Cheesy Chicken Potato Casserole with Bacon: Weeknight Gold

You could spend two hours making a five-step sauce, or you could win dinner in one pan that smells like a stadium nacho stand and tastes like Sunday at Grandma’s. This Cheesy Chicken Potato Casserole with Bacon is crispy, creamy, and unapologetically over-the-top.

It’s the kind of meal that makes neighbors “just happen” to stop by. Minimal effort, maximum comfort.

If you want a guaranteed clean plate club, this is the move.

The Story Behind This Dish

This recipe was born from the holy trinity of weeknight cravings: cheese, potatoes, and bacon. Add chicken for protein and you’ve got a full meal that feels like a cheat day but hits all the boxes.

It’s inspired by loaded baked potatoes, but engineered for easy batch cooking. The trick?

Layering textures—crispy bacon, tender chicken, and buttery-soft potatoes under a blanket of melty cheddar.

Servings, Prep Time, Cooking Time, Calories

Servings: 6
Prep Time: 15 minutes
Cook Time: 55–65 minutes
Total Time: About 70–80 minutes
Calories: ~560 per serving (estimate)

Your Shopping Basket

2 lb Yukon Gold potatoes, scrubbed and cut into 1-inch cubes
1.5 lb boneless skinless chicken breasts, cut into 1-inch pieces
8 oz thick-cut bacon, chopped
2 cups sharp cheddar cheese, shredded
1/2 cup mozzarella cheese, shredded (for meltiness)
1/2 cup sour cream
1/4 cup mayonnaise
3 tbsp olive oil
2 tsp smoked paprika
1.5 tsp garlic powder
1 tsp onion powder
1 tsp dried thyme or Italian seasoning
1/2 tsp crushed red pepper flakes (optional)
1/2 tsp black pepper
1.5 tsp kosher salt, plus more to taste
2 green onions, thinly sliced
Fresh parsley, chopped (optional)
Cooking spray or extra oil for the pan

Preparation Steps

Preheat and prep. Heat oven to 400°F (200°C). Lightly grease a 9×13-inch baking dish.
Line a sheet pan with foil for the bacon.
Crisp the bacon. Spread chopped bacon on the lined sheet pan and bake 12–15 minutes until crispy. Drain on paper towels.
Reserve 1 tablespoon bacon fat if you’re feeling bold.
Season the potatoes. In a large bowl, toss potatoes with olive oil (and reserved bacon fat), smoked paprika, garlic powder, onion powder, thyme, salt, and pepper. Spread evenly in the baking dish.
Par-bake the potatoes. Bake potatoes for 20 minutes, stirring once halfway.
You want them starting to soften, not fully done.
Season the chicken. While potatoes cook, toss chicken pieces with a pinch of salt, pepper, and 1/2 tsp smoked paprika. No need to overthink it.
Make the creamy binder. In a small bowl, whisk sour cream and mayo until smooth.
This keeps everything luscious and prevents dryness under the cheese blanket.
Layer like a pro. Pull out the potatoes. Scatter chicken evenly over them.
Dot the sour cream mixture across the pan. Sprinkle half the cheddar and all the mozzarella.
Top with half the bacon.
Back to the oven. Bake 25–30 minutes until chicken is cooked through (165°F/74°C) and potatoes are tender. If the top browns too quickly, tent with foil.
Finish strong. Add the remaining cheddar and bacon.
Bake 5 more minutes, just to melt. Rest 5–10 minutes so the cheese settles and flavors marry.
Garnish with green onions and parsley.
Serve. Spoon into bowls. Add a dollop of extra sour cream if you’re in the vibe.
Hot sauce? Not mad at it.

Make-Ahead & Storage Guide

Make-ahead: Prep through step 7, cover tightly, and refrigerate up to 24 hours.
Add 5–10 minutes to the bake time if cooking from cold.
Leftovers: Cool completely, then store in an airtight container up to 4 days.
Freezing: Freeze baked casserole (cooled) up to 2 months. Thaw overnight and reheat at 350°F until hot.
Reheat tips: Oven beats microwave for texture.
Add a splash of milk or broth and cover with foil to keep it moist.

Why You’ll Love It

All-in-one comfort: Protein, carbs, and cheese in a single dish. Zero juggling.
Meal-prep friendly: Holds up like a champ for weekday lunches.
Texture party: Crispy bacon, creamy sauce, melty cheese, tender potatoes—name a better squad.
Budget-smart: Pantry spices + humble ingredients = big flavor.
IMO, 10/10 value.

Nutrition Stats

Per serving (estimate, not a lab test): Calories ~560, Protein ~38g, Carbs ~32g, Fat ~30g, Fiber ~3g, Sodium ~840mg. Want it lighter?

See swaps below. FYI, sharp cheddar delivers more flavor per ounce—use less, taste more.

What to Avoid

Overcrowding the pan: If your dish is too packed, you’ll steam instead of brown.
Use a 9×13 or larger.
Skipping the par-bake: Raw potatoes plus raw chicken equals uneven doneness. Give the spuds a head start.
Low oven temp: Below 400°F, you’ll miss the crisp edges and get meh textures.
Soggy bacon: Pre-crisp it.
Trust the process.

Easy Swaps & Alternatives

Protein: Swap chicken breasts for thighs for juicier bites. Rotisserie chicken works—fold it in during the last 15 minutes to avoid drying.
Potatoes: Yukon Golds = buttery.
Russets = fluffier. Sweet potatoes = sweet-savory twist.
Cheese: Monterey Jack or pepper jack for extra melt; Gruyère for upscale vibes.
Lighter version: Use Greek yogurt instead of sour cream, reduce cheese by 25%, and skip mayo.
Turkey bacon if you must (no judgment… okay, a little).
Veg boost: Add broccoli florets or bell peppers in the last 20 minutes, or fold in spinach before the final cheese layer.
Gluten-free: Already GF as written—just verify labels on spices and bacon.

FAQ

Can I make this in a slow cooker?

You can, but you’ll lose the crisp edges. Layer potatoes, chicken, and sauce, cook on Low 4–5 hours, then transfer to a broiler-safe dish, add cheese and bacon, and broil to brown.

It’s a workaround, not perfection.

How do I keep the casserole from drying out?

Don’t overbake. The sour cream–mayo blend adds moisture, and tenting with foil if the top browns early helps.

Resting 5–10 minutes after baking lets juices redistribute.

What’s the best way to check doneness?

Use a thermometer: chicken should hit 165°F (74°C). Potatoes should pierce easily with a fork.

If chicken is done but potatoes lag, cover and cook 5–10 more minutes.

Can I use frozen potatoes?

Yes—diced frozen potatoes or hash browns work. No need to thaw; toss with oil and spices and proceed.

Cooking time may be slightly shorter, so start checking early.

Is there a dairy-free option?

Use dairy-free sour cream and shredded melt-style plant cheese. Add a tablespoon of nutritional yeast for savory depth.

Texture will be slightly different but still satisfying.

How spicy is it?

Mild by default. The red pepper flakes add a whisper of heat.

For a kick, use pepper jack and add jalapeños or hot sauce at the table.

Final Thoughts

This casserole hits the sweet spot between “I’m tired” and “I still want something epic.” It’s straightforward, crowd-pleasing, and flexible enough to match whatever’s in your fridge. Make it once, and it’ll join your weeknight hall of fame.

Just warn your family: seconds are not optional.