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I pack everything I crave in a comfort meal into one dish here—cheesy potatoes topped with juicy chicken and crispy beef bacon all loaded up together. This started out as a way to use up odds and ends, but now it's our go-to anytime we want an easy and delicious weeknight dinner.
Anytime I bring this along to a potluck, it disappears instantly. My partner always asks for it on sports days.
Incredible Ingredients
- Russet potatoes: Hunt for large smooth ones—bake, chill, then cut into cubes so every bite soaks up that goodness
- Rotisserie chicken: Tear apart a juicy chicken for easy, flavorful bites
- Full fat sour cream: Rich and tangy—full fat is key for that zing
- Sharp cheddar cheese: Shred your own for extra bold taste and better melt
- Fresh green onions: Use crispy greens to add fresh pop and color
- Real beef bacon bits: Make sure they're not fake—real beef gives a crunchy, meaty punch
- Salt and black pepper: Use flaky salt and fresh pepper for bigger flavors
- Whole milk: Full fat gives that extra creamy sauce you want all over
Heavenly How-To Steps
- Bake and Dice Potatoes:
- Roast russets ‘til done, cool them completely, and cube into hearty chunks for soaking up the sauce.
- Spread Potatoes:
- Lay half your potatoes in a buttered 9x13 so every bite has a base of that creamy spud magic.
- Add Chicken:
- Scatter on half that shredded chicken and nudge big pieces down for an even layer.
- Mix Cream Sauce:
- Blend up sour cream and milk smooth, then pour half over and let those potato-y layers soak it in.
- Get Topping:
- Sprinkle with half the cheddar, green onions, and beef bacon. Toss a pinch of salt and pepper on top, too.
- Build the Last Layers:
- Top with everything left—cheese, chicken, bacon, sauce, onions, potatoes. Stack it tall for huge flavor.
- Bake Covered:
- Seal up with foil and bake at 350°F for around 35–40 minutes, until seriously bubbly inside.
- Let It Get Crispy:
- Take the foil off and bake 5–10 minutes more so the top’s golden and melty. Let it chill for five before serving—makes scooping super easy.
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As soon as the kitchen smells like melty cheese and crispy bacon, my kid bolts in for a plate. He’s all about those crunchy golden corners—he never lets anyone else have them first.
Storage Made Easy
Let the casserole cool off before packing up. Once it’s room temp, cut into squares, pop into containers, and chill for up to 3 days. Freezing? Wrap pieces tight and you’re good for two months. For the best leftovers, reheat in the oven until nice and creamy again.
Swap-Out Ideas
Looking for a twist? Try sweet potatoes for a hint of sugar. No beef bacon? Toss in turkey or classic pork bacon instead. Sneak in veggies like broccoli or corn for a fresh touch. And if you want more cheesy layers, Monterey Jack or Gruyère switch it up.
Serving Suggestions
Serve with a crisp green salad if you want something fresh. A scoop of sour cream or dash of hot sauce hits the spot, too. Roasted beans or broccoli go really well on the side. And at our place, we always finish up with crunchy apple slices—they help balance everything out and leave everyone happy.
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Where This Classic Came From
You get all those steakhouse flavors here—creamy potatoes, cheddar, bacon, and sour cream, thanks to Midwest favorites. With chicken tossed in, it's a main meal that keeps everyone full. Home cooks have whipped up dishes like this for ages since you only need a few basics to make something filling for your whole family.
Common Questions
- → What’s the trick for super fluffy potatoes all the way through?
Roast the russet potatoes first so they're fork-tender before you chop them up. That keeps the texture dreamy inside your meal.
- → Can I swap in baked chicken instead of rotisserie?
Absolutely. Any cooked chicken, whether breast or thigh, shredded or diced, fits right in and still tastes fantastic.
- → I want a crispy brown cheese crust. What’s the best way?
Just remove the foil cover in the last 5–10 minutes so the cheese melts and bacon gets toasty on top.
- → Is it cool to try other cheese options?
Sharp cheddar’s classic, but feel free to mix in some Monterey Jack or Gouda if you’re after a new twist.
- → How should I store extra servings to keep them tasty?
Let the leftovers get to room temp first, seal tightly, and refrigerate for up to three days. Reheat gently and don’t let it dry out.
- → Is it possible to prep everything and bake later?
For sure. Assemble it ahead and chill overnight, then bake right before serving so it comes out perfectly textured and fresh.