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Delicious loaded chicken casserole topped with cheese and vegetables

Loaded Chicken Casserole

This Loaded Chicken Casserole is the ultimate comfort food — packed with tender chicken, roasted potatoes, crispy bacon, melted cheese, and a creamy ranch-style seasoning. It’s easy to assemble and always a crowd favorite!
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Ingredients Equipment Method Notes

Ingredients
  

  • Serves 6
  • Main ingredients:
  • 600 –700 g 1½ lbs boneless chicken breasts or thighs, cubed
  • 700 g 1½ lbs potatoes, diced small (Yukon Gold or red)
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp paprika
  • Salt & black pepper to taste
  • 200 g 2 cups shredded cheddar cheese
  • 6 strips bacon cooked and crumbled
  • 2 –3 green onions sliced
  • Optional: 1 packet 28 g ranch seasoning mix (or homemade)
  • Optional topping additions:
  • Sour cream
  • Chopped parsley
  • Extra shredded cheese

Equipment

  • 23x33 cm (9x13”) baking dish
  • Large mixing bowl
  • Knife & cutting board
  • Foil (optional)
  • Oven

Method
 

  1. Preheat oven to 200°C (400°F). Grease a 9x13" baking dish.
  2. Prep potatoes:
  3. In a large bowl, toss diced potatoes with olive oil, half the garlic powder, onion powder, paprika, salt, and pepper.
  4. Spread evenly in the baking dish and bake for 20–25 minutes, or until starting to soften and brown.
  5. Add chicken:
  6. In the same bowl, toss cubed chicken with remaining spices and ranch seasoning mix (if using).
  7. After 20–25 minutes, remove dish from oven, stir potatoes, and add seasoned chicken on top.
  8. Bake again:
  9. Return to oven and bake another 20–25 minutes, or until chicken is cooked through and potatoes are fork-tender.
  10. Top and finish:
  11. Sprinkle shredded cheese and bacon evenly over the casserole.
  12. Bake an additional 5–10 minutes until cheese is melted and bubbly.
  13. Garnish and serve:
  14. Top with green onions and a dollop of sour cream or chopped parsley if desired.

Notes

Short on time? Use pre-cooked chicken and just bake until heated through and cheese is melted.
Make it creamy: Mix ¼ cup sour cream or cream cheese into the chicken before baking.
Store leftovers in the fridge for up to 4 days — great for meal prep or next-day lunch.
Try adding broccoli or spinach in the last 15 minutes for a full one-dish meal.