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Cajun Chicken Loaded Potato Bake

A comforting dish featuring cubed chicken seasoned with zesty Cajun spices, crispy russet potatoes, cheese, and bacon, perfect for busy weeknights or gatherings.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Cajun
Calories: 480
Ingredients Method Notes

Ingredients
  

For the Chicken and Potatoes
  • 2 large boneless skinless chicken breasts, cut into 1-inch cubes
  • 1 tablespoon olive oil (for chicken)
  • 1 tablespoon Cajun seasoning
  • 4 medium russet potatoes, peeled and cut into 1-inch cubes
  • 2 tablespoons olive oil (for potatoes)
  • 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

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C). Lightly grease a 9×13-inch baking dish with oil or nonstick spray.
  2. In a large mixing bowl, toss the potato cubes with 2 tablespoons of olive oil, 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 1 teaspoon of smoked paprika. Spread the mixture evenly in the greased baking dish.
Roasting Potatoes
  1. Place the potatoes in the oven and roast for 20 minutes, stirring once halfway through for even browning.
Adding Chicken
  1. While the potatoes roast, combine the chicken cubes with 1 tablespoon of olive oil and 1 tablespoon of Cajun seasoning in a bowl, mixing until every piece is evenly coated.
  2. After 20 minutes, remove the baking dish from the oven. Scatter the seasoned chicken evenly over the partially cooked potatoes.
Final Cooking
  1. Return the dish to the oven and bake for an additional 20 minutes, or until the chicken is cooked through and the potatoes are golden and tender.
  2. Sprinkle the shredded cheddar cheese and crumbled bacon over the baked casserole. Return to the oven for 3 to 5 minutes until the cheese is fully melted.
Serving
  1. Remove from the oven, immediately top with chopped green onions and dollops of sour cream. Serve hot.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave. For variations, you can replace chicken with mushrooms for a vegetarian option or add different cheeses.