Loaded Idaho® Potato Chicken Casserole Dutch Oven


  • 6 medium Idaho® potatoes, ¾" cubed
  • 1 tablespoon garlic salt
  • 1 teaspoon fresh ground rainbow pepper corns
  • 1 teaspoon dried parsley
  • ½ teaspoon red chili flakes
  • 4 skinless boneless chicken breasts, ¾" cubed
  • 4 green onions, sliced
  • 1 red Anaheim chili, sliced (optional)
  • 2 cups sharp cheddar cheese, shredded


  1. To start, you’ll need 20 charcoal briquettes.
  2. Place approximately 14 under your Dutch oven.
  3. Place the remaining briquettes on the Dutch oven lid to pre-heat lid.
  4. Cook your bacon until crisp.
  5. Remove bacon and reserve, leave bacon grease in Dutch oven.
  6. Using the bacon grease in the Dutch oven, add Idaho® potatoes and mix with the bacon grease.
  7. Then add ½ of the garlic salt, pepper, parsley and chili flakes.
  8. Mix everything thoroughly.
  9. Place Dutch oven lid on, redistribute charcoal briquettes to 6 on bottom – 14 on top lid.
  10. Bake the Idaho® potato mix until tender, approximately 45 minutes.
  11. Just before the Idaho® potatoes are done start an additional 10 – 12 charcoal briquettes.
  12. Mix cubed chicken with remaining seasoning, bacon, green onions and red Anaheim pepper.
  13. Spread chicken mixture on top of cooked Idaho® potatoes.
  14. Place the freshly lit charcoal briquettes on the Dutch oven lid.
  15. Cook until the chicken reaches 165° F internal, approximately 15 – 20 minutes.
  16. Mix the Idaho® potatoes on the bottom with the chicken on the top thoroughly when chicken has reached temperature.
  17. Sprinkle cheddar cheese over the top of the Loaded Idaho® Potato Chicken Casserole.
  18. Replace lid and melt cheese, approximately 5 minutes.