Enjoy this easy Chicken and Potato Casserole! Made with tender chicken, crispy potatoes, melted cheese and a smoky bacon for a quick baked busy weeknight meal.
Working full time jobs and raising 5 kids could be exhausting! Finding recipes that we could quickly throw together on weeknights was vital. This recipe was one we had on the rotation. The family always had fun getting creative with their own toppings and sauces to add to it. It's great topped with a Homemade Buttermilk Ranch Dressing. It was always a win!
If you like this easy recipe, be sure to try some of our other delicious baked casseroles like the Buffalo Chicken Casserole or a Cheeseburger Tater Tot Casserole.
Reader Review: "I love being able to add vegetables into this dish that I know the family will eat. This was a winner!" - M. Stout
Why You'll Love this Recipe
- Short Prep Time - After prepping your ingredients, it's a simple baked recipe. With a prep time of only 10 minutes, you can juggle other necessities while dinner takes care of itself.
- Easy To Customize - This is a great recipe to hide veggies in for kids and picky eaters. The bold flavors or the bacon and cheese paired with ranch, easily season the vegetables making them irresistible. We always add broccoli!
- Great for Leftovers - The casserole can feed up to 6 people and it makes easy to reheat leftovers for busy weekdays and meal preps.
Ingredients
- Russet Potatoes: A great choice for a potato because they are starchy and will hold their shape well enough to create a base for the chicken and cheese.
- Chicken: A good lean protein for the filling that pairs great with bacon and cheese.
- Olive Oil: To keep the potatoes from sticking to the baking dish and the chicken from sticking to the skillet.
- Seasonings: Use Garlic Powder, Paprika, Salt and Pepper to season the chicken and potatoes.
- Bacon: I used a thick cut bacon for a more satisfying smoky flavor in the casserole.
- Cheddar Cheese: Used to hold the dish together with a cheesy layer.
Tim's Tip: Use freshly shredded cheese from a block for a more smooth and gooey melt.
How to Make Chicken and Potato Casserole
1. Mix seasonings together in a small bowl. Preheat the oven to 400°F.
2. Place cubed potatoes in a 9x13 baking dish. Coat with 2 tablespoon Olive Oil and ½ the amount of seasoning mixture. Mix to coat evenly. Bake for 40 minutes.
3. When potatoes have 10 minutes remaining, prepare the chicken. Heat 2 tablespoon of oil in a skillet on medium heat. Season chicken with remaining seasoning and cook in the skillet until chicken is fully cooked (takes about 5-7 minutes total). Stir chicken every few minutes. Remove from heat.
4. Remove potatoes from the oven. Add chicken and ½ the cheese into potatoes and mix. Top with remaining cheese and then the bacon crumbles. Cook for 10-15 minutes uncovered until the cheese has completely melted.
5. Allow it to cool for 5 minutes and serve with ranch dressing or sour cream.
Made this recipe? Let me know!
How To Video
Expert Tips
- Cut Evenly - Cut the chicken and potatoes into even sized cubes so that they cook evenly.
- Rest Before Serving - Allow the casserole to rest 5-10 minutes before serving. This makes scooping it out for a spatula much easier!
- Don't use Watery Vegetables - Vegetables like zucchini and squash need to be precooked before adding them into the casserole. Adding them in raw can make your casserole watery.
Substitutions and Variations
- Add Vegetables - Most of the time, we add 1 cup of broccoli to this dish. You can also add mushrooms, peppers, corn or peas. You can't go wrong with what you choose! Add the vegetables in when you add in the chicken for the final bake time. You may need to increase bake time by 5 minutes.
- Make it Gluten-Free - This is naturally a gluten-free dish if you stay aware of your toppings. Always check the labels for your sauces or sour cream that you add.
- Change the Flavor - Looking for something spicier? Try a Buffalo Chicken Casserole or add some cayenne pepper to this chicken and potato casserole.
Storage
After the casserole has cooled, store in an airtight container in the refrigerator for up to 4 days.
Freeze this dish into individual serving sizes in airtight containers for up to 3 months for best quality. Thaw out as needed overnight in the fridge before reheating.
To reheat the casserole, preheat your oven to 400°F and bake until warm throughout (15-20 minutes). For the best results, add freshly shredded cheese on top before baking.
FAQs
Yes! Pre cook the potatoes and chicken and store in the fridge. When ready to bake, add items to the baking dish, top with cheese and bake for 20 minutes (or until warm throughout).
Yes! We love using chicken thighs because they are juicier and more tender. Both will work perfectly!
Nope! You won't save time on peeling the potatoes. But if you prefer them peeled, peel them before cutting into cubes.
What to Serve with Chicken and Potato Casserole
- Pair with a light side dish - Since this recipe covers the carbs and protein for a meal, try serving it with a salad, soup or a sautéed vegetable like Sautéed Asparagus or Sautéed Spinach.
- Pair with a filling side - Looking to stretch the dish to feed more people? Serve with Easy Garlic Butter Rolls, Bread and Butter, or a good Mac and Cheese!
- Fun Toppings - Serve alongside different sauces and fresh cut herbs for different flavors. We love serving with ranch, sour cream, hot sauces, chives and parsley.
Made this recipe? Let me know!
Recipe
Chicken and Potato Casserole
Equipment
- 1 Medium Skillet
- 1 Oven
Ingredients
- 6 Medium Russet Potatoes peeled and cut into 1 inch cubes
- 4 tablespoon Olive Oil divided
- 2 lbs Chicken Breasts cut into 1 inch cubes
- 1 tablespoon Paprika
- 1 tablespoon Garlic Powder
- 1 teaspoon Salt
- 1 teaspoon Pepper
- 2 Cups Cheddar Cheese shredded
- 3 Strips of Bacon cooked and chopped
- Ranch optional topping
Instructions
- Mix seasonings together in a small bowl. Preheat the oven to 400°F.
- Place cubed potatoes in a 9x13 baking dish. Coat with 2 tablespoon Olive Oil and ½ the amount of seasoning mixture. Mix to coat evenly. Bake for 40 minutes.
- When potatoes have 10 minutes remaining, prepare the chicken. Heat 2 tablespoon of oil in a skillet on medium heat. Season chicken with remaining seasoning and cook in the skillet until chicken is fully cooked (takes about 5-7 minutes total). Stir chicken every few minutes. Remove from heat.
- Remove potatoes from the oven. Add chicken and ½ the cheese into potatoes and mix. Top with remaining cheese and then the bacon crumbles. Cook for 10-15 minutes uncovered until the cheese has completely melted.
- Allow it to cool for 5 minutes and serve with ranch dressing or sour cream.
Video
Notes
Expert Tips
- Cut Evenly - Cut the chicken and potatoes into even sized cubes so that they cook evenly.
- Rest Before Serving - Allow the casserole to rest 5-10 minutes before serving. This makes scooping it out for a spatula much easier!
- Don't use Watery Vegetables - Vegetables like zucchini and squash need to be precooked before adding them into the casserole. Adding them in raw can make your casserole watery.
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