Potato and Chicken Bake Casserole

4.98 from 69 votes

Potato and Chicken Bake Casserole

This Chicken Potato casserole recipe is loaded with diced potatoes, cheddar cheese, and crispy bacon is a hearty and delicious casserole dinner, perfect for families! Nothing basic about these simple potato and chicken bake ingredients and combined together, is a weeknight dinner recipe that everyone loves.

Prep Time15

Cook Time25

Total Time40

Course: Casseroles, Chicken Recipes, Main Dishes

Cuisine: American

Servings: people

Calories: 688kcal

Author: Trisha Haas - Salty Side Dish

Ingredients

8 Baking potatoes baked and cooled - Russets
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

Instructions

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.

Video

Notes

How to get Perfectly Diced Potatoes

Microwave Whole Potatoes: Prep ahead – potatoes fall apart when they are hot (after all, that is how we get the mashed potato so quickly). To get started, I bake my potatoes in the microwave, poke with a fork, place them on a plate and microwave for 5 minutes, flip and go for 5 minutes more.

Add more time if they aren't tender.

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 them in the fridge, or simply letting them cool in the refrigerator till you can touch them safely, is the best way to ensure a super even diced cut.

This isn't necessary for flavor; potatoes taste amazing in any shape, so it's totally up to you how you handle your potatoes and the presentation.

Boil Potatoes Diced: Alternatively, you can skin and dice your potatoes and then boil till tender. Drain water and continue on with the recipe.

Nutrition