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.

Course Dinner, Main Course

Cuisine American

Prep Time 15

Cook Time 25

Total Time 40

Servings

Calories 363kcal

Author Sharon Rhodes

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 9x11 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.

Video

Notes

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.

Nutrition