Description
Loaded Baked Potato Chicken Casserole is a hearty and flavorful dish combining crispy roasted potatoes, tender marinated chicken, and a melty cheesy topping with ham and green onions. This casserole delivers the comforting flavors of a loaded baked potato enhanced by spicy hot sauce and smoked paprika, perfect for a satisfying family meal.
Ingredients
Units
Scale
Marinade and Coating
- 1/3 cup extra virgin olive oil
- 1 1/2 tsp salt
- 1 tbsp ground pepper
- 1 tbsp smoked paprika
- 2 tbsp garlic powder
- 6 tbsp hot sauce
Main Ingredients
- 2-3 boneless skinless chicken breasts, cut into 1/2 inch cubes
- 8-10 medium russet potatoes, skin on and cut into 1/2 inch cubes
Toppings
- 2 cups shredded cheddar cheese
- 1 cup cooked diced ham
- 1 cup thinly sliced green onions
Instructions
- Prepare Marinade: In a large bowl, mix together the olive oil, hot sauce, salt, pepper, garlic powder, and smoked paprika to create a flavorful marinade.
- Coat Potatoes: Add the cubed russet potatoes to the marinade and stir well to coat them evenly with the mixture.
- Bake Potatoes: Transfer the coated potatoes to a greased 9×13 baking dish, leaving any extra marinade mixture behind in the bowl. Bake in a preheated oven at 500°F (260°C) for 45-50 minutes, stirring every 10-15 minutes, until the potatoes are cooked through and crispy on the outside.
- Marinate Chicken: While the potatoes bake, add the cubed chicken breasts to the leftover marinade in the bowl and stir well to coat them thoroughly. Allow the chicken to marinate as the potatoes cook.
- Add Chicken to Potatoes: Remove the baked potatoes from the oven and add the marinated chicken on top of the potatoes in the baking dish. Reduce the oven temperature to 400°F (205°C).
- Prepare Toppings: In a separate bowl, mix together shredded cheddar cheese, cooked diced ham, and thinly sliced green onions.
- Add Toppings and Bake: Sprinkle the prepared topping mixture evenly over the potatoes and chicken in the baking dish. Return to the oven and bake for 15 minutes, or until the chicken is fully cooked and the topping is melted and bubbly.
- Serve: Remove the casserole from the oven and serve hot. Optionally, accompany with extra hot sauce, ketchup, ranch dressing, or sour cream as desired to enhance the flavors.
Notes
- For best results, use fresh russet potatoes and cut them uniformly for even cooking.
- Adjust the amount of hot sauce according to your preferred spice level.
- Stirring the potatoes during the initial baking ensures crispiness on all sides.
- You can substitute cooked diced ham with cooked bacon or skip the meat for a different variation.
- Let the casserole rest for a few minutes after baking to set before serving.
Nutrition
- Serving Size: 1 serving (approximately 1 cup)
- Calories: 420 kcal
- Sugar: 3 g
- Sodium: 810 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 70 mg
