Loaded Chicken and Potatoes Casserole Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
