Real Recipes From Real Home Cooks ®

loaded chicken and potato casserole

Recipe by
Marianne Gleason
Cincinnati, OH

This recipe originally called for uncooked chicken, potatoes, and olive oil to bake the chicken and potatoes in. I replaced the oil with the cream of chicken soup and dip for a creamier casserole. I also precooked the chicken and potatoes to shorten the baking time.

yield 6 -8
prep time 15 Min
cook time 30 Min
method Bake

Ingredients For loaded chicken and potato casserole

  • 3
    boneless, skinless chicken breasts, cooked and diced
  • 5-6
    russet potatoes, cooked and cubed
  • 1 can
    cream of chicken soup
  • 8 oz
    french onion dip
  • 1 tsp
    garlic powder
  • 2 c
    cheddar cheese, shredded
  • 6 slice
    bacon, cooked and crunbled
  • 3
    green onions, sliced thin
  • salt and pepper to taste

How To Make loaded chicken and potato casserole

  • 1
    Cut chicken into cubes. Place in a 9x13" baking dish sprayed with cooking spray.
  • 2
    Dice the potatoes and add to the pan. Sprinkle with salt, pepper, and garlic powder.
  • 3
    Mix together the cream of chicken soup and french onion dip. Pour over the chicken and potatoes and mix together.
  • 4
    Bake at 400 for 30-35 minutes.
  • 5
    While casserole is baking, diced the bacon into small pieces and fry until crisp. Drain on paper towel. Slice green onions and set aside.
  • 6
    When casserole is finished baking, remove from oven and top with cheese, bacon and green onions. Return to oven for another 5 minutes.

Categories & Tags for Loaded Chicken and Potato Casserole:

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