Loaded Chicken Potato Casserole
Get ready for a comfort food classic! This loaded chicken potato casserole recipe has layers of all the good stuff, bubbling away in a super-easy homemade cream sauce. Top it off with crumbled bacon and sliced green onion, and it’s game over in the best way.
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We love us a good casserole around here. They are perfect for leftovers as they reheat well, and one of the things I love is cooking once and eating twice. Check out this chicken broccoli bake or this Tex-Mex casserole with ground beef and beans. Want something super homey? Try this famous Mom’s casserole supreme. So good! Have a look through all of our casserole recipes for more inspiration.
Why you will love this recipe
It is classic comfort food and a legit family fave. This chicken and loaded potato casserole tastes so good and is a hit at every dinner table.
It is a great way to use leftovers to your advantage. I use leftover chicken and baked potatoes from dinner the night before, which makes it much easier to make this recipe the next night.
This is a naturally gluten-free dinner recipe and uses no canned soups. Bonus!
Ingredients
Find the complete ingredient list, with measurements, in the recipe card below.
- Broccoli Florets – We’ve got to sneak some nutrition in, and broccoli adds a nice punch of color.
- Cooked Cubed Potatoes – I use leftover baked potatoes. What I do is make an extra one when I bake russets for dinner, let it cool, then pop it in the fridge.
- Cream Cheese and Sour Cream – These make your casserole nice and creamy without having to use any canned soups with sketchy ingredients.
- Seasonings – I keep the flavors simple with garlic powder, sea salt, and cracked black pepper.
- Cooked Chicken – Leftover rotisserie works well! Cut it up or shred it.
- Cheese – I find marble is my go-to. I recommend buying a block and shredding it yourself over the pre-grated stuff.
- Bacon and Green Onions – These are for topping the casserole and adding to that ‘loaded’ moniker for this chicken and loaded potato casserole. I use a sugar-free bacon from duBreton that is local to me. and thinly slice the green onions.
Expert Tip!
Pre-shredded cheese often contains anti-caking agents that prevent it from melting as smoothly. Freshly grated cheddar melts creamier and gives better pull when you dish out the chicken loaded potato casserole.
Equipment
Saucepan and Sieve – These are for steaming and draining the broccoli.
Mixing Bowl – I use a large bowl to give me lots of room to stir. You will be mixing all the casserole ingredients in this bowl.
Casserole Dish – My casserole dish is 8×11, but a 9×9 would also work.
Instructions
Scroll to the recipe card at the bottom for the FULL recipe details.
Step 1
First, in a large saucepan, bring 2 inches of water to a quick boil.
Once the water is bubbling, add the broccoli to the pot. Cook until fork-tender, then drain the water and set the cooked broccoli aside.
Expert Tip!
Don’t overcook the broccoli. Since it bakes again in the casserole, keep it slightly undercooked when boiling so it doesn’t turn mushy.
Step 2
Meanwhile, in a large mixing bowl, combine the cream cheese, sour cream, and seasonings. Add in a handful of the shredded cheese and stir again.
Step 3
Add the warm broccoli to the cream cheese mixture and stir. The warmth of the broccoli will help to soften the cream cheese mixture, which makes it easier to coat everything.
Finally, add in the shredded or chopped cooked chicken and the cubed cooked potatoes and stir once more to coat everything.
Step 4
Transfer the mixture to the prepared baking dish.
Sprinkle the mixture with the remaining shredded cheese.
Step 5
Bake in the preheated oven for 20 minutes. Turn the broiler on and broil 2-3 minutes to crisp up the top.
Step 6
Remove from the oven and top with the cooked bacon and sliced green onions. Or add whatever your heart desires! There are all kinds of yummy toppings you can add on top.
Serve warm.
Substitutions and recipe variations
Switch up the veggies! Instead of broccoli, you can use cauliflower, green beans, or peas. Just follow the same advice and don’t overcook them so they won’t be mushy in texture.
Make a lighter version by swapping in unflavored Greek yogurt instead of using sour cream. You could also use turkey bacon to lighten it up even more.
Put this recipe over the edge by using smoked cream cheese. OMGshhhh. SO good. The smoky vibe is next level.
If you want a meat-free option, you can use beans instead of chicken. I like black beans for a tasty plant-based protein option.
Serving suggestions
We keep it simple and serve this with an easy breezy lettuce salad on the side.
Get some more veggies going with a side of maple roasted carrots or a generous helping of crack green beans.
A plate of pickles or a tangy red cabbage slaw will give a nice punch of acidity to cut through some of the creaminess of the loaded potato and chicken casserole.
Like a bit of spice? Have a bottle of hot sauce on the table to drizzle onto your portion.
FAQS
Yes! You can assemble it (everything except the toppings) up to a day before, wrap it tightly, and store it in the refrigerator until you are ready to make it. Let it sit at room temperature while you preheat your oven, so it isn’t ice cold when you bake it. It might take 5-10 minutes longer to heat since it will be cold.
Yes. If you use raw broccoli, it will be too crunchy.
Storage tips
To Store: Store any leftovers of this loaded chicken and potato casserole in an airtight container in the fridge for up to 3 days.
To Reheat: Warm in a 350°F oven until warm. I usually cover the dish with foil, and it takes about 20 minutes. Alternatively, reheat it in the microwave.
More chicken recipes
If you’ve tried this chicken and loaded potato casserole, please give me a rating and let me know how it turned out by leaving me a comment below. I’m always interested in feedback!
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Loaded Chicken Potato Casserole
Ingredients
- 2 cups broccoli florets
- 2 cups chopped baked potatoes
- ¾ cup cream cheese *softened
- ¾ cup sour cream
- ½ tsp garlic powder
- ½ tsp sea salt
- ¼ tsp black pepper
- 2 cups cooked chicken, cut up or shredded
- 1 cup shredded cheese
- ¼ cup cooked and crumbled bacon
- ¼ cup thinly sliced green onions
Instructions
- Start by heating your oven to 375°. Grease a 9×11 casserole dish and set aside.
- In a large saucepan, bring 2 inches of water to a quick boil on medium-high heat.
- Once the water is bubbling, add the broccoli to the pot. Cook until fork-tender, about 2-3 minutes. Drain the water using a sieve and set the cooked broccoli aside.
- Meanwhile, in a large mixing bowl, combine the softened cream cheese, sour cream, and seasonings. Add in ¼ cup of the shredded cheese and stir again.
- Add the warm broccoli to the cream cheese mixture and stir. Finally, add in the shredded or chopped cooked chicken and the cubed cooked potatoes and stir once more to coat everything.
- Transfer the mixture to the prepared casserole dish and cover it with the remaining shredded cheese.
- Bake in the preheated oven for 20 minutes. Turn the broiler on and broil 2-3 minutes to crisp up the top.
- Remove from the oven and top with the cooked bacon and sliced green onions.
- Serve warm.