Here’s a Loaded Chicken and Potato Casserole—creamy, cheesy, and packed with comfort-food flavor 🧀🥔🍗
Ingredients (serves 6)
- 3 cups cooked chicken, diced or shredded
- 4 cups potatoes, diced (russet or Yukon gold)
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp paprika
- Salt & pepper, to taste
- 1 cup sour cream
- 1 can (10.5 oz) cream of chicken soup
- 1 ½ cups shredded cheddar cheese (divided)
- ½ cup cooked bacon, crumbled
- ½ cup milk
- Optional toppings: green onions, extra bacon, ranch drizzle
Instructions
1. Prep the potatoes
- Preheat oven to 400°F (205°C).
- Toss diced potatoes with olive oil, garlic powder, onion powder, paprika, salt, and pepper.
- Spread on a baking sheet and roast for 25–30 minutes until fork-tender and lightly golden.
2. Make the sauce
- In a large bowl, mix sour cream, cream of chicken soup, milk, and 1 cup shredded cheddar until smooth.
3. Assemble casserole
- Reduce oven to 375°F (190°C).
- In a greased 9×13-inch baking dish, combine roasted potatoes, chicken, bacon, and sauce.
- Stir gently to coat everything evenly.
4. Add cheese & bake
- Sprinkle remaining ½ cup cheddar over the top.
- Bake uncovered for 25–30 minutes, until bubbly and golden.
5. Finish & serve
- Let rest 5 minutes before serving.
- Top with green onions, extra bacon, or a drizzle of ranch if desired.
Tips & Variations
- Shortcut: Use frozen diced hash browns (thawed) instead of fresh potatoes.
- Extra cheesy: Add mozzarella or pepper jack.
- Veggie boost: Stir in broccoli, peas, or corn.
- Make ahead: Assemble, cover, and refrigerate up to 24 hours before baking.
This casserole is perfect for busy weeknights, potlucks, or freezer meals.
If you want, I can give you a slow-cooker version, a one-pan skillet version, or a lighter version without soup—just tell me which one you’d like 😊
