Loaded Baked Potato & Chicken Casserole

Here’s a Loaded Baked Potato & Chicken Casserole recipe that’s hearty, cheesy, and full of comfort food flavor:

Loaded Baked Potato & Chicken Casserole

Ingredients:

For the Casserole:

• 1.5 lbs boneless, skinless chicken breasts (cubed)

• 3–4 medium russet potatoes (peeled and diced into ½-inch cubes)

• 1/4 cup olive oil

• 1 tsp paprika

• 1 tsp garlic powder

• 1/2 tsp onion powder

• 1/2 tsp salt

• 1/2 tsp black pepper

• 1.5 cups shredded cheddar cheese

• 1 cup cooked, crumbled bacon (about 8 slices)

• 1/2 cup chopped green onions

Optional Garnishes:

• Sour cream

• Extra bacon

• Extra cheese

• Chopped parsley

Instructions:

1. Preheat oven to 400°F (200°C). Grease a 9×13-inch baking dish or casserole dish.

2. Prepare the potatoes: In a large bowl, toss the diced potatoes with olive oil, paprika, garlic powder, onion powder, salt, and pepper. Spread them evenly in the baking dish.

3. Bake potatoes for 30–35 minutes, stirring halfway through, until tender and starting to brown.

4. Cook the chicken while potatoes are baking: Season the chicken pieces with a little salt, pepper, and garlic powder. You can sauté them in a pan until cooked through or bake them separately for ~20 minutes.

5. Combine everything: Once potatoes are done, add the cooked chicken, 1 cup of the cheese, and half the bacon. Mix together gently in the casserole dish.

6. Top and bake again: Sprinkle the remaining cheese and bacon on top. Return to the oven for 10–15 minutes, or until the cheese is melted and bubbly.

7. Add green onions: Sprinkle with green onions and any optional toppings before serving.

Tips:

• You can use rotisserie chicken to save time.

• Substitute Yukon gold potatoes for a creamier texture.

• Spice it up with a pinch of cayenne or a dash of hot sauce.

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