Loaded Baked Potato Casserole With Chicken – Easy Dinner Recipe

Loaded Baked Potato Casserole with Chicken is an easy, hearty dinner made with tender potatoes, cooked chicken, bacon and plenty of melted cheese. Add in a creamy sauce and a few green onions and you have all the flavors of a loaded baked potato packed into one delicious casserole.

Even better, this is a great recipe to make when you have leftover rotisserie chicken sitting in the refrigerator. Instead of letting that chicken go to waste, shred it and turn it into an entirely different meal that the whole family will love.

And because the chicken is already cooked, there is no need to spend extra time cooking raw chicken before assembling the casserole. Simply cook the potatoes until tender, mix everything together and put it in the oven.

It is an easy weeknight dinner that is especially good when the weather begins to cool down. Serve it with a salad, green beans or broccoli and you have a complete comfort food meal that will leave everyone feeling full and satisfied.

Loaded Baked Potato Casserole With Chicken

Although I love a classic loaded baked potato, it isn’t always convenient to make them for dinner.

Large baking potatoes can take an hour or more to become tender in the oven. Then you still have to slice them open and add all of the toppings.

This casserole gives you those same familiar flavors but makes it much easier to serve the entire family.

Instead of baking whole potatoes, cut them into bite-size pieces. This allows them to cook much faster and makes the casserole easy to scoop and serve.

Then combine the potatoes with chicken and a creamy sour cream sauce before topping everything with bacon and cheese.

It is essentially a loaded baked potato turned into a complete meal.

Use Leftover Rotisserie Chicken

One of the best things about this recipe is that it gives you a great way to use leftover rotisserie chicken.

Whenever I buy a rotisserie chicken, there always seems to be a little meat left on the bones after the first meal. Although it may not be enough to feed the family again on its own, it is perfect for casseroles.

For this recipe you will need approximately 3 cups of cooked, shredded chicken.

Both white and dark meat work well, and I actually prefer using a combination of the two. The dark meat adds a little extra flavor and stays moist when the casserole goes into the oven.

If you would rather make your own chicken instead of buying one at the store, try my Air Fryer Whole Chicken recipe. It is an easy way to make juicy chicken that you can use for dinner one night and then use the leftovers to make this casserole.

However, rotisserie chicken isn’t required.

You can use any leftover cooked chicken that you have on hand. Grilled chicken, baked chicken and even leftover chicken thighs can all be shredded or diced and added to the casserole.

It is also a great way to use chicken that you have stored in the freezer.

What Potatoes Are Best For Loaded Potato Casserole?

I prefer Yukon Gold potatoes for this recipe because of their creamy texture.

They also have thin skins, which means you don’t have to peel them. Just give the potatoes a good scrub before cutting them into approximately 3/4-inch cubes.

However, Russet potatoes are another good option. Their fluffy interior gives the casserole even more of a traditional baked potato texture.

If using Russets, I prefer to peel them because their skins can be fairly thick.

Red potatoes will work as well, although they tend to hold their shape more firmly after cooking.

Regardless of the variety, try to cut the potatoes into similar-size pieces so they cook at the same rate.

Cook The Potatoes First

Because the chicken is already cooked, the potatoes need a head start before the casserole goes into the oven.

If you put raw potato chunks directly into the casserole, the chicken can become dry before the potatoes have enough time to become tender.

Therefore, boil the diced potatoes first.

Place them in a large pot and cover them with cold water. Add a little salt and bring the water to a boil.

Cook until the potatoes are just fork tender.

Be careful not to overcook them. You don’t want the potatoes falling apart when you mix the casserole together.

Once tender, drain them well and let them sit for a few minutes so excess moisture can evaporate.

Making The Creamy Sauce

The sauce for this casserole is intentionally simple.

Combine sour cream with softened cream cheese, milk, garlic powder, onion powder, salt and pepper.

The cream cheese gives the sauce richness while the sour cream provides that familiar loaded baked potato flavor.

Adding a little milk thins the mixture enough so that it can coat the potatoes and chicken without making the casserole soupy.

Be sure the cream cheese is softened before mixing. Cold cream cheese is much more difficult to incorporate smoothly.

You don’t have to get every tiny lump out of the sauce. Once it heats in the oven, everything will melt together.

Don’t Forget The Bacon

You can’t have a loaded baked potato without bacon!

Cook the bacon until crisp and then crumble it into small pieces.

If you want to save time, you can cook the bacon ahead of time and store it in the refrigerator until you are ready to make dinner.

Although packaged real bacon pieces can work in a pinch, freshly cooked bacon will give the casserole the best flavor.

Save some of the bacon for the top of the casserole. Not only does it add flavor, it makes the finished dish look great when it comes out of the oven.

What Type Of Cheese To Use

Sharp cheddar is my preferred cheese for this casserole.

Because there are several rich ingredients in the dish, the stronger cheddar flavor doesn’t get lost.

For the best melting results, shred the cheese from a block. Pre-shredded cheese contains an anti-caking coating that can prevent it from melting as smoothly.

However, if convenience is your priority, bagged shredded cheese will certainly work.

You can also substitute Colby Jack, Monterey Jack or a combination of cheeses.

Pepper Jack is another great option if your family likes a little heat.

Assembling The Casserole

Once the potatoes have been cooked and drained, place them in a large mixing bowl.

Add the shredded chicken, half of the bacon and approximately half of the shredded cheese.

Then pour the creamy sour cream mixture over everything.

Gently fold the ingredients together until the potatoes and chicken are evenly coated.

Try not to stir too aggressively or the potatoes may begin to break apart.

Transfer everything to a greased 9 x 13-inch baking dish and spread it into an even layer.

Sprinkle the remaining cheddar cheese and bacon over the top.

Then place the casserole in a preheated oven and bake until it is hot and bubbly and the cheese has completely melted.

Add The Classic Loaded Potato Toppings

Once the casserole comes out of the oven, sprinkle sliced green onions over the top.

The green onions add fresh flavor and a little crunch that helps balance the rich casserole.

You can also serve additional toppings at the table.

Extra sour cream, bacon, shredded cheese and sliced green onions are obvious choices.

For a little heat, add diced jalapeños or hot sauce.

This lets everyone turn their individual serving into their own version of a loaded baked potato.

Storing And Reheating Leftovers

Store leftover Loaded Baked Potato Casserole in a covered container in the refrigerator for up to 4 days.

Individual servings can be reheated in the microwave until warmed through.

If reheating a larger portion, cover the baking dish with foil and place it in a 325°F oven until hot.

You may want to add a small splash of milk before reheating if the casserole has become thick after refrigeration.

Then add a little fresh cheese and green onion on top and you have another easy meal ready to enjoy!

Enjoy! Mary

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