Do you get tired of the same old meals? I know we do. Especially since we’ve been stuck in the house so much lately. It seems like eating another meal of pasta, tacos, or any of the usuals might just drive us insane. This is where casseroles come in. Nothing beats a good casserole, especially now that fall and winter are on their way. This cheesy chicken and potato bake is no exception! It’s so easy to put together and both kids and parents will love it!
This is not a recipe that you need to put too much thought into. You can almost always just use what you have on hand and it will turn out great! I prefer to use Russett potatoes but you can use whatever is in our pantry. The cheese can be whatever you have on hand as well. Of course, a cheese like Swiss or feta will alter the flavor because they are such strong-flavored cheese. Many mild kinds of cheese will do just fine though.Jump to Recipe
How to Make a Cheesy Chicken and Potato Bake
As I mentioned above with the ingredients, this is not a fussy recipe. You can combine it in so many different ways and have great results! One thing that is important here is to make sure that your ingredients are all similar in size. This will help ensure that everything bakes evenly and it will help your casserole come together smoothly in the end.
5 to 8 medium Russett potatoes
1 lb bacon
1 lb chicken breast
4 C Mexican blend shredded cheese
5 green onions
1 can diced tomatoes, drained
1 pkg fajita spices ( or you can use a homemade fajita spice blend )
1/4 C Cholula hot sauce ( or your preferred hot sauce )
Cook the bacon according to the package directions, or your preferred bacon cooking method. I like to use my air fryer to cook bacon because it comes out perfect every single time!
Chop the potatoes into 1-inch chunks and place them into a greased 9 x 13 baking dish.
Combine the hot sauce, diced tomatoes, and fajita spices in a mixing bowl. Chop the chicken into 1-inch pieces and toss it in the mixing bowl with the coating. Use a spatula to completely coat the chicken. You can let it marinate for 30-minutes to an hour for a stronger flavor or toss it into the pan after coating. ( It will be a little spicier if you decide to marinate )
Add the chicken pieces and sauce on top of the chopped potatoes in the baking dish. Crumble the cooked bacon over the top of the chicken and potatoes.
Top the mixture with the shredded cheese. Be sure to spread it out evenly across the top of the baking dish.
Cover the baking dish with foil and bake for 20 to 25 minutes. Then remove the foil and bake for another 10 minutes, or until the cheese is fully melted and bubbly.
Remove from the oven and top with chopped green onions. ( A great way to top any dish with green onions is to just use kitchen shears to chop them right over the dish! )
How to Store a Cheesy Chicken and Potato Bake
Of course, you will want to store this recipe in an airtight container in the fridge for food safety reasons. It should do just fine in there for about 3 to 4 days.
You can freeze this casserole for up to 6 months if you would like to hold onto it for a little longer. If you plan to only use small portions of it it’s best to freeze individual portions separately. You do not want to take it out of the freezer, cook it, and then refreeze leftovers as this can cause harmful bacteria to grow in your food.
Ridiculously Cheesy Chicken and Potato Casserole
- 5-8 med russett potatoes
- 1 lb bacon
- 1 lb chicken breast
- 4 C Mexican cheese blend shredded
- 5 green onions
- 1 can diced tomatoes drained
- 1 pkg fajita spices
- ¼ C Cholula hot sauce
- Preheat the oven to 350° F.
- Cook the bacon according to the package directions, or use your favorite method of cooking the bacon.
- Cut potatoes into 1 inch chunks and place in a greased 9 x 13 baking dish.
- Cut chicken into 1-inch chunks and toss in the hot sauce, diced tomatoes, and fajita spices.
- Add the chicken pieces and sauce on top of the potatoes in the baking dish. Crumble the cooked bacon over the chicken and potatoes and stir lightly to distribute everything evenly.
- Top the chicken, potato, and bacon mixture with the shredded cheese.
- Cover with foil and bake for 20 minutes. Remove the foil and bake another 10 minutes.
- Chop the green onion into small rings and sprinkle over the cooked dish immediately after removing it from the oven.