This Baked Potato Casserole is the ultimate comfort food, combining creamy, cheesy layers with the hearty satisfaction of baked potatoes. Every bite delivers a perfect balance of fluffy potato, rich melted cheese, and crispy, golden edges that will have you reaching for seconds. Ready in just under two hours, it’s a crowd-pleaser that’s as easy to make as it is delicious.
Packed with bold flavors and satisfying textures, this dish is a protein-packed meal that feels indulgent yet wholesome. The melty cheese, tender potatoes, and savory bacon create a symphony of flavors, while the golden crust adds a delightful crunch. Perfect for family dinners or potlucks, this casserole is a guaranteed hit that will leave everyone asking for the recipe.
What You’ll Need for Baked Potato Casserole
- 3 Russet Potatoes (peeled and chopped into bite-sized pieces)
- 1 pound boneless chicken breasts (diced into small cubes; substitute with rotisserie chicken for a quicker option)
- 5 strips bacon (cooked until crispy and crumbled; turkey bacon works too)
- 1 ½ cups shredded cheddar cheese (divided; feel free to use a mix of cheddar and mozzarella for extra creaminess)
- 3 green onions (thinly sliced; reserve some for garnish)
- ½ teaspoon salt (divided; adjust to taste)
- ½ teaspoon pepper (divided; freshly ground works best)
- ½ cup heavy whipping cream (substitute with half-and-half for a lighter version)
How to Make Baked Potato Casserole
- Preheat your oven to 350°F (175°C) and lightly grease a 9×9-inch baking dish.
- Layer the potatoes: Spread half of the chopped potatoes evenly across the bottom of the dish.
- Add the chicken: Scatter the diced chicken over the potatoes in an even layer.
- Season and layer: Sprinkle ¼ teaspoon salt, ¼ teaspoon pepper, half the bacon, half the cheese, and half the green onions over the chicken.
- Repeat the layers: Add the remaining potatoes on top, followed by the rest of the salt, pepper, bacon, green onions, and cheese.
- Pour the cream: Drizzle the heavy whipping cream evenly over the entire casserole.
- Bake covered: Cover the dish with foil and bake for 1 hour.
- Uncover and finish baking: Remove the foil and bake for an additional 30 minutes, or until the top is golden and bubbly, and the potatoes are tender when pierced with a fork.
- Garnish and serve: Let the casserole cool for 5 minutes, then top with extra cheese or green onions if desired. Serve warm and enjoy!
Delicious Topping Ideas to Elevate Your Casserole
Take your baked potato casserole to the next level with creative toppings! Try adding a dollop of sour cream or a drizzle of ranch dressing for extra creaminess. For a spicy kick, sprinkle on some jalapeños or a dash of hot sauce. If you’re a fan of freshness, top it with extra green onions or a handful of chopped chives. Don’t forget to experiment with different cheeses like pepper jack or smoked gouda for a unique twist!
Perfect Pairings: What to Serve with Your Casserole
This hearty casserole pairs beautifully with lighter sides to balance the meal. Serve it alongside a crisp green salad or steamed broccoli for a refreshing contrast. For a cozy dinner, pair it with a warm bowl of tomato soup or garlic bread. If you’re hosting a brunch, add a side of scrambled eggs or fresh fruit to round out the menu.
How to Store and Reheat for Maximum Freshness
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, place individual portions in the microwave for 1-2 minutes or bake in a 350°F oven for 15-20 minutes until heated through. For best results, sprinkle a little extra cheese on top before reheating to keep it creamy and delicious. If you’d like to freeze the casserole, wrap it tightly in foil and store for up to 2 months—thaw overnight in the fridge before reheating.
Time-Saving Tips for Busy Cooks
Short on time? Use pre-cooked bacon or grab a rotisserie chicken to skip the cooking steps. You can also chop the potatoes and chicken the night before and store them in the fridge to save prep time. If you’re really in a rush, swap the fresh potatoes for frozen hash browns—just thaw and pat them dry before layering. These small tweaks can shave off precious minutes without sacrificing flavor!
Recipe Variations to Mix It Up
Feel free to customize this casserole to suit your tastes! Swap the chicken for ground beef or shredded pork for a different protein. Add a layer of sautéed mushrooms or spinach for extra veggies. If you’re dairy-free, use coconut cream instead of heavy whipping cream and a plant-based cheese alternative. The possibilities are endless—make it your own!
Baked Potato Casserole Recipe
Ingredients
- 3 Russet Potatoes
- 1 pound boneless chicken breasts, diced
- 5 strips bacon, cooked and crumbled
- 1 ½ cups shredded cheddar cheese
- 3 green onions, sliced
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ cup heavy whipping cream
Instructions
- Heat oven to 350 degrees
- In a greased 9×9 pan, place half of your chopped potatoes.
- Over the potatoes, spread out the diced chicken.
- Sprinkle 1/4 teaspoon of salt, 1/4 teaspoon of pepper, half the bacon, half the cheese, and half the green onions over the chicken.
- Place the rest of the potatoes on top of the chicken, and top with remaining salt and pepper, bacon, green onions, and cheese.
- Pour heavy whipping cream evenly over the casserole.
- Cover with foil and bake for 1 hour. Uncover after 1 hour and bake 30 more minutes.
- We like to top ours with more cheese, or any of our other favorite baked potato toppings!