March 26, 2014

Loaded Baked Potato and Chicken Casserole

3-4 medium russet potatoes, diced (about 1.5 pounds or 4-1/2 cups)
1 lb. boneless skinless chicken breasts, diced
4 slices bacon, cooked and crumbled
1-1/2 cups shredded cheddar cheese
4 green onions, sliced
1/2 tsp. salt
1/2 tsp. ground black pepper
1/2 cup heavy cream or milk
2 TBS butter, cut into small pieces

1.  Preheat oven to 350℉.  Lightly grease a 9x9 inch baking pan or casserole dish.  Spread half the diced potatoes in the bottom of the pan.  place the diced chicken breasts evenly on top.  Season chicken with 1/4 tsp. salt and 1/4 tsp. pepper.  Sprinkle with half the bacon crumbles and 1/2 cup cheese.  Sprinkle with half the sliced green onions.

2.  Spread the remaining potatoes on top, followed by the rest of the bacon, 1/2 cup cheese, and the remaining salt, pepper, and green onions.  Pour heavy cream over top of casserole and then dot with butter. 

3.  Cover with aluminum foil and bake for 1 hour.  Uncover and bake for another 30 minutes.  In the last few minutes of baking sprinkle with remaining cheese and bake until melted. 

From Tips-Gardening

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