Best Loaded Chicken And Potato Casserole Recipes

LOADED POTATO AND BUFFALO CHICKEN CASSEROLE

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 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.

LOADED POTATO AND BUFFALO CHICKEN CASSEROLE

Steps:

• 1. Preheat oven to 500 degrees. Spray a 9X13" baking dish with cooking spray.
• 2. In a large bowl mix together the olive oil, salt, pepper, paprika, garlic powder and hot sauce. Add the cubed potatoes and stir to coat. Carefully scoop the potatoes into the prepared baking dish, leaving behind as much of the olive oil/hot sauce mixture as possible.
• 3. Bake the potatoes for 45-50 minutes, stirring every 10-15 minutes, until cooked through and crispy and browned on the outside. While the potatoes are cooking, add the cubed chicken to the bowl with the left over olive oil/hot sauce mixture and stir to coat.
• 4. Once the potatoes are fully cooked, remove from the oven and lower the oven temperature to 400 degrees. Top the cooked potatoes with the raw marinated chicken.
• 5. In a bowl mix together the cheese, bacon and green onion and top the raw chicken with the cheese mixture. Return the casserole to the oven and bake for 15 minutes or until chicken is cooked through and the topping is bubbly delicious.
• 6. Serve with extra hot sauce and/or ranch dressing.

LOADED BARBECUE CHICKEN AND POTATO CASSEROLE

Steps:

• Heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray.
• In 3-quart saucepan, heat water and butter to boiling over medium-high heat. Remove from heat; stir in potato mix, and let stand 1 minute. Stir in sour cream and 1 cup of the cheese until completely blended. Spoon mixture into baking dish.
• In medium bowl, stir together chicken, BBQ sauce and 1/4 cup of the green onions. Spoon chicken mixture over potatoes; top with bacon and remaining 1/2 cup cheese.
• Bake 22 to 25 minutes or until cheese is melted and edges are bubbly. Top with remaining 1/4 cup green onions.

LOADED POTATO AND BUFFALO CHICKEN CASSEROLE

Steps:

• Preheat oven to 500 degrees. Spray a 9X13" baking dish with cooking spray. In a large bowl mix together the olive oil, salt, pepper, paprika, garlic powder and hot sauce. Add the cubed potatoes and stir to coat. Carefully scoop the potatoes into the prepared baking dish, leaving behind as much of the olive oil/hot sauce mixture as possible. Bake the potatoes for 45-50 minutes, stirring every 10-15 minutes, until cooked through and crispy and browned on the outside. While the potatoes are cooking, add the cubed chicken to the bowl with the left over olive oil/hot sauce mixture and stir to coat. Once the potatoes are fully cooked, remove from the oven and lower the oven temperature to 400 degrees. Top the cooked potatoes with the raw marinated chicken. In a bowl ix together the cheese, bacon and green onion and top the raw chicken with the cheese mixture. Return the casserole to the oven and bake for 15 minutes or until chicken is cooked through and the topping is bubbly delicious.
• Serve with extra hot sauce and/or ranch dressing.

LOADED POTATO AND BUFFALO CHICKEN CASSEROLE

Steps:

• 1. Preheat oven to 500 F. Spray a 9x13 baking dish with cooking spray.
• 2. In a large bowl, mix together olive oil, salt, pepper, paprika, garlic powder and hot sauce. Add potatoes and stir to coat. Carefully scoop potatoes into the baking dish, leaving as much of the oil mixture in the bowl as possible. Bake the potatoes for 45-50 minutes or until the potatoes are browned and crispy, stirring every 10-15 minutes to prevent burning.
• 3. While the potatoes are cooking, add the chicken to to the rest of the oil mixture and stir to coat. Let sit aside until potatoes are done cooking.
• 4. Once potatoes are finished, remove from the oven and reduce heat to 400 F. Top the potatoes with the chicken, still leaving behind some of the marinade. (Don't want the oil to burn in the oven.)
• 5. In a medium bowl, mix together cheese, bacon and green onions. Top chicken and potatoes with cheese mixture.
• 6. Return the casserole to the oven and bake for 15 minutes or until chicken is cooked through and topping is bubbly. Serve with extra hot sauce and/or blue cheese dressing.

LOADED POTATO AND BUFFALO CHICKEN CASSEROLE

Steps:

• Preheat oven to 500 degrees. Spray a 9X13" baking dish with cooking spray. In a large bowl mix together the olive oil, salt, pepper, paprika, garlic powder and hot sauce. Add the cubed potatoes and stir to coat. Carefully scoop the potatoes into the prepared baking dish, leaving behind as much of the olive oil/hot sauce mixture as possible. Bake the potatoes for 45-50 minutes, stirring every 10-15 minutes, until cooked through and crispy and browned on the outside. While the potatoes are cooking, add the cubed chicken to the bowl with the left over olive oil/hot sauce mixture and stir to coat. Once the potatoes are fully cooked, remove from the oven and lower the oven temperature to 400 degrees. Top the cooked potatoes with the raw marinated chicken. In a bowl ix together the cheese, bacon and green onion and top the raw chicken with the cheese mixture. Return the casserole to the oven and bake for 15 minutes or until chicken is cooked through and the topping is bubbly delicious. Serve with extra hot sauce and/or ranch dressing.

LOADED CHICKEN AND POTATO CASSEROLE RECIPE - (4.2/5)

Steps:

• Preheat oven to 400 and grease a 9 x 13 baking pan. In a bowl, combine the chicken, potatoes, mayonnaise, salt, pepper, Paprika, garlic powder, and hot sauce. Pour mixture evenly into greased pan. Bake in preheated oven for about 55 minutes making sure to stir mixture every 25 minutes. Remove pan from oven and sprinkle cheese, bacon, and green onions evenly on top. Place pan back in oven for an additional 5-8 minutes, or until cheese is fully melted. Remove from oven and serve!!

LOADED POTATO AND CHICKEN CASSEROLE RECIPE - (4.6/5)

Steps:

• Preheat oven to 500 degrees. Spray a 9X13" baking dish with cooking spray. In a large bowl mix together the olive oil, salt, pepper, paprika, garlic powder and hot sauce. Add the cubed potatoes and stir to coat. Carefully scoop the potatoes into the prepared baking dish, leaving behind as much of the olive oil/hot sauce mixture as possible. Bake the potatoes for 45-50 minutes, stirring every 10-15 minutes, until cooked through and crispy and browned on the outside. While the potatoes are cooking, add the cubed chicken to the bowl with the left over olive oil/hot sauce mixture and stir to coat. Once the potatoes are fully cooked, remove from the oven and lower the oven temperature to 400 degrees. Top the cooked potatoes with the raw marinated chicken. In a bowl ix together the cheese, bacon and green onion and top the raw chicken with the cheese mixture. Return the casserole to the oven and bake for 15 minutes or until chicken is cooked through and the topping is bubbly delicious.

LOADED POTATO AND CHICKEN CASSEROLE

Steps:

• Heat oven to 450F. Spray 9x13" baking pan with cooking spray. Mix olive oil,salt, pepper, garlic powder and hot sauce. Mix in the potatoes. Lift potatoes out of the bowl, leaving as much of the olive oil as possible. Put potatoes in baking dish and bake for 45min. Stir every 10-15 min. Till crisp and brown. While the potatoes are baking, add the chicken to the left over olive oil and coat well. Once the potatoes are fully cooked, remove from oven, turn down the temp. To 400 F. Top the potatoes with the raw marinated chicken. Mix topping and layer over chicken. Return casserole to oven for 15 min. Or until chicken is cooked through.

LOADED CHICKEN AND POTATO CASSEROLE

Steps:

• 1. Cut chicken into cubes. Place in a 9x13" baking dish sprayed with cooking spray.
• 2. Dice the potatoes and add to the pan. Sprinkle with salt, pepper, and garlic powder.
• 3. Mix together the cream of chicken soup and french onion dip. Pour over the chicken and potatoes and mix together.
• 4. Bake at 400 for 30-35 minutes.
• 5. While casserole is baking, diced the bacon into small pieces and fry until crisp. Drain on paper towel. Slice green onions and set aside.
• 6. When casserole is finished baking, remove from oven and top with cheese, bacon and green onions. Return to oven for another 5 minutes.