Chicken Bacon Potato Casserole
What makes this casserole extra special is how it combines familiar favorites into one dish. Cheesy chicken and potatoes are a classic pairing, but adding bacon brings that savory, smoky punch that takes it to the next level.
Equipment
- Large baking dish (9x13-inch works best)
- Mixing Bowls
- Measuring cups and spoons
- Wooden Spoon or Silicone Spatula
- Knife and Cutting Board
- Aluminum Foil (Optional)
Ingredients
For the Casserole
- 4 cups diced cooked chicken rotisserie chicken works perfectly
- 4 –5 medium potatoes peeled and diced
- 8 slices bacon cooked and crumbled
- 2 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup chopped green onions optional, for freshness
For the Sauce
- 1 cup heavy cream
- 1/2 cup sour cream
- 1/4 cup unsalted butter melted
- 2 cloves garlic minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon onion powder
Instructions
Prepare the Ingredients
- Peel the potatoes and cut them into 1-inch cubes.
- Place the diced potatoes in a large mixing bowl.
- Dice the cooked chicken into bite-sized pieces.
- Cook the bacon in a skillet over medium heat until crisp.
- Transfer the bacon to a paper towel-lined plate to drain.
- Crumble the bacon once it has cooled.
- Chop the green onions if using.
- Pro Tip: Use a sharp knife for potatoes to make even cubes. This helps them cook evenly.
Make the Sauce
- In a medium mixing bowl, combine the heavy cream, sour cream, and melted butter.
- Add the minced garlic, salt, black pepper, paprika, and onion powder.
- Whisk until smooth and fully combined.
- Pro Tip: Whisk continuously to prevent lumps and ensure a creamy, smooth sauce.
Assemble the Casserole
- In the large mixing bowl with the potatoes, pour the sauce over the diced potatoes.
- Stir gently until all potatoes are coated with the creamy sauce.
- Add the chicken and crumbled bacon to the bowl.
- Mix lightly so the ingredients are evenly distributed.
- Transfer the mixture into your baking dish and spread it evenly.
- Sprinkle the shredded cheddar and mozzarella evenly on top.
- Scatter green onions over the cheese if desired.
- Pro Tip: Don’t overmix once the cheese is added; this keeps the cheese on top from sinking into the casserole.
Bake the Casserole
- Cover the baking dish with aluminum foil.
- Place the dish in a cold oven (do not preheat yet).
- Turn the oven to 375°F (190°C).
- Bake covered for 35 minutes.
- Remove the foil carefully and continue baking for an additional 15–20 minutes, or until the potatoes are tender and the cheese is bubbly and golden.
- Pro Tip: Test the potatoes by poking them with a fork; they should slide in easily when done.
Rest and Serve
- Remove the casserole from the oven and let it rest for 5–10 minutes.
- This allows the sauce to thicken slightly and makes serving easier.
- Use a spatula to scoop portions onto plates.
- Serve warm and enjoy!
- Optional: Add extra green onions or a sprinkle of paprika for presentation before serving.
Notes
Nutritional Value (Approximate, per serving)
- Calories: 480–520 kcal
- Protein: 28–32 g
- Carbohydrates: 30–35 g
- Fat: 28–32 g
- Saturated Fat: 14–16 g
- Fiber: 3–4 g
- Sugar: 2–3 g
- Sodium: 750–850 mg