There’s something about coming home to a warm casserole that just resets the day. I remember one evening, the air a bit crisp, the kind of night where you want food that sticks to your ribs but doesn’t require hours of fuss. I pulled this Twice Baked Chicken Potato Casserole from the oven, the kitchen filled with the smell of melted cheese and smoky bacon bits. The golden top was just enough to make me impatient, waiting for it to cool down a touch. I probably burned my tongue anyway, but it was worth it. The creamy potato base mixed with tender chicken and the sharp cheddar bite made this dish more than just dinner—it became a little moment of comfort that lingered long after the last bite.

Why You’ll Love It:

The creamy twice-baked potatoes aren’t just a side; they’re the star that soaks up all the flavors around them.
It’s simple—and that’s kind of the point. This casserole doesn’t ask for fancy skills, just a little patience and a good appetite.
Leftovers reheat beautifully, though it’s usually so good you won’t have many.
The cheese pull is real, but it’s balanced with smoky bacon and a hint of paprika that keeps things interesting.

Sometimes, casseroles can feel heavy or dull, but this one strikes a nice balance. If you’re a little hesitant about making something with multiple steps, don’t worry—it’s more forgiving than you think.

Twice Baked Chicken Potato Casserole

Print Recipe

A comforting and hearty casserole featuring tender chicken, creamy twice-baked potatoes, and a cheesy topping baked to golden perfection. Perfect for a family dinner or potluck.

Prep Time: 25 minutes
Cook Time: 1 hour
Total Time: 1 hour 25 minutes
Yield: 6

Ingredients

Scale

4 large russet potatoes
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
2 cups cooked chicken breast, shredded
1 cup sour cream
1/2 cup whole milk
4 tablespoons unsalted butter
1 cup shredded sharp cheddar cheese
1/2 cup shredded mozzarella cheese
1/4 cup chopped green onions
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon smoked paprika
1/4 cup cooked bacon bits
2 tablespoons chopped fresh parsley

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Instructions

Preheat the oven to 400°F (200°C).
Scrub the russet potatoes and prick them several times with a fork. Rub each potato with 1 tablespoon olive oil and sprinkle with 1/2 teaspoon salt.
Place the potatoes directly on the oven rack and bake for 45-50 minutes, or until tender when pierced with a fork.
Remove the potatoes from the oven and let them cool slightly until they can be handled safely.
Reduce the oven temperature to 350°F (175°C).
Cut each potato in half lengthwise and carefully scoop out the flesh into a large mixing bowl, leaving a thin shell to maintain the shape.
Add the butter, sour cream, whole milk, garlic powder, onion powder, smoked paprika, remaining 1/2 teaspoon salt, and 1/4 teaspoon black pepper to the potato flesh. Mash until smooth and creamy.
Stir in the shredded chicken, 1/2 cup shredded cheddar cheese, chopped green onions, and cooked bacon bits until well combined.
Spoon the potato and chicken mixture back into the potato shells, dividing evenly.
Place the stuffed potato halves in a greased 9×13-inch casserole dish.
Sprinkle the remaining 1/2 cup cheddar cheese and 1/2 cup mozzarella cheese evenly over the filled potatoes.
Bake the casserole at 350°F (175°C) for 20 minutes, or until the cheese is melted and bubbly and the casserole is heated through.
Remove from the oven and garnish with chopped fresh parsley before serving.

Kitchen Notes:

This recipe doesn’t require any special equipment beyond a good casserole dish and a fork for scooping out the potatoes. I usually serve it with a simple green salad or some roasted veggies to lighten things up. You could swap chicken for leftover turkey or even ham if you’re feeling creative, although I haven’t tested those myself—just a hunch. For a bit of spice, adding a pinch of cayenne or some diced jalapeños might work, but start small—you don’t want to overpower the creamy potato base. And if you’re short on time, baking the potatoes ahead and assembling later works fine, just give the casserole a little extra time in the oven to heat through.

FAQ:

Can I make this ahead of time? Yes! You can prepare the filled potato shells, cover, and refrigerate for a few hours before baking.

What if I don’t have sour cream? Greek yogurt is a good substitute if you have it on hand.

Is it freezer-friendly? Definitely. Wrap tightly, freeze, and thaw overnight before reheating.

Give this casserole a try when you want comfort without the fuss—once it’s on your table, you’ll see why it’s worth the little effort.