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Loaded Potato and Chicken Casserole


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  • Topping:
  • 2 pounds boneless chicken breasts, cubed, 1"
  • 8-10 small-medium potatoes, diced, 1/2"
  • 1/3 cup olive oil
  • 1.5 tsp salt
  • 1 Tbsp black pepper
  • 1 Tbsp paprika
  • 2 Tbsp Garlic powder
  • 6 Tbsp hot sauce (Frank's)
  • 2 cups fiesta blend grated cheese
  • 1 cup crumbled bacon
  • 1 cup diced green onion


Servings 8
Adapted from


Step 1

Preheat oven to 400 degrees. Spray a 9x13 baking dish with cooking spray. In a large bowl, mix olive oil, salt, pepper, paprika, garlic powder, and hot sauce. Add cubed potatoes and stir to coat. carefully scoop the potatoes into the baking dish, leaving behind as much of the hot sauce mixture as possible. Bake potatoes 45-50 minutes, stirring every 10-15 minutes, until cooked through and crispy and browned. While potatoes are cooking, add chicken to bowl with with leftover hot sauce mixture and stir. Refrigerate. When potatoes are fully cooked, top with chicken. Mix together cheese, bacon, and green onion and place on top of raw chicken. Bake for 15 minutes or until chicken is cooked through and topping is bubbly.


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