Friday, January 17, 2014

Chicken and Loaded Potato Casseerole

Chicken and Loaded Baked Potato Casserole must I say anything else? When I found this recipe I was ok I'll have to try it one day. Two months later I finally made it and now I keep asking myself, what the heck was I waiting for. This was so tasty that even my picky 5 year devoured everything on his plate.

I came across this recipe on Pinterest to which I ended up make a couple of modifications. As you all know by now with two small children, I prefer to cut out some of the bad when possible. In this case I cut out the heavy cream (it called for half a cup which i omitted completely) I also cut the butter amount in half, added olive oil to coat and made them crunchy .

This is one of those recipes that you want to make when you're going to be home as it takes about an 2hrs from start to finish, but is so worth the wait. It's comfort food without all the guilt and would be the perfect meal on a snowy winter day. I hope you all enjoy it as much and my family and I did.

Like always Happy Cooking!
Recipe adopted from:

  • 3 - 4 medium russet potatoes, scrubbed and diced small
  • 1 lb. skinless chicken breasts, diced
  • 6 slices of turkey bacon, cooked and crumbled (regular bacon works to)
  • 1 1/2 cups shredded cheddar cheese
  • 4 green onions, sliced thin
  •  salt to taste
  • ground black pepper to taste
  • 3 tablespoons of olive oil
  • 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.
  • Drizzle olive oil over potatoes so that they are evenly coated.
  • Spread the diced potatoes in bottom of pan.
  • Place the diced chicken breasts evenly on top.
  • Season chicken with salt and pepper.
  •  Sprinkle with 1 cup cheese, and green onions.
  • Top with bacon crumbles, and then top with butter pieces. 
  • Cover with foil and bake in the preheated oven 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.

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