Get ready for Fall with this delicious casserole recipe that puts the comfort in comfort food!
Table of Contents
🗝️ Key takeaways
- A budget-friendly, delicious meal that's packed with flavor and features all of your favorite simple ingredients.
- Easy recipe fills the whole family on chilly nights, and you can make it ahead of time—busy weeknight dinners never tasted so good!
- Don't have leftover chicken? There are plenty of ways to prep raw chicken to use in a casserole like this one. I'll show you how!
Cheesy bacon chicken casserole is made with tender potatoes, a rich, creamy sauce, tender chicken, and—the best part—lots of crispy bacon!
Even picky eaters can't resist this easy dinner, especially when they see all the gooey cheese and get a whiff of its savory aroma. Yum!
🧾 Ingredients
This is an overview of the ingredients. You'll find the full measurements and instructions in the green recipe card (printable) at the bottom of the page.
📖 Variations
- This recipe works well with any type of cooked chicken—chicken breasts, chicken thighs, and rotisserie chicken are all great options.
- Swap turkey or ham for the chicken to use up post-holiday leftovers!
- We use lots of shredded cheddar cheese in my house, but if you want to switch it up, try Pepper- or Monterey- Jack, or some Mozzarella cheese.
- Make this into a cheesy chicken bacon ranch casserole by adding a packet of ranch dressing seasoning mix.
🔪 Instructions
This is an overview of the instructions. Full instructions are in the green recipe card at the bottom of the page.
- Combine potatoes, bell peppers, onions, and chicken in a large bowl.
- In a separate bowl, stir together the soup, sour cream, cheese, and milk.
- Mix both bowls together and spoon into a greased casserole dish. Bake.
- Top with cheese and let it melt. Garnish with bacon and green onions.
🥫 How to store leftovers
Cheesy bacon chicken casserole is one of my family's favorite recipes—everyone always fights over the leftovers.
Let the casserole cool to room temperature, then spoon it into an airtight container. If you have a lot left over, cover the baking dish tightly with aluminum foil.
In the refrigerator, it'll keep for 3-4 days. You can also freeze cooked leftovers (in a freezer-safe container, of course) for up to three months.
Heat leftovers in the microwave for a minute, or use the oven (cover the casserole with foil) for larger portions. It'll take 20-30 minutes, depending on how much you have left.
💭 Things to know
Expert Tip: Use leftover chicken or a grocery store rotisserie for fast prep. Otherwise, here are seven great ways to cook chicken for a casserole.
- The frozen onions and peppers cut down on chopping time, but you can use fresh, too. You don't have to precook them—just toss 'em right in.
- Use canned or frozen potato cubes to save time.
- Prepare the bacon however you prefer. I like to save some of the bacon grease and use that to prepare the casserole dish.
- Shredding your own cheese helps it melt better—it makes a difference!
- Slice the green onions diagonally to make them look fancier.
- You can make this casserole ahead and either refrigerate or freeze it for a quick dinner anytime.
👩🍳 FAQs
Sometimes it works okay—but in this recipe, I don't recommend it. This casserole has the perfect balance of creamy textures already.
Sure, that's one of the easiest ways to sneak in more veggies if you've got picky eaters. I recommend blanching them first (or using frozen, microwave-steam bags) as they won't cook from raw in the oven.
Store-bought bacon bits are okay, but some don't enjoy their flavor as much as the real thing.
Yes ma'am! We sprinkle cooked bacon on top of the casserole after it's finished baking. The bacon won't cook properly otherwise.
📚 Related recipes
- Frito Chicken Casserole takes just a half-hour and is packed with savory Tex-Mex flavors. Everyone loves the crunchy corn chip topping!
- For a comforting, homestyle meal that doesn't take much time at all, try this four-ingredient Chicken Casserole with Stovetop Stuffing.
- Poppyseed Chicken Casserole has a buttery cracker topping and a delicious flavor from Pepper Jack cheese. It's impossible to resist!
🍽️ Serve with...
- Broccoli Cauliflower Salad has tons of flavor and tastes really great alongside a cheesy, bacon-filled main dish.
- Old-Fashioned Cloverleaf Rolls are buttery and release a heavenly, yeasty, warm puff of steam when you rip into one.
- Easy Chocolate Brownie Trifle finishes off a hearty, satisfying meal with a light, creamy texture and rich chocolate brownies throughout.
📞 The last word
Cheese, bacon, creamy sauce?
Yes, please! We love this easy casserole all winter long.
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.
If you love this recipe please comment below and give it 5 stars!
📖 Recipe
Cheesy Bacon Chicken Casserole
Print Pin Recipe Save Recipe Rate RecipeIngredients
- 3 cups chicken, cooked and cubed
- 28 ounces diced potatoes, cooked don't thaw if frozen.
- 2 cups mixed bell peppers and onions, frozen section
- 10.5 ounces cream of chicken soup
- 1 cup sour cream, full fat don't use low fat
- 2 cups cheddar cheese, shredded from a block, divided use
- ½ cup milk
- salt and pepper, to taste
- 6 slices bacon, cooked and crumbled
- ½ cup green onions, sliced
Instructions
- Preheat oven to 375F.
- Grease a 9x13 baking pan with nonstick cooking spray.
- Add potatoes, bell pepper mixture, and chicken to a large bowl. Set aside.
- Whisk the soup, sour cream, 1 cup cheese, and milk together a medium bowl until blended.
- Pour the soup mixture over the chicken mixture and stir gently to coat the ingredients.
- Spread in the prepared casserole dish.
- Cover with aluminum foil.
- Bake for 30 minutes or until heated through.
- Uncover and sprinkle with the remaining cheese.
- Bake, uncovered, for 5 minutes or until cheese is melted.
- Remove from the oven and sprinkle the bacon and green onions on top.
- Let stand for 5 minutes before serving.
Notes
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- The frozen onions and peppers cut down on chopping time, but you can use fresh, too. You don't have to precook them—just toss 'em right in.
-
- Use canned or frozen potato cubes to save time.
-
- Prepare the bacon however you prefer. I like to save some of the bacon grease and use that to prepare the casserole dish.
-
- Shredding your own cheese helps it melt better—it makes a difference!
-
- Slice the green onions diagonally to make them look fancier.
Nutrition Facts
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
This recipe has been tested several times. If you choose to use other ingredients, or change the technique in some way, the results may not be the same.
Claire De Lun says
I think this would be great with a loaded garlic breadsticks and a thick clam chowder. yummmmmmmmmmmmm!!!!