Baked Chicken And Loaded Potato Casserole
From MountainMamas 4 months ago
- 1 1/2 hours to make
- Serves 4
How do you make a loaded baked potato even better? You add some chicken, and put it all to one casserole dish for a one pot meal. When it all cooks together, the chicken from the juices work perfectly with the rich cheese and potatoes. Read more And the green onions bring it just the bit of freshness it needs for the ultimate perfect casserole. See less
Ingredients
- 2 pounds boneless, skinless chicken thighs, halved shopping list
- 2 pounds Russet potatoes, peeled and cubed into 1/2-inch pieces shopping list
- 4 slices thick-cut bacon shopping list
- 1 1/2 cups shredded cheddar cheese, divided shopping list
- 4 green onions, chopped, divided shopping list
- 1/2 teaspoon salt shopping list
- 1/4 teaspoon ground black pepper shopping list
- 1 teaspoon garlic powder shopping list
- 1 teaspoon paprika shopping list
- 1/4 cup heavy cream shopping list
How to make it
- Heat oven to 350 degrees Fahrenheit and grease a 9-by-13-inch casserole dish.
- Add all ingredients, except half of the cheese and half of the green onions, to a large bowl. Mix well and pour into the prepared casserole dish.
- Cover the casserole dish with aluminum foil, and place in the oven.
- Bake casserole for one hour.
- Remove casserole from oven and remove aluminum foil.
- Sprinkle casserole dish with remaining half of cheddar cheese and remaining half of green onions.
- Place casserole back into the oven and bake for another 30 minutes, until cheese on top has melted and golden brown.
People Who Like This Dish 1
- MotherAnn Charlestown Twp., Ohio
- MountainMamas W. Moreland, Virginia
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