A creamy, cheesy, and crispy bacon-loaded potato casserole with a spicy kick from pepper jack cheese—perfect for any gathering!
1️⃣ Preheat the oven:
Preheat your oven to 400ºF (200ºC) and lightly grease a 9×13-inch baking dish.
2️⃣ Mix the casserole base:
In a large bowl, combine hash browns, cream of chicken soup, pepper jack cheese, heavy cream, melted butter, sour cream, ¼ cup Parmesan cheese, onion powder, garlic powder, salt, and pepper. Stir until evenly mixed.
3️⃣ Transfer to the baking dish:
Spread the mixture evenly into the prepared baking dish.
4️⃣ Prepare the topping:
In a small bowl, mix together crushed Ritz crackers, chopped bacon, remaining Parmesan cheese, and paprika.
5️⃣ Add the topping:
Evenly sprinkle the cracker-bacon mixture over the top of the casserole.
6️⃣ Bake:
Place the dish in the preheated oven and bake for 45-50 minutes, until the casserole is bubbly and the topping is golden brown.
7️⃣ Serve & enjoy:
Let the casserole cool slightly before serving. Enjoy warm!
✅ For extra spice, add a pinch of cayenne pepper or chopped jalapeños to the mixture.
✅ Substitutions: Swap cream of chicken soup for cream of mushroom for a vegetarian-friendly version.
✅ Want it crispier? Broil for the last 2-3 minutes for a crunchier topping.
✅ Storage: Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.