Chicken Potato Casserole
Published Oct 18, 2026
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Juicy seasoned chicken and crispy, golden potatoes bake together in this easy loaded chicken potato casserole. It’s topped with crispy bacon, melty cheese, green onions, and a drizzle of tangy sour cream dressing.
Fully Loaded Chicken and Potato Casserole
This is the type of comfort food I crave in the winter months! Somewhere between my loaded potato casserole and baked crack chicken is this loaded chicken potato casserole, complete with cheese, bacon, sour cream, and green onions. It’s a one-pan dinner that more than hits the spot, especially on cozy fall evenings. Everything roasts in the same casserole dish, so cleaning up is quick and easy.
One thing I love most about this chicken and potato casserole recipe is that it goes well as a main or side dish. The juicy, seasoned chicken makes it hearty and filling, but you can definitely leave out the chicken or serve it in smaller portions alongside a holiday dinner or brunch. I even like to mix the cold leftovers with extra sour cream dressing to make a loaded baked potato salad!
Ingredients You’ll Need
Before you get cooking, gather the ingredients for this baked chicken and potato casserole. See the recipe card below for the full amounts.
- Chicken – Boneless, skinless chicken breasts are easiest to chop into inch-sized pieces. You can also use boneless chicken thighs, which will be a bit juicier.
- Seasoning – I toss the chicken with olive oil and paprika, garlic powder, onion powder, Dijon mustard, and salt and pepper.
- Russet Potatoes – Wash, scrub, and cut the potatoes into ¾-inch cubes. You can leave them unpeeled or peel them; it’s up to you. Other good potato choices include fingerling potatoes and baby potatoes.
- Olive Oil – To coat the potatoes, I use olive oil plus the drippings left over from cooking the bacon. Like the chicken, I season the potatoes with additional paprika and garlic powder.
- Bacon – This can be streaky bacon, back bacon, pancetta, or even leftover ham.
- Shredded Cheese – I like sharp cheddar, but you can shred Monterey Jack, Havarti, or even mild Mozzarella.
- Sour Cream and Dijon Mustard – You’ll whisk these with milk or water to make a creamy, tangy dressing. If you don’t have sour cream, plain Greek yogurt is a good substitute.
- Green Onions – Thinly sliced, for garnish. Chopped chives or parsley are also nice options.
How to Make Chicken Potato Casserole
The steps to make this loaded chicken potato casserole are simple, and the magic happens in one baking dish.
- Cook the bacon. Crisp up the bacon in a skillet (or in the air fryer). Save the bacon drippings and transfer the cooked bacon to a paper towel-lined plate to drain before chopping.
- Roast the potatoes. Coat the diced potatoes with olive oil and a tablespoon of bacon drippings. Toss with paprika, garlic powder, salt, and black pepper. Then, add the seasoned potatoes to a greased casserole dish. Roast at 425ºF for 20 minutes, stirring halfway through.
- Add the chicken. Toss the chicken pieces with olive oil, paprika, garlic and onion powders, Dijon mustard, salt, and pepper. Remove the potatoes from the oven, stir in the chicken, and roast for 15-18 minutes, until everything is cooked through. The potatoes should be fork-tender, and the chicken should reach 165ºF.
- Add the toppings. Scatter shredded cheddar cheese over the potatoes and chicken, along with the bacon. Place the casserole back in the oven for 3-5 minutes to melt the cheese.
- Make the dressing. In the meantime, whisk sour cream and Dijon mustard together. You may need to adjust the consistency with a little water or milk to make it pourable. When the casserole comes out of the oven, drizzle the sour cream dressing on top, garnish with green onions, and serve.
Recipe Tips and Variations
- Cut everything into similar-sized pieces. Cut the potatoes and chicken pieces to similar sizes. This way, everything cooks at the same rate.
- Give the potatoes a head start. Roast the potatoes on their own first. This allows them enough time to become tender and crisp up the edges before you add the chicken.
- Don’t overcook the chicken. Test the chicken with an instant-read thermometer and pull the casserole from the oven as soon as the internal temperature reads 165°F.
- Save those bacon drippings. The leftover grease adds rich, smoky flavor to the casserole without any additional ingredients.
- Add the toppings toward the end. If you add the bacon and cheese too soon, they may overcook.
- Wait to add the dressing until after baking. It gives a fresh, tangy contrast to the warm chicken potato casserole.
- Add ranch. For extra flavor, mix ranch seasoning in with the chicken, potatoes, or both. You can also drizzle the finished casserole with ranch dressing instead of sour cream.
- Play with other flavors. Try a version of this potato and chicken casserole inspired by my Southwest loaded baked potatoes. Toss the chicken and potatoes with taco seasoning, and add corn and black beans. Top with fresh diced avocado when you add the sour cream dressing.
What to Serve With Chicken Potato Casserole
This casserole is pretty hearty on its own, but I’ll often round out the meal with a fresh green salad or breadsticks.
- With veggies: Serve with steamed broccoli or air fryer carrots.
- Salads: Try my green goddess salad or an heirloom tomato salad for a fresh contrast.
- As a side dish: A loaded chicken potato casserole doubles as a potato side for steak, ham, or a Sunday roast. I’m also a fan of having this casserole recipe at brunch with quiche.
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Chicken Potato Casserole
This chicken and potato casserole recipe combines juicy chicken and seasoned potatoes, baked in one pan and loaded with bacon, melty cheese, green onions, and tangy sour cream dressing.
Ingredients
Chicken
- 1½ pounds boneless skinless chicken breasts, cut into 1-inch pieces
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon Dijon mustard
- salt and freshly ground black pepper, to taste
Potatoes
- 2½ pounds Russet potatoes, cut into ¾-inch cubes
- 1 tablespoon olive oil
- 1 tablespoon reserved bacon drippings
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- salt and freshly ground black pepper, to taste
Topping
- 6 to 8 slices bacon
- 1½ cups shredded sharp cheddar cheese
- ½ cup sour cream
- 1 teaspoon Dijon mustard
- 1 tablespoon water or milk, if needed
- 4 green onions, thinly sliced
Instructions
- Prep. Preheat the oven to 425°F. Lightly grease a 9×13-inch baking dish.
- Cook the bacon. Cook the bacon in a large skillet over medium heat until crisp. Transfer to a paper towel-lined plate and let cool. Reserve 1 tablespoon of the bacon drippings. Once cooled, crumble the bacon into small pieces.
- Roast the potatoes. Add the potatoes to a large bowl. Drizzle with olive oil and the reserved bacon drippings. Add the smoked paprika, garlic powder, salt, and black pepper. Toss until evenly coated. Transfer the potatoes to the prepared baking dish and spread them into an even layer. Roast for 20 minutes, stirring once halfway through.
- Season the chicken. While the potatoes roast, place the chicken in a bowl. Add the olive oil, smoked paprika, garlic powder, onion powder, Dijon mustard, salt, and black pepper. Toss until the chicken is evenly coated.
- Combine. Remove the baking dish from the oven and add the seasoned chicken to the potatoes. Stir gently to distribute the chicken pieces evenly. Return to the oven and bake for 15–18 minutes, or until the chicken reaches 165°F in the thickest pieces and the potatoes are tender.
- Add the toppings. Sprinkle the shredded cheddar cheese and bacon over the potatoes and chicken. Return to the oven and bake for 3–5 minutes, or until the cheese is completely melted and bubbling.
- Make the sour cream topping. Meanwhile, in a small bowl, whisk together the sour cream and Dijon mustard. If needed, stir in 1 tablespoon of water or milk to make the mixture thin enough to drizzle.
- Finish and serve. Remove the casserole from the oven and let it rest for a few minutes. Drizzle the sour cream mixture over the warm casserole. Sprinkle with the green onions. Serve immediately.
Equipment
Notes
- Cut the potatoes and chicken pieces evenly so they cook at the same rate.
- Roast the potatoes before adding the chicken so they have enough time to become tender and develop browned edges.
- Don’t overcook the chicken. Remove the casserole from the oven as soon as the chicken reaches 165°F.
- Reserve some of the bacon drippings for the potatoes. It adds a deeper smoky flavor without needing additional ingredients.
- Add the bacon and cheese near the end so the bacon stays crisp and the cheese doesn’t overcook.
- The sour cream mixture is best added after baking for a fresh, tangy contrast to the hot casserole.
Nutrition
Serving: 1.5cups | Calories: 573kcal | Carbohydrates: 38g | Protein: 38g | Fat: 30g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.04g | Cholesterol: 127mg | Sodium: 493mg | Potassium: 1347mg | Fiber: 3g | Sugar: 2g | Vitamin A: 856IU | Vitamin C: 14mg | Calcium: 260mg | Iron: 3mg
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
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Storing and Reheating Leftovers
- Refrigerate. Store your leftover casserole in an airtight container in the fridge for up to 3 days, though the potatoes will lose their crispiness over time.
- Reheat. The best way to reheat this is in the oven, but you can warm individual servings in the microwave.
