Print Recipe

Loaded Potato and Chicken Casserole


  • 3 chicken breasts
  • 4 potatoes
  • 4 carrots
  • 1/2 onion
  • 1 cup of bacon bits
  • 1/3 cup EVOO
  • 2 tbsp hot sauce
  • 1 1/2 cups cheddar or Tex Mex Cheese
  • 1 tbsp paprika
  • 1 tbsp garlic powder
  • salt and pepper to taste


  • Preheat oven to 400.
  • Boil chicken to make sure that it is cooked through.
  • Peel and dice the potatoes and carrots, and chop the onion while the chicken is boiling.
  • Add oil, hot sauce, and seasonings to the vegetables and toss in a good sized bowl to fully cover everything.
  • Dump into a large casserole dish that has been sprayed with non-stick cooking spray.
  • Once the chicken is cooked though, cut it into bite sized pieces. I then put my chicken into the same bowl that I used for the veggies, that way it grabs any leftover seasonings from the bowl.
  • Dump it in with the veggies, add your bacon, cover and bake for 20 minutes.
  • Repeat time and stirring for a total of 60 minutes.
  • Spread some cheese over top, leave uncovered and bake for 5-10, long enough for the cheese to melt.