Description
This Loaded Baked Potato & Chicken Casserole is a comforting and hearty dish combining tender boiled potatoes, shredded chicken, creamy ranch and sour cream sauce, melted cheddar cheese, crispy bacon, and fresh green onions. Perfectly baked to golden brown perfection, it’s an easy crowd-pleaser ideal for family dinners or potlucks.
Ingredients
Scale
Potatoes & Chicken
- 4 large russet potatoes, peeled and diced
- 1 lb chicken breast, cooked and shredded
- 1 tbsp olive oil
Sauce & Seasoning
- 1/2 cup sour cream
- 1/2 cup ranch dressing
- 1/2 tsp garlic powder
- Salt and pepper to taste
- 1/2 cup milk (or more for creaminess)
Toppings
- 1 1/2 cups shredded cheddar cheese (divided)
- 1 cup cooked bacon, crumbled
- 1/2 cup green onions, chopped
- 1/2 tsp paprika (optional, for garnish)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish thoroughly using cooking spray or butter to prevent sticking.
- Boil Potatoes: Place the diced potatoes in a large pot of salted water and bring to a boil. Cook them for 10-12 minutes until they are tender when pierced with a fork. Drain the water and return the potatoes back to the pot.
- Cook & Shred Chicken: While potatoes cook, heat olive oil in a pan over medium heat. Cook the chicken breasts thoroughly until no longer pink inside. Remove from heat and shred the chicken finely using two forks.
- Prepare the Sauce: In a mixing bowl, combine sour cream, ranch dressing, 1 cup of shredded cheddar cheese, garlic powder, salt, and pepper. Stir well until the mixture is smooth and creamy.
- Combine Ingredients: Add the cooked potatoes and shredded chicken into the sauce mixture. Gently fold everything together ensuring an even distribution. If the mix feels too thick, add a little milk gradually until you reach your preferred creamy consistency.
- Assemble Casserole: Transfer the combined mixture into the greased baking dish, spreading it out evenly. Sprinkle the remaining 1/2 cup cheddar cheese over the top, followed by the crumbled bacon and chopped green onions.
- Bake: Place the dish in the preheated oven and bake for 20-25 minutes. Bake until the casserole is bubbling and the cheese on top is fully melted and golden brown.
- Garnish: If you like, sprinkle the casserole with paprika for added color and a subtle smoky flavor just before serving.
- Serve: Allow the casserole to cool for a few minutes after baking. Optionally, garnish with more fresh green onions to enhance presentation and freshness. Serve warm and enjoy.
Notes
- Use russet potatoes for best texture, as they become creamy when boiled.
- Ensure the chicken is fully cooked before shredding to avoid any food safety issues.
- Adjust the amount of milk to get your preferred casserole creaminess.
- For a spicier kick, add some chili powder or cayenne to the sauce.
- Bacon can be substituted with turkey bacon for a leaner option.
- This casserole can be made a day ahead and reheated in the oven for convenience.
