Loaded Chicken and Potato Casserole

Marianne Gleason


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.


☆☆☆☆☆ 0 votes

15 Min
30 Min


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  • 3
    boneless, skinless chicken breasts, cooked and diced
  • 5-6
    russet potatoes, cooked and cubed
  • 1 can(s)
    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.

Printable Recipe Card

About Loaded Chicken and Potato Casserole

Course/Dish: Chicken, Potatoes, Casseroles
Main Ingredient: Chicken
Regional Style: American
Other Tag: Quick & Easy

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