Best Baked Chicken Potato Casserole Recipes

LOADED BAKED POTATO & CHICKEN CASSEROLE

Steps:

• Preheat oven to 500 degrees.
• In large bowl mix olive oil, salt, pepper, paprika, garlic powder and hot sauce.
• Add potatoes to bowl and allow to marinate for 10 minutes.
• Using a strainer and another bowl, drain the potatoes. Collect all remaining sauce in one bowl and set aside.
• Coat baking dish with cooking spray.
• Spread potatoes evenly in baking dish and bake for 45 minutes, stirring every 15 minutes.
• Fry bacon and set aside to drain.
• Using the bacon grease, brown the chicken cubes and add them to the remaining sauce. Coat the chicken cubes evenly in the sauce.
• Once potatoes are done, spread the chicken on top. Bake for 12 minutes.
• Crumble the bacon, grate the cheese, and chop the green onions.
• Layer the cheese, bacon, and half of the green onions and bake for 3 - 5 minutes more, until the cheese is melted.
• Add fresh green onions before serving.

BAKED CHICKEN-POTATO CASSEROLE

Steps:

• Place potatoes in a large pot. Cover with chicken broth and season with salt and black pepper. Bring to a boil. Reduce heat to medium-high and cook until potatoes are fork-tender, 20 to 25 minutes. Drain.
• Heat olive oil in a skillet over high heat. Saute onion and garlic, stirring often, until fragrant, about 3 minutes. Add chicken. Season with salt, black pepper, 1/2 the basil, Cajun seasoning, and cayenne pepper. Cook until chicken is no longer pink in the center and the juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Drain chicken on a paper-towel lined plate.
• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
• Place the boiled potatoes in the baking pan and mash slightly. Add chicken. Stir in evaporated milk, sour cream, butter, and remaining 1 1/2 teaspoons basil.
• Bake in the preheated oven for 15 minutes. Remove from oven and sprinkle mozzarella cheese evenly over the top. Return pan to the oven and bake until cheese is melted, about 5 minutes more.

BAKED POTATO-SMOKED CHICKEN CASSEROLE

Steps:

• Heat oven to 400°F. Generously spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• In large bowl, toss potatoes, oil, salt and pepper. Spoon into baking dish. Bake uncovered 40 minutes, stirring halfway through bake time, or until potatoes are tender inside and crispy outside.
• In medium bowl, mix chicken and barbecue sauce. Spoon over baked potatoes; sprinkle with bacon and cheese. Bake 12 minutes or until chicken is hot and cheese is melted.
• Spoon sour cream over individual servings. Sprinkle with onions. Serve with pepper sauce.

LOADED BAKED POTATO CHICKEN CASSEROLE

Steps:

• 1. Preheat oven to 350 degrees. mix together in large bowl; Olive oil, buffalo sauce, pepper, and garlic powder.
• 2. dice up potatoes, coat in buffalo sauce. strain out of sauce, place in greased baking sheet. cook potatoes in oven for 1 1/2 hours, stirring occasionally. Cook bacon while waiting for potatoes, chop into small pieces. Dice up green onions.
• 3. dice up chicken breasts, marinade them in the rest of the buffalo sauce. Once potatoes are done, dump chicken with remaining sauce over them. cook for another 25 minutes.
• 4. Once chicken is cooked; top with cheddar cheese, bacon pieces, and green onions. place back in over for another 5 minutes, or until cheese is melted.

LOADED BAKED POTATO & CHICKEN CASSEROLE RECIPE - (4.4/5)

Steps:

• Heat oven to 350 degrees F. Lightly grease a 9" x 9" baking pan or casserole dish. Spread half of the diced potatoes in bottom of pan. Place the diced chicken breasts evenly on top. Season chicken with 1/4 teaspoon each salt and pepper. Sprinkle with half the bacon crumbles, 1/2 cup of the cheese, and half the green onions. Spread the remaining diced potatoes on top, followed by the remaining bacon, another 1/2 cup cheese, remaining green onions and another 1/4 teaspoon each salt and pepper. Pour heavy cream over top of casserole and then dot with the butter. Cover with aluminum foil and bake in the preheated oven for 1 hour. Uncover and bake another 30 minutes. In the last few minutes of baking, sprinkle with the remaining 1/2 cup cheddar cheese and bake until melted. Serve.

EVERYTHING BAKED POTATO & CHICKEN CASSEROLE RECIPE - (4.4/5)

Steps:

• Preheat oven to 500F (This is NOT a typo, 500F is correct!) . In a large bowl mix together the olive oil, hot sauce, salt, pepper, garlic powder & paprika. Add the cube potatoes and stir to coat. Add the potatoes to a greased baking dish. When scooping the potatoes into the baking dish, leave behind any extra olive oil/hot sauce mix. Add the diced chicken to the "left behind" olive oil/hot sauce mix and stir to coat all the chicken. Allow to marinate as the potatoes bake. Roast the potatoes for 45-50 minutes, stirring every 10-15 minutes, until cooked through and nice and crispy on the outside. Once the potatoes are fully cooked add the marinated chicken. Once the potatoes are fully cooked, remove from the oven and lower the oven temperature to 400°F. In a large bowl mix all the topping ingredients together. Top the raw chicken with the topping. Bake 15 minutes or until until the chicken is cooked through and the topping is melted and bubbly delicious. Serve with extra hot sauce and/or ranch dressing.

BAKED CHICKEN, POTATO, AND BACON CASSEROLE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish with cooking spray.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels.
• Arrange potatoes in an even layer on the bottom of the prepared baking dish. Season chicken thighs with salt and pepper, then arrange on top of the potatoes. Drizzle the chicken dish with olive oil; sprinkle with thyme and rosemary. Crumble the bacon over the top of the dish.
• Bake in the preheated oven until chicken is no longer pink in the centers and potatoes are tender, about 1 hour.