Description
A creamy, cheesy chicken and potato casserole packed with cozy loaded potato flavors, finished with green onions for a fresh bite.
Ingredients
Scale
- 3 cups cooked chicken, diced
- 2 pounds Yukon Gold potatoes, cut into 1-inch cubes
- 2 cups cheddar cheese, shredded and divided
- 1 cup sour cream
- 1/2 cup milk
- 2 tablespoons ranch seasoning mix
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- 1/4 cup green onions, sliced
Instructions
- Preheat the oven to 400°F and lightly grease a 9×13-inch baking dish.
- In a large bowl, combine the diced potatoes, cooked chicken, sour cream, milk, ranch seasoning, garlic powder, onion powder, salt, black pepper, olive oil, and 1 1/2 cups of the shredded cheddar cheese.
- Stir until everything is evenly coated.
- Transfer the mixture to the prepared baking dish and spread it into an even layer.
- Sprinkle the remaining 1/2 cup cheddar cheese over the top.
- Cover with foil and bake for 35 minutes.
- Remove the foil and bake for 20 to 25 minutes more, until the potatoes are fork-tender and the top is bubbly and golden.
- Let the casserole rest for 5 to 10 minutes.
- Top with sliced green onions and serve warm.
Notes
- Use rotisserie chicken for faster prep.
- Cut the potatoes evenly so they cook at the same rate.
- Freshly shredded cheese melts more smoothly than pre-shredded cheese.
- You can assemble the casserole ahead and refrigerate it for up to 24 hours before baking.
Nutrition
- Serving Size: 1 serving
- Calories: 430
- Sugar: 3g
- Sodium: 520mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 29g
- Cholesterol: 85mg
Keywords: loaded chicken potato casserole, chicken potato bake, cheesy chicken casserole, potato casserole dinner, comfort food casserole