I have been making this casserole for a few years now. Every time I make it, I need to make just a little more, and a little more. All in hopes that there will be enough for me to have for leftovers the next day. And it’s not like I can’t figure out the portions to make to feed my growing family, it’s that everyone in this family loves the loaded potato and chicken casserole so much that they don’t seem to want to stop eating.
Loaded Potato and Chicken Casserole
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I actually use my roasting pan now to make this, because my casserole dishes weren’t cutting it anymore. This helps to give everything nice crispiness.
What You Need:
- 3 chicken breasts
- 4 potatoes
- 4 carrots
- 1/2 onion
- 1 cup of bacon bits
- 1/3 cup EVOO
- 2 tbsp hot sauce
- 1 1/2 cups cheddar or Tex Mex Cheese
- 1 tbsp paprika
- 1 tbsp garlic powder
- salt and pepper to taste
How to make this Loaded Potato Chicken Casserole
I boil my chicken to make sure that it is cooked through. I have made this before and the chicken took forever to cook and the veggies ended up either burnt or mushy.
Peel and dice the potatoes and carrots, and chop the onion while the chicken is boiling. Add some oil, hot sauce, and seasonings to the vegetables and toss in a good-sized bowl to fully cover everything.
If you like heat in your food, add more hot sauce! I don’t measure carefully because the majority of us here love it!
Dump into a large casserole dish or roasting pan that has been sprayed with non-stick cooking spray.
Once the chicken is cooked through, cut it into bite-sized pieces. I then put my chicken into the same bowl that I used for the veggies, that way it grabs any leftover seasonings from the bowl.
Dump it in with the veggies, add your bacon, cover, and bake for 20 minutes.
Stir it all together after 20 minutes, and back into the oven for 20 minutes. Repeat for a total of an hour.
After the hour, spread some cheddar cheese over top, leave uncovered, and bake for 5-10, long enough for the cheese to melt.
Want some crispy-ness to your chicken and veggies?
In the last 10 minutes of baking, before you add your cheese, uncover and bake it. Do not stir it before adding your cheese and boking again. We love the crispness that the edges of the piece of chicken and vegetables get.
Enjoy this easy to make loaded potato and chicken casserole. We always do!
Loaded Potato and Chicken Casserole
Potato, carrots, onions, and chicken breasts all diced and baked in a delicious spicy oil. Crispy and cheesy.
Ingredients
- 3 chicken breasts
- 4 potatoes
- 4 carrots
- 1/2 onion
- 1 cup of bacon bits
- 1/3 cup EVOO
- 2 tbsp hot sauce
- 1 1/2 cups cheddar or Tex Mex Cheese
- 1 tbsp paprika
- 1 tbsp garlic powder
- salt and pepper to taste
Instructions
- Preheat oven to 400.
- Boil chicken to make sure that it is cooked through.
- Peel and dice the potatoes and carrots, and chop the onion while the chicken is boiling.
- Add oil, hot sauce, and seasonings to the vegetables and toss in a good sized bowl to fully cover everything.
- Dump into a large casserole dish that has been sprayed with non-stick cooking spray.
- Once the chicken is cooked though, cut it into bite sized pieces. I then put my chicken into the same bowl that I used for the veggies, that way it grabs any leftover seasonings from the bowl.
- Dump it in with the veggies, add your bacon, cover and bake for 20 minutes.
- Repeat time and stirring for a total of 60 minutes.
- Spread some cheese over top, leave uncovered and bake for 5-10, long enough for the cheese to melt.
Nutrition Information:
Serving Size: 1 gramsAmount Per Serving: Unsaturated Fat: 0g
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