Loaded Baked Potato and Chicken Casserole

Loaded Baked Potato Chicken CasseroleIngredients

  • 3 – 4 medium russet potatoes, scrubbed and diced (about 1.5 lbs)
  • 2-3 boneless, skinless chicken breasts, diced
  • 4 slices bacon, cooked crisp, cooled and crumbled
  • 3/4 cups shredded cheddar cheese
  • 4 green onions, sliced
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 cup milk
  • 2 tablespoons unsalted butter, cut into small pieces

Instructions

  1. Heat oven to 350 degrees F. Lightly grease a 9″ x 9″ baking pan or casserole dish.
  2. 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, 1/4 cup of the cheese, and half the green onions.
  3. Spread the remaining diced potatoes on top, followed by the remaining bacon, another 1/4 cup cheese, remaining green onions and another 1/4 teaspoon each salt and pepper. Pour milk over top of casserole and then dot with the butter. Cover with aluminum 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 1/4 cup cheddar cheese and bake until melted. Serve.

Find the original recipe here!

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One thought on “Loaded Baked Potato and Chicken Casserole

  1. Pingback: January Meal Plan | The Monthly Lineup

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