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Loaded Baked Potato and Chicken Casserole


  • 4 1/2 cups diced russet potatoes (skins left on), divided
  • 1 lb. boneless, skinless chicken breasts, diced
  • 4 slices cooked and crumbled bacon, divided
  • 1 1/2 cups shredded cheddar cheese, divided
  • 4 green onions, sliced (green parts only)
  • 1/2 teaspoon salt, divided
  • black pepper to taste
  • 1/2 cup heavy cream
  • 2 Tbsp butter, cut into small pieces


  1. Preheat oven to 350 degrees F.
  2. Spray a 9″ x 9″ baking pan or casserole dish with non-stick cooking spray.
  3. Spread half of the diced potatoes in bottom of pan. Then top evenly with the diced chicken.
  4. Season chicken with 1/4 teaspoon each salt and pepper. Sprinkle with half the bacon crumbles, 1/2 cup of the cheese, and half the green onions.
  5. Spread the remaining diced potatoes in the pan, followed by the remaining bacon, another 1/2 cup cheese, remaining green onions and another 1/4 teaspoon each salt and pepper.
  6. Pour heavy cream over top of casserole and then dot with the butter pieces. Cover with aluminum foil and bake in the preheated oven for 1 hour. Uncover and bake another 30 minutes. Sprinkle with the remaining 1/2 cup cheddar cheese and bake until melted. Serve 4-6.
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