Loaded Baked Potato Chicken Casserole

• 2 cups cooked and shredded chicken
• 3 cups diced potatoes
• 1 cup shredded cheddar cheese
• 1/2 cup sour cream
• 1/2 cup milk
• 4 slices bacon, cooked and crumbled
• 1/2 cup chopped green onions
• 1 can cream of chicken soup
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup crushed potato chips

Steps

1. 1 Preheat oven to 375°F.
2. 2 In a large bowl, mix cooked potatoes, shredded chicken, cream of chicken soup, milk, sour cream, garlic powder, salt, and pepper.
3. 3 Spread the mixture into a greased 9x13 inch baking dish.
4. 4 Top with shredded cheddar cheese and crumbled bacon.
5. 5 Bake uncovered for 35-40 minutes until bubbly and cheese is melted.
6. 6 Sprinkle with green onions and crushed potato chips before serving.

Equipment

• 9x13 inch baking dish
• baking sheet

Variations

• Add sautéed mushrooms for an earthy depth.
• Substitute turkey bacon for a lighter option.

Substitutions

• Use rotisserie chicken for convenience.
• Substitute Greek yogurt for sour cream for a tangier taste.

Pairings

• Cornbread
• Steamed green beans

Nutrition

Tips

• For a richer flavor, use half-and-half instead of milk.
• Leftovers taste great the next day!

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through.

Freezing: Freezes well for up to 3 months. Thaw in the fridge overnight and bake covered at 375°F for 30-40 minutes.

Serving Suggestions

• Serve with a side salad for a complete meal.
• Pairs well with warm dinner rolls.

FAQ