Chicken Bacon Potato Casserole

When comfort food meets convenience, the result is a dish that fills your home with irresistible aromas and satisfies every craving. This chicken bacon potato casserole is exactly that—a hearty, cheesy, and flavorful meal that feels indulgent without being complicated. Imagine tender chunks of chicken, crispy bacon, and soft potatoes baked together in a creamy, cheesy sauce that hugs every bite. It’s the kind of dish that has everyone going back for seconds.

What makes this casserole extra special is how it combines familiar favorites into one dish. Cheesy chicken and potatoes are a classic pairing, but adding bacon brings that savory, smoky punch that takes it to the next level. Whether it’s a weeknight dinner, a cozy weekend meal, or a dish to bring to a potluck, this loaded chicken and potato casserole fits the bill. It’s satisfying, filling, and perfect for feeding a crowd—or just enjoying leftovers that taste even better the next day.

This recipe is designed to be straightforward and approachable. With minimal prep work, you can layer your ingredients and pop the casserole in the oven. Oven baked chicken and potatoes come out golden and bubbly, with the cheese melted to perfection and the bacon crisped just right. Even beginners in the kitchen will feel like a pro when serving this dish to friends or family.

Best of all, this easy casserole recipe doesn’t require fancy ingredients or complicated techniques. It’s a one-pan wonder that saves time on both prep and cleanup. And with the combination of creamy, cheesy sauce, tender chicken, crispy bacon, and soft, flavorful potatoes, it’s a guaranteed crowd-pleaser every single time.

Why You’ll Love It

• All-in-one comfort meal – This casserole combines tender chicken, crispy bacon, and soft, cheesy potatoes into a single dish, so you get a full, hearty meal without juggling multiple pots and pans.
• Cheesy, indulgent flavors – Every bite is loaded with melty cheese that blends perfectly with the savory bacon and seasoned chicken, giving you that irresistible cheesy bacon potatoes experience.
• Simple to make – Even on busy nights, this easy casserole recipe comes together quickly. Layer, bake, and let the oven work its magic while you relax or prep a simple side.
• Crowd-pleaser guaranteed – Whether it’s family dinner or a potluck, the combination of oven baked chicken and potatoes with bacon always disappears fast. Everyone loves a dish that’s both hearty and flavorful.
• Versatile and customizable – You can easily swap in different cheeses, add veggies like broccoli or bell peppers, or spice it up with herbs and seasonings to make it your own loaded chicken and potato casserole creation.

Ingredient List

For the Casserole

• 4 cups diced cooked chicken (rotisserie chicken works perfectly)
• 4–5 medium potatoes, peeled and diced
• 8 slices bacon, cooked and crumbled
• 2 cups shredded cheddar cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup chopped green onions (optional, for freshness)

For the Sauce

• 1 cup heavy cream
• 1/2 cup sour cream
• 1/4 cup unsalted butter, melted
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika
• 1/2 teaspoon onion powder

Ingredient Notes

• I always use rotisserie chicken for this—it’s juicy, flavorful, and saves so much time.
• Don’t skip the bacon! It’s the star that adds that smoky, crispy bite everyone raves about.
• Cheddar and mozzarella are a must for that perfect cheesy chicken and potatoes experience.
• Heavy cream and sour cream give the sauce that rich, creamy texture that makes this casserole irresistible.
• If you like a little pop of color, green onions on top are optional but definitely recommended—it brightens up the dish and adds freshness.

Kitchen Equipment Needed

• Large baking dish (9×13-inch works best) – Holds all your cheesy, loaded chicken and potato casserole perfectly. I love using a glass dish because it browns the edges nicely.
• Mixing bowls – For combining the sauce ingredients and tossing the chicken and potatoes. I keep a medium and large bowl on hand.
• Measuring cups and spoons – Accurate measurements make this easy casserole recipe turn out perfectly every time.
• Wooden spoon or silicone spatula – Great for mixing without scratching your bowls or baking dish.
• Knife and cutting board – For dicing potatoes, chicken, and chopping green onions. Sharp knives make prep so much faster.
• Aluminum foil (optional) – To cover the casserole while baking if you want extra creamy, tender potatoes.

Instructions

1. Prepare the Ingredients

1. Peel the potatoes and cut them into 1-inch cubes.
2. Place the diced potatoes in a large mixing bowl.
3. Dice the cooked chicken into bite-sized pieces.
4. Cook the bacon in a skillet over medium heat until crisp.
5. Transfer the bacon to a paper towel-lined plate to drain.
6. Crumble the bacon once it has cooled.
7. Chop the green onions if using.

Pro Tip: Use a sharp knife for potatoes to make even cubes. This helps them cook evenly.

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2. Make the Sauce

1. In a medium mixing bowl, combine the heavy cream, sour cream, and melted butter.
2. Add the minced garlic, salt, black pepper, paprika, and onion powder.
3. Whisk until smooth and fully combined.

Pro Tip: Whisk continuously to prevent lumps and ensure a creamy, smooth sauce.

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3. Assemble the Casserole

1. In the large mixing bowl with the potatoes, pour the sauce over the diced potatoes.
2. Stir gently until all potatoes are coated with the creamy sauce.
3. Add the chicken and crumbled bacon to the bowl.
4. Mix lightly so the ingredients are evenly distributed.
5. Transfer the mixture into your baking dish and spread it evenly.
6. Sprinkle the shredded cheddar and mozzarella evenly on top.
7. Scatter green onions over the cheese if desired.

Pro Tip: Don’t overmix once the cheese is added; this keeps the cheese on top from sinking into the casserole.

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4. Bake the Casserole

1. Cover the baking dish with aluminum foil.
2. Place the dish in a cold oven (do not preheat yet).
3. Turn the oven to 375°F (190°C).
4. Bake covered for 35 minutes.
5. Remove the foil carefully and continue baking for an additional 15–20 minutes, or until the potatoes are tender and the cheese is bubbly and golden.

Pro Tip: Test the potatoes by poking them with a fork; they should slide in easily when done.

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5. Rest and Serve

1. Remove the casserole from the oven and let it rest for 5–10 minutes.
2. This allows the sauce to thicken slightly and makes serving easier.
3. Use a spatula to scoop portions onto plates.
4. Serve warm and enjoy!

Optional: Add extra green onions or a sprinkle of paprika for presentation before serving.

Tips and Tricks for Success

• Cut potatoes evenly – Uniform cubes ensure they cook at the same rate and prevent some pieces from being undercooked.
• Don’t skip pre-cooking bacon – Raw bacon added directly will release fat and make the casserole greasy instead of crisp and flavorful.
• Use a mix of cheeses – Cheddar gives flavor, mozzarella gives stretch and meltiness; together, they create the perfect cheesy chicken and potatoes topping.
• Cover while baking – Keeps the casserole moist and prevents the cheese from burning before the potatoes are tender.
• Rest before serving – Letting the casserole sit 5–10 minutes after baking helps the sauce thicken and makes cutting and serving cleaner.
• Test doneness – Always poke the potatoes with a fork before removing the casserole from the oven to ensure they’re fully cooked.

Ingredient Substitutions and Variations

• Chicken: Swap rotisserie chicken with cooked turkey, leftover roast chicken, or even shredded cooked ham.
• Potatoes: Yukon gold, red, or even sweet potatoes work well for a different flavor or texture.
• Cheese: Try gouda, Monterey Jack, or pepper jack for a twist on the classic cheesy bacon potatoes.
• Bacon: Use pancetta or smoked sausage for a different savory punch.
• Cream sauce: Substitute Greek yogurt for sour cream or use half-and-half instead of heavy cream for a lighter version.
• Add-ins: Toss in cooked broccoli, spinach, or bell peppers to make it a more veggie-packed loaded chicken and potato casserole.
• Spices: Experiment with smoked paprika, garlic powder, or fresh herbs like thyme or rosemary for extra flavor depth.

Serving Suggestions

• I love serving this casserole with a simple green salad and a light vinaigrette—it balances the richness perfectly.
• Pair it with garlic bread or soft dinner rolls for a cozy, indulgent meal.
• It makes a great side dish for Sunday dinners alongside roasted vegetables or a fresh coleslaw.
• For a brunch twist, top individual portions with a fried or poached egg—it adds a creamy, savory layer.
• Leftovers are amazing wrapped in a warm tortilla for a quick lunch or dinner on the go.

Storage and Reheating Instructions

• Refrigerate: Store leftovers in an airtight container for up to 4 days.
• Freeze: For longer storage, freeze portions in a freezer-safe container for up to 2 months.
• Reheat in the oven: Cover with foil and bake at 350°F (175°C) for 15–20 minutes, or until heated through.
• Reheat in the microwave: Place a portion on a microwave-safe plate, cover loosely, and heat in 1–2 minute intervals until warm.
• Pro Tip: Sprinkle a little extra shredded cheese on top before reheating for a fresh, melty finish.

Frequently Asked Questions

Can I make this casserole ahead of time?

Yes! You can assemble it a day in advance and store it in the fridge. Bake it the next day, adding a few extra minutes if needed.

Can I use frozen potatoes instead of fresh?

Absolutely. Just thaw and pat them dry first to remove excess moisture so the casserole doesn’t get soggy.

What’s the best cheese to use?

A mix of cheddar and mozzarella works perfectly for flavor and meltiness. You can experiment with gouda or Monterey Jack for a twist.

Can I make this recipe lighter?

Yes! Swap heavy cream for half-and-half and use Greek yogurt instead of sour cream. You can also reduce the cheese slightly if you prefer.

How do I know when it’s done?

The potatoes should be tender when poked with a fork, and the cheese should be bubbly and lightly golden.

Can I add vegetables to the casserole?

Definitely! Broccoli, spinach, or bell peppers can be added to make it a veggie-packed loaded chicken and potato casserole. Just make sure any added vegetables are partially cooked if needed.

Did you try this recipe? Let me know in the comments how it turned out!