Loaded Baked Potato Chicken Casserole

• 1 (10 oz) can cream of chicken soup
• 1 (10 oz) can cream of celery soup
• 1 cup sour cream
• 1 cup shredded cheddar cheese
• 1 cup cooked and shredded chicken
• 3 cups diced cooked potatoes
• 1/2 cup diced onions
• 1/2 cup crumbled cooked bacon
• 1/2 cup sliced green onions
• 1/2 cup diced tomatoes
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 1/2 cup crushed cornflakes or potato chips

Steps

1. 1 Preheat oven to 375°F.
2. 2 In a large bowl, mix together the soups, sour cream, 1/2 cup cheddar cheese, shredded chicken, diced potatoes, diced onions, and bacon.
3. 3 Season with garlic powder, salt, and pepper.
4. 4 Pour the mixture into a greased 9x13 inch baking dish.
5. 5 Top with remaining cheddar cheese and crushed cornflakes or potato chips.
6. 6 Bake in preheated oven for 30-35 minutes, or until bubbly and golden brown.
7. 7 Garnish with green onions and diced tomatoes before serving.

Equipment

• 9x13 inch baking dish
• mixing bowl
• baking sheet

Variations

• Add cooked broccoli florets for extra veggies.
• Use rotisserie chicken for a quicker prep.

Substitutions

• Substitute Greek yogurt for sour cream for a healthier option.
• Use milk instead of soup for a lighter version.

Pairings

• Coleslaw
• Garlic bread

Nutrition

Tips

• For extra flavor, sauté the diced onions and garlic before mixing into the casserole.
• This casserole can be assembled ahead of time and refrigerated before baking.

Storage

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

Freezing: Freezes well for up to 2 months. Thaw overnight in the refrigerator and bake covered at 350°F for 30 minutes, then uncover and bake an additional 15 minutes.

Serving Suggestions

• Serve with a side salad for a complete meal.
• Pairs well with crusty bread or garlic bread.

FAQ