Sunday, March 23

Loaded Baked Potato & Chicken Casserole

I came across this "keeper" on Pinterest the other day & gave it a try. I had some chicken breasts in the freezer that needed to be cooked up & the rest of the ingredients on hand so I made this super easy casserole the night before & popped it into the oven a couple of hours before dinner the next day. It was SO good & one that I will definitely be making again. If you love a loaded baked potato then you will love this! It definitely isn't heart healthy - but what casserole is?!

3 - 4 medium potatoes, scrubbed & diced (about 1.5 lbs. or 4 1/2 cups) 
1 lb. boneless, skinless chicken breasts, diced 
4 slices bacon, cooked crisp, cooled & crumbled 
1 1/2 cups shredded cheddar cheese 
4 green onions, 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 degrees F. Lightly grease a 9" x 13" 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, & half the green onions. Spread the remaining diced potatoes on top, followed by the remaining bacon, another 1/2 cup cheese, remaining green onions & another 1/4 teaspoon each salt & pepper. Pour heavy cream over top of casserole & then dot with the butter. Cover with aluminum foil & bake in the preheated oven for 1 hour. Uncover & bake another 30 minutes. In the last few minutes of baking, sprinkle with the remaining 1/2 cup cheddar cheese & bake until melted. Serve.

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