Kitchen notes · a little help before you start
Loaded Potato Chicken Casserole
Loaded Potato Chicken Casserole is made with chicken, cubed baked potatoes, and garlic powder.
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Original yield
- Serves 6
- Ingredients
- 9 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Dinner
- Primary protein
- Chicken · Pork
- Cuisine
- American
- Preparation & total time
- Prep: 15 minutes or less · Total: 30 minutes or less
A few quick notes
1. Preheat as directed
Have the oven at the specified temperature for its cooking step.
2. Prepare the finishing addition
Have the final topping or garnish ready for its specified step.
Get to know the ingredients
shredded chicken (I like rotisserie)
In the method: Combine the sour cream mixture with the chicken, potatoes, and half of the cheddar cheese.
cubed baked potatoes
In the method: Combine the sour cream mixture with the chicken, potatoes, and half of the cheddar cheese.
shredded sharp cheddar cheese (divided)
In the method: Combine the sour cream mixture with the chicken, potatoes, and half of the cheddar cheese.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 6. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
Ingredient note
Source: 3 cups shredded chicken (I like rotisserie)Ingredient note
Source: 3 cups cubed baked potatoesIngredient note
Source: 1 tsp saltIngredient note
Source: 1/2 tsp pepperIngredient note
Source: 1/2 tsp garlic powderIngredient note
Source: 1½ cup shredded sharp cheddar cheese (divided)Ingredient note
Source: 1 cup sour creamIngredient note
Source: 1/2 cup green onions (plus more for garnish)Ingredient note
Source: 1/2 cup crispy crumbled bacon
How to make it
0 of 6 steps completeMake room for Loaded Potato Chicken Casserole
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Finish as directed
Enjoy!
A few questions you might have
What should I prepare first?
Set out the oven. Start with this step: Preheat oven to 375˚F.
Which preparation step should I plan for?
Have the oven at the specified temperature for its cooking step.
What check should I look for as it cooks?
Bake for 20 minutes or until the casserole heated through and the edges start to bubble.
How do I plan the ingredient amounts?
This version serves 6. Use the ingredient amounts listed for that yield. If you change the number of portions, check equipment and the full method as well as the shopping quantities.
Additional recipe notes
Substitutions: Shredded chicken – Shredded chicken breast, shredded chicken thighs, or even a whole chicken that has been shredded will work well for this recipe. I often use a rotisserie chicken I have pulled apart. Sour cream – You can use basic sour cream or light sour cream. Cheddar cheese – You can use mild, medium or even Mexican blend in its place. Bacon – Feel free to make fresh bacon on the stove top or in the oven. Bacon bites can be used too, just be sure to top the casserole with the bacon after baking to keep it nice and crispy. How to Store: To save leftovers, separate into meal sized portions and then place in an airtight container and store: in the refrigerator for 3-4 days in the freezer up to a month How to Freeze: This can be prepped and frozen for 3 months before you want to cook it. You can also cook these enchiladas and then freeze them. When you are ready to eat them, bake them straight from the freezer for 35 minutes. Read full instructions in my post above. How to Reheat: This can be reheated in the microwave in 30 second increments. How to Scale: To scale up this recipe, simply double or triple the recipe and use a couple of baking dishes. You can also scale down the recipe and bake in a smaller pan.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: easyfamilyrecipes.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.