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.