Loaded Baked Potato Chicken Casserole (Print Version)

# Ingredients:

→ Main Ingredients

01 - 4 large russet potatoes, baked and cut into 1-inch cubes
02 - 2 cups rotisserie chicken, shredded
03 - 1 cup full-fat sour cream
04 - 1 cup sharp cheddar cheese, shredded
05 - 1/2 cup green onions, finely chopped
06 - 1 cup beef bacon bits
07 - 1/2 cup whole milk
08 - Salt, to taste
09 - Black pepper, to taste

# Instructions:

01 - Preheat oven to 350°F (176°C). Lightly grease a 9×13-inch (33×23 cm) baking dish.
02 - Cut baked russet potatoes into 1-inch cubes once fully cooled.
03 - Arrange half of the cubed potatoes in an even layer in the prepared baking dish.
04 - Distribute half of the shredded rotisserie chicken evenly over the potatoes.
05 - Whisk together sour cream and whole milk until fully combined and smooth.
06 - Drizzle half of the cream mixture evenly over the layered chicken and potatoes.
07 - Sprinkle half of the shredded cheddar, chopped green onions, and beef bacon bits over the top. Season lightly with salt and black pepper.
08 - Repeat all previous layers with remaining potatoes, chicken, cream mixture, cheese, green onions, and beef bacon. Season again to taste.
09 - Cover the dish with foil and bake for 35 to 40 minutes, or until hot and bubbling throughout.
10 - Remove foil and bake an additional 5 to 10 minutes until the surface is golden and crisp.
11 - Let stand for 5 minutes before serving to allow ingredients to set.

# Notes:

01 - For best texture, ensure potatoes are fully cooled before dicing; warm potatoes may crumble.

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