When I ran across this recipe I was looking for something simple and great for a high-roller event at the Symphony. Stumbled on to this and from that day forward it has become a must-have …Learn More
Loaded Baked Potato & Chicken Casserole
March 19, 2014 / Serves 4 / / Print /
It’s got all the goodies of a loaded baked potato plus chicken to make it a meal. Serve with a side vegetable and a salad. Note that there’s no can of creamy, sodium caked, over processed soup! This is an easy oven meal at my mid-century home.
3 – 4 medium russet potatoes, scrubbed and diced (about 4 1/2 cups)
1 lb. boneless, skinless chicken breasts, diced
4 slices bacon, cooked crisp, cooled and crumbled
1 1/2 cups shredded cheddar cheese
4 green onions, thinly sliced
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup heavy cream
2 tablespoons unsalted butter, cut into small pieces
Heat oven to 350° F. Lightly grease a 9″ x 9″ baking pan or casserole dish.
Spread half of the diced potatoes in bottom of pan. Place the diced chicken breasts evenly on top.
Season chicken with 1/4 teaspoon each salt and pepper. Sprinkle with half the bacon crumbles, 1/2 cup of the cheese, and half the green onions.
Spread the remaining diced potatoes on top, followed by the remaining bacon, another 1/2 cup cheese, remaining green onions and another 1/4 teaspoon each salt and pepper. Pour heavy cream over top of casserole and then dot with the butter.
Cover with aluminum foil and bake in the preheated oven for 1 hour. Uncover and bake another 30 minutes. In the last few minutes of baking, sprinkle with the remaining 1/2 cup cheddar cheese and bake until melted.Thanks to Delicious as it Looks