Loaded Chicken & Potato Casserole in Your Pressure Cooker
An ultra-comforting casserole made with juicy chicken, tender potatoes, melty cheddar cheese, and crispy bacon bits—all made fast using your pressure cooker or oven combo.
Equipment
- 1 Mixing bowl Large
- 1 Baking dish 9x13 inch, greased
Ingredients
Main Ingredients
- 1 ½ pounds boneless skinless chicken breasts cut into bite-sized pieces
- 4 cups russet potatoes peeled and diced
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 ½ cups shredded cheddar cheese
- ½ cup cooked and crumbled bacon
- ¼ cup chopped green onions
Instructions
Instructions
- Preheat your oven to 400°F.
- Toss diced potatoes in a large bowl with olive oil, garlic powder, paprika, salt, and black pepper until coated.
- Spread potatoes in a greased 9x13 inch baking dish and bake for 20 minutes.
- Season chicken pieces with a pinch of salt and pepper.
- Remove potatoes from oven, add chicken on top, and spread evenly. Bake another 20 minutes.
- Remove dish from oven and sprinkle cheddar cheese and crumbled bacon over top.
- Return dish to oven for 5–7 minutes until cheese is melty and bubbly.
- Remove from oven and sprinkle chopped green onions before serving.
- Optional: Serve with sour cream on the side.
Notes
Top with a bit of sour cream for added richness. Stores well for leftovers and also freezer-friendly for batch prep.