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High Protein Chicken Potato Casserole

Tender chicken cubes and golden potatoes baked with smoky seasonings, topped with melted cheddar cheese and crispy bacon for an easy one-dish dinner.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs chicken breasts cut into 1-inch cubes
  • 1.5 lbs Yukon Gold potatoes peeled and cut into 1-inch cubes
  • 0.33 cup olive oil
  • 1.5 tsp salt
  • 1 tsp black pepper
  • 1 tbsp garlic powder
  • 1 tbsp paprika smoked or sweet
  • 1 tsp dried oregano
  • 2 cups shredded cheddar cheese
  • 0.5 cup cooked bacon crumbled
  • 0.25 cup green onions sliced
  • sour cream optional, for serving

Equipment

  • 9x13-inch baking dish
  • large mixing bowl
  • cutting board and knife
  • Instant read thermometer

Method
 

  1. Preheat oven to 400°F (200°C). Grease a 9x13-inch baking dish with non-stick spray or olive oil.
  2. In a large mixing bowl, combine cubed potatoes with half the olive oil (2-3 tablespoons), half the salt, half the pepper, and half the garlic powder. Toss until evenly coated.
  3. Spread potatoes in a single layer in the prepared baking dish. Bake for 15-20 minutes to give potatoes a head start on cooking.
  4. While potatoes bake, combine cubed chicken in the same bowl with remaining olive oil, salt, pepper, garlic powder, plus the paprika and dried oregano. Toss well to coat chicken thoroughly.
  5. Remove baking dish from oven. Add seasoned chicken to the dish and mix with the partially cooked potatoes.
  6. Return dish to oven and bake for 20-25 minutes, until chicken reaches 165°F internally and potatoes are fork-tender.
  7. Remove from oven and sprinkle shredded cheddar cheese and crumbled bacon evenly over the top.
  8. Return to oven for 5 minutes, until cheese is completely melted and bubbly.
  9. Garnish with sliced green onions before serving.

Notes

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in oven at 350°F for 15-20 minutes or microwave individual portions at 50% power. Freezing: Freeze for up to 2 months. Thaw overnight in refrigerator before reheating. Substitutions: Use chicken thighs for more moisture. Add cayenne pepper for heat. Try different cheeses like pepper jack or Monterey Jack. Can add bell peppers, mushrooms, or zucchini with the chicken. Serve with sour cream, steamed green beans, or a fresh salad.