Loaded Baked Potato Chicken Casserole

Comfort food lovers, rejoice! This Loaded Baked Potato Chicken Casserole combines all the cozy, hearty flavors you crave in an easy, one-dish meal. Imagine a casserole brimming with tender shredded chicken, crispy turkey bacon, creamy sour cream, sharp cheddar cheese, and those classic baked potato seasonings—all baked together to golden, bubbly perfection. It’s the perfect dish for a family dinner, potluck, or meal prep that feels indulgent but is surprisingly simple to make. With just a handful of ingredients and straightforward steps, this casserole will quickly become a go-to recipe in your kitchen.

Why It’s Crowd-Pleasing

This Loaded Baked Potato Chicken Casserole hits all the right notes for a crowd-pleaser. The combination of flavors and textures makes every bite exciting—the creaminess of the sour cream and cheddar, the smoky crunch of turkey bacon, and the soft, fluffy potatoes providing the perfect base. Plus, it’s incredibly filling and satisfying, making it ideal for feeding hungry families or groups.

Not to mention, it’s versatile enough to customize with your favorite toppings or swap out proteins. Whether you’re serving it for a casual weeknight dinner or a weekend gathering, this casserole offers comfort and convenience without compromising on taste. And because it’s all baked in one dish, cleanup is a breeze.

The Ingredient Lineup

• 4 large russet potatoes, scrubbed and pierced with a fork – these starchy potatoes provide the perfect fluffy texture when baked.
• 2 cups cooked chicken, shredded – tender chicken adds lean protein and makes the dish hearty.
• 1 cup turkey bacon, cooked and crumbled – for a smoky, crispy layer without the traditional pork bacon.
• 1 cup sour cream – brings creaminess and tang, balancing the savory flavors.
• 1 cup shredded cheddar cheese – sharp cheddar melts beautifully and adds richness.
• 1/2 cup green onions, chopped – fresh and mild onion flavor for brightness.
• 1 teaspoon garlic powder – adds subtle depth and warmth.
• 1 teaspoon onion powder – enhances the savory profile.
• Salt and pepper to taste – essential for seasoning.
• 1 tablespoon olive oil – to coat the potatoes and help them crisp.
• 1/2 cup milk – to loosen the mixture and create a creamy texture.

What You’ll Need (Gear)

• Large baking dish (9×13 inches) – perfect for layering and baking the casserole evenly.
• Mixing bowl – to combine the ingredients thoroughly.
• Fork or potato masher – for piercing and lightly mashing the potatoes.
• Measuring cups and spoons – for precise ingredient portions.
• Oven mitts – safety first when handling hot dishes.
• Knife and cutting board – for chopping green onions and preparing chicken.

Method: Loaded Baked Potato Chicken Casserole

Step 1: Prepare the Potatoes

Preheat your oven to 400°F (200°C). Scrub the russet potatoes well and pierce each several times with a fork. Rub them with olive oil and sprinkle with a little salt. Place the potatoes on a baking sheet, then bake for 45-60 minutes, or until tender when pierced with a fork. Once done, let them cool slightly.

Step 2: Shred the Chicken and Cook the Turkey Bacon

While your potatoes bake, shred your cooked chicken breasts or thighs using two forks. In a skillet over medium heat, cook the turkey bacon until crisp. Remove and crumble into small pieces.

Step 3: Scoop and Mash the Potatoes

Cut the baked potatoes in half lengthwise and carefully scoop out the insides into a large mixing bowl. Leave a small border so the skins maintain their shape. Mash the potato flesh slightly with a fork, then add milk, sour cream, garlic powder, onion powder, salt, and pepper. Mix until creamy and well combined.

Step 4: Combine the Ingredients

Add the shredded chicken, crumbled turkey bacon, chopped green onions, and half of the shredded cheddar cheese to the mashed potatoes. Stir everything together gently until evenly mixed.

Step 5: Assemble and Bake

Transfer the potato mixture back into the potato skins or spread evenly in a greased baking dish for a casserole style. Sprinkle the remaining cheddar cheese evenly over the top. Bake at 375°F (190°C) for 20-25 minutes, or until the cheese is melted and bubbly with golden spots.

Step 6: Serve and Enjoy

Let the casserole cool for 5 minutes before serving. Garnish with extra green onions or chives if desired. This dish pairs wonderfully with a fresh green salad or steamed veggies for a complete meal.

Substitutions by Category

• Potatoes: Yukon gold can be used for a creamier texture, but russets offer the best fluffiness.
• Protein: Swap shredded chicken for cooked ground beef or turkey for a different twist.
• Bacon: Use smoked turkey sausage or omit entirely for a vegetarian option.
• Cheese: Try pepper jack for some heat or mozzarella for a milder flavor.
• Dairy: Greek yogurt can replace sour cream for a tangier, protein-rich option.
• Milk: Any plant-based milk (unsweetened almond or oat) works well to keep the casserole creamy.

Flavor Logic

This Loaded Baked Potato Chicken Casserole is all about layering flavors that complement and contrast beautifully:

• Potatoes: The neutral, starchy base absorbs all the flavors and provides comforting texture.
• Chicken and Turkey Bacon: The chicken offers lean protein, while turkey bacon adds a smoky crunch without overpowering the dish.
• Sour Cream and Cheese: These add creaminess and richness, balancing the savoriness of the spices and bacon.
• Garlic and Onion Powder: These pantry staples boost umami and deepen the flavor without the moisture that fresh garlic or onions could add.
• Green Onions: Freshness and a subtle onion bite brighten the casserole and cut through the richness.

Shelf Life & Storage

After baking, allow the casserole to cool completely at room temperature for no more than two hours. Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, warm individual portions in the microwave or cover the entire dish with foil and bake at 350°F (175°C) until heated through.

This casserole also freezes well. Place portions in freezer-safe containers and freeze for up to 3 months. Thaw overnight in the fridge before reheating.

Common Qs About Loaded Baked Potato Chicken Casserole

Can I use leftover chicken for this recipe?

Absolutely! Using leftover cooked chicken not only saves time but also adds great flavor. Just shred it before mixing it with the other ingredients.

Is it possible to make this casserole dairy-free?

Yes, you can substitute the sour cream with a dairy-free alternative like coconut yogurt, and swap cheddar cheese for a vegan cheese to keep it creamy and flavorful.

How do I make this casserole spicier?

Try adding a pinch of cayenne pepper or chopped jalapeños to the potato mixture. You could also use pepper jack cheese instead of cheddar for a nice kick.

Can I prepare this casserole ahead of time?

Definitely! You can assemble the casserole, cover it tightly, and refrigerate overnight. When ready, bake it as directed, adding a few extra minutes to ensure it’s heated through.

Healthy-ish Favorites

• Loaded Mexican Potato Skins – A zesty twist on traditional potato skins, packed with fresh toppings.
• Parmesan Truffle Roasted Potatoes – Crispy and aromatic, perfect as a side or snack.
• Maple Dijon Sheet Pan Chicken Squash – A balanced, flavorful sheet pan meal with protein and veggies.

Bring It Home

This Loaded Baked Potato Chicken Casserole is a fantastic way to enjoy all the comforts of a baked potato with the added bonus of protein and cheese in a convenient casserole format. Whether you’re feeding a crowd or meal prepping for the week, it’s a hearty, satisfying meal that won’t disappoint. Plus, it’s easy to customize and tweak based on what you have on hand or your flavor preferences. Next time you want something warm, cheesy, and downright delicious, this casserole is your answer. Serve it alongside your favorite greens or enjoy it on its own—the perfect cozy meal awaits!

Share on Pinterest