Loaded Chicken and Potatoes Casserole Recipe

Introduction

Loaded Chicken and Potatoes is a comforting, all-in-one dish that’s perfect for busy weeknights. Tender chicken and crispy potatoes are baked together with bold spices and topped with melted cheese, crispy bacon, and fresh green onions for a flavorful finish.

Ingredients

• 1 lb boneless chicken breasts, cubed (1″)
• 6-8 medium skin-on red potatoes, cut into 1/2″ cubes
• 1/3 cup olive oil
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1 Tbsp paprika
• 2 Tbsp garlic powder
• 2 Tbsp hot sauce (adjust for heat preference)
• 2 cups fiesta blend cheese
• 1 cup crumbled bacon
• 1 cup diced green onion

Instructions

1. Step 1: Preheat your oven to 400°F (200°C) and spray a 9×13″ baking dish with cooking spray.
2. Step 2: In a large bowl, combine olive oil, salt, pepper, paprika, garlic powder, and hot sauce.
3. Step 3: Add the cubed chicken and potatoes to the bowl. Stir well to coat everything evenly with the spice mixture.
4. Step 4: Transfer the coated chicken and potatoes carefully to the prepared baking dish.
5. Step 5: Bake for 55-60 minutes, stirring every 20 minutes to ensure even cooking and browning.
6. Step 6: While baking, fry about half a pound of bacon until crispy, then crumble and set aside.
7. Step 7: Once the chicken and potatoes are cooked through and nicely browned, remove the dish from the oven.
8. Step 8: Sprinkle the fiesta blend cheese, crumbled bacon, and green onions evenly over the top.
9. Step 9: Return the dish to the oven and bake for an additional 5 minutes, or until the cheese has melted.

Tips & Variations

• For extra crispiness, use Yukon gold potatoes or parboil the potatoes before baking.
• Swap the hot sauce for smoked paprika if you prefer a milder flavor with smoky notes.
• Add a handful of chopped bell peppers or mushrooms to the mix for added veggies.
• Use turkey bacon as a lighter alternative to traditional bacon.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for 10-15 minutes to maintain crispiness, or microwave for a quicker option though the potatoes may soften.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen potatoes for this recipe?

Fresh potatoes work best for crispiness, but you can use thawed, frozen potatoes if you’re short on time. Just make sure they are well-drained before mixing with the seasoning.

Is this dish suitable for meal prep?

Yes, this dish reheats well and makes a satisfying meal prep option. Keep toppings separate until reheating to preserve cheese texture and fresh onion flavor.

Loaded Chicken and Potatoes Casserole Recipe

Print Recipe

★★★★★

4.9 from 84 reviews

This Loaded Chicken and Potatoes casserole is a hearty and flavorful dish featuring tender, seasoned chicken breasts and crispy red potatoes baked to perfection. Topped with a melty fiesta blend cheese, crispy bacon, and fresh green onions, this comforting meal is perfect for family dinners and gatherings.

• Author: Daniel
• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Total Time: 1 hour 15 minutes
• Yield: 6 servings 1x
• Category: Casserole
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 lb boneless chicken breasts, cubed (1″)
• 6–8 medium skin on red potatoes, cut in 1/2″ cubes
• 1/3 cup olive oil
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1 Tbsp paprika
• 2 Tbsp garlic powder
• 2 Tbsp hot sauce (adjust to taste)

Toppings

• 2 cups fiesta blend cheese
• 1 cup crumbled bacon (about half a pound before cooking)
• 1 cup diced green onion

Instructions

1. Preheat and Prepare Baking Dish: Preheat your oven to 400°F (200°C) and spray a 9×13-inch baking dish lightly with cooking spray to prevent sticking.
2. Mix Seasoning: In a large bowl, combine olive oil, salt, black pepper, paprika, garlic powder, and hot sauce. Stir well to blend all the flavors.
3. Coat Chicken and Potatoes: Add the cubed chicken breasts and red potato cubes to the bowl, tossing thoroughly until all pieces are evenly coated with the seasoning mixture.
4. Bake Chicken and Potatoes: Transfer the coated chicken and potatoes to the prepared baking dish. Bake in the preheated oven for 55-60 minutes, stirring every 20 minutes, until the chicken is thoroughly cooked and the potatoes are crispy and browned on the outside.
5. Cook Bacon: While the chicken and potatoes bake, fry about half a pound of bacon until crispy. Drain on paper towels and crumble into pieces.
6. Add Toppings: Once the chicken and potatoes are cooked, remove the dish from the oven. Sprinkle the fiesta blend cheese, crumbled bacon, and diced green onions evenly over the top.
7. Melt Cheese: Return the baking dish to the oven and bake for an additional 5 minutes, or until the cheese has melted and is bubbly.
8. Serve: Remove from the oven and let cool slightly before serving. Enjoy your loaded chicken and potatoes hot!

Notes

• You can adjust the amount of hot sauce depending on your preferred spice level.
• Using skin-on red potatoes adds crispiness to the dish, but you can substitute with Yukon gold or russet potatoes if desired.
• For extra flavor, consider adding chopped bell peppers or jalapeños to the mix before baking.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven for best texture.
• If you prefer a lower fat version, use turkey bacon or omit the bacon topping altogether.

Keywords: Loaded Chicken and Potatoes, baked chicken recipe, loaded potato casserole, fiesta blend cheese recipe, easy dinner casserole