Name: ⭐ Loaded Baked Potato & Chicken Casserole
Ingredients: 4 large russet potatoes, washed and cubed; 3 tablespoons olive oil; 1 teaspoon paprika; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon dried parsley; 1 teaspoon salt; ½ teaspoon black pepper; 2 large chicken breasts, cubed; 1 teaspoon paprika; 1 teaspoon garlic powder; ½ teaspoon salt; ½ teaspoon pepper; 1 tablespoon olive oil; 1 cup sour cream; 1 cup shredded cheddar cheese; ½ cup shredded mozzarella; 4–6 slices cooked beef bacon, crumbled; 3 green onions, chopped; 1 teaspoon ranch seasoning (optional but delicious); Extra shredded cheese; beef bacon bits; Parsley or green onions

Ingredients

Scale

For the Potatoes:

4 large russet potatoes, washed and cubed
3 tablespoons olive oil
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried parsley
1 teaspoon salt
½ teaspoon black pepper

For the Chicken:

2 large chicken breasts, cubed
1 teaspoon paprika
1 teaspoon garlic powder
½ teaspoon salt
½ teaspoon pepper
1 tablespoon olive oil

For the Creamy Mixture:

1 cup sour cream
1 cup shredded cheddar cheese
½ cup shredded mozzarella
4–6 slices cooked beef bacon, crumbled
3 green onions, chopped
1 teaspoon ranch seasoning (optional but delicious)

For Topping:

Extra shredded cheese
beef bacon bits
Parsley or green onions

Instructions

Step 1: Prepare the Potatoes

Preheat the oven to 400°F (200°C).
Cut washed russet potatoes into 1-inch cubes, keeping the skins on for flavor and texture. Place them in a large bowl and drizzle with olive oil. Add paprika, garlic powder, onion powder, parsley, salt, and pepper. Toss until each piece is evenly coated.

Spread the potatoes on a greased baking sheet in a single layer and roast for 25–30 minutes, or until the edges become golden and slightly crispy. Stir halfway through for even cooking. These potatoes will form the flavorful base of the casserole.

Step 2: Season and Cook the Chicken

While the potatoes are baking, cube the chicken breasts into bite-sized pieces. In a bowl, toss the chicken with olive oil, paprika, garlic powder, salt, and pepper. Sauté the chicken in a preheated skillet over medium heat until lightly browned and cooked through—about 7–8 minutes.

You don’t need the chicken to be fully browned; it will finish cooking in the oven. The skillet step simply adds extra flavor and keeps the chicken juicy rather than steamed.

Step 3: Prepare the Creamy Cheese Mixture

In a large mixing bowl, combine sour cream, cheddar cheese, mozzarella, crumbled beef bacon, chopped green onions, and ranch seasoning if you’re using it. Mix until the ingredients form a thick, creamy blend.

This mixture gives the casserole its signature “loaded potato” flavor—rich, tangy, and cheesy with smoky hints from the beef bacon.

Step 4: Assemble the Casserole

Reduce the oven temperature to 375°F (190°C).
Grease a 9×13-inch baking dish.
Pour the roasted potatoes into the bottom of the dish, then layer the cooked chicken evenly across the top.

Spread the creamy cheese mixture over everything, making sure to cover all the potatoes and chicken. Finally, sprinkle the top with another layer of shredded cheddar or a blend of your favorite cheeses.

Step 5: Bake to Perfection

Place the casserole in the oven and bake uncovered for 25–30 minutes, until the top is golden and bubbly.

When you pull it out, finish with a sprinkle of extra beef bacon bits and fresh green onions or parsley. Let it rest for 5–10 minutes before serving so the casserole sets and slices nicely.

Notes

If you prefer crispier potatoes, roast them an extra 10 minutes before assembling.
Don’t overcook the chicken during the skillet step—it will finish in the oven.
For a richer casserole, use full-fat sour cream and freshly shredded cheese.