Description
This Loaded Chicken Casserole is a hearty, comforting dish that combines tender chicken, creamy sauce, crispy bacon, and melted cheddar cheese baked with diced potatoes. Perfect for a family dinner, this casserole delivers a delicious blend of savory flavors with a smoky touch of paprika and the fresh crunch of green onions on top.
Ingredients
Scale
Protein & Dairy
- 4 cups cooked chicken breast, shredded or diced
- 1 cup sour cream
- 1 can (10.5 ounces) cream of chicken soup
- 1/2 cup milk
- 2 cups shredded cheddar cheese, divided
- 1/2 cup cooked bacon, crumbled
- 3 green onions, sliced
Vegetables & Potatoes
- 4 cups frozen diced potatoes or hash browns, thawed
Spices & Seasonings
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat and Prepare: Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish to prevent sticking and make cleanup easier.
- Mix the Sauce: In a large bowl, combine the sour cream, cream of chicken soup, milk, garlic powder, onion powder, smoked paprika, salt, and black pepper. Stir thoroughly until the mixture is smooth and well blended to create a savory sauce base.
- Add Main Ingredients: Fold in the cooked chicken, thawed diced potatoes, half of the shredded cheddar cheese, and half of the crumbled bacon. Mix until all ingredients are evenly coated in the sauce mixture.
- Assemble Casserole: Spread the mixture evenly into the prepared baking dish. Sprinkle the remaining cheddar cheese and bacon crumbles evenly over the top for a crispy, cheesy finish.
- Bake: Bake in the preheated oven for 30 to 35 minutes, or until the casserole is hot and bubbly and the cheese on top is melted and slightly golden.
- Garnish and Serve: Remove from the oven and immediately sprinkle with sliced green onions to add a fresh and colorful touch. Serve warm and enjoy your loaded chicken casserole.
Notes
- This casserole can be prepared ahead and stored unbaked in the refrigerator for up to 24 hours before baking.
- For a lighter variation, substitute Greek yogurt for sour cream and use reduced-fat cheddar cheese.
- Ensure potatoes are thawed completely for even cooking.
- Add a pinch of cayenne pepper for extra heat, if desired.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 450
- Sugar: 4g
- Sodium: 870mg
- Fat: 26g
- Saturated Fat: 12g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 105mg
