Cheesy Loaded Chicken and Potato Casserole Recipe

Loaded with bacon and cheese, this Chicken and Potato Casserole is a comforting, family-friendly meal that’s easy to assemble and perfect for potlucks, freezer meals, or extra lunches.

Combining tender chicken with creamy, cheesy potatoes creates a satisfying dish that feeds a crowd and pairs nicely with a simple salad for a complete dinner.

Inspired by a twice-baked potato casserole, adding lean protein makes this version more filling. Serve with a fresh salad for a balanced meal the whole family will enjoy.

Our Favorite Chicken and Potato Casserole Recipe

Tender chicken pieces nestle into layers of creamy, cheesy potatoes for a flavorful, crowd-pleasing casserole. Yukon Gold potatoes give a slightly buttery flavor and soft skin, making them ideal when you want to skip peeling.

The casserole layers sour cream, Monterey Jack and cheddar cheeses, and bacon for a rich, comforting casserole that reheats well and freezes nicely.

Leftover cooked chicken works great here—use roasted or smoked chicken from the freezer to save time and add flavor.

Ingredients Needed

• Cooked potatoes – I prefer baked Yukon Gold potatoes; the skin is tender so peeling isn’t necessary.
• Cooked chicken – diced or shredded cooked chicken, boiled or baked, works well.
• Cheese – a mix of Cheddar and Monterey Jack for flavor and meltability; choose medium or sharp varieties.
• Bacon – cooked and chopped; oven-baked bacon gives great texture. Frozen bacon bits can be used in a pinch.
• Sour cream – helps bind the casserole and keeps it creamy.
• Salt and pepper – season to taste; if your potatoes were well-seasoned before baking you may need little additional salt.
• Green onions – sliced and sprinkled on top before serving for a fresh finish.

Step By Step Instructions

1. Preheat oven to 350°F and grease a 9×13-inch baking dish.
2. Cut warm, cooked potatoes into pieces slightly smaller than bite-size. Place half the potatoes in the prepared dish.
3. Dice cooked chicken and scatter half over the first potato layer.

4. Season with salt and pepper and spread a thin layer of sour cream over the potatoes.
5. Top with half of the remaining sour cream, cheeses, chicken, and bacon, distributing everything evenly.

6. Repeat the layers with the remaining potatoes, sour cream, chicken, cheeses, and bacon.
7. Bake uncovered for 20–25 minutes, or until the cheese is melted and the casserole is heated through. Sprinkle with sliced green onions and serve.

If you prefer a slow-cooker version, layer the ingredients in the crock pot and cook on low until warmed through and the cheese has melted.

Recipe Tips

• Use warm, baked potatoes for best flavor and texture—do not use raw potatoes.
• Yukon Golds are ideal because their thin skins don’t require peeling.
• Use pre-cooked chicken and bacon—leftovers work well.
• Mix salt and pepper into the sour cream for even seasoning distribution.
• If using leftover baked potatoes, warm them briefly before assembling.
• Shred block cheese when possible for better melting, but pre-shredded is fine to save time.
• For an extra-smooth casserole, peel the potatoes and mash slightly or use a mixer to blend the layers.

Other delicious casserole recipes:

• Beef Casserole with Potatoes
• Easy Low-Carb Loaded Cauliflower Casserole
• Bacon Breakfast Casserole
• Everything Bagel & Sausage Casserole
• Cheesy Broccoli Casserole
• Delicious Chicken Casserole (from a friend’s recipe)