Description
This Loaded Baked Potato Chicken Casserole is a hearty, flavorful dish combining crispy roasted potatoes, marinated chicken, smoky spices, and a cheesy ham topping. Perfect for feeding a crowd, it delivers a comforting and savory meal with a kick of hot sauce and a delicious blend of textures and flavors.
Ingredients
Units
Scale
Main Ingredients
- 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
Toppings
- 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.
- Coat and roast potatoes: Add the cubed potatoes to the bowl and stir thoroughly to evenly coat them with the spice mixture. Transfer the potatoes to a greased 9×13 baking dish, leaving any extra marinade behind in the bowl. Bake the potatoes in a 500°F oven for 45-50 minutes, stirring every 10-15 minutes until they are cooked through with crispy exteriors.
- Marinate the chicken: While the potatoes bake, add the cubed chicken breast to the remaining spice mixture in the bowl and stir well to coat evenly. Let the chicken marinate while the potatoes finish cooking.
- Combine chicken and potatoes: Once the potatoes are cooked, remove the baking dish from the oven and add the marinated chicken pieces on top of the potatoes. Lower the oven temperature to 400°F.
- Add the toppings: In a separate bowl, mix together the shredded cheddar cheese, cooked diced ham, and thinly sliced green onions. Sprinkle this topping evenly over the chicken and potatoes in the baking dish.
- Bake to finish: Return the casserole to the oven and bake for an additional 15 minutes, or until the chicken is fully cooked, and the cheese topping is melted and bubbly.
- Serve: Remove from the oven and serve hot. Accompany with extra hot sauce, ketchup, ranch dressing, or sour cream as desired for added flavor.
Notes
- Use russet potatoes with skin on for best texture and flavor.
- Stir potatoes every 10-15 minutes during baking to ensure even crisping.
- Make sure chicken is fully cooked before serving; internal temperature should reach 165°F.
- Feel free to adjust the amount of hot sauce for desired spice level.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
Nutrition
- Serving Size: 1 slice (about 1/8th of the casserole)
- Calories: 420 kcal
- Sugar: 3 g
- Sodium: 850 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.2 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 75 mg
