Name: Loaded Cheesy BBQ Chicken Bake: Easy One-Pan Dinner Recipe
Prep time: 20 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 1 (32 oz) bag Frozen Tater Tots OR 1 (30 oz) bag Frozen Shredded Hash Browns: Tater tots provide more crunch and fun, while hash browns create a more uniform, crispy base.; 3 cups Cooked Chicken, shredded: A store-bought rotisserie chicken is the ultimate time-saver and provides excellent flavor.; 1 ½ – 2 cups BBQ Sauce: Use a good-quality, smoky BBQ sauce. For more complexity, mix two different styles (e.g., hickory and honey).; 1 tbsp Olive Oil or Melted Butter; ½ tsp Garlic Powder; ½ tsp Onion Powder; Salt and Pepper, to taste; 1 (8 oz) block Cream Cheese, softened to room temperature; 1 cup Sour Cream; ½ cup Mayonnaise (optional, for extra richness); ½ cup Milk or Heavy Cream (to thin the mixture to a spreadable consistency); 1 tsp Ranch Seasoning Mix (optional, adds a herby tang); 8-10 slices Bacon, cooked until crispy and crumbled; 3 cups Shredded Sharp Cheddar Cheese, divided; 1 cup Shredded Monterey Jack or Colby Jack Cheese; 4-5 Green Onions, thinly sliced (reserve some for garnish); 1 (15 oz) can Corn, drained, or 1 ½ cups frozen corn, thawed (optional, for sweetness and texture); 1 (15 oz) can Black Beans, rinsed and drained (optional, for protein and fiber); Additional BBQ Sauce for drizzling; Fresh Chopped Parsley or Cilantro; Extra Sour Cream; Pickled Jalapeño Slices (for a spicy kick)

Description

This Loaded Cheesy BBQ Chicken Bake is packed with flavor! Tender chicken, bacon, corn, and melty cheese in one easy, family-friendly pan.

Ingredients

For the Base & Chicken Layer:

1 (32 oz) bag Frozen Tater Tots OR 1 (30 oz) bag Frozen Shredded Hash Browns: Tater tots provide more crunch and fun, while hash browns create a more uniform, crispy base.
3 cups Cooked Chicken, shredded: A store-bought rotisserie chicken is the ultimate time-saver and provides excellent flavor.
1 ½ – 2 cups BBQ Sauce: Use a good-quality, smoky BBQ sauce. For more complexity, mix two different styles (e.g., hickory and honey).
1 tbsp Olive Oil or Melted Butter
½ tsp Garlic Powder
½ tsp Onion Powder
Salt and Pepper, to taste

For the Creamy Layer:

1 (8 oz) block Cream Cheese, softened to room temperature
1 cup Sour Cream
½ cup Mayonnaise (optional, for extra richness)
½ cup Milk or Heavy Cream (to thin the mixture to a spreadable consistency)
1 tsp Ranch Seasoning Mix (optional, adds a herby tang)

For the Loaded Toppings & Cheese:

8-10 slices Bacon, cooked until crispy and crumbled
3 cups Shredded Sharp Cheddar Cheese, divided
1 cup Shredded Monterey Jack or Colby Jack Cheese
4-5 Green Onions, thinly sliced (reserve some for garnish)
1 (15 oz) can Corn, drained, or 1 ½ cups frozen corn, thawed (optional, for sweetness and texture)
1 (15 oz) can Black Beans, rinsed and drained (optional, for protein and fiber)

For Garnish & Serving:

Additional BBQ Sauce for drizzling
Fresh Chopped Parsley or Cilantro
Extra Sour Cream
Pickled Jalapeño Slices (for a spicy kick)

Instructions

Step 1: Prepare the Base Layer
Preheat your oven to 400°F (200°C). In a large bowl, toss the frozen tater tots or hash browns with the olive oil (or melted butter), garlic powder, onion powder, salt, and pepper until evenly coated. Pour them into a greased 9×13 inch baking dish and spread them into a single, even layer. Press down gently. Par-bake this base layer for 15-20 minutes, until it begins to crisp and turn golden. This prevents a soggy bottom.

Step 2: Create the BBQ Chicken Mixture
While the base bakes, in a separate bowl, combine the shredded chicken and BBQ sauce. Start with 1 ½ cups of sauce and add more if you prefer a saucier bake. Mix until the chicken is thoroughly coated.

Step 3: Prepare the Creamy Layer
In a medium bowl, combine the softened cream cheese, sour cream, mayonnaise (if using), milk, and ranch seasoning. Use a hand mixer or a sturdy whisk to beat the mixture until it is completely smooth and spreadable.

Step 4: Assemble the First Layers
Remove the partially baked potato base from the oven. Reduce the oven temperature to 375°F (190°C). Spread the creamy mixture evenly over the hot potato layer. Next, spoon the BBQ chicken mixture over the creamy layer, spreading it out evenly.

Step 5: Add the “Loaded” Components
Sprinkle the optional corn and black beans evenly over the chicken. Then, scatter about two-thirds of the crumbled bacon and two-thirds of the sliced green onions over the top.

Step 6: The Cheesy Blanket
In a bowl, combine the 3 cups of shredded cheddar and 1 cup of Monterey Jack cheese. Sprinkle this cheese blend generously and evenly over the entire casserole, ensuring full coverage to the edges.

Step 7: The Final Toppings and Bake
Top the cheese layer with the remaining crumbled bacon. Place the baking dish in the preheated 375°F oven and bake, uncovered, for 25-30 minutes, or until the cheese is completely melted, bubbly, and starting to brown in spots, and the casserole is heated through.

Step 8: Garnish, Rest, and Serve
Remove the bake from the oven and let it rest for 10 minutes. This is crucial for the layers to set, making it easier to cut and serve. Drizzle with additional BBQ sauce, sprinkle with the reserved green onions and fresh parsley. Serve hot, with extra sour cream and pickled jalapeños on the side.

Notes

9×13 inch Baking Dish
Large Mixing Bowl
Medium Mixing Bowl
Hand Mixer or Whisk
Measuring Cups and Spoons
Spatula

Prep Time: 20 minutes
Category: Dinner
Cuisine: American

Nutrition

Calories: 850 kcal
Sugar: 25 g
Sodium: 1800 mg
Fat: 45 g
Carbohydrates: 55 g
Fiber: 5g
Protein: 35 g