Loaded Baked Potato & Chicken Casserole
Let me just start out by saying this is most definitely one of my most favorite dishes…ever! Oh my goodness I loved it.
Before introducing this recipe , I’ve done at least 2 times this week .
What I liked ? it’s easy, fast and delicious .. can really pull through because most of the ingredients we have in our fridge.
Anyway if I have to purchase ingredients are not expensive.
First, layer half of the potatoes, followed by all of the chicken in the pan.
Next, sprinkle with salt and pepper, half of the bacon and green onions and 1/2 cup cheese.
Finally, spread out the remaining potatoes, bacon, green onions, salt and pepper and another 1/2 cup cheese. Drizzle with heavy cream and dot with the butter (not pictured).Bake for 1 1/2 hours (1 hour covered, 1/2 hour uncovered) and melt the remaining 1/2 cup cheese on top.
Loaded Baked Potato & Chicken Casserole
serves 4
Ingredients
3 – 4 medium russet potatoes, scrubbed and diced
(about 1.5 lbs. or 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, sliced (green parts only for low-FODMAP/low-fructose)
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup heavy cream
2 tablespoons unsalted butter, cut into small pieces
Instructions
Heat oven to 350 degrees 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. Serve.
