Chicken potato casserole has clean and simple flavors, similar to those you get from a baked potato. You can call it chicken potato casserole, but it is a chicken bacon potato casserole because the bacon flavor comes through. I like to use high-quality smoked bacon to achieve the most amazing dish. Cayenne pepper gives it a bit of a kick, and green onions a delightful freshness.
How To Make Chicken Potato Casserole?
Preheat the oven to 375 F. Spray the bottom and sides of a 9 x 13-inch casserole dish with cooking spray In a medium-sized bowl, place the cubed potatoes, diced cooked chicken, minced garlic, olive oil, paprika, parsley, oregano, cayenne pepper, salt, and pepper. Stir everything until well combined. Place the potato/chicken mixture into the casserole dish and bake for 45-50 mins, or until the potatoes are tender. Remove from the oven and top with the shredded cheese, sliced green onions, and chopped bacon. Return to the oven and bake for an additional 5-10 mins, or until the cheese is melted.
Got Leftovers?
Place any leftovers in an airtight container and into the fridge for up to 4 days. To reheat, you can use the microwave, the oven, or you can do it in a skillet on the stovetop. If you want to use the oven, I would recommend adding a tablespoon of chicken stock for every 2 cups of leftovers, placing them in an oven-safe dish, cover with foil, and baking at 350 F for about 15 minutes or until they are heated through.
Cooking Tips
Try to make the potato cubes roughly the same size to cook evenly. If you can, mix them a couple of times mid-cooking, so the chicken and potatoes brown evenly. Do not use pre-shredded cheese. It doesn’t melt appropriately because of the added ingredients to prevent it from sticking.
