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!
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.
1. Prep the ingredients. Preheat the oven to 350°F. Cut the chicken and potatoes into 1-inch cubes. Mix the spices and olive oil.
2. Coat the chicken and potatoes. In a large bowl, toss the cubed chicken and potatoes with the spice-oil mixture to coat evenly.
3. Bake the chicken and potatoes. Spread the coated chicken and potatoes in a greased 9×13 baking dish. Bake for 45-50 minutes, stirring every 15 minutes, until the potatoes are tender and the chicken is cooked through.
4. Add the toppings and bake. Remove from the oven, top with the crumbled bacon and shredded cheese. Return to oven and bake for 5 more minutes until the cheese melts.
5. Finish and serve. Let cool for 5 minutes, then top with sour cream and green onions. Serve hot.
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
6
servings10
minutes55
minutes656
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 350°F. Grease a 9×13-inch baking dish.
- In a large bowl, mix together the olive oil, salt, pepper, paprika, and garlic powder. Add the cubed potatoes and chicken and toss to coat evenly.
- Spread the chicken and potatoes in the prepared baking dish. Bake for 45-50 minutes, stirring every 15 minutes, until the potatoes are tender and lightly browned and the chicken is cooked through.
- Remove the casserole from the oven. 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.
do you have any two person recipes,?
Hi Isaac!
We don’t have any specifically for 2 people. But most are for 4, so you can just cut them in half. Or, in this case, by third.
And then you can use an 8×8-inch baking pan instead of a 9×13 🙂