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Loaded Baked Potato and Chicken Casserole Recipe

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This recipe for Loaded Baked Potato and Chicken Casserole is from The McCarthy Guide to Food, Family and Fun, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
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 of Bacon, cooked crisp, cooled and crumbled
1 1/2 Cups Shredded Cheddar Cheese
4 Green Onions, sliced
1/2 Tsp Salt
1/2 Tsp Ground Pepper
1/2 Cup Heavy Cream
2 Tbsp Unsalted Butter, cut into small pieces
Directions:
Directions:
1 - Heat oven to 350ºF. Lightly grease a 9x9 baking pan or casserole dish.
2 - Spread half of the diced potatoes in bottom of pan. Place the diced chicken breasts evenly on top. Season chicken with 1/4 Tsp each salt and pepper. Sprinkle with half the bacon crumbles, 1/2 cup of the cheese and half the green onions.
3 - Spread the remaining potatoes on top, followed by the remaining bacon, another 1/2 cup of cheese, remaining green onions and another 1/4 Tsp each salt and pepper. Pour heavy cream over top of the casserole and then dot with butter. Cover with aluminum foil and bake in the preheated oven for 1 hour. Uncover and bake another 30 minutes.
4 - In the last few minutes of baking, sprinkle with the remaining 1/2 cup cheddar cheese and bake until melted.
5 - Serve

 

 

 

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