Loaded Chicken and Potato Casserole

Loaded Chicken and Potato Casserole

This cheesy, potato-ey casserole is reminiscent of classic loaded potatoes. Potatoes are roasted in a spice mix which packs them with tons of flavor and gives them a beautiful golden coloring.

Calories
773 Calories

Recipe Instructions

Step 1
Preheat the oven to 450 degrees F (230 degrees C). Coat a 9- x 1-inch baking dish with cooking spray.
Step 2
Combine potatoes, olive oil, garlic powder, onion powder, paprika, black pepper, and 1/2 teaspoon of salt in a large bowl; toss until evenly coated. Transfer to the prepared baking dish.
Step 3
Bake in the preheated oven until potatoes are golden and fork-tender, 25 to 30 minutes. Set aside.
Step 4
Meanwhile, cook bacon in a large skillet over medium, turning occasionally, until crisp, 10 to 15 minutes. Drain bacon on a paper towel-lined plate; remove and reserve 1 tablespoon drippings from the skillet. When bacon is cool enough to handle, finely chop, and set aside (about 1/2 cup).
Step 5
In the same large bowl, combine chicken, cream cheese, water, scallions, hot sauce, 1/4 cup of the bacon pieces, reserved bacon drippings, 1 1/2 cups cheese, and remaining 1/2 teaspoon salt.
Step 6
Fold chicken mixture into the potatoes in the casserole until well combined. Sprinkle with remaining 1/2 cup shredded cheese.
Step 7
Bake until cheese is melted, 10 minutes longer.
Step 8
Set an oven rack about 6 inches from the heat source and switch to the oven's broiler function.
Step 9
Broil on high for 3 minutes or until cheese is bubbling and brown in spots.
Step 10
Garnish with remaining bacon (about 1/4 cup) and additional scallions. Serve with sour cream.

Ingredients

  • 8 ounces cream cheese, softened
  • 3 tablespoons olive oil
  • 1 teaspoon paprika
  • 1 tablespoon garlic powder
  • cooking spray
  • 2 teaspoons hot sauce
  • 6 slices thick-cut bacon
  • 2 cups shredded rotisserie chicken
  • 1 teaspoon kosher salt, divided
  • 1 cup tap water
  • 0.5 teaspoon black pepper
  • 0.5 tablespoon onion powder
  • 5 large russet potatoes, peeled and chopped
  • 0.5 cup sliced scallions, plus more for garnish
  • 8 ounces shredded Mexican-blend cheese, divided
  • 3 tablespoons sour cream, for serving

Categories

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