Grandma’s Loaded Chicken Casserole
A perfect combination of homestyle baked beans, Cajun fried chicken and melted cheese.
Growing up, I spent countless days in my grandma’s kitchen, listening to her stories and savoring her delicious food. While I loved everything that she cooked, one dish stood out above the rest: her loaded chicken casserole.
The combination of flavors in this dish is simply amazing – chili beans, Cajun-spiced fried chicken, and grated cheese, all layered and baked until golden. You’ll see the melting cheese and bubbly sauce dribbling down the sides as you remove the pan from the oven. This is one hearty, flavourful casserole that is guaranteed to warm your belly and soul.
For this recipe, we used a large, whole free range chicken cut into 8 pieces. Prepare the Cajun-spiced flour in a large bowl and dredge the chicken pieces in it. Mix well and press the flour mixture into the meat, making sure to coat every piece evenly. Cover and leave in the fridge until you are ready to fry them.
Next, prepare the chili bean casserole. In an oven safe, heavy-based pot, saute onions, carrot, celery and garlic until aromatic. Add the spices, seasoning, water, and canned tomatoes, then simmer for 20 minutes. Add the cooked kidney beans and boil gently for another 10 minutes, infusing their flavors. Taste and adjust with more salt and pepper if needed.
To fry the chicken, use a heavy-based pan set over medium-high heat. Pour enough oil to cover the bottom of the pan, about ¼ inch deep. Fry the chicken pieces in batches, until they turn golden brown and are well-cooked. You can ensure the chicken is cooked through by using a thermometer to check that the internal temperature reaches 165°F (74°C). Strain off excess oil and set aside.
Bake the chicken to bring all of this together into one giant bowl of deliciousness. Layer the fried chicken pieces on top of the bean casserole and sprinkle evenly with grated cheese. Bake in the oven for approximately 10-12 minutes, until the cheese melts. Remove from the oven and serve the casserole on its own, or with a side of fries, salad and garlic bread.
This is comfort food at its finest and a (hungry) crowd pleaser! Grandma’s dish never disappoints and I love to continue making beautiful food memories with dishes as warm and comforting as my grandma’s loaded chicken casserole.
Grandma’s Loaded Chicken Casserole
Chili beans casserole
- 3 tablespoons olive oil
- 2 medium onions, chopped
- 3 garlic cloves, finely chopped
- 2 celery stalks, diced
- 1 carrot, diced
- 1 bell pepper, diced
- 2 bay leaves
- 2 cans (15 oz each) diced tomatoes
- 1 teaspoon kosher salt
- 2 teaspoons sugar
- 1 teaspoon cumin powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- ½ teaspoon dried chili flakes
- 3 cups water
- 4 cans (15.5 oz each) kidney beans, drained and rinsed
Cajun spiced fried chicken
- 1 whole chicken, cut into 8 pieces
- 2 cups all-purpose flour
- 2 tablespoons Cajun seasoning
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon sesame seeds
- ½ teaspoon cayenne pepper (optional, for extra heat)
- Vegetable oil for shallow frying
- 2 cups shredded mozzarella cheese
Preparation
- In a large bowl, combine the flour, Cajun seasoning, salt, black pepper, paprika, garlic powder, onion powder, sesame seeds and cayenne pepper (if using).
- Season the raw chicken pieces with 1 teaspoon of salt and 1/2 teaspoon of pepper. Dredge the chicken pieces in the prepared flour, pressing and coating them evenly. Cover, and leave in the fridge for 30 minutes.
- Preheat the oven to 375°F.
- Prepare the chili bean casserole. In a large oven-safe pot, heat the olive oil over medium heat.
- Add chopped onions, garlic, celery, carrot, and bell pepper. Sauté until the vegetables are softened and add bay leaves, salt, sugar, cumin powder, smoked paprika, oregano and chili.
- Add the tomatoes and water. Bring to a boil, then reduce heat to low and simmer for 15-20 minutes, until sauce is slightly reduced. Add the drained and rinsed kidney beans to the pot, mix well and let simmer for 10 minutes.
- In a large heavy pan over medium-high heat, pour enough oil to shallow fry the Cajun spiced chicken pieces. Once the oil is hot enough, reduce heat to medium and add the chicken. Cook all the way through, until the pieces turn brown, about 5 minutes per side. Transfer to a plate and drain excess oil with paper towels.
- Layer the chicken pieces on the bean casserole. Evenly sprinkle 2 cups of shredded cheese over the top. Bake in the oven for 10-12 minutes or until the cheese is melted. Serve warm.