Chicken, potatoes, bacon, and more bake together in this incredible Loaded Chicken and Potato Casserole. Topped with loads of cheese, onions, and hot sauce for one flavor packed dish!
Loaded Chicken and 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 we moved, 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 house, I served this for dinner and the entire family loved it. This was probably one of the most flavorful casseroles I have ever tried. Even my kiddos ate it up…. and trust me, they are 3 picky eaters!
Seasoned chicken and potatoes baked together, then topped with cheese, bacon and green onions. It is so delicious and packed with flavor!
I paired this casserole with a salad and had dinner on the table in no time! Since it has both potatoes 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!!
Ingredients Needed
Chicken- boneless, skinless, diced
Potatoes- I use red potatoes and don’t peel them
Mayonnaise
Salt/Pepper
Paprika
Garlic Powder
Hot Sauce- any kind desired
Mexican Cheese- shredded
Bacon- cooked/crumbled, use Jalapeno bacon for an extra added kick
Green Onions- chopped
How to prepare Loaded Chicken and Potato Casserole
This casserole comes together in no time and can be made to fit your tastes. Kick up the heat or keep it mild!
Combine- chicken, potatoes, mayonnaise, seasonings, and hot sauce in a bowl.
Pour- mixture into prepared baking pan.
Bake- in oven for 55 minutes.
Add- cheese, bacon, and onions on top and return pan to oven.
Bake- an additional few minutes until cheese is melted.
Serve- and enjoy!
How do I store leftovers?
Leftovers can be stored in a covered container, in the refrigerator, for 2 days. It can also be frozen in a freezer safe container for up to 2 months. Allow to come to room temperature, then microwave to reheat.
More Casseroles to try
Cheesy Chicken and Rice Casserole
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Loaded Chicken and Potato Casserole
Equipment
Ingredients
- 1 lb chicken, boneless/skinless, diced
- 6 red potatoes, diced
- ⅓ cup mayonnaise
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon paprika
- 2 teaspoon garlic powder
- 2 tablespoon hot sauce
- 2 cups Mexican cheese, shredded
- 1 cup bacon, cooked/crumbled
- 1 cup green onions, diced
Instructions
- Preheat oven to 400 degrees and grease a 9 x 13 baking pan.
- In a bowl, combine the chicken, potatoes, mayonnaise, salt, pepper, Paprika, garlic powder, and hot sauce.
- Pour mixture evenly into greased pan.
- Bake in preheated oven for about 55 minutes making sure to stir mixture every 25 minutes.
- Remove pan from oven and sprinkle cheese, bacon, and green onions evenly on top.
- Place pan back in oven for an additional 5-8 minutes, or until cheese is fully melted.
Nutrition
Dan says
Tasty meal
Plenty salty enough with bacon. Leave out the salt. ? will make again
Kristin says
Glad you enjoyed it!!
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.
Kristin says
Hope you all enjoy it! Keep me posted!
Linda J Miller says
What about using Ranch dressing instead of Mayo?
Kristin says
Yep! That would work just as well!!
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!
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!!!
Kristin says
Ooooo yum! I cant wait to try it in the crockpot! Glad it was enjoyed!!
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
Kristin says
Yep, that works great!! Enjoy!
Colleen says
Turned out great! Everyone loved it!
Julie Sweet says
Does anyone know how many carbs in 1 cup of this??
Kristin says
Serving size is one cup and the carbs are 29.2 gm per serving
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!
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!
Lori says
Would this work to freeze and then thaw before baking?
Kristin says
Yes! Definitely! That should work just fine!
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?
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!
Kathy says
do you cover this when baking?
Amber says
Just made this, and it’s amazing! The husband loves it. Thanks!
Kristin says
So glad your hubby and you enjoyed this!
Thomas says
Made this tonight with some olive garden dressing and Applewood bacon and texas sweet onion n it was amazing
Kristin says
Oh yum! Love the additions you made, I will need to remember that for next time!! Glad you enjoyed it!