Loaded Chicken Casserole Recipe

Introduction

This Loaded Chicken Casserole is a comforting and hearty dish perfect for weeknight dinners. It combines tender chicken, crispy potatoes, fresh broccoli, melted cheddar, and savory bacon for a crowd-pleasing meal everyone will love.

Ingredients

• 1 pound boneless skinless chicken breasts (cut into 1-inch pieces)
• 3 large russet potatoes (diced)
• 2 cups broccoli florets
• 1/4 cup olive oil (divided)
• Salt and pepper to taste
• 1 Tablespoon paprika
• 2 teaspoons garlic powder
• 2 cups cheddar cheese (shredded)
• 6 slices bacon (cooked and crumbled)

Instructions

1. Step 1: Preheat your oven to 400º F.
2. Step 2: In a large bowl, mix together the diced potatoes with 2 tablespoons of the olive oil and season with salt and pepper.
3. Step 3: Place the potatoes in a 13×9-inch baking dish, spreading them into a single layer. Bake for 35 minutes.
4. Step 4: While the potatoes cook, toss the diced chicken, broccoli, paprika, garlic powder, remaining olive oil, salt, and pepper together in a bowl.
5. Step 5: Remove the baking dish from the oven after 35 minutes. Add the chicken mixture to the potatoes and mix until well combined. Return the dish to the oven and bake for 15-20 minutes, until the chicken is mostly cooked and the potatoes are tender.
6. Step 6: Remove the casserole from the oven, spread the shredded cheese evenly on top, and sprinkle with the crumbled bacon. Bake for an additional 5 minutes until the cheese melts.
7. Step 7: Remove from the oven and serve warm. Garnish with sour cream and green onions if desired.

Tips & Variations

• For extra flavor, marinate the chicken in a little lemon juice and herbs before cooking.
• Swap broccoli for cauliflower or green beans to suit your preference.
• Use smoked paprika instead of regular for a subtle smoky taste.
• Cook the bacon in advance and save time by preparing toppings ahead of baking.

Storage

Store leftover casserole in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350º F until warmed through to maintain crispiness. Avoid microwaving if possible, as the texture may become soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen broccoli instead of fresh?

Yes, you can substitute frozen broccoli. Just thaw and drain it well before adding to prevent extra moisture in the casserole.

Is it possible to make this casserole ahead of time?

Absolutely. Prepare the casserole up to step 6, then cover and refrigerate. When ready to serve, bake until heated through and cheese is melted, adding a few extra minutes if needed.

Loaded Chicken Casserole Recipe

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★★★★★

4.8 from 140 reviews

This Loaded Chicken Casserole is a hearty and flavorful one-dish meal featuring tender chicken pieces, roasted russet potatoes, and fresh broccoli, all seasoned with paprika and garlic powder, then topped with melted cheddar cheese and crispy bacon. Perfect for a comforting family dinner.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 10 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Chicken and Vegetables

• 1 pound boneless skinless chicken breasts, cut into 1-inch pieces
• 3 large russet potatoes, diced
• 2 cups broccoli florets

Seasonings and Oils

• 1/4 cup olive oil, divided
• Salt and pepper, to taste
• 1 Tablespoon paprika
• 2 teaspoons garlic powder

Toppings

• 2 cups cheddar cheese, shredded
• 6 slices bacon, cooked and crumbled

Instructions

1. Preheat the Oven: Preheat your oven to 400º F to ensure it reaches the perfect temperature for roasting the potatoes and baking the casserole.
2. Prepare the Potatoes: In a large bowl, toss the diced potatoes with 2 tablespoons of olive oil and season with salt and pepper to taste. This helps the potatoes roast evenly and develop a crispy exterior.
3. Roast the Potatoes: Spread the potatoes in a single layer in a 13×9-inch baking dish. Bake in the preheated oven for 35 minutes until they are golden and partially cooked through.
4. Mix Chicken and Broccoli: While the potatoes bake, combine the diced chicken, broccoli florets, paprika, garlic powder, the remaining 2 tablespoons of olive oil, and salt and pepper to taste in a bowl. This seasoning mix flavors the chicken and broccoli perfectly.
5. Combine and Bake Further: Remove the baking dish from the oven after 35 minutes of roasting. Add the chicken and broccoli mixture to the potatoes and stir to combine everything well. Return the dish to the oven and bake for an additional 15-20 minutes, until the chicken is mostly cooked and the potatoes are tender.
6. Add Cheese and Bacon: Take the casserole out of the oven and evenly spread the shredded cheddar cheese on top. Sprinkle the cooked and crumbled bacon over the cheese. Return to the oven for 5 more minutes, or until the cheese has melted beautifully.
7. Serve: Remove from the oven and serve warm. Optionally, garnish with sour cream and chopped green onions for extra flavor and freshness.

Notes

• Ensure the potatoes are diced uniformly for even cooking.
• You can substitute cheddar cheese with your favorite cheese such as Monterey Jack or mozzarella for a different flavor profile.
• For a lower fat option, use turkey bacon or omit bacon altogether.
• Leftovers can be refrigerated up to 3 days and reheated in the oven for best texture.
• Adding a splash of chicken broth before baking the chicken mixture can add moisture if desired.

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