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Loaded Potato & Chicken Casserole Recipe

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This recipe for Loaded Potato & Chicken Casserole, by , is from The Paul Nation Family Cookbook , 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!

Kelly and Rob Gill


2 lbs chicken breasts cooked and cubed
8 potatoes, cubed
1⁄3 cup olive oil
1 1⁄2 tsps salt
1 tbsp fresh ground pepper
1 tbsp paprika
2 tbsp garlic powder
3 tbsp hot sauce
2 cups cheddar cheese, shredded
1 cup bacon, crumbled
1 cup green onion, diced

Preheat oven to 500. Coat baking dish with cooking spray.
In large bowl mix olive oil, salt, pepper, paprika, garlic powder and hot sauce.
Add potatoes to bowl and marinate for 10 minutes.
Using a strainer and another bowl, drain the potatoes. Collect all remaining sauce in one bowl and set aside.
Spread potatoes evenly in baking dish and bake for 45 minutes, stirring every 15 minutes.
Fry bacon and set aside to drain.
Using bacon grease, brown the chicken cubes and add them to the remaining sauce. Coat chicken cubes evenly in the sauce.
Once potatoes are done, spread the chicken on top. Bake for 12 minutes.
Crumble the bacon, grate the cheese, and chop the green onions.
Layer the cheese, bacon, and half of the green onions and bake for 3 - 5 minutes more, until the cheese is melted.
Add fresh green onions before serving.

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Personal Notes:
All my kids like this which makes this a 5 star dish in my book!




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