Loaded Baked Po­tato and Chicken Casse­role

posted Sept. 10, 2018 9:53 a.m. (CDT)
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3 to 4 medium russet potatoes, scrubbed and diced small

1 lb boneless, skinless chicken breasts, diced

4 slices bacon, cooked crisp, cooled and crumbled

1½ C shredded Cheddar cheese

4 green onions, sliced

1/​2 tsp salt

1/​2 tsp ground black pepper

1/​2 C heavy cream

2 Tbsp unsalted butter, cut into small pieces

Parboil potatoes by boiling them for about 10 minutes in a saucepan. The potatoes should be cooked on the outer edge but still raw in the middle when parboiled.

Heat oven to 350 degrees. Lightly grease a 9-by-9-inch 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. Recipe and photo courtesy of deliciousasitlooks.com.

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