March 26, 2014
Loaded Baked Potato and Chicken Casserole
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.
at 4:00 AM