Craving cozy vibes? Dive into this hearty Loaded Chicken and Potato Casserole. Tender chicken snuggles with golden potato cubes, then crowned with crispy bacon, gooey cheese, and a sprinkle of green onion. Weeknight dinner just leveled up – hello, comfort food heaven!

It costs approximately $14.50 to make this casserole. The recipe makes six servings and costs $2.41 per serving. 

A scoop of Chicken and Potato Casserole on a plate that's garnished with sour cream and green onion.

This recipe is total comfort food at its finest. The dish is a filling and satisfying dinner that the entire family will love. It has the best of both worlds, with potatoes and chicken in one delicious casserole. 

I’ve made this recipe many times and spent much time perfecting it. I’m sharing this fail-proof recipe with you so you can enjoy a stress-free dinner with a perfect casserole any night of the week. 

What You’ll Love About Chicken and Potato Casserole

  • Simple Ingredients: This recipe is made with basic ingredients you probably already have!
  • Easy Recipe: With my easy-to-follow directions, even a beginner cook can make it. 
  • Comfort Food: Everyone loves a cozy home-cooked meal. This is great for family nights or for serving guests.

Ingredients and Estimated Cost

Recipe Cost: $14.50

Per Serving Cost: $2.41

  • 6 cups russet potatoes – $1.3
  • 8 ounces bacon – $2.24
  • 1 ½ pounds boneless skinless chicken breasts – $7.49
  • 3 Tablespoons melted butter – $0.63
  • 2 teaspoons paprika – $0.08
  • 1 ½ teaspoons garlic powder – $0.06
  • ½ teaspoon salt – $0.01
  • ½ teaspoon black pepper – $0.03
  • 2 cups shredded cheddar cheese – $2.49
  • ¼ cup green onions – $0.17

NOTE: The recipe prices are calculated by using grocery store websites. The recipe cost is estimated by the amounts needed for the recipe. The actual cost of the recipe will vary depending on what ingredients you already have. I updated the pricing for this recipe in January 2024.

All of the ingredients needed to make this recipe.

How To Make Chicken and Potato Casserole

***For complete recipe instructions, see the recipe card below.

  1. Add potatoes to a greased 9×13-inch pan. 
  2. Then, stir butter, paprika, garlic powder, salt, and pepper in a small bowl.
  3. Pour the butter mixture over the potatoes and toss until the potatoes are evenly coated. 
  4. Cook the potatoes in a 400-degree F oven for 45-50 minutes. 
  5. Next, cut the bacon into 1-inch pieces and cook. 
  6. Leave one tablespoon of bacon grease, then cook the chicken pieces on medium heat for about 8 minutes. 
  7. Remove the potatoes from the oven and sprinkle with 1 cup of cheese. 
  8. Then, layer the chicken, bacon, and green onions on top, followed by the remaining cheese. 
  9. Finally, cook in the oven for another three to five minutes and serve with sour cream and green onions. 
A picture collage showing how to make this recipe.

Recipe Variations

  • Buffalo Chicken Casserole: Toss the chicken in buffalo sauce before layering it with the potatoes.Top with crumbled blue cheese or ranch dressing after baking.
  • Mushroom and Swiss Variation: Sauté sliced mushrooms in butter until tender. Layer the mushrooms between the chicken and potatoes, and use Swiss cheese instead of cheddar.
  • Tex-Mex Fiesta: Season the chicken with taco seasoning. Between the potatoes and chicken, add a layer of black beans and corn. Top with shredded Mexican blend cheese and chopped cilantro.
  • Garlic, Parmesan, and Spinach: Replace the cheddar cheese with Parmesan and sprinkle minced garlic over each layer. Add a handful of fresh spinach for a pop of color and flavor.

Storage Tips

Storing, freezing, defrosting, and reheating loaded chicken and potato casserole can be done following these guidelines:

1. Storing:

  • Allow the casserole to cool to room temperature before storing.
  • Refrigerate leftovers in an airtight container for up to 3-4 days.

2. Freezing:

  • If you want to freeze the casserole for future use, do so before baking.
  • Assemble the casserole, but skip the baking step.
  • Wrap the dish tightly with plastic wrap or aluminum foil, ensuring it’s well-sealed to prevent freezer burn.
  • Label the container with the date and type of casserole.
  • Freeze for up to 2-3 months.

3. Defrosting:

  • When ready to use, transfer the frozen casserole to the refrigerator and allow it to thaw overnight.
  • You can also use the microwave’s defrost function, but be cautious, as it may partially cook the edges.

4. Reheating:

  • You can reheat it in the oven.
  • Preheat the oven to around 350°F (175°C).
  • To prevent drying, cover the casserole with aluminum foil and bake until heated, which may take 20-30 minutes. 
  • Alternatively, you can reheat individual portions in the microwave. Cover with a microwave-safe plate or cover to retain moisture.
  • Stirring the casserole halfway through reheating helps ensure even warming.

Always ensure that the internal temperature of the reheated casserole reaches at least 165°F (74°C) to ensure it’s safe to eat. Remember that the texture may change slightly after freezing and reheating, but the flavor should remain enjoyable.

The finished loaded chicken and potato casserole with a serving spoon in the casserole dish.

Chicken Potato Casserole Recipe FAQs

How do you reheat a loaded potato casserole?

If you need to reheat the entire casserole dish, preheat the oven to 350 degrees F. Then place the dish in the oven for twenty to thirty minutes or until the cheese is melted.

If you are reheating an individual serving, you can place it on a microwave-safe plate and heat it on high in thirty-second increments until it is heated through.

What do you eat with loaded baked potatoes?

I recommend serving a simple salad with this casserole. The casserole is filling and does not need a lot of sides served with it.

More From Food Folks and Fun

A close up picture of Chicken and Potatoes Casserole on a white plate.
4.50 from 6 votes

Chicken and Potato Casserole

Recipe Cost $ $14.50
Serving Cost $ $2.41
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
6 people
Dive into this hearty Loaded Chicken and Potato Casserole. Tender chicken snuggles with golden potato cubes, then crowned with crispy bacon, gooey cheese, and a sprinkle of green onion.


  • 6 cups russet potatoes scrubbed and cut into ½-inch pieces (from about 5 medium potatoes)
  • 8 ounces bacon cut into 1-inch pieces
  • 1 ½ pounds boneless skinless breasts cut into 1-inch pieces
  • 3 Tablespoons melted butter
  • 2 teaspoons paprika
  • 1 ½ teaspoons garlic powder
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 2 cups shredded cheddar cheese
  • ¼ cup green onion sliced thin (both green & white parts)


  • sour cream
  • Sliced green onion



  • Move oven rack to the middle position.
  • Preheat oven to 400 degrees F.
  • Spray 9×13-inch pan (or other 3 quart pan) with nonstick cooking spray.


  • Add potatoes to the prepared pan.
  • Stir butter, paprika, garlic powder, salt, and pepper in a small bowl until combined.
  • Pour butter mixture over potatoes and toss until potatoes are evenly coated.
  • Cook potatoes for 45-50 minutes, or until fork-tender.


  • Cook bacon pieces in a large skillet over medium heat until done, about 6-8 minutes, stirring occasionally.
  • Drain bacon on a paper towel-lined plate.
  • Leave all but 1 Tablespoon of bacon grease in the skillet.
  • Cook chicken pieces on medium heat until fully cooked, about 8 minutes.


  • Remove potatoes from oven, and turn off oven.
  • Sprinkle 1 cup cheese evenly over the potatoes.
  • Then layer chicken, bacon, and green onions on top.
  • Sprinkle the remaining cheese on top.
  • Return the casserole to the oven for 3-5 minutes, or until the cheese melts. (Yes, the oven is turned off, but the heat from the oven with melt the cheese and warm the chicken and bacon.)
  • Serve with sour cream and green onion.


Serving: 1.5cup | Calories: 635kcal | Carbohydrates: 30g | Protein: 51g | Fat: 35g | Saturated Fat: 16g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.3g | Cholesterol: 172mg | Sodium: 805mg | Potassium: 769mg | Fiber: 2g | Sugar: 1g | Vitamin A: 939IU | Vitamin C: 9mg | Calcium: 322mg | Iron: 4mg

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Recipe Rating


  1. Nummy casserole Jillian! This is one of our family’s favorite combos. Potatoes, bacon and cheese are delicious together

  2. What a great casserole concept! Who doesn’t love baked potatoes?

  3. Wow, how scrumptious looking, we had a baked little potato casserole on the weekend but this would be perfect with chicken added!! Thanks for the great recipe!!

  4. Debi @ Life Currents says:

    Wow this looks so good! My family will love this easy dinner! Thanks!

  5. Carolyn West says:

    How is it that I’ve never made something like this for my family before? I think we have a winner here. #client

    1. You bet! Thanks, Felicia!

  6. Danielle K says:

    Made this tonight and my family gobbled it up! My husband told me to add it to our regular rotation and even my littles (3 & 1 yrs) ate their whole serving! Thanks for the delicious recipe!

    1. I am SO glad you and your family liked it. It’s a family favorite at my house, too!

  7. Kristen B says:

    I made this tonight for us , family of 5. This is sooooooo good!! The only thing I did differently was I boiled my potatoes, cut them up, and fried them in the bacon fat with a spoon of garlic and one yellow onion and black pepper. Then did as told and casseroled it all up excluding the green onion. Layers with cheddar cheese , bacon and sour cream.. there is none left.. lol ty so much for this idea !

    1. I’m so glad this dish was a hit for you! 🙂

  8. LeeAnne Chandler says:

    Question for you – (haven’t made it yet) – looking for a recipe that can be frozen and then baked. Have you tried this frozen and then baked? (Group hiking trip – need to feed 5 hungry people!) Should any changes to the recipe be made? Thank you!

    1. Hi LeeAnne,

      I have not tried freezing this recipe yet. BUT, by looking at the ingredients I can tell that it will freeze well. The bacon might be a little chewy though. You’ll need to increase the baking time by about 10-15 minutes if baking it from the frozen state. Enjoy and have a great hike!