Loaded Baked Potato & Chicken Casserole


  • 3 – 4 medium russet potatoes, scrubbed and diced into ½” – 1” pieces (about 1.5 lbs. or 4 1/2 cups)
  • 1 lb. boneless skinless chicken breasts, diced
  • 4 slices bacon, cooked crisp, cooled and crumbled
  • 1 1/2 cups shredded cheddar cheese
  • 4 green onions, sliced
  • 1/2 teaspoon salt, divided
  • 1/2 teaspoon ground black pepper, divided
  • 1/2 cup heavy cream
  • 2 tablespoons unsalted butter, cut into small pieces


  • Heat oven to 350 degrees F. Lightly grease a 2.5 qt. casserole dish or a 9″ square baking pan.
  • Parboil potatoes: Add potatoes to a large saucepan and enough water to cover. Add a generous pinch of salt. Bring to a boil, reduce heat slightly, and boil for 5 minutes. Drain.
  • Spread half of the parboiled potatoes in bottom of prepared pan. Place the diced chicken breasts evenly on top. Season chicken with 1/4 teaspoon each salt and pepper. Sprinkle with half the bacon crumbles, 1/2 cup of the cheese, and half the green onions. Spread the remaining diced potatoes on top, followed by the remaining bacon, another 1/2 cup cheese, remaining green onions and another 1/4 teaspoon each salt and pepper.
  • Pour heavy cream over top of casserole and then dot with the butter.
  • Cover with aluminum foil and bake in the preheated oven for 1 hour. Uncover and bake another 30 minutes. In the last few minutes of baking, sprinkle with the remaining 1/2 cup cheddar cheese and bake until melted. Serve.


This is not a low-FODMAP recipe, but to make it low-FODMAP, you can substitute with lactose-free heavy cream and use only the green parts of the green onions.

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