Loaded Baked Potato Chicken

This loaded baked potato chicken casserole turns the classic loaded baked potato into a comforting one-dish meal that’s perfect for feeding a crowd. Layered with tender cubed potatoes, shredded rotisserie chicken, rich sour cream, sharp cheddar cheese, crispy bacon bits, and fresh green onions, it offers all the familiar flavors in an easy bake-and-serve format. With minimal prep work and only one baking dish, it transforms busy weeknights into cozy dinners everyone will love.

When I first made this casserole I was amazed at how the layered flavors melded together so beautifully. It quickly became a family favorite that I now make whenever I want comfort without fuss.

Ingredients

• Large Russet Potatoes: provide a fluffy interior but firm structure when cubed for an ideal base
• Rotisserie Chicken: adds convenience and seasoned flavor with tender hand-shredded texture
• Full-Fat Sour Cream: ensures a creamy rich base without curdling or thinning
• Sharp White Cheddar: melts smoothly giving bold sharp flavor that complements every bite
• Fresh Green Onions: deliver layered onion taste with both white and green parts adding brightness
• Real Bacon Bits: bring authentic smoky crunch best achieved by cooking and crumbling thick-cut bacon yourself
• Whole Milk: adds moisture to the sour cream mixture without watering down creaminess

For best results choose firm potatoes and fresh green onions with bright tops. Use block cheese and shred it yourself for superior melt and flavor.

Step-by-Step Instructions

Oven and Dish Preparation:

Preheat your oven to three hundred fifty degrees Fahrenheit. Grease a nine-by-thirteen inch baking dish generously with butter or a cooking spray to ensure nothing sticks during baking.

Potato Preparation Technique:

Peel completely cooled baked potatoes and cut into uniform one-inch cubes. Consistent pieces cook evenly and keep their shape throughout layering and baking.

Foundation Layer Creation:

Place half of the cubed potatoes evenly in the bottom of your prepared baking dish. This layer forms a sturdy base to support the rest of the casserole without becoming soggy.

Protein Layer Addition:

Evenly sprinkle one cup of shredded rotisserie chicken over the potato layer. Hand-shredding creates better texture than machine chopped chicken preventing stringiness.

Creamy Mixture Development:

In a bowl whisk together full-fat sour cream and whole milk until totally smooth. This creamy mixture will bind ingredients and add luscious texture.

First Sauce Application:

Pour half of the sour cream mixture evenly over the chicken and potatoes. Use the back of a spoon to spread gently ensuring every piece is coated.

Initial Topping Distribution:

Scatter half of the shredded cheddar cheese, half of the chopped green onions (both whites and greens), and half of the bacon bits over the creamy layer. Keep remaining toppings for the second layer.

Layer Repetition Process:

Repeat all layering steps with remaining potatoes, chicken, sour cream mixture, then top with the last of the cheese, green onions, and bacon bits to finish the casserole.

Covered Baking Stage:

Cover the dish tightly with aluminum foil and bake for thirty-five to forty minutes or until the cheese melts completely and the edges bubble actively.

Golden Finishing Touch:

Remove the foil and bake for an additional five to ten minutes to let the cheese top turn golden and bubbly. Let the casserole rest for five minutes before serving to set layers properly.

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My personal favorite ingredient is the sharp white cheddar. It brings that wonderful rich tang that balances the creamy, smoky, and savory elements perfectly. I remember the first time I served this casserole the golden bubbly cheese topping instantly made everyone eager to dig in at the dinner table.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to four days. When reheating warm single servings in the microwave or larger portions in the oven at three hundred degrees Fahrenheit until hot through. This casserole holds texture and flavor well after reheating.

Ingredient Substitutions

Swap rotisserie chicken for turkey or leftover grilled chicken to change it up. Use pepper jack or Monterey Jack for cheese variations. Vegetarian options work too by replacing chicken with black beans or sautéed mushrooms.

Serving Suggestions

Serve alongside a crisp green salad or steamed green vegetables like broccoli or green beans to balance the richness. Crusty bread is great for soaking up extra creamy sauce on the plate.

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Cultural Context

This recipe reimagines the American classic loaded baked potato in casserole form making preparation simpler for modern home cooks. It brings familiar comfort flavors together in a family friendly style that feels like a warm hug on busy nights.

Recipe FAQs

→ Can I prepare this dish ahead of time?

Yes, you can assemble it up to 24 hours in advance. Just refrigerate before baking and add 10-15 minutes to the cooking time if baking from cold.

→ What chicken substitutes work well here?

Any cooked chicken, such as leftover grilled chicken or baked chicken breast, works nicely. Hand-shredding ensures better texture.

→ Is this casserole freezable?

It freezes well for up to three months. Thaw overnight in the fridge and reheat at 350°F until heated through to maintain texture and flavor.

→ How can I tell when it’s fully cooked?

The casserole is done when it bubbles at the edges and the cheese is melted with a golden brown crust on top. A fork should slide easily through all layers.

→ Can I use different cheeses?

Absolutely, you can swap sharp cheddar for Monterey Jack, Colby, or pepper jack for varying flavors and heat levels.

→ What side dishes complement this meal?

Simple green salads, steamed broccoli, or green beans balance the richness and make great accompaniments.