Loaded Baked Potato Casserole with Chicken


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Added by The Spicy Apron

This Loaded Baked Potato Casserole with Chicken is my most popular on the blog and on Pinterest. Make ahead and freeze for later, or have it for dinner tonight!


  • 2 Pounds — Baby potatoes Approximately 15-20 potatoes
  • 1 Whole — Pre-cooked Rotisserie Chicken Meat removed and shredded
  • 1 Pound — bacon sliced crosswise into 1/2 inch pieces
  • 1 12 oz bag — Frozen Broccoli Warmed in microwave or stovetop
  • 1 Bunch — green onions Sliced crosswise, white and green parts
  • 1/2 cup — chicken broth
  • 2 Cups — sour cream
  • 2 Cups — Shredded Cheddar Cheese
  • 1 Teaspoon — Paprika
  • 1/2 Teaspoon — Pepper
  • 1/2 — salt


  1. While the potatoes are cooking, cook bacon pieces in a large skillet over medium-high heat until crisp, approximately 5-7 minutes. Remove bacon with a slotted spoon to a paper towel-lined plate. Reserve bacon grease.
  2. Turn oven on to 375 degrees. Boil potatoes in a large pot in heavily salted water until fully cooked and tender throughout approximately 20 minutes. Drain. Grease a large 9"x13" baking dish with either butter or vegetable spray. Place cooked potatoes in the baking dish in a single layer. There should be a little space between each potato. Using the bottom of a drinking glass, lightly press down on each potato, smashing it about halfway. The bottom of the baking dish should be fully covered when all of the potatoes are smashed. Drizzle 2-3 tablespoons of the reserved bacon grease over the potatoes.
  3. While the potatoes are boiling, mix together shredded chicken, cooked bacon (except about 2 tablespoons for garnish on the top), heated broccoli, and green onions (except 2 tablespoons for garnish on top). Sprinkle with salt and pepper and mix well. Put this mixture on top of potatoes and spread evenly.
  4. In a small bowl, whisk together chicken broth, sour cream 1 1/2 cups of the shredded cheese, paprika, pepper, and salt until well blended. Spread this mixture on top of the chicken mixture.
  5. Cover with aluminum foil and bake for 20 minutes until heated through. Remove foil and top with remaining bacon, cheese, and green onions, then bake another 5-10 minutes to fully melt and brown the cheese. Remove from oven and scoop into serving bowls.

Full recipe: https://thespicyapron.com/recipe/loaded-baked-potato-casserole-with-chicken

Casserole Recipes

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