Description
This Cajun Chicken Loaded Potato Bake is a hearty and flavorful casserole featuring tender Cajun-seasoned chicken, roasted potatoes, melted cheddar cheese, crispy bacon, and fresh green onions, finished with a creamy dollop of sour cream. Perfect for a comforting weeknight dinner, this dish combines simple ingredients with robust spices for a satisfying meal.
Ingredients
Scale
Chicken
- 2 large boneless skinless chicken breasts, cut into 1-inch cubes
- 1 tablespoon olive oil
- 1 tablespoon Cajun seasoning
Potatoes
- 4 medium russet potatoes, peeled and cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon smoked paprika
Toppings
- 1 cup shredded cheddar cheese
- 1/2 cup cooked bacon, crumbled
- 1/4 cup chopped green onions
- 1/2 cup sour cream
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) and lightly grease a 9×13-inch baking dish with oil or nonstick spray to prevent sticking.
- Prepare Potatoes: In a large mixing bowl, toss the peeled and cubed potatoes with 2 tablespoons of olive oil, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 teaspoon smoked paprika. Spread the potatoes evenly in the prepared baking dish.
- Roast Potatoes: Place the baking dish in the oven and roast the potatoes for 20 minutes, stirring once halfway through cooking to ensure they brown evenly.
- Season Chicken: While the potatoes roast, combine the cubed chicken breasts with 1 tablespoon olive oil and 1 tablespoon Cajun seasoning in a bowl, ensuring all chicken pieces are coated evenly.
- Add Chicken to Potatoes: After the potatoes have roasted for 20 minutes, remove the baking dish from the oven and scatter the seasoned chicken pieces evenly over the partially cooked potatoes.
- Bake Chicken and Potatoes: Return the dish to the oven and bake for another 20 minutes, or until the chicken is cooked through and the potatoes are tender and golden.
- Add Cheese and Bacon: Sprinkle 1 cup shredded cheddar cheese and 1/2 cup crumbled cooked bacon over the casserole. Bake for an additional 3 to 5 minutes until the cheese is melted and bubbly.
- Finish and Serve: Remove the dish from the oven. Top with 1/4 cup chopped green onions and dollops of 1/2 cup sour cream. Serve hot and enjoy your loaded Cajun chicken potato bake.
Notes
- Use a sharp knife and sturdy cutting board to cube the chicken and potatoes evenly for uniform cooking.
- For extra crispiness, you can broil the cheese and bacon topping for 1-2 minutes—watch carefully to prevent burning.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven or microwave.
- To make it spicier, add extra Cajun seasoning or a dash of hot sauce.
- For a lighter version, substitute sour cream with Greek yogurt.