Loaded Potato Chicken Casserole (Print Format)
Comfort food casserole with potatoes, chicken, bacon and cheese. Ready in 45 minutes, serves 8 people perfectly.
# Ingredients:
→ Main Ingredients
01 -
4 large russet potatoes, baked and cubed
02 -
2 cups rotisserie chicken, shredded
03 -
1 cup full-fat sour cream
04 -
1 cup sharp cheddar cheese, shredded
05 -
1/2 cup fresh green onions, chopped
06 -
1 cup real bacon bits
07 -
1/2 cup whole milk
08 -
Salt and black pepper to taste
# Steps:
01 -
Preheat your oven to 350°F and grease a 9×13-inch baking dish. This will be your cozy casserole home!
02 -
Take your cooled baked potatoes and cube them into 1-inch pieces. These will be the hearty base of your casserole.
03 -
Layer half of the cubed potatoes in the bottom of your prepared baking dish, spreading them out evenly.
04 -
Spread half of the shredded rotisserie chicken evenly over the potato layer. This adds that protein punch!
05 -
In a bowl, mix the sour cream and milk together until smooth and creamy. This creates that rich, comforting sauce.
06 -
Pour half of the cream mixture over the chicken and potatoes. Then sprinkle half of the cheese, green onions, and bacon bits on top. Season lightly with salt and pepper.
07 -
Layer the remaining potatoes, chicken, cream mixture, cheese, green onions, and bacon bits in the same order. This creates those delicious layers of flavor.
08 -
Cover the casserole with foil and bake for 35-40 minutes until it's hot and bubbly throughout.
09 -
Remove the foil and bake for another 5-10 minutes to get that beautiful golden top. Let it rest for 5 minutes before serving so it sets up nicely.
# Tips:
01 -
This one-dish comfort food combines all the best parts of a loaded baked potato with tender chicken for a complete meal.
02 -
Using rotisserie chicken saves time and adds extra flavor to this hearty casserole.
03 -
The layering technique ensures every bite has the perfect combination of potatoes, chicken, and all those delicious toppings.
04 -
This casserole is perfect for feeding a crowd and tastes even better the next day as leftovers.