Loaded Potato & Chicken Casserole

Love loaded baked potatoes? Love kicking them up with some spicy chicken? Then you'll love this casserole! It's perfect for feeding a crowd for dinner or for the game.

This loaded chicken casserole is perfect for when your stomach needs a hug!

Photo by Bonnie O.

This loaded chicken casserole is perfect for when your stomach needs a hug!

  • Prep Time


  • Total Time


  • Servings



  • 2

    pounds boneless chicken breasts, cubed into 1-inch pieces

  • 8 to 10

    medium potatoes, cut in ½-inch cubes

  • cup olive oil

  • teaspoon salt

  • 1

    tablespoon black pepper

  • 1

    tablespoon paprika

  • 2

    tablespoons garlic powder

  • 6

    tablespoons hot sauce


  • 2

    cups Mexican blend cheese

  • 1

    cup bacon, cooked and crumbled

  • 1

    cup green onion, sliced


Preheat oven to 500°F. Spray a 9X13-inch baking dish with cooking spray. In a large bowl mix together the olive oil, salt, pepper, paprika, garlic powder and hot sauce. Add the cubed potatoes and stir to coat. Carefully scoop the potatoes into the prepared baking dish, leaving behind as much of the olive oil/hot sauce mixture as possible. Bake the potatoes for 45-50 minutes, stirring every 10-15 minutes, until cooked through and crispy and browned on the outside. While the potatoes are cooking, add the cubed chicken to the bowl with the left over olive oil/hot sauce mixture and stir to coat. Once the potatoes are fully cooked, remove from the oven and lower the oven temperature to 400°F. Top the cooked potatoes with the raw marinated chicken. In a bowl mix together the cheese, bacon and green onion and top the raw chicken with the cheese mixture. Return the casserole to the oven and bake for 15 minutes or until chicken is cooked through and the topping is bubbly delicious.


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