Loaded Chicken Potato Casserole Recipe
A hearty and comforting Loaded Chicken Potato Casserole combining tender chicken breast, crispy bacon, tender broccoli, and red potatoes layered with a creamy sour cream mixture and cheddar cheese, baked to golden perfection.
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 15 minutes
- Yield: 8 servings 1x
- Category: Main Dish, Casserole
- Method: Baking, Boiling, Roasting
- Cuisine: American
- Diet: Low Lactose
Ingredients
Scale
Meat and Protein
- 1 Pound bacon
- 3 pounds Chicken breast
Vegetables
- 12 oz Broccoli, cut into florets
- 2 Pounds red potatoes, large diced
- 1 Bunch green onions, sliced
Dairy
- 2 Cups sour cream (reserve 1 tablespoon for topping)
- 1 1/2 Cups shredded Cheddar Cheese
- 1/2 Cup shredded Cheddar Cheese (for topping)
Liquids & Seasonings
- 1/2 Cup chicken broth
- 1 Teaspoon Paprika
- 1/2 Teaspoon Black pepper
- 1/2 Teaspoon Salt
- Cooking spray or olive oil (for greasing pan and roasting broccoli)
Instructions
- Cook the Bacon: Arrange bacon on a broiler pan and broil in a preheated oven at 400°F for 17-20 minutes until golden and crispy, then crumble and reserve 1 tablespoon for topping.
- Roast the Broccoli: Toss broccoli florets with olive oil and spread in a single layer on a baking sheet. Bake at 400°F for 16-20 minutes until crispy and slightly charred.
- Cook the Chicken: Quarter the chicken breasts and boil in water for 15-20 minutes until internal temperature reaches 160°F. Drain and shred into bite-sized pieces.
- Boil Potatoes: In a large pot, boil diced red potatoes in heavily salted water for about 20 minutes until tender but not mushy. Drain well.
- Prepare the Base Layers: Grease a 9 x 13 inch baking dish with cooking spray. Layer the cooked potatoes evenly on the bottom, then layer shredded chicken, followed by roasted broccoli.
- Mix the Topping: In a medium bowl, combine crumbled bacon (except reserved), sliced green onions (reserve 1 tablespoon), chicken broth, sour cream (except reserved tablespoon), 1 1/2 cups shredded cheddar cheese, paprika, salt and pepper. Mix well.
- Assemble the Casserole: Spread the sour cream mixture evenly over the broccoli layer in the baking dish.
- Bake Covered: Cover the dish with aluminum foil and bake in a 375°F oven for 20 minutes to meld flavors.
- Finish Baking Uncovered: Remove foil, sprinkle the remaining 1/2 cup shredded cheddar cheese on top, and bake uncovered for an additional 5 minutes until cheese is melted and bubbly.
- Top and Serve: Garnish with the reserved bacon, reserved green onions, and reserved sour cream tablespoon. Serve warm and enjoy!
Notes
- Ensure chicken reaches an internal temperature of 160°F to guarantee it is fully cooked.
- Use large diced potatoes to ensure they cook evenly without turning mushy.
- Broccoli can be roasted in the oven or steamed if preferred, but roasting adds a nice texture.
- Adjust seasoning to taste, especially salt since bacon adds saltiness.
- This casserole can be prepped ahead and refrigerated before baking.
Nutrition
- Serving Size: 1/8 of casserole (~1.5 cups)
- Calories: 520 kcal
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.5 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 38 g
- Cholesterol: 110 mg
Keywords: Loaded Chicken Potato Casserole, bacon casserole, chicken casserole, broccoli casserole, comfort food, baked casserole
