Description
This Loaded Baked Potato Chicken Casserole combines tender, spicy marinated chicken and crispy baked potatoes smothered in a rich cheddar cheese, ham, and green onion topping. Baked to bubbly perfection, this hearty one-dish meal delivers all the comforting flavors of a loaded baked potato with an extra protein boost for a satisfying dinner.
Ingredients
Scale
Chicken and Potatoes
- 2-3 boneless skinless chicken breasts, cut into 1/2 inch cubes
- 8-10 medium russet potatoes, skin on, cut into 1/2 inch cubes
- 1/3 cup extra virgin olive oil
- 1 1/2 tsp salt
- 1 tbsp ground black pepper
- 1 tbsp smoked paprika
- 2 tbsp garlic powder
- 6 tbsp hot sauce
Topping
- 2 cups shredded cheddar cheese
- 1 cup cooked diced ham
- 1 cup thinly sliced green onions
Instructions
- Prepare the spice mixture: In a large bowl, mix together the extra virgin olive oil, hot sauce, salt, ground black pepper, garlic powder, and smoked paprika until well combined. This spicy marinade will flavor both the potatoes and chicken.
- Coat and bake the potatoes: Add the cubed potatoes to the spice mixture and stir thoroughly to evenly coat. Transfer the potatoes to a greased 9×13 baking dish, leaving extra marinade behind in the bowl. Bake at 500°F for 45-50 minutes, stirring every 10-15 minutes, until the potatoes are cooked through with crispy exteriors.
- Marinate the chicken: While the potatoes bake, add the cubed chicken breasts to the remaining spice mixture in the bowl. Stir well to coat the chicken completely and allow it to marinate during the remaining potato cook time.
- Add chicken to potatoes and reduce oven temperature: When potatoes are done, remove the baking dish from the oven. Add the marinated chicken pieces on top of the potatoes. Lower the oven temperature to 400°F to prepare for the casserole baking step.
- Prepare and add the topping: In a separate bowl, combine shredded cheddar cheese, cooked diced ham, and thinly sliced green onions. Sprinkle this mixture evenly over the chicken and potatoes in the baking dish.
- Bake the casserole: Return the dish to the oven and bake for an additional 15 minutes, or until the chicken is fully cooked through and the cheese topping is melted and bubbly.
- Serve: Remove the casserole from the oven and serve hot. For extra flavor, offer additional hot sauce, ketchup, ranch dressing, or sour cream on the side.
Notes
- Check chicken doneness by ensuring the internal temperature reaches 165°F (74°C).
- Stirring the potatoes during baking promotes even crisping on all sides.
- Russet potatoes hold up well during baking and develop a crispy outside with a fluffy interior.
- Adjust hot sauce quantity according to your preferred spice level.
- For added creaminess, consider mixing sour cream into the cheese topping before baking.
- Leftovers can be stored covered in the refrigerator for up to 3 days and reheated in the oven.
