Loaded Chicken and Potato Casserole

ByJennifer Osterholt UpdatedMarch 4, 2026

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Loaded with bacon and cheese, our Chicken and Potato Casserole is a meal that everyone in our family enjoys!

This hearty chicken casserole can feed a crowd at potlucks, make freezer meals or extra lunches for your family.

Close up of a fork collecting a bite of small cubes of chicken and potatoes with cheese, sour cream and bacon on a white plate with the full pan in the background.

Inspired by our popular Twice Baked Potato Casserole, we like how mixing in lean protein makes a more satisfying meal. Add a salad and dinner is on the table!

Our Favorite Chicken and Potato Casserole Recipe

Tender pieces of chicken fit perfectly into a creamy and cheesy loaded potato casserole to make a balanced and enjoyable meal.

Smooth and almost buttery like in flavor, Yukon gold potatoes pair marvelously with tender bites of chicken. Two layers of sour cream, cheddar cheese, Monterey Jack cheese and bacon bits tie all of the flavors together.

My kids are at ages where it can be tricky to please and impress them. I’m proud to report they both eat and enjoy this chicken casserole recipe with potatoes!

Corner view of a warm bacon and cheese covered casserole with delicious layers of chicken and baked potatoes underneath on a red and white plaid napkin.

We’ve always got some extra cooked chicken in the freezer from making a whole chicken on the electric smoker or BBQ Chicken Sliders and this recipe is a great way to use it up.

Ingredients Needed

Cooked Potatoes – we like to make baked potatoes out of the Yukon gold variety because the skin is tender and does not need to be peeled.
Cooked Chicken – boiling the chicken or Baking Chicken Breasts and chopping is our preference.
Cheese – we like a combination of Cheddar and Monterey Jack, use a medium to sharp cheese and avoid mild cheeses for maximum flavor.
Bacon – baking in the oven and chopping into thick pieces is our preference, if strapped for time we use a big bag of bacon bits and add a few extra.
Sour Cream – blends everything together so well.
Salt and Pepper – may not need added to the casserole if you use plenty while baking the potatoes.
Green Onions – we love sprinkling slices on top while serving. That fresh flavor adds a nice dynamic!

Overhead view of baked potatoes wrapped in foil surrounded by Monterey Jack cheese, sour cream, cheddar cheese, cubes of chicken breast, green onions, salt, pepper and chopped bacon on a wooden counter top.

Step By Step Instructions

Preheat oven to 350°F and grease 9×13 inch baking dish.
Cut WARM potatoes into smaller than bite-sized pieces and place half in a baking dish.
Cook chicken, chop into small pieces or cubes and sprinkle over top of the potatoes.

Second layer of chopped baked potatoes spread over a cheesy and sour cream mixture that's separating layers of chicken and potatoes in a clear glass 9 x 13" dish.

Tender cubes of chicken sprinkled over chunks of Yukon gold baked potatoes in a glass 9 x 13" casserole dish.

Sprinkle salt and pepper over the potatoes and spread sour cream in a thin layer over the top.
Next sprinkle half of sour cream, cheeses, chicken and bacon on potatoes.

A thin layer of sour cream spread over a chicken potato casserole.

Hearty chopped bacon sprinkled over cheddar cheese and Monterey Jack cheese on top of a casserole.

Repeat layers and bake uncovered for 20 – 25 minutes or until cheese is melted and the entire dish is warm.
Sprinkle with onions and enjoy!

Generous serving of a perfectly balanced creamy and cheesy loaded potato casserole with bits of cooked chicken nested in between the spuds on a white plate with a fork on the back and the full casserole dish in the background on a red and white plaid napkin.

If you want to make this is the slow cooker just add chicken layers to our Crock Pot Twice Baked Potato Casserole.

Recipe Tips

Use WARM already baked potatoes as the salt, pepper and oil add more flavor than boiling potatoes (but this option also works fine), do not use raw potatoes!
I love Yukon Gold potatoes because they have a thin skin that doesn’t need to be peeled
Use cooked chicken and bacon to mix in the casserole
Stir seasonings into sour cream to ensure as even of a distribution as possible
If using leftover baked potatoes warm before adding to the casserole
I like to shred my own cheese, but pre-shredded works fine when time doesn’t permit hand shredding
For a smoother casserole feel free to peel the potatoes and then use the mixer to really blend everything together well.

Serving spoon resting in a dish of delicious loaded chicken and potato casserole on a red and white plaid napkin.

Assemble casserole and cover tightly to freeze for up to 3 months or refrigerate for up 4 days before baking. Set cold, defrosted dish on the counter for 30 minutes before baking and increase time in the oven by 10 to 20 minutes. Cook until warmed through and cheese is melted. Use an instant read thermometer to determine the temperature in the center of the dish.

Close up layer of melted cheese oozing over top tender cubes of chicken and potatoes that are nestled in sour cream and generous pieces of bacon and accented with slices of green onions in a glass casserole dish.

Other delicious casserole recipes:

Beef Casserole with Potatoes
Easy Low-Carb Loaded Cauliflower Casserole
Bacon Breakfast Casserole
Everything Bagel & Sausage Casserole
Cheesy Broccoli Casserole
Delicious Chicken Casserole – comes from my friend Heather

Recipe originally shared on August 19, 2019 with pictures updated on June 4, 2025.

Categories:

Casseroles, Chicken, Main Dish, Potatoes, Recipes,

Jennifer Osterholt

I share how to make life easier while raising a busy family! From delicious desserts to easy dinners and simple breakfast recipes. I’m here to make your time in the kitchen more efficient while building confidence!