This Cheesy Potato Casserole with Diced Potatoes and chicken, is a hearty, filling, and easy homemade casserole dish. We’ve got bacon, we’ve got cheese, we’ve got enough potatoes to keep you satisfied to breakfast.
Call it a main dish or a side dish, this dish is simply delicious.
Loaded Potato Casserole with Chicken
The key to this casserole recipe is prep.
Before going into the oven, your potatoes have to be softened and cut, your bacon needs to be cooked (i find that air fryer bacon is the easiest way to get that done) and your chicken has to also be cooked and diced. This is also one of those recipes that is perfect to put together if you have left over chicken from a recipe the night before.
Scroll to the bottom for a printable version of this post, including all measurements and instructions, so you can follow along in your kitchen without being on your phone.
Here is what ingredients you need to gather to get started:
- olive oil
- garlic powder
- cheddar cheese
- sour cream
RELATED POTATO RECIPES: Red Smashed Potatoes, Smashed Creamer Potatoes, Boiled Red Potatoes (Or Pressure Cooker Red Potatoes, Greek Style Potatoes, Oven Roasted Large Melting Potatoes, Bacon Wrapped Baby Red Potatoes, Diced Skillet Potatoes
Potato Skin on or Skin off?
I left the skins on for the recipe in the post but took them off for the recipe in the video- so I eat both ways!
How to get the perfect Diced Potato
Microwave Whole Potatoes: Prep ahead – potatoes fall apart when they are hot (after all, that is how we get the mashed potato so easily). To get started, I bake my potatoes in the microwave, poke with a fork, place on a plate and microwave for 5 minutes, flip and go for 5 minutes more. Add more time if they aren’t tender. I do a full break down of how I microwave potatoes in this loaded mashed potato casserole recipe.
Cooling your cooked potato is the only way to get good clean cuts if evenly diced matters to you. Either making them the night before you intend on baking the casserole and placing in the fridge, or simply letting cool in the fridge till you can touch them safely, is the best way to insure a super even diced cut. Obviously this isn’t necessary for flavor, potatoes taste amazing any shape, so its totally up to you how you handle your potatoes and the presentation.
Boil Potatoes DicedAlternatively, you can skin and dice your potatoes and then boil till tender.
How to Make Chicken Potato Casserole
I don’t really know whether to call this chicken potato casserole, or loaded potato bake or cheesy chicken casserole with potatoes – pretty much everyone looks up different things online to find what they want. I hope, however, that you are looking for a delicious baked casserole featuring filling, full russet potatoes, smothered with cheese and bacon and finished up with some chicken- a truly easy and delicious casserole dinner bake.
You can ready my instructions for this bake below or head to the very bottom for a condensed and easy to read recipe card that can also be printed.
Preheat oven to 350.
Grease a 9×13 baking pan generously with nonstick cooking spray.
Slice already prepped and softened russet potatoes into 1″ chunks and then into 1/2″ pieces and place into prepared baking pan. (see note about having clean cuts above in the diced potato area)
Pour oil, already cooked (diced or shredded) chicken and spices in pan and mix well. If you find it easier, you can do this in a bowl, and then dump into the casserole dish.
Top with lots of cheese and already cooked bacon.
Bake casserole for 20-25 minutes or until hot and cheese is melted.
Top with green onions and serve with sour cream.
Serves 6-8 for dinner – great with a healthy side like oven baked broccoli.
- 8 Baking potatoes, baked and cooled
- 1/3 cup olive oil
- 2 cups chicken, cooked and cubed
- 1 teaspoon garlic powder
- 1-1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 cups cheddar cheese
- 1 cup bacon, cooked and crumbled
- sour cream
- green onions (optional)
- Preheat oven to 350
- Grease a 9x13 baking pan with nonstick cooking spray.
- Your chicken should already be cooked and potatoes cooked and diced - this is the prep assuming all your ingredients are ready. Please see full recipe article if you need tips on softening potatoes.
- Slice cooked and cooled potatoes into 1/2" pieces and place into prepared baking pan.
- Pour olive oil, already cooked and diced or shredded chicken and all spices from the recipe into dish and mix well.
- Top casserole with shredded cheese and cooked, crispy bacon.
- Bake chicken potato casserole for 20-25 minutes or until hot and cheese is melted.
- Prior to serving, top with sliced green onions (optional) and serve with a dollop of sour cream.
Amount Per Serving: Calories: 497Total Fat: 28gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 73mgSodium: 947mgCarbohydrates: 39gFiber: 4gSugar: 2gProtein: 23g
Nutritional information is automatically calculated with ingredients and serving size and may not be accurate. Please always double check with your own nutritional apps as well.