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Loaded Chicken and Baked Potato Casserole
Rachel Kim

Loaded Chicken and Baked Potato Casserole

This lands between a loaded baked potato and a full chicken dinner, with roasted potato cubes that stay fluffy instead of waterlogged. Add the scallions after baking so they still taste fresh.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 2 1/2 lbs russet potatoes cut into 3/4-inch cubes
  • 2 tbsp olive oil
  • 1 1/2 tsp kosher salt divided
  • 1 tsp smoked paprika
  • 1/2 tsp black pepper
  • 3 cups chopped cooked chicken
  • 1 cup sour cream
  • 1/2 cup whole milk
  • 2 cups shredded sharp cheddar cheese
  • 6 slices bacon cooked and crumbled
  • 4 scallions thinly sliced

Method
 

  1. Heat the oven to 425°F and toss the potatoes with the olive oil, 1 teaspoon salt, paprika and black pepper in a 9-by-13-inch dish.
  2. Roast the potatoes until browned at the edges and nearly tender, 30 to 35 minutes, stirring once.
  3. Whisk the sour cream, milk and remaining salt and fold it with the cooked chicken and hot potatoes.
  4. Top the casserole with cheddar and bacon and return it to the oven.
  5. Bake until the cheese bubbles and the potatoes are fully tender, 12 to 15 minutes.
  6. Scatter the scallions over the top and rest for 5 minutes before serving.