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The Best Chicken Casserole Ever-the perfect combination of loaded baked potatoes and chicken with hot sauce you will ever eat.

The Best Chicken Casserole Ever

The perfect combination of loaded baked potatoes and chicken with hot sauce you will ever eat.
Course Entree
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings 4 -6 servings
Author Cindy


  • 2 lbs boneless skinless chicken breasts
  • 8-10 medium potatoes
  • 1/3 cup olive oil
  • 1 1/2 tsp salt
  • 1 TBS fresh ground pepper
  • 1 TBS paprika
  • 1 TBS crushed garlic
  • 6 TBS Frank's Hot Sauce
  • 2 cups Mexican Blend Cheese
  • 1 cup cooked crumbled bacon


  1. Preheat the oven to 450°.
  2. Line a 13x9" pan with aluminum foil and spray lightly with non-stick spray.


  1. Cube the potatoes into 3/4" cubes, with the skin on.
  2. In a large bowl mix together the olive oil, hot sauce, salt, pepper, garlic and paprika.
  3. Add the cubed potatoes and stir to coat well.
  4. Use a slotted spoon to move potatoes to the baking dish, leaving as much sauce as possible in the bowl.
  5. Make sure the potatoes are in one layer in the baking dish.


  1. Cube the chicken into 3/4" cubes.
  2. Add the cubed chicken to the remaining sauce in the bowl.
  3. Stir to mix well and allow to marinate while potatoes are cooking.


  1. Bake the potatoes for 30-35 minutes, until crispy on the outside but cooked on the inside, stirring every 10 minutes for even cooking.
  2. While the potatoes are cooking, fry up the bacon and set aside to cool.
  3. When the potatoes are cooked, remove them from the oven and reduce the oven temperature to 350°.
  4. Add the chicken and remaining sauce to the potatoes.
  5. In another bowl, mix together the cheese and the crumbled bacon.
  6. Top the chicken with the cheese mixture.
  7. Bake 30 more minutes, until the chicken is cooked through and the cheese is bubbly.
  8. Serve with ranch dressing.