespoon of olive oil, then toss well to ensure even coating. Place the dish in the oven and bake for about 40 minutes, or until the potatoes are tender and slightly crispy on the edges.
- In a separate bowl, mix the remaining olive oil, garlic powder, paprika, salt, and pepper. Toss the cubed chicken into this mixture, ensuring the pieces are fully coated.
- Once the potatoes are done, take them out of the oven and carefully mix in the seasoned chicken cubes. Toss everything together to combine.
- Return the dish to the oven and bake for another 15 minutes, or until the chicken is fully cooked through.
- Remove the dish from the oven once again, then top it with shredded cheddar cheese, crumbled bacon, and green onions. Bake for an additional 5 minutes, just until the cheese has melted beautifully.
- Let the casserole cool for about 5 minutes before serving. Optionally, pair with sour cream for added flavor.
