Chicken Bacon Potato Casserole
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When you’re in the mood for something filling and comforting, this creamy Chicken Bacon Potato Casserole hits the spot. It’s loaded with diced potatoes, tender chicken, and crispy bacon—exactly the kind of meal everyone in the family enjoys. Simple to make, casserole always works perfectly as an easy old fashioned dinner or a hearty side dish.
If you are looking for dinner ideas to use up uncooked chicken and potatoes, you are in the right spot. This recipe is a combination of dinner ingredients most people have laying around, basic seasonings (that can also be altered for what is in your pantry) and a little bit of time in the oven for a dinner you will enjoy.
If you want to learn more specifically how to make this chicken casserole as well as step by step images, keep scrolling. If you prefer just to print the recipe, use the jump to recipe button to head down and get a recipe card so you can start right away.
Ingredients for Chicken, Bacon, & Potato Casserole
For this Chicken Bacon Potato Casserole Bake, start with some peeled and diced russet potatoes, tossed in olive oil, garlic powder, Italian seasoning, and a pinch of salt. You’ll also need cubed uncooked chicken, uncooked bacon cut into bite-sized pieces, and a diced onion to add that savory base. Season with paprika, minced garlic, Italian seasoning, and salt. For the liquids, chicken broth and a splash of half-and-half.
As with most recipes its also fine to substitute based on what you have in the fridge and pantry.
Ingredient Amounts
- 2 cups peeled and diced russet potatoes
- 2 tablespoons olive oil
- 1 tablespoon garlic powder
- 1 tablespoon Italian seasoning
- 1 teaspoon salt
- 2 cups uncooked chicken, cubed
- 6 slices uncooked bacon, cut into 1/2″ pieces
- 1 onion, diced
- 1 tablespoon paprika
- 1 tablespoon minced garlic
- 1 tablespoon Italian seasoning
- 1 teaspoon salt
- 3/4 cup chicken broth
- 1/2 cup half-and-half
- 1 cup shredded mozzarella cheese
- Chopped fresh parsley, for garnish
How to make Chicken Bacon Potato Casserole
Preheat the oven to 425°F and line a baking sheet with parchment paper.
Season and roast the potatoes: In a bowl, toss the potatoes with olive oil, garlic powder, Italian seasoning, and salt until well-coated. Spread them on the prepared baking sheet in a single layer and roast for 10 minutes. Flip and roast for an additional 10 minutes until the potatoes are golden and tender. Set aside.
Cook the chicken and bacon
In a 10″ or larger ovenproof skillet, combine the cubed chicken, bacon, and diced onion. Season with paprika, minced garlic, Italian seasoning, and salt. Cook over medium heat until the bacon is crispy and the chicken is cooked.
Add the liquids: Pour in the chicken broth and cook on medium-high heat for 10 minutes, stirring occasionally. This step helps the flavors meld together.
Combine and finish baking: Stir in the half-and-half and the roasted potatoes. Mix everything well, then top with shredded mozzarella cheese. Transfer the skillet to the broiler and broil until the cheese is fully melted.
Pro Tips & Dinner Variations
- Try Different Seasonings: If you want to change up the flavors, try a packet of ranch seasoning or some smoked paprika.
- Add Veggies: Toss in some spinach or chopped bell peppers. They blend in well with the potatoes and chicken.
- Switch Up the Cheese: If mozzarella isn’t your favorite, try cheddar or a mix of mozzarella and Parmesan for added flavor.
- This bake doesn’t thicken like a traditional casserole, and that’s actually what I love about it. The extra liquid keeps the potatoes tender and reheats really well.
Recipe FAQ’s
Yes, if you’re short on time, you can use pre-cooked or leftover roasted potatoes.
As a dinner, Chicken Bacon Potato Bake pairs well with a light green salad or some garlic bread.
If you prefer a thicker consistency, try adding a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to the chicken broth step. It will help the sauce thicken slightly as it cooks.
Pretty sure you could! For a set-it-and-forget-it version, try Garlic Parmesan Chicken and Potatoes. It’s an easy way to get the same comforting flavors with minimal effort.
Chicken Bacon Potato Bake Recipe
Chicken Bacon Potato Casserole
Ingredients
Roasted Diced Potatoes
- 2 cups peeled and diced russet potatoes
- 2 tablespoons olive oil
- 1 tablespoon garlic powder
- 1 tablespoon Italian seasoning
- 1 teaspoon salt
Chicken Casserole
- 12 cups boneless skinless chicken uncooked and cubed
- 6 slices uncooked bacon cut into 1/2" pieces
- 1 onion diced
- 1 tablespoon paprika
- 1 tablespoon minced garlic
- 1 tablespoon Italian seasoning
- 1 teaspoon salt
- 3/4 cup chicken broth
- 1/2 cup half and half
Topping
- 1 cup shredded mozzarella cheese
- chopped fresh parsley
Instructions
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- In a bowl, toss the potatoes with olive oil, garlic powder, Italian seasoning, and salt until well-coated. Spread them on the prepared baking sheet in a single layer and roast for 10 minutes. Flip and roast for an additional 10 minutes until the potatoes are golden and tender. Set aside.2 cups peeled and diced russet potatoes, 2 tablespoons olive oil, 1 tablespoon garlic powder, 1 tablespoon Italian seasoning, 1 teaspoon salt
- In a 10" or larger ovenproof skillet, combine the cubed chicken, bacon, and diced onion. Season with paprika, minced garlic, Italian seasoning, and salt. Cook over medium heat until the bacon is crispy, the onion is tender, and the chicken is no longer pink.12 cups boneless skinless chicken, 6 slices uncooked bacon, 1 onion, 1 tablespoon paprika, 1 tablespoon minced garlic, 1 tablespoon Italian seasoning, 1 teaspoon salt
- Pour in the chicken broth and cook on medium-high heat for 10 minutes, stirring occasionally. This step helps the flavors meld together.3/4 cup chicken broth
- Stir in the half-and-half and the roasted potatoes. Mix everything well, then top with shredded mozzarella cheese. Transfer the skillet to the broiler and broil until the cheese is melted and bubbly. Garnish with fresh parsley if desired.1/2 cup half and half, 1 cup shredded mozzarella cheese, chopped fresh parsley
Nutrition
Nutritional Disclaimer: The nutritional data provided here is auto-calculated and intended for your convenience only. As it’s generated via automation, its accuracy may be compromised. For precise nutritional insight, please compute the values utilizing the actual ingredients in your recipe through your chosen nutrition calculator or application.
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