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
Scale
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.
