1. Preheat & Prep
Preheat oven to 375°F (190°C).
Grease a 9x13-inch baking dish.
2. Season Chicken & Potatoes
In a bowl, toss chicken and potatoes with olive oil, garlic powder, onion powder, paprika, salt, and pepper.
Spread evenly in the baking dish.
3. Make the Sauce
In another bowl, mix cream of chicken soup and milk until smooth.
Pour over the chicken and potatoes.
4. Bake Covered
Cover with foil and bake for 45 minutes.
5. Add Toppings & Finish Baking
Remove foil, top with cheese and bacon.
Bake uncovered for 15 more minutes until bubbly and golden.
6. Garnish & Serve
Dollop with sour cream and sprinkle with green onions.
Pro Tips for the Best Casserole
🔥 Par-cook potatoes – For extra crispiness, microwave diced potatoes for 5 mins before baking.
🧀 Cheese variations – Try pepper jack or mozzarella for a twist.
⏳ Make-ahead option – Assemble the night before, refrigerate, then bake.
🍽 Serve with – A side salad, steamed veggies, or crusty bread.
FAQs
❓ Can I use frozen potatoes?
Yes! Thaw first or add 10-15 mins to baking time.
❓ How do I store leftovers?
Fridge: 3-4 days (reheat in microwave or oven).
Freezer: 1 month (thaw overnight before reheating).
❓ Can I make this without bacon?
Yes, but add smoked paprika for a similar depth of flavor.
❓ Is there a substitute for cream of chicken soup?
Mix ½ cup Greek yogurt + ½ cup broth + 1 tbsp flour.
