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–+ servings

Loaded Chicken and Potato Casserole

Seasoned chicken, diced potatoes, bacon, and cheese bake together in this ultimate dinner!
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Prep Time 20 minutes
Cook Time 55 minutes
Servings: 6
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

  • 5 medium Russet potatoes, peeled and rinsed, then cut in 1-inch pieces ()
  • 3 Tablespoons olive oil (divided )
  • 1 ½ pounds boneless skinless chicken breasts, cut in 1-inch pieces
  • 1/2 Tablespoon paprika
  • 1 Tablespoon garlic powder
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 to 2 cups shredded cheddar cheese
  • 1/2 cup cooked, chopped bacon
  • 2 green onions (sliced thin)

Method
 

  1. Preheat oven to 400° F. Grease a 9×13-inch baking dish with non-stick spray.
  2. Spread the cut potatoes evenly in the baking dish. Drizzle with 1 Tablespoon olive oil then toss to coat. Bake potatoes in the preheated oven for 40 minutes.
  3. While potatoes are cooking, whisk together the remaining olive oil, paprika, garlic powder, salt and pepper. Add the diced chicken to the mixture and stir to coat.
  4. When potatoes are finished cooking carefully remove from oven. Pour the seasoned diced chicken all over the potatoes and carefully toss to combine everything.
  5. Place dish back into the oven and bake, uncovered, for 15 minutes or until chicken is cooked through. Remove from oven and sprinkle the top evenly with the cheddar cheese, chopped bacon, and onion.
  6. Bake another 5 minutes, or until cheese is melted. Let stand 5 minutes before serving. Enjoy with sour cream, if desired.

Nutrition

Serving: 1gCalories: 450kcalCarbohydrates: 50gProtein: 30gFat: 20gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gCholesterol: 75mgSodium: 700mgPotassium: 600mgFiber: 4gSugar: 3gVitamin A: 200IUVitamin C: 12mgCalcium: 50mgIron: 2.5mg

Notes

  • Ensure the chicken is fully cooked by checking that it reaches an internal temperature of 165°F; the chicken should be no longer pink and juices should run clear.
  • To prevent the casserole from drying out, watch the baking time closely and make sure not to overcook the chicken after adding it to the potatoes.
  • If you prefer a lighter option, substitute Greek yogurt for sour cream as a topping for added creaminess and protein.
  • For quicker prep, you can use pre-cooked chicken or rotisserie chicken; just add it to the dish during the last 10 minutes of baking to warm through.
  • This casserole can be stored in the refrigerator for up to 3 days; reheat in the oven at 350°F for about 15-20 minutes, or until heated through, for the best texture.

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