If you are on the lookout for a hearty, comforting dish that feels like a warm hug on a plate, look no further than the Loaded Baked Potato Chicken Casserole Recipe. This dish perfectly combines tender chunks of chicken with crispy, golden-skinned potatoes, all smothered in cheesy goodness and sprinkled with savory ham and vibrant green onions. Every bite bursts with layers of smoky, spicy, and creamy flavors that transform simple ingredients into an unforgettable meal your family and friends will ask for again and again.
Ingredients You’ll Need
The magic of this casserole lies in its straightforward yet thoughtfully curated ingredients. Each component plays a crucial role, whether it’s the russet potatoes providing that satisfying crispy texture or the cheddar cheese delivering that rich, gooey finish.
- 2-3 boneless skinless chicken breasts, cut into 1/2 inch cubes: Provides tender, protein-packed bites that soak up every bit of spice and sauce.
- 8-10 medium russet potatoes, skin on, cut into 1/2 inch cubes: The starchy base that roasts to a perfect crisp outer layer while staying fluffy inside.
- 1/3 cup extra virgin olive oil: Adds a silky texture to the potatoes and helps the spices cling beautifully.
- 1 1/2 tsp salt: Essential for elevating all the other flavors without overpowering.
- 1 tbsp ground black pepper: Gives a subtle heat and depth to the seasoning mix.
- 1 tbsp smoked paprika: Introduces a warm, smoky aroma that complements the ham and chicken perfectly.
- 2 tbsp garlic powder: Infuses savory notes that make every bite irresistible.
- 6 tbsp hot sauce: Brings a lively kick and tangy character to the marinade and overall dish.
- 2 cups shredded cheddar cheese: Melts into gooey, golden perfection, tying all ingredients together.
- 1 cup cooked diced ham: Adds a smoky, savory contrast and delightful texture.
- 1 cup thinly sliced green onions: Provides freshness and a mild zing to balance the hearty casserole.
How to Make Loaded Baked Potato Chicken Casserole Recipe
Step 1: Prepare the Spice Mixture
Start by combining the extra virgin olive oil, hot sauce, salt, black pepper, garlic powder, and smoked paprika in a large bowl. This blend is the cornerstone of the casserole’s robust flavor, perfectly balancing heat, smoke, and savory notes that will coat both the potatoes and chicken.
Step 2: Coat and Roast the Potatoes
Add your cubed russet potatoes into the bowl, tossing them thoroughly to ensure each piece is evenly covered with the spice mixture. Transfer these into a greased 9×13 baking dish while leaving any leftover marinade behind. Roast the potatoes at a blazing 500 degrees Fahrenheit for 45-50 minutes. Don’t forget to stir every 10-15 minutes to help achieve that phenomenal crispy exterior while keeping them fluffy inside.
Step 3: Marinate the Chicken
While the potatoes are roasting, toss your cubed chicken breasts into the remaining spice mixture in the bowl. This brief marinade time is vital, allowing the chicken to absorb that spicy, smoky goodness and ensuring it stays juicy and flavorful when baked.
Step 4: Layer the Chicken Over Potatoes
After the potatoes are cooked to perfection, pull the dish from the oven and scatter the marinated chicken evenly on top. Lower your oven temperature to 400 degrees Fahrenheit to gently finish cooking the chicken without drying it out.
Step 5: Add Cheese, Ham, and Green Onions
In a separate bowl, mix together the shredded cheddar cheese, diced ham, and sliced green onions. Distribute this cheesy, savory topping evenly over the chicken and potatoes. This step promises a melty, flavorful crown that brings the dish together brilliantly.
Step 6: Final Bake Until Bubbly
Return the casserole to the oven and bake for an additional 15 minutes. You’ll know it’s ready when the chicken is fully cooked and the cheese topping has melted into a bubbly, golden masterpiece that’s exciting to dig into.
Step 7: Serve Hot and Enjoy
Remove your Loaded Baked Potato Chicken Casserole Recipe from the oven and serve it steaming hot. For an extra burst of flavor, offer accompaniments like extra hot sauce, ketchup, ranch dressing, or a dollop of sour cream. These additions allow each person to tailor their experience and elevate the comforting vibes further.
How to Serve Loaded Baked Potato Chicken Casserole Recipe
Garnishes
Sprinkling fresh chopped parsley or additional green onions on top before serving adds a bright freshness that contrasts beautifully with the casserole’s richness. A light dusting of smoked paprika can also enhance the smoky aroma you’ve already created.
Side Dishes
This casserole is quite hearty, but pairing it with a crisp green salad or steamed vegetables like broccoli or asparagus can add an inviting crunch and color contrast. A tangy coleslaw also makes for a refreshing side that cuts through the richness nicely.
Creative Ways to Present
For a family gathering or potluck, serving this casserole in individual ramekins makes portions neat and customizable. Alternatively, layering it in a trifle dish for a visual wow factor or sprinkling some jalapeño slices on top can add a spirited twist.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer any extra casserole into an airtight container and store in the refrigerator for up to 3 days. The flavors meld beautifully overnight, making leftovers just as delightful, if not more.
Freezing
This recipe freezes very well. Place cooled portions in freezer-safe containers or wrap tightly in foil and plastic wrap. It can be frozen for up to 2 months without sacrificing texture or flavor. Just remember to thaw overnight before reheating.
Reheating
To warm leftovers, bake covered at 350°F until heated through to preserve moisture. Alternatively, reheat single servings in the microwave, but watch carefully to avoid overcooking the chicken. Adding a splash of water before microwaving helps keep things moist.
FAQs
Can I use other types of potatoes instead of russet?
While russets give you that perfect crispy skin and fluffy interior, you can use Yukon Golds or red potatoes for a creamier texture. Keep in mind the cooking time might vary slightly depending on the potato type.
Is it possible to make this casserole vegetarian?
Absolutely! You can substitute the chicken and ham with hearty vegetables like mushrooms, zucchini, or even roasted chickpeas for protein, and it still packs plenty of flavor and texture.
How spicy is the Loaded Baked Potato Chicken Casserole Recipe?
The heat level largely depends on your hot sauce choice. You can adjust the amount or opt for a milder sauce if you prefer less spice. The smoky paprika also adds depth without much heat, balancing it out nicely.
Can I prepare parts of this recipe in advance?
Yes, you can chop the potatoes and chicken ahead of time and even mix the spice blend. Marinating the chicken overnight enhances flavor too, making your cooking day much easier.
What’s the best way to ensure the chicken stays juicy?
Marinating in the spice mix and baking at a moderate temperature after the potatoes have cooked helps keep the chicken tender and juicy. Also, avoid overbaking to prevent dryness.
Final Thoughts
I can’t recommend the Loaded Baked Potato Chicken Casserole Recipe enough for your next cozy dinner. It’s a beautiful fusion of bold flavors, hearty textures, and that unbeatable cheesy comfort that hits all the right notes. Give it a try and watch it quickly become a beloved staple in your kitchen!
Print
Loaded Baked Potato Chicken Casserole Recipe
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 10 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This Loaded Baked Potato Chicken Casserole is a hearty and flavorful one-dish meal featuring crispy, spice-coated potatoes baked with tender marinated chicken, topped with melted cheddar cheese, diced ham, and fresh green onions. Perfect for a satisfying family dinner, this recipe combines the comforting flavors of a loaded baked potato with the convenience of a casserole.
Ingredients
Chicken and Potato Mixture
- 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
- 1/3 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
Topping
- 2 cups shredded cheddar cheese
- 1 cup cooked diced ham
- 1 cup thinly sliced green onions
Instructions
- Prepare Spice Mixture: In a large bowl, combine extra virgin olive oil, hot sauce, salt, ground black pepper, garlic powder, and smoked paprika until well mixed to form the marinade.
- Coat and Bake Potatoes: Add the cubed potatoes to the bowl and thoroughly stir to coat them evenly with the spice mixture. Transfer the potatoes to a greased 9×13 baking dish, leaving any remaining marinade in the bowl behind. Bake in a 500°F oven for 45-50 minutes, stirring every 10-15 minutes, until potatoes are crispy on the outside and cooked through.
- Marinate Chicken: While the potatoes bake, add the cubed chicken breasts to the leftover marinade in the bowl and toss well to coat evenly. Let the chicken marinate as the potatoes finish baking.
- Add Chicken to Potatoes: Once the potatoes are done, remove the baking dish from the oven. Spread the marinated chicken evenly over the cooked potatoes. Lower the oven temperature to 400°F.
- Prepare Topping: In a separate bowl, mix together shredded cheddar cheese, cooked diced ham, and thinly sliced green onions.
- Add Topping and Bake: Sprinkle the cheese, ham, and green onion mixture evenly over the chicken and potatoes in the baking dish. Return to the oven and bake an additional 15 minutes, or until chicken is fully cooked and the cheese is melted and bubbly.
- Serve: Remove from the oven and serve hot. Optionally accompany with extra hot sauce, ketchup, ranch dressing, or sour cream for enhanced flavor.
Notes
- Use medium russet potatoes for best texture and flavor.
- Stirring the potatoes during baking helps ensure even cooking and crispiness.
- Adjust the amount of hot sauce according to your preferred spice level.
- Ensure chicken is fully cooked before serving; internal temperature should reach 165°F (74°C).
- For a lower sodium version, reduce or omit added salt.
- Leftovers can be refrigerated for up to 3 days and reheated thoroughly.
