This Loaded Baked Potato Chicken Casserole Recipe is perfect for weeknight family dinners. It’s a family-favorite and some serious comfort food!
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Loaded Baked Potato Chicken Casserole Recipe

This Loaded Baked Potato Chicken Casserole Recipe is perfect for weeknight family dinners. It’s a family-favorite and some serious comfort food!
Course Main Dish
Cuisine America, Comfort Food
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 4
Author Jillian - a Food, Folks and Fun original!

Ingredients

  • 6 cups russet potatoes scrubbed and cut into ½-inch pieces (from about 5 medium potatoes)
  • 8 ounces First Street bacon
  • 1 ½ pounds First Street 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 First Street shredded cheddar cheese
  • ¼ cup green onion sliced thin (both green & white parts)
  • For Garnish:
  • First Street sour cream
  • Sliced green onion

Instructions

  • Preheat oven to 400 degrees F. Spray 9x13-inch pan (or other 3 quart pan) with nonstick cooking spray. Add potatoes to pan. In a small bowl add butter, paprika, garlic powder, salt, and pepper. Stir until combined. Pour butter mixture over potatoes and toss until potatoes are evenly coated. Cook potatoes for 45-50 minutes, or until fork-tender.
  • WHILE POTATOES ARE IN OVEN: Cut bacon into 1-inch pieces. Cook in large skillet over medium heat until done, about 6-8 minutes, stirring occasionally. Drain on paper towel-lined plate. Leave all but 1 tablespoon of bacon grease in 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 potatoes. Then layer chicken, bacon, and green onions on top. Sprinkle remaining cheese and return to oven for 3-5 minutes, or until the cheese melts. Serve with sour cream and green onion.