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.
Servings: 6
Equipment
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.
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
