"Those who forget the pasta are condemned to reheat it."--Unknown

Casserole/Loaded Baked Potato & Chicken Casserole Recipe

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This recipe for Casserole/Loaded Baked Potato & Chicken Casserole, by , is from The Sexton Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Carol Sexton

Category:
Category:

Ingredients:  
Ingredients:  
1/4 teaspoon salt or to taste
1/2 heaping teaspoon sugar
3 dashes black pepper
1/4 cup heavy whipping cream
2 medium-size potatoes, peeled and cut into pieces
6-8 boneless, skinless chicken breasts, cut into cubes
2-3 slices bacon or Canadian bacon, cut into pieces
4 tablespoons unsalted butter, cut into small pieces
1 heaping cup shredded cheddar cheese
1 stalk scallion, green part only, cut into smell rounds

Directions:
Directions:
Heat oven to 350 degrees F. Lightly grease a 9x9 baking pan with oil or butter.

Add the salt, sugar,and pepper to heavy whipping cream. Lightly stir to combine.

Spread the potatoes, follow by the chicken, in one single layer. Sprinkle the bacon, butter, and then top with half of the cheddar cheese and the scallions. Pour the heavy cream over top of casserole. Cover with aluminum foil and bake for 1 hour. Uncover the pan and bake for another 30 minutes. In the last 10 minutes, sprinkle with the remaining cheddar cheese and bake until the cheese is slightly crusty. Remove from the oven and serve immediately.

Number Of Servings:
Number Of Servings:
2
Preparation Time:
Preparation Time:
10 minutes

 

 

 

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