Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Loaded Baked Potato Chicken Casserole Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 85 reviews
  • Author: admin
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes + 15 minutes
  • Total Time: 1 hour 25 minutes
  • Yield: 8 servings
  • Category: Casserole
  • Method: Baking
  • Cuisine: American

Description

This Loaded Baked Potato Chicken Casserole is a hearty, comforting dish perfect for family dinners. Cubed russet potatoes are tossed in a spicy, smoky marinade and baked until crispy, then topped with marinated chicken, cheddar cheese, diced ham, and green onions before a final bake that melds all the flavors together. It’s a delicious twist on classic loaded baked potatoes, combining the best elements into one easy casserole.

Ingredients

Scale

Main Ingredients

  • 2-3 boneless skinless chicken breasts, cut into 1/2 inch cubes
  • 8-10 medium russet potatoes, skin on, cut into 1/2 inch cubes
  • 1 cup cooked diced ham
  • 2 cups shredded cheddar cheese
  • 1 cup thinly sliced green onions

Spice Mixture & Marinade

  • 1/3 cup extra virgin olive oil
  • 1 1/2 tsp salt
  • 1 tbsp ground black pepper
  • 1 tbsp smoked paprika
  • 2 tbsp garlic powder
  • 6 tbsp hot sauce

Instructions

  1. Prepare the spice mixture: In a large bowl, combine the extra virgin olive oil, hot sauce, salt, ground black pepper, garlic powder, and smoked paprika. Mix thoroughly until all the ingredients are well combined, creating a flavorful marinade base.
  2. Coat and roast potatoes: Add the cubed potatoes to the bowl with the spice mixture and toss until they are evenly coated. Transfer the potatoes to a greased 9×13-inch baking dish, leaving behind any excess marinade. Place the dish in a preheated oven at 500°F and bake for 45-50 minutes, stirring every 10-15 minutes to ensure crispy exteriors and even cooking through.
  3. Marinate the chicken: While the potatoes bake, add the cubed chicken breasts to the remaining marinade in the bowl and stir well to coat all pieces evenly. Let the chicken sit and absorb the flavors while the potatoes finish baking.
  4. Combine chicken and potatoes: Once the potatoes are cooked and crispy, remove the baking dish from the oven. Spread the marinated chicken evenly over the potatoes. Reduce the oven temperature to 400°F.
  5. Add the toppings: In a separate bowl, mix together shredded cheddar cheese, cooked diced ham, and sliced green onions. Sprinkle this mixture evenly over the chicken and potatoes in the baking dish.
  6. Bake to finish: Return the casserole to the oven and bake at 400°F for an additional 15 minutes, or until the chicken is fully cooked through and the cheese topping is melted, bubbly, and slightly golden.
  7. Serve: Remove from the oven and serve the casserole hot. For extra flavor, accompany with additional hot sauce, ketchup, ranch dressing, or sour cream as desired.

Notes

  • Use medium russet potatoes with the skin on for extra texture and nutrition.
  • Stirring the potatoes during baking helps achieve a crispy crust on all sides.
  • Make sure the chicken pieces are evenly coated in the marinade for full flavor.
  • You can substitute cooked ham with cooked bacon bits if preferred.
  • Adjust the amount of hot sauce based on your spice tolerance.
  • Let the casserole rest for 5 minutes after baking to settle before serving.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://amsterdamfoodstories.com/loaded-baked-potato-chicken-casserole-recipe/