Loaded Baked Potato Chicken

Loaded baked potato and chicken casserole brings together all my favorite comfort flavors into one bubbling dish you can serve any night of the week It is creamy cheesy and has all the fixings of a classic loaded baked potato but with the bonus of tender chicken for extra heartiness This always disappears at my table especially when cozy food is what everyone craves most

I first served this casserole at a family movie night when it was cold outside and we all wanted something comforting Now my youngest always asks for it when friends come over and it disappears before I can get seconds

Ingredients

• Russet potatoes: For their fluffy texture and earthy flavor Opt for ones that are firm and unblemished
• Rotisserie chicken: To make things extra quick Choose a chicken that is still juicy and lightly seasoned
• Full-fat sour cream: To deliver richness and extra smoothness Always go for real sour cream not low fat for best taste
• Sharp cheddar cheese: For intense cheesy punch Grate your own cheese so it melts smooth
• Fresh green onions: To provide crunch and a mild onion bite Look for bright green tops and firm bulbs
• Real bacon bits: To add smoky salty depth Check the ingredient list for all-meat bacon bits for best flavor
• Salt and black pepper: So every layer tastes seasoned Use freshly cracked pepper if you have it
• Whole milk: To loosen and balance the sour cream Whole milk keeps the casserole creamy and not too thick

Step-by-Step Instructions

Prep the pan:

Grease a 9 by 13 inch baking dish generously so nothing sticks and to build good flavor at the edges

Cube the potatoes:

Take cooled baked potatoes and slice them into even 1 inch cubes This keeps the base tender and holds the dish together

Build the first layer:

Lay half of your potato cubes evenly in the bottom of the pan so there is full coverage Add half the shredded chicken spreading it gently on top

Mix the sauce:

In a bowl whisk the sour cream and whole milk together until you get a totally silky mixture

Add the sauce and toppings:

Pour half of that cream mixture over the chicken and potatoes making sure to drizzle it into the corners Sprinkle on half the shredded cheddar green onions and bacon bits Distribute everything for maximum coverage and seasoning

Repeat the layers:

Layer the remaining potatoes and chicken in the same pattern Top with the rest of the sour cream blend cheese green onions and bacon Then season lightly with salt and pepper to draw out all the flavors

Bake covered:

Tightly cover the casserole with foil to trap moisture and bake for thirty five to forty minutes until everything is steaming and the cheese melts completely

Uncover and brown:

Remove the foil and pop the casserole back into the oven Bake for another five to ten minutes until the cheese on top turns a deep golden brown and little bubbles appear Rest for five minutes out of the oven before serving to allow everything to set up

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My absolute favorite part is the bacon on top which crisps up beautifully in the oven bringing everything together I always remember the first time I made it for Sunday lunch and everyone went back for thirds We laughed so much we almost forgot dessert

Storage Tips

Let the casserole cool fully before you move it to airtight containers Store in the fridge for up to three days If you want to freeze it slice into portions and wrap well in foil and plastic wrap The best way to reheat is in a low oven covered until just hot This keeps the texture creamy and the potatoes from getting tough

Ingredient Substitutions

If you do not have sour cream Greek yogurt works in a pinch Monterey Jack or Colby cheese swap easily for cheddar and keep it gooey For the chicken you can use leftover turkey or pulled pork Any smoked meat pairs with the loaded potato vibe If you want a lighter finish try half and half instead of whole milk

Serving Suggestions

This casserole is hearty on its own but it pairs beautifully with a simple green salad and maybe some steamed broccoli For parties set out bowls of extra green onions or a little hot sauce so guests can top their own servings Leftovers can be wrapped in tortillas the next day for a fast lunch wrap style

Cultural and Historical Notes

Loaded baked potatoes are a classic American comfort food especially in the Southern and Midwest regions By turning it into a casserole with chicken it takes inspiration from potluck favorites and the kind of one dish meals that have roots in family gatherings and easy hospitality This version combines the creamy richness of baked potatoes with a bit of country diner flair

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This cozy dish is guaranteed to brighten any meal and bring everyone together around the table.

Frequently Asked Questions

→ Can I use rotisserie chicken for this casserole?

Yes, rotisserie chicken is convenient and adds great flavor and tenderness to this layered bake.

→ What cheese pairs best with the potato and chicken layers?

Sharp cheddar melts smoothly and provides a rich, tangy contrast to the creamy sour cream and potatoes.

→ Is it necessary to pre-bake the potatoes?

Pre-baking ensures the potatoes are tender and hold their shape after layering and further baking with other ingredients.

→ Can I substitute bacon with another topping?

You can use turkey bacon, ham, or simply add more cheese and green onions for a meat-free option.

→ How do I make this dish creamier?

Add additional sour cream or a touch of heavy cream with the milk for a silkier, more luscious bite.

→ How long should I let the casserole rest before serving?

Let it rest for about 5 minutes after baking to set the layers and make serving easier.