Loaded Baked Chicken Casserole

This comfort-food loaded baked potato chicken casserole combines the best of two worlds creamy baked potatoes and tender rotisserie chicken. The dish transforms simple ingredients into a hearty family meal that delivers all the flavors of a loaded baked potato in casserole form.

I first created this casserole when looking for creative ways to use leftover rotisserie chicken. What started as a refrigerator cleanout experiment quickly became my familys most requested dinner especially during those busy school nights when we need something substantial and satisfying.

Ingredients

• Russet potatoes: their starchy texture creates the perfect foundation and they hold their shape well during baking. Look for potatoes with smooth skin and no green spots
• Rotisserie chicken: provides precooked tender meat with built in flavor. Dark meat portions add extra juiciness to the casserole
• Full fat sour cream: delivers richness and tanginess that makes this dish creamy. Avoid light versions as they can separate during baking
• Sharp cheddar cheese: contributes bold flavor and that essential gooey texture. Freshly grated melts much better than pre shredded varieties
• Green onions: offer a mild oniony flavor and bright color contrast. Select bunches with firm white parts and vibrant green tops
• Beef bacon bits: add smoky saltiness throughout the casserole. Choose quality bacon bits without artificial ingredients for best flavor
• Whole milk: helps create the creamy sauce without making it too heavy. The fat content ensures the sauce remains smooth

Step-by-Step Instructions

Prepare the potatoes:

Bake russet potatoes until completely tender when pierced with a fork about 50 to 60 minutes at 400°F. Allow them to cool enough to handle then cut into consistent 1 inch cubes. This step can be done a day ahead to save time.

Create the base layer:

Arrange half of your potato cubes in an even layer across the bottom of a greased 9×13 inch baking dish. Make sure they're distributed evenly for consistent flavor in every bite.

Add first chicken layer:

Sprinkle half of the shredded rotisserie chicken over the potatoes ensuring even coverage. The warmth of the dish will further enhance the chicken's flavor.

Make the cream sauce:

Whisk the sour cream and whole milk together until completely smooth with no lumps. This creates the luxurious sauce that will bind everything together and provide moisture.

Begin layering:

Pour half of your cream mixture evenly over the chicken and potatoes trying to cover as much surface area as possible. Follow with half the cheese, green onions, and bacon bits creating distinct flavor pockets throughout the casserole.

Complete the layers:

Repeat the entire layering process with remaining ingredients building up those delicious flavors. The final sprinkle of cheese and bacon on top will create an irresistible golden crust.

Bake covered:

Cover the dish with foil and bake until the ingredients are hot and bubbling approximately 35 to 40 minutes. The foil prevents the top from burning while allowing everything to heat through.

Finish uncovered:

Remove the foil for the final 5 to 10 minutes of baking which allows the cheese to develop a beautiful golden brown color and slightly crispy texture.

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The russet potatoes are truly the unsung heroes of this dish. While many people focus on the toppings I find that taking time to properly bake the potatoes rather than boiling them creates a much better texture and flavor. My grandmother taught me this technique when I was just learning to cook and its made all the difference in my potato based casseroles.

Make Ahead Options

This casserole shines as a make ahead meal. You can prepare the entire dish up to the point of baking cover tightly with foil and refrigerate for up to 24 hours. When ready to serve simply add about 10 to 15 minutes to the covered baking time since you're starting with cold ingredients. For longer storage you can freeze the unbaked casserole for up to 3 months. Thaw overnight in the refrigerator before baking as directed with extra time added.

Smart Substitutions

This recipe welcomes customization based on what you have available. Leftover holiday turkey works beautifully in place of rotisserie chicken. Yukon gold potatoes can substitute for russets though they'll create a creamier less fluffy texture. Greek yogurt can replace sour cream for a tangier healthier twist but choose full fat varieties to prevent separation. Plant based alternatives like vegan cheese and bacon bits can accommodate dietary restrictions though the melting qualities may differ slightly.

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Serving Suggestions

Serve this hearty casserole with a simple green salad dressed with lemon vinaigrette to balance the richness. A side of steamed broccoli or roasted asparagus adds nutritional value and color contrast. For casual gatherings pair with corn on the cob or crusty garlic bread to soak up any extra creamy sauce. This dish is substantial enough to serve as a complete meal but versatile enough to accompany holiday meats like ham or turkey.

The Secret to Perfect Texture

The key to achieving the ideal texture lies in how you handle the potatoes. Baking rather than boiling allows them to develop deeper flavor while maintaining their structure. For best results bake potatoes until completely tender then cool them before cutting. This prevents them from crumbling during assembly. Additionally creating distinct layers rather than mixing everything together ensures you get the perfect bite with every forkful combining creamy potatoes tender chicken and the flavorful toppings.

Frequently Asked Questions

→ Can I use leftover chicken instead of rotisserie chicken?

Yes, you can substitute any cooked, shredded chicken for rotisserie chicken. Just ensure it’s tender and seasoned well for the best flavor.

→ Can I prepare this dish ahead of time?

Absolutely! Assemble the casserole, cover it with foil, and refrigerate for up to 24 hours. Bake as directed when ready to serve.

→ What can I use instead of beef bacon?

If you prefer, turkey bacon or even crispy pancetta are great alternatives to beef bacon in this dish.

→ Can I make this casserole vegetarian?

You can omit the chicken and bacon, then add sautéed mushrooms or a mix of roasted vegetables for a vegetarian version.

→ What’s the best way to reheat leftovers?

Reheat individual portions in the microwave or reheat the entire casserole in the oven at 325°F (165°C) until warmed through.