Thursday, January 23, 2014
How can you not love a good baked potato? And when it comes in the form of a casserole, it gets even better! This was super yummy... Not the healthiest meal that I have ever put together, but truly a good filling meal!
Loaded Baked Potato and Chicken Casserole
(recipe found on pinterest via www.recipebest.com)
3-4 medium russet potatoes, diced
1 pounds boneless, skinless chicken breasts, diced
4 slices bacon, cooked crisp, cooled and crumbled
1 1/2 cups shredded cheddar cheese
4 green onions, sliced
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup heavy cream
2 tablespoons unsalted butter, cut into small pieces
Heat oven to 350 degrees F. Lightly grease a 9" x 9" baking pan or casserole dish. Spread half of the diced potatoes in bottom of pan. Place the diced chicken breasts evenly on top. Season chicken with 1/4 teaspoon each salt and pepper. Sprinkle with half the bacon crumbles, 1/2 cup of the cheese, and half the green onions. Spread the remaining diced potatoes on top, followed by the remaining bacon, another 1/2 cup cheese, remaining green onions and another 1/4 teaspoon each salt and pepper. Pour heavy cream over top of casserole and then dot with the butter. Cover with aluminum foil and bake for 1 hour. Uncover and bake another 30 minutes. In the last few minutes of baking, sprinkle with the remaining 1/2 cup cheddar cheese and bake until melted. Serve.