Creamy Bacon Cheddar Chicken & Potato Bake
A hearty, family-pleasing casserole featuring tender chicken thighs and diced Yukon Gold potatoes baked in a rich, velvety cheddar sauce with smoky bacon and garlic. A unique twist on loaded baked potatoes
Equipment
- 1 skillet
- 1 casserole dish
Ingredients
Main Ingredients
- 2 lbs boneless, skinless chicken thighs
- 2 lbs Yukon Gold potatoes, cut into ½-inch cubes
- 6 slices thick-cut bacon, chopped
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 10.5oz can condensed cream of chicken soup
- ½ cup chicken broth, divided
- ½ cup sour cream
- 1 tbsp Worcestershire sauce
- 1 tsp Dijon mustard
- 1 tbsp butter
Chicken Seasoning
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp dried thyme
- ½ tsp black pepper
- ½ tsp kosher salt
Cheese Topping
- 8 oz cheddar cheese (1 block)
- 4 oz Monterey Jack (½ block or more if desired)
Garnish
- Sliced green onions
- crumbled chopped bacon
Instructions
Prep & Pre-cook
- Preheat oven to 375°F. Parboil diced potatoes in salted water for 7–9 minutes until slightly tender; drain and set aside.
- Fry chopped bacon (or whole slices, then chop) in a skillet until crisp. Transfer to a paper towel-lined plate, reserving 1 tbsp drippings in the skillet.
- Mix spices and season chicken thighs. Brown in bacon drippings for 3–4 minutes per side; remove, rest, and chop into bite-sized pieces.
Skillet Cook & Bake
- Melt butter in the skillet. Sauté onions for 2–3 minutes, add garlic for 30 seconds, then stir in Worcestershire and Dijon mustard.
- Whisk in cream of chicken soup and ¼ cup chicken broth, scraping up browned bits. Reduce heat to low and stir in sour cream.
- Fold potatoes and chopped chicken into the sauce. Add extra broth by the tablespoon only if needed to maintain a thick, creamy consistency.
- Transfer mixture to a greased 9x13-inch dish. Cover with foil and bake at 375°F for 15 minutes (until chicken hits 165°F and potatoes are tender).
- Uncover, top with shredded cheddar/Jack cheese and top with crispy bacon, bake uncovered for 5–8 minutes until bubbly (broil briefly for color if desired).
- Rest for 5 minutes, garnish with sliced green onions and serve warm.
