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Loaded Baked Potato Chicken Casserole - Comfort Food, All in One Pan

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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • Russet or Yukon Gold potatoes (about 2 to 2.5 pounds), scrubbed and cut into 1-inch cubes
  • Boneless, skinless chicken breasts or thighs (1.5 to 2 pounds), cut into 1-inch pieces
  • Thick-cut bacon (6–8 slices)
  • Shredded cheddar cheese (2 cups), or a cheddar-jack blend
  • Sour cream (1/2 cup), plus more for serving if you like
  • Green onions (4–5), thinly sliced
  • Olive oil (3–4 tablespoons)
  • Unsalted butter (2 tablespoons), melted (optional for extra richness)
  • Garlic powder (1 teaspoon)
  • Onion powder (1 teaspoon)
  • Paprika (1 teaspoon; smoked paprika works well)
  • Salt and black pepper
  • Optional add-ins: chopped broccoli florets, diced bell pepper, a pinch of cayenne, or ranch seasoning

Method
 

  1. Preheat and prep the pan. Heat your oven to 425°F (220°C). Lightly grease a 9x13-inch baking dish or line it with parchment for easier clean-up.
  2. Par-cook the bacon. In a skillet over medium heat, cook the bacon until it’s just starting to crisp. Transfer to a paper towel–lined plate and chop into small pieces. Reserve a tablespoon of the bacon fat for flavor if you like.
  3. Season the potatoes. In a large bowl, toss the potato cubes with 2 tablespoons olive oil (and the reserved bacon fat if using), 1/2 teaspoon salt, 1/2 teaspoon pepper, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and 1/2 teaspoon paprika. Spread the potatoes in an even layer in the baking dish.
  4. Roast the potatoes. Bake for 20–25 minutes, stirring halfway, until edges start to brown and the potatoes are just fork-tender. This step ensures they finish perfectly when the chicken goes in.
  5. Season the chicken. While the potatoes roast, toss the chicken pieces with 1 tablespoon olive oil, the remaining garlic powder, onion powder, paprika, and a pinch of salt and pepper. For extra moisture, mix in the melted butter and a tablespoon of sour cream.
  6. Combine and bake. Remove the dish from the oven. Nestle the chicken pieces over and among the potatoes. Sprinkle on half the bacon. Return to the oven and bake for 15–18 minutes, until the chicken is cooked through (165°F/74°C).
  7. Add the cheese. Sprinkle the shredded cheddar evenly over the top. Bake another 5–7 minutes, until the cheese is melted and bubbling.
  8. Finish and garnish. Let the casserole rest for 5 minutes. Dollop or drizzle the sour cream over the top (or serve it on the side). Scatter the remaining bacon and the sliced green onions. Add a final crack of black pepper.
  9. Serve. Spoon into bowls while hot. It pairs well with a crisp green salad or steamed broccoli for balance.