This comforting casserole combines tender chicken, creamy sour cream, and hearty potatoes topped with melted cheddar and fresh green onions. I love how easy it is to prepare while still tasting rich and satisfying.
Why You’ll Love This Recipe
I like this recipe because it takes simple ingredients and turns them into a cozy, filling meal. The combination of baked potatoes and shredded chicken makes it hearty, while the sour cream and cheddar create a creamy, cheesy finish. It’s perfect for family dinners or meal prep because it reheats beautifully and always tastes great the next day.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
4 large baked potatoes, peeled and cubed
2 cups cooked chicken, shredded
1 cup sour cream
1 cup shredded cheddar cheese
½ cup green onions, chopped
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon garlic powder
Directions
Preheat the oven to 375°F (190°C).
Peel and cube the baked potatoes, then place them evenly in a lightly greased baking dish.
In a mixing bowl, combine the shredded chicken, sour cream, salt, pepper, garlic powder, and green onions. Mix until well coated.
Spoon the chicken mixture over the potatoes and gently mix to combine.
Sprinkle the shredded cheddar cheese evenly on top.
Bake uncovered for 25–30 minutes, or until the cheese is melted and the edges are bubbly.
Remove from the oven and let it rest for 5 minutes before serving.
Servings and Timing
This recipe makes about 4 to 6 servings.
Preparation time: 15 minutes
Baking time: 25–30 minutes
Total time: 40–45 minutes
Variations
Use different cheeses such as mozzarella or Monterey Jack for a unique flavor.
Add vegetables like broccoli, corn, or peas for extra texture and color.
Replace sour cream with Greek yogurt for a lighter option.
Try seasoning with paprika or onion powder for added depth.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in the oven at 325°F (165°C) for 10–15 minutes until warmed through, or microwave individual portions for 1–2 minutes.
Avoid freezing, as the potatoes and sour cream mixture may separate when thawed.
FAQs
Can I use unbaked potatoes instead of baked ones?
Yes, but I recommend parboiling them first until just tender. This ensures they cook evenly in the oven.
Can I use rotisserie chicken?
Yes, rotisserie chicken works perfectly for this recipe and saves time.
How do I make this dish lighter?
I replace the sour cream with nonfat Greek yogurt and use reduced-fat cheese. It keeps the flavor creamy but cuts down on calories.
Can I prepare this ahead of time?
Yes. I often assemble it the day before, cover it, and refrigerate it. When ready to serve, I bake it straight from the fridge, adding about 10 extra minutes to the cooking time.
What can I serve with this dish?
I like serving it with a simple green salad or steamed vegetables to balance out the richness of the casserole.
Conclusion
This Loaded Chicken Potato Bake is a simple, hearty recipe that brings comfort to the table. I love how the creamy, cheesy layers come together effortlessly for a dish that’s always a hit. Whether for a busy weeknight or a cozy weekend dinner, it’s one I keep returning to again and again.
A hearty and comforting casserole made with cubed baked potatoes, shredded chicken, sour cream, and cheddar cheese, topped with fresh green onions. It’s a cozy, easy-to-make dish perfect for weeknight dinners or meal prep.
Total Time:45 minutes
Yield:4 to 6 servings
Ingredients
4 large baked potatoes, peeled and cubed
2 cups cooked chicken, shredded
1 cup sour cream
1 cup shredded cheddar cheese
½ cup green onions, chopped
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon garlic powder
Instructions
Preheat the oven to 375°F (190°C).
Peel and cube the baked potatoes and spread them evenly in a lightly greased baking dish.
In a mixing bowl, combine the shredded chicken, sour cream, salt, pepper, garlic powder, and chopped green onions. Mix well.
Spoon the chicken mixture over the potatoes and gently stir to combine evenly.
Top with shredded cheddar cheese, spreading it evenly over the surface.
Bake uncovered for 25–30 minutes, or until the cheese is melted and bubbly around the edges.
Let the casserole rest for 5 minutes before serving.
Notes
Use rotisserie chicken for added flavor and convenience.
Substitute sour cream with Greek yogurt for a lighter version.
Add steamed vegetables for extra nutrition and texture.
Season with paprika or onion powder for more depth.
Best served fresh but reheats well for up to 3 days.
