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To make a tasty baked potato chicken casserole, you need these ingredients: - 4 large russet potatoes, peeled and cubed - 2 cups cooked chicken, shredded (rotisserie chicken works great) - 1 cup sour cream - 1 cup shredded sharp cheddar cheese - 1 cup shredded mozzarella cheese - 1/2 cup milk - 1/2 cup green onions, chopped (plus extra for garnish) - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon salt - 1/2 teaspoon black pepper - 1/4 teaspoon smoked paprika - 1/4 cup crispy fried onions for topping (optional) You can swap some ingredients for different flavors. If you want a lighter option, use Greek yogurt instead of sour cream. For a cheesy twist, try pepper jack cheese instead of cheddar. If you don’t have green onions, use regular onions or chives. For a vegetarian version, replace chicken with mushrooms or cooked lentils. You can also use sweet potatoes for a different taste. When picking potatoes, look for firm ones with no spots or bruises. Fresh chicken should smell clean and have a nice pink color. For cheese, choose blocks instead of pre-shredded for better melting. Check the date on sour cream to ensure freshness. Always buy green onions with bright green tops, as they will taste better in your dish. Fresh ingredients make your casserole more delicious! {{ingredient_image_1}} Start by washing the russet potatoes. Peel them and cut them into small cubes. Now, take a large pot, fill it with water, and add salt. Bring the water to a boil, then add the potato cubes. Cook them for about 15 to 20 minutes until they are tender. You can check by poking them with a fork. Drain the potatoes and set them aside. For the chicken, I prefer using rotisserie chicken. It is easy, tasty, and saves time. Shred the chicken into bite-sized pieces. This will help it mix well with the other ingredients. Grab a large mixing bowl. In this bowl, combine the shredded chicken, sour cream, and both types of cheese—sharp cheddar and mozzarella. Add in the milk, chopped green onions, garlic powder, onion powder, salt, black pepper, and smoked paprika. Stir everything until it’s mixed well. Be gentle when you add the drained potatoes. Fold them into the mixture slowly. You want to avoid mashing them too much. The potatoes should remain chunky for the best texture. Preheat your oven to 375°F (190°C). Now, take a greased 9x13 inch baking dish. Spoon the chicken and potato mixture into the dish, spreading it out evenly. If you love a little crunch, sprinkle crispy fried onions on top. Cover the dish with aluminum foil. Place it in the oven and bake for 25 minutes. After that, remove the foil and bake for another 10 to 15 minutes. Look for the casserole to bubble and the top to turn golden brown. Once it’s done, let it cool for about 5 minutes. Before serving, add some extra chopped green onions on top for a fresh touch. When making baked potato chicken casserole, avoid these common mistakes: - Overcooking potatoes: Boil them until tender but not mushy. Aim for about 15-20 minutes. - Skipping the mixing step: Mix the chicken and sauces well. This ensures even flavor. - Using too much salt: Be mindful, especially if your chicken is salted. Taste as you go. - Not letting it cool: Let the casserole sit for about five minutes before serving. This helps flavors settle. To boost flavors in your casserole, try these tips: - Use fresh herbs: Add chopped parsley or dill for a fresh taste. You can mix them in or use them as a garnish. - Experiment with spices: Try adding a pinch of cayenne pepper for heat or more smoked paprika for depth. - Try different cheeses: Mixing sharp cheddar with pepper jack cheese can add a creamy and spicy twist. - Squeeze fresh lemon juice: A bit of acidity can brighten the dish and balance the richness of cheese. This casserole pairs well with several sides to create a complete meal: - Green salad: A fresh salad with vinaigrette balances the richness of the casserole. - Steamed veggies: Broccoli or green beans add color and nutrients to your plate. - Garlic bread: A slice of toasted garlic bread makes for a comforting addition. - Pickles or olives: A small side of pickles or olives can add a nice tangy crunch. Pro Tips Choose the Right Potatoes: Russet potatoes are ideal for this casserole due to their fluffy texture when cooked, which complements the creamy ingredients perfectly. Use Rotisserie Chicken: For a quicker prep time, using rotisserie chicken not only saves time but also adds great flavor to the dish. Mix Cheeses for Depth: Combining sharp cheddar and mozzarella gives a nice balance of flavor and creaminess. Feel free to experiment with other cheese varieties! Let It Rest: Allowing the casserole to cool for a few minutes before serving helps it set, making it easier to portion and serve. {{image_2}} You can easily make a vegetarian version of the casserole. Swap the chicken for hearty veggies. Good choices include broccoli, bell peppers, or mushrooms. You can also use canned beans for protein. Replace the sour cream with a plant-based version. Use a dairy-free cheese to keep it creamy and cheesy. If you like heat, add some spice! Mix in diced jalapeños or a few dashes of hot sauce. You can also use pepper jack cheese for a kick. Another option is to sprinkle crushed red pepper flakes on top. These small changes bring bold flavors to the dish. For a low-carb twist, replace the potatoes with cauliflower. Steam the cauliflower until soft, then mash it. This keeps the creamy texture without the carbs. You can also skip the milk or use unsweetened almond milk. This way, you enjoy the casserole while staying on track with your diet. After enjoying your baked potato chicken casserole, let it cool to room temp. Then, cover it tightly with plastic wrap or aluminum foil. You can also use an airtight container. Store it in the fridge for up to four days. This way, it stays fresh and safe to eat. When you're ready to enjoy leftovers, reheating is key. Preheat your oven to 350°F (175°C). Place the casserole in an oven-safe dish. Cover it with foil to keep it moist. Heat for about 20-25 minutes or until hot throughout. You can also microwave individual portions for about 2-3 minutes. Stir halfway for even heating. If you want to keep your casserole longer, freezing is a great option. Cut the casserole into portions, then wrap each piece in plastic wrap. Place them in a freezer-safe bag or container. Label with the date. You can freeze it for up to three months. To reheat, thaw in the fridge overnight and follow the oven instructions above. Yes, you can use different types of cheese. I love mixing flavors. Try gouda or pepper jack for a twist. You could also use cream cheese for a creamy texture. Just remember, each cheese adds its unique taste. Keep your favorite cheese on hand for easy swaps. Making this casserole ahead of time is simple. You can prepare it a day before. Just follow the recipe up to the baking step. Cover it with foil and store it in the fridge. When you’re ready, bake it straight from the fridge. Just add a few extra minutes to the baking time. This casserole pairs well with many side dishes. A fresh green salad adds a nice crunch. You might enjoy steamed broccoli or sautéed green beans for color. Garlic bread is another great option for dipping. Feel free to mix and match your favorites! This blog post detailed how to make a tasty Baked Potato Chicken Casserole. We covered key ingredients, substitutions, and how to pick fresh ones. You learned step-by-step instructions for prep, mixing, and baking. Tips helped avoid common mistakes and enhance flavor. We explored variations like vegetarian options and low-carb choices. Finally, I shared storage tips for leftovers and reheating. Now you're ready to impress friends and family with this dish. Enjoy cooking and sharing your delicious casserole!

Cheesy Loaded Baked Potato Chicken Casserole

A creamy and cheesy casserole loaded with potatoes and chicken, perfect for a comforting meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Main Course
Cuisine American
Servings 6

Ingredients
  

  • 4 large russet potatoes, peeled and cubed
  • 2 cups cooked chicken, shredded
  • 1 cup sour cream
  • 1 cup shredded sharp cheddar cheese
  • 1 cup shredded mozzarella cheese
  • 1 2 milk
  • 1 2 green onions, chopped
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 1 2 black pepper
  • 1 4 smoked paprika
  • 1 4 cup crispy fried onions for topping (optional)

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • Boil the cubed potatoes in a large pot of salted water until tender, about 15-20 minutes. Drain and set aside.
  • In a large mixing bowl, combine the shredded chicken, sour cream, cheddar cheese, mozzarella cheese, milk, green onions, garlic powder, onion powder, salt, pepper, and smoked paprika. Mix until well combined.
  • Add the drained potatoes to the chicken mixture and gently fold them in, being careful not to mash the potatoes too much.
  • Transfer the mixture to a greased 9x13 inch baking dish, spreading it out evenly.
  • If using, sprinkle the crispy fried onions evenly on top of the casserole for added crunch.
  • Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the casserole is bubbling and the top is golden brown.
  • Once done, allow to cool for about 5 minutes before serving. Garnish with additional chopped green onions.

Notes

Rotisserie chicken works great for this recipe.
Keyword casserole, cheesy, chicken, potato