Loaded Baked Potato Casserole with Chicken for a Crowd
For those of you on a healthy eating kick, you should close this Loaded Baked Potato Casserole with Chicken immediately (and click on over to my Quinoa Salad recipe).
But for those of you who are craving a gooey, cheesy, chicken-y, bacon-y, Loaded Baked Potato Casserole and don’t care that there may be a million stick-to-your-ribs (and maybe your hips) calories in this ultimate comfort food dish, you might want to keep right on reading.
Why You’ll Love This Recipe
This Loaded Baked Potato Casserole is the dish for you if you want an all-time-favorite-people-will-be-clamoring-for-seconds meal that can feed a crowd and be ready in 45 minutes.
Sometimes the simplest meals turn into the best meals. When we head up to the cabin for a weekend getaway, I’ve got cool, crisp mountain air, beautiful lake views, and the refreshing smell of pine trees carried on a light breeze on my mind.
I really don’t want to think too much about how I’m going to feed anywhere from 8-18 people (depending on who can get away that weekend). And this loaded baked potato casserole with chicken is an easy go-to solution.
So I reserve my easiest meals for those Fridays that we head up there. I certainly try to make something warm and comforting, but I’m not willing to slave over a stove when I get there. I want to pop open a nice bottle of wine, put my feet up on the deck railing, take a long deep breath, soak in the sunset, and just be.
Loaded Baked Potato Casserole is Easy and Comforting!
Baked Potato Casserole with Chicken to the rescue! Chock full of tender baby potatoes, tangy sour cream, gooey cheese, savory chicken, peppery chives, a bit of tender broccoli, and full of crisp, smoky bacon (let’s not forget the bacon), this dish has something to please everyone (except those on a diet, in which case you might want one of these green salads).
It comes together with very little effort, fills the cabin with mouthwatering aromas, and leaves everyone with bellies almost uncomfortably full (almost).
This is also a great make-ahead meal! Perfect for freezing (see how to freeze below), then take it with you when you go camping or head up north to the cabin. Just make it in these disposable pans and clean-up is a breeze! See more make ahead meals here!
Ingredients Used in Loaded Baked Potato Casserole with Chicken
- Baby Potatoes – These tender potatoes are the base of the casserole. (See full recipe below.)
- Chicken – It’s easiest to use a pre-cooked rotisserie chicken. Just shred that bad boy and your chicken is ready.
- Bacon – Of course!
- Broccoli – Using frozen makes it easy. Just be sure to thaw and press out all the water.
- Green Onions – These add a great bite to the overall taste.
- Chicken Broth – The foundation of the creamy sauce.
- Sour Cream – It’s not really loaded without sour cream, is it?
- Shredded Cheddar Cheese – Best to grate it yourself off the block, but pre-shredded will work too.
- Paprika – This is a great all around spice for almost any dish.
- Pepper – To taste.
- Salt – To taste.
Watch me make the recipe here on my YouTube Channel! It’s a pretty cool two-step process.
How to Make Loaded Potato Casserole
- Cook baby potatoes to fork-tender and smash each potato in the bottom of a baking dish.
- In a large bowl, mix together shredded chicken, cooked bacon, heated broccoli, and green onions.
- Sprinkle with salt and pepper and mix well. Put this mixture on top of potatoes and spread evenly.
- 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.
- Cover and bake. (Full recipe directions below.)
Do You Cook Chicken Before Putting It in a Casserole?
This recipe calls for using cooked chicken when assembling the casserole. There are some recipes specifically designed to use raw chicken (like this chicken and rice recipe).
However, I prefer to use cooked chicken in this recipe because the potatoes are also already cooked so the time and temperature will ensure everything comes out perfectly warmed and cooked through at the same time.
How Do You Freeze Potato Casserole?
This loaded potato casserole is perfect to make ahead and freeze. Then you’ll always have something ready to go on those nights you just don’t want to cook.
- Cook the casserole according to the directions. Let cool to room temperature.
- Wrap tightly with two layers of aluminum foil. Freeze.
- Remove from freezer and place on countertop to thaw the morning you plan to serve the casserole. (You can also remove it from the freezer and place in the refrigerator the night before.)
- Heat the casserole in a 300 degree oven for 45 minutes to warm through.
Life’s too short to not take the time to enjoy those “getaway moments.” Take it all in!
Are you looking for more Comfort Food Casseroles? Check out my Chicken Spaghetti Casserole. It’s a family favorite!
Need a quick and easy (and super flavorful) cocktail to go with it? Try this Dark and Stormy Drink. You’ll love it!
If you need more casserole ideas, here are a few more!
Need more comfort food? Here are my Instant Pot favorites!
Some Items Used To Make This:
- Clear Baking Dishes
- Disposable Pans (if you want to make ahead and take with you)
- My Wine For Relaxing!
Loaded Baked Potato Casserole with Chicken for a Crowd
If you're looking for an easy, very satisfying, very filling Loaded Baked Potato Casserole with Chicken, you found it! This is an all-time family favorite and perfect if you need to feed a crowd!
Ingredients
- 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 Teaspoon salt
Instructions
- 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.
- 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 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 half way. 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.
- 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.
- 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.
- 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.
I made it. And it’s a thing of beauty
That’s great!!!
This looks sn awesome recipe to add to the other ‘bake’recipes in my list. I am a UK Slimming World member so will be looking to adapt the recipe to suit that diet program. I will be changing the sour cream to either fromage frais orquark. Lighter cheddar cheese. The rest of the ingredients are ok with the SEw guidelines. Thank you for posting this
Great ideas for keeping it light! I’m glad it will fit into your diet!! 🙂
I have 4 cans of whole potatoes…surfing for ideas, what do you think of canned potatoes instead of whole ones??
Hi Sharon! Although I’ve never used can potatoes for this, I think they would work perfectly! Let me know how it turns out!
The cans of potatoes were pretty good for the first time out. 3 minutes in the microwave and after they cooled. I smashed them with my hands instead of a glass or cup. Pretty good! Will be even better next time!!
Can I use veggie broth?
Absolutely Hattie!!
Hi,
This recipe sound yummy; I can’t wait to make it! Can I do a four cheese blend that has an addition of Philadelphia cream cheese or should I just stick with cheddar cheese? Thank you!
I think the 4 cheese blend would be awesome! I’d love to hear how it turns out!
So good. I made it for my company and everyone loved ir. I minced my broccoli and backed it 10 minutes longer. Yummy
Glad it was a hit!!
I am a cook at a nursing home and a always looking for new recipes. I can’t wait to try this one!
Awesome! Let me know how they like it!! This is real comfort food. They should love it!
I’ve made the casserole tonight but I want to bake it in the morning for a family reunion tomorrow can I just put it all together cover it with tin foil and bake it in the morning before I go or should I go ahead and bake it tonight and reheat it ?
Hey! I personally would pull it together and bake it in the morning. But it really would be fine either way! Have fun at your reunion! This dish is always a hit! 🙂
Can I make this, bake it, and then freeze it for later? I’m going to a family reunion and would like to have it all done except for reheating it.
Definitely Sharon! I’ve done that many times. It makes it so easy the day you are actually serving it! Have fun at your reunion!
Thanks for the recipe. I cook for 30 homeless people each week, and was after something different, and like the look of this so will be giving it a go this week. Craig
What an awesome use for this recipe! I hope you tried it! Let me know how it went and how they all liked it. It is a very heart-warming meal, for sure. 🙂
It worked out great thank you – so much they requested the dish again so I’ve now made it twice! Thanks again for your awesome recipe suggestions. Keep them coming!
That’s awesome! Also, I’m not sure if you’ve tried my frittata recipe, but it’s great for a large group and easy to make. Here’s the link. https://thespicyapron.com/recipe/an-easy-frittata-recipe-to-feed-a-crowd/ Keep up the good work!
Could you substitute sweet potatoes for the other potatoes?
Hi Darlene! That actually sounds like an awesome idea!! Yum! I’ll have to try that! What I would do, though, is peel them, then quarter them before you boil them to make sure they’re soft. Let me know how that turns out!!
Can I use reg potatoes n if so r they supposed 2 b cooked just long enough so u can smash on the bottom
Hey Tanya! Yes, I’m sure you can use regular potatoes as long as they are cooked through, but not too smushy! Let me know how it turns out!
The skin might be unpleasant compared to red
Good to know! I’m glad you made it and liked it. 🙂
Hi Heather,
Could this be made in a crock pot?
Hey Jo! I would say this can definitely be made in a crock pot. The only modification I make is that I would wait to add the sour cream until after the cooking process. Just stir it into the fully cooked meal and it should be awesome!
Do you have to use sour cream?
Well, the sour cream is REALLY good in it, but you could eliminate it if you’d like. Just add an extra 1/2 cup of liquid (broth or water) to the mixture to keep it from drying out. But… It probably won’t be quite as good that way! 😉
Hi Heather, I am making this next week for an estimated 120 people and have decided to use diced ham instead of chicken. You advised Teresa to reduce the sour cream when making it without meat, would you suggest doing that with ham also (less absorptive than chicken)? I’m also considering baking the potatoes instead of boiling them (boiling 30# of potatoes seems daunting), do you have any thoughts on that?
Hey Doug! Wow! 120 people… Awesome! I think making it with ham sounds great, and yes I would reduce the sour cream (but just a little – about 1/2 cup reduction would probably be good). I’ve never done it with baking the potatoes, but it seems like it would work! Just make sure they’re soft enough to be able to smush them with the bottom of a glass. Give it a shot and let me know how it goes. (Yes, boiling 30 pounds of potatoes doesn’t sound fun…) Good luck!! 🙂
Do you peel the potatoes?
No! That’s the beauty of it and what makes it so easy! Definitely use baby potatoes (2-3 inches in diameter), though. Either yellow or red skinned work well.
Yesi actually used a mixed bag of red and gold potatoes Delish!
I like the idea of a mix. I cook with the mixed blend all the time.
Can i find all the ingredients at Walmart?? Does the bag say baby potatoes??
Hi Zebonia! Yes, you should be able to get everything at Walmart! The bag should say baby potatoes but if it doesn’t just try to get potatoes that are about 2-3 inches in diameter! Have a good weekend! 🙂
Could you make this & leave the chicken out?
Absolutely! In fact, that’s the way I first did this recipe (as a side dish). Just reduce the sour cream to 1 cup instead of 2. Everyone will love it!!
Making this right now! But I am slightly confused, are the instructions supposed to say to also add the remaining shredded cheese on top with the bacon and onion garnish? I looked all over and I can’t find where that remaining cheese is supposed to go so I’m guessing that’s it.
Hey Megan! So sorry for my delayed response to this!! Yes, you are correct. My bad on that one!! I’ll change that ASAP! Thanks so much for pointing it out!
Hi Heather
Can this be frozen before baking? I have to make lunch for 100 seniors and I think this would be perfect.
This definitely can be frozen ahead of time. Just make sure to thaw it before you bake it and it should be perfect! Making lunch for 100 seniors!! Wow! That’s amazing. Good luck with that!
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