Loaded Chicken Casserole Recipe

Introduction

This Loaded Chicken Casserole is a comforting, hearty dish packed with tender chicken, crispy potatoes, fresh broccoli, and melty cheddar cheese. It’s perfect for a satisfying weeknight dinner that the whole family will love.

Ingredients

• 1 pound boneless skinless chicken breasts (cut into 1-inch pieces)
• 3 large russet potatoes (diced)
• 2 cups broccoli florets
• 1/4 cup olive oil (divided)
• Salt and pepper to taste
• 1 Tablespoon paprika
• 2 teaspoons garlic powder
• 2 cups cheddar cheese (shredded)
• 6 slices bacon (cooked and crumbled)

Instructions

1. Step 1: Preheat your oven to 400º F.
2. Step 2: In a large bowl, toss the diced potatoes with 2 tablespoons of olive oil and season with salt and pepper.
3. Step 3: Spread the potatoes in a single layer in a 13×9-inch baking dish. Bake for 35 minutes until they begin to soften and brown.
4. Step 4: While the potatoes bake, combine the chicken pieces, broccoli florets, paprika, garlic powder, remaining olive oil, salt, and pepper in a bowl. Toss until well coated.
5. Step 5: Remove the baking dish from the oven and add the chicken mixture to the potatoes. Stir gently to combine. Return the dish to the oven and bake for 15 to 20 minutes, until the chicken is mostly cooked and the potatoes are tender.
6. Step 6: Take the casserole out of the oven and evenly sprinkle shredded cheddar cheese over the top. Then add the crumbled bacon.
7. Step 7: Bake for an additional 5 minutes, or until the cheese is melted and bubbly.
8. Step 8: Remove from the oven and serve warm. Optional toppings like sour cream and green onions add extra flavor.

Tips & Variations

• For a lower-fat option, use reduced-fat cheese and turkey bacon.
• Try swapping broccoli for other vegetables like cauliflower or spinach to suit your taste.
• Make sure the potatoes are cut evenly to ensure even cooking.
• If your oven runs hot, check the casserole a few minutes earlier to avoid overcooking.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave until warmed through, or reheat the whole casserole in a 350º F oven for 15-20 minutes. Avoid storing sour cream toppings with the casserole; add them fresh when serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen broccoli instead of fresh?

Yes, you can use frozen broccoli. Just be sure to thaw and drain it well before adding to avoid excess moisture in the casserole.

Is it possible to make this casserole ahead of time?

Absolutely. Assemble the casserole up to step 6, cover it tightly, and refrigerate overnight. Bake according to the recipe instructions the next day, adding a few extra minutes to the baking time if needed.

Loaded Chicken Casserole Recipe

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★★★★★

4.9 from 141 reviews

• Author: Mariam
• Total Time: 1 hour 15 minutes
• Yield: 4 servings 1x

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Description

A hearty and comforting Loaded Chicken Casserole featuring tender chicken, crispy roasted potatoes, fresh broccoli, melted cheddar cheese, and crispy bacon, all baked together to create a delicious one-dish meal perfect for family dinners.

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Ingredients

Scale 1x2x3x

Chicken and Vegetables

• 1 pound boneless skinless chicken breasts, cut into 1-inch pieces
• 3 large russet potatoes, diced
• 2 cups broccoli florets

Seasonings and Oil

• 1/4 cup olive oil, divided
• Salt and pepper to taste
• 1 tablespoon paprika
• 2 teaspoons garlic powder

Cheese and Bacon

• 2 cups cheddar cheese, shredded
• 6 slices bacon, cooked and crumbled

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Instructions

1. Preheat Oven: Preheat your oven to 400º F to prepare for roasting the potatoes and baking the casserole.
2. Prepare Potatoes: In a large bowl, toss the diced potatoes with 2 tablespoons of olive oil, salt, and pepper until well coated.
3. Roast Potatoes: Spread the potatoes in a single layer in a 13×9-inch baking dish and bake for 35 minutes until they start to become tender and slightly crispy.
4. Mix Chicken and Broccoli: While potatoes bake, combine the diced chicken, broccoli florets, paprika, garlic powder, remaining olive oil, salt, and pepper in a bowl, mixing well to evenly coat.
5. Add Chicken Mixture: Remove the baking dish from the oven. Add the chicken and broccoli mixture to the potatoes, stirring gently to combine everything evenly. Return the dish to the oven and bake for 15-20 minutes until the chicken is mostly cooked and potatoes are tender.
6. Add Cheese and Bacon: Remove the casserole again and evenly sprinkle shredded cheddar cheese over the top, followed by the crumbled cooked bacon. Bake for an additional 5 minutes until the cheese is melted and bubbly.
7. Serve: Remove from the oven and serve hot, optionally garnished with sour cream and green onions for extra flavor.

Notes

• For extra crispy bacon, bake it on a wire rack placed on a baking sheet before starting the casserole.
• Use fresh or frozen broccoli; if frozen, thaw and drain excess water before mixing.
• Adjust the paprika and garlic powder to your taste preference for a spicier or milder flavor.
• Leftovers can be refrigerated for 3-4 days and reheated in the oven or microwave.
• Adding a dollop of sour cream or chopped green onions on serving enhances flavor and presentation.

• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Category: Casserole
• Method: Baking
• Cuisine: American

Keywords: loaded chicken casserole, chicken and potato casserole, baked chicken casserole, broccoli casserole, cheesy chicken casserole