Tuesday, March 11, 2014

Loaded Chicken & Potato Casserole

A few months ago I came across this recipe and thought it looked good so I gave it a try. Guess what? It's amazing! I have made this recipe a few times now and have found ways to make it more to my taste (I like things spicy so that's the main difference between the original recipe and my spin on it). I promise you, this recipe is a crowd pleaser and you will not be disappointed if you try this.

Loaded Chicken & Potato Casserole:
1 lb boneless chicken breasts, cubed (1″)
6-8 medium skin on red potatoes, cut in 1/2″ cubes
1/3 c olive oil
1 1/2 tsp salt
1 tsp black pepper
1 Tbsp paprika
2 Tbsp garlic powder
2 Tbsp hot sauce (I use 6 tbsp of Franks Buffalo Sauce to make it spicy)

2 cups of shredded cheddar cheese
1 cup crumbled bacon (I like to use the pre-packaged bacon bits from the grocery store - it distributes more evenly)
1 cup diced green onion (I usually use 1 whole bundle)

1. Preheat oven to 400 degrees. Line a 9X13″ baking dish with cooking aluminum foil and spray lightly with cooking spray..

2. In a large bowl, mix together the olive oil, salt, pepper, paprika, garlic powder, and hot sauce. Add the cubed potatoes and chicken and stir to coat. Carefully scoop the potatoes and chicken into the prepared baking dish.

3. Bake the potatoes and chicken for 55-60 minutes, stirring every 20 minutes, until cooked through, crispy, and browned on the outside. While the potatoes are cooking, fry your bacon (unless you are using the crumbled stuff like I do).

4. Once the potatoes and chicken are fully cooked, remove from the oven. Top the cooked potatoes with the the cheese, bacon, and green onion. Return the casserole to the oven and bake for 5 minutes or until cheese is melted.

Now serve & enjoy!

Take Care,


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