Loaded Baked Potato and Chicken Casserole

Instructions:

1. Preheat the oven to 400°F (205°C). Grease a 9×13-inch baking dish.
2. Toss the diced potatoes with olive oil, paprika, garlic powder, onion powder, salt, and black pepper.
3. Spread the potatoes in the baking dish and bake for 35–40 minutes, stirring halfway through, until they begin to crisp.
4. While the potatoes bake, season the cubed chicken lightly with salt, pepper, and a bit of garlic powder.
5. Once the potatoes are lightly crispy, scatter the chicken evenly over the top.
6. Sprinkle cheddar, mozzarella, bacon, and green onions across the casserole.
7. Return to the oven and bake for 20–25 minutes, or until the chicken is fully cooked and the cheese is melted and bubbling.
8. Serve warm with ranch dressing or sour cream if desired.

Variations

• Replace cheddar with pepper jack for a spicier profile.
• Add diced jalapeños or chili flakes for more heat.
• Use smoked paprika for a deeper, bolder flavor.
• Substitute sweet potatoes for a slightly sweeter, nutrient-rich version.

Tips

• Cut potatoes into evenly sized pieces to ensure uniform baking.
• For extra crisp potatoes, bake them an additional 5 minutes before adding the chicken.
• Let the casserole rest for a few minutes before serving to help the layers set.
• Shred cheese from a block for smoother melting and better texture.