Loaded Chicken & Potato Casserole

As of a few months ago, I have been trying to venture out more with my recipes, and not make as many casseroles. Our lives haven’t been as crazy busy since the move, so I have had more time to cook each night. Last week however, I came across a version of this casserole on Pinterest and knew I had to try it. After making a few changes based on what I had in my hpouse, I served this for dinner and the entire family loved it. This was probably one of the most flavorful casseroles I have ever tried, and even my kiddos ate it up…..and trust me, they are 3 picky eaters!

I paired this casserole with a salad and had dinner on the table in no time! Since it has both your potato and meat in it, add a veggie or salad and dinner is ready to go!!

This would also be a great idea to make when having company over or if you are bringing a meal to a friend/family!!

Enjoy!

Loaded Chicken and Potato Casserole

Ingredients:

  • 1 lb boneless, skinless chicken breasts, diced
  • 6 medium, red potatoes, diced
  • 1/3 cup mayonnaise
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tbsp. Paprika
  • 2 tsp. garlic powder
  • 2 tbsp. hot sauce
  • 2 cups Mexican blend cheese
  • 1 cup bacon, cooked and crumbled
  • 1 cup green onion, diced

 

Directions:

  1. Preheat oven to 400 and grease a 9 x 13 baking pan.
  2. In a bowl, combine the chicken, potatoes, mayonnaise, salt, pepper, Paprika, garlic powder, and hot sauce.
  3. Pour mixture evenly into greased pan.
  4. Bake in preheated oven for about 55 minutes making sure to stir mixture every 25 minutes.
  5. Remove pan from oven and sprinkle cheese, bacon, and green onions evenly on top.
  6. Place pan back in oven for an additional 5-8 minutes, or until cheese is fully melted.
  7. Remove from oven and serve!!

Loaded Chicken and Potato Casserole

Loaded Chicken and Potato Casserole

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52 comments

  1. Pingback: Michelle's Blog
  2. Kristin says:

    Hmmm, I have never tried that before, but as long as everything cooks through and is tender, I don’t see why that wouldn’t work! Be sure to keep me posted!!

  3. Bob Fenwick says:

    Don’t even know what mexican cheese living in the UK but I tried this with a mature cheddar and subsituted the mayonaise with a packet soup and it was lovely.

  4. Ashley says:

    So I loved the recipe. I don’t know if I should have cut the potatoes smaller or cooked them longer but I had a few crunchies. And next time I’m going to use more bacon. It was funny my husband was a little apprehensive or grossed out by the mayo but he ended up really liking it. I drained all the liquid before I adde the cheese.

  5. Erin says:

    Making this tonight, but I have cooked chicken also. When do you think I should add it to the potato mixture?

  6. Erin says:

    It turned out pretty good. I need up adding more mayo, but it was still little dry, so I think if adding precooked chicken it needs to be played with. Two of my kids wanted seconds. lol!!! I really liked the green onions on top. Thanks, it was a hit.

  7. Kathy says:

    do you cover the casserole when you bake it? also how about adding white onions to the mixture, will they be ok or will they dry out? lastly how about adding some spicy sausage and chicken?

  8. Kristin says:

    No need to cover as it bakes! As for the onions, they should be great in this, definitely adding flavor! I have never tried adding the sausage, just the chicken, but it should be great either way!

  9. Monica says:

    This looks amazing! I have a couple of questions: could this recipe be adapted for the slow cooker and could I substitute sour cream for the mayo?

    Thanks!

  10. Kristin says:

    Hmmm, yes, the mayo can be swapped out for sour cream and even Greek yogurt. As for slow cooker, I am not positive, but don’t see why not. I would recommend putting it on low for about 6-8 hours, or high for about 3-4 hours. Let me know how it turns out!

  11. jay bloch says:

    Have you tried making this ahead and then reheating? I am looking for a recipe for a large group and wanted something I can make the day before and then just reheat. Thank You

  12. Monica L. says:

    Modified for the crock pot like suggested. It was a big hit with the family! I will probably add the sour cream at the end as it made the dish a little grainy, but even with that my husband gave the OK to put into our dinner rotation. Thanks for the tips!!!

  13. Brenda says:

    This was AMAZING! I couldn’t stop eating it! Wonderful flavour. Our whole family loved this dish. Will definitely be a regular for us. I only used a mild Tabasco sauce in this dish which satisfied everyone. Thanks for an awesome recipe!

  14. Zach k says:

    I am making this dish today and will keep you posted, my entire family will be eating this, all 5 of us, and there are some with allergies to corn, peanut, and sesame seed oil so I am so happy this doesn’t have any of these items. Looks delicious.

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