Friday , 25 April 2014

Loaded Baked Potato And Chicken Casserole

Loaded Baked Potato & Chicken Casserole

Loaded Baked Potato & Chicken Casserole

Ingredients

  • 3 - 4 medium russet potatoes, scrubbed and diced
  • (about 1.5 lbs. or 4 1/2 cups)
  • 1 lb. boneless, skinless chicken breasts, diced
  • 4 slices bacon, cooked crisp, cooled and crumbled
  • 1 1/2 cups shredded cheddar cheese
  • 4 green onions, sliced (green parts only for low-FODMAP/low-fructose)
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 cup heavy cream
  • 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, 1/2 cup of the cheese, and half the green onions.
  3. 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 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. Serve.
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Submitted by: deliciousasitlooks

30 comments

  1. With a little sour cream, this is a very good recipe!

    • I would probably make this with a can of cream soup mixed with sour cream and add broccolli. I would probably also parboil the potatoes and it would cook in 30-40 minutes.

  2. Would this be good with a can of cream of chicken soup instead of heavy cream?

  3. I added hot sauce, pepper and Ms.Dash to the potatoes. It was very delicious

  4. I made this last night – used fat free Half n Half. It was delicious! Thank you!

  5. I took advice above and used a can of cream of chicken & it was amazing!!! Thanks for the advice. Sour cream sounds good too.

  6. could this be cooked in a crock pot?

  7. Hmm, not thrilled with this one. The flavor was good,but the cream and cheese curdled so that was kinda gross. Not sure why that happened, so bummed as I had high hopes for this one. Not sure I’ll try it again.

  8. Made this tonight. Was afraid to use cream after reading it had curdled for someone else, so instead I just did the can of cream of chicken & put two tablespoons of butter on top. Will make again. So delicious!

  9. I want to make this without the chicken but with frozen broccoli instead. Would you cook the broccoli first or not? and would you still bake for 1.5 hours??

  10. Very good but unsure why the heavy cream, next time I will try the fat free half and half or fat free sour cream

  11. Making tonight. It’s been in for 1.5 hours but potatoes still aren’t cooked. Did anyone else have to cook it longer??

    • I also cooked for the full 1.5 hours and my potatoes on top were still pretty hard. The cream just made everything gooey… We ate a third of the dish and then put it back in the oven for another hour. That dried it out, which was needed, and softened the potatoes to be just perfect! Not a good weeknight adventure so it’ll be a while before I try this one again…

  12. Cooked it exactly to the recipe and it was great! Might add some garlic or something next time

  13. Didn’t fully cook in the 1 1/2 hours and my oven is like super oven. Taste was good though I wouldn’t recommend using the heavy cream. Will definitely try again with modifications.

  14. I wonder if you could use frozen southern style hashbrowns instead. They would for sure get done in 1.5 hrs.

  15. How many does it serve?

  16. Made this tonite. Used caned of cream of chicken soup and cooked potatoes before baking, cooked for 1 hour, chicken a little dry, next time shorter cooking time. Was delicious !!

  17. raina littlejohn

    I’m trying this but after reading the comments I think I’m going to try with a can of cream of chicken soup and I’m going to precook the potatoes. I might add broccoli too just because I LOVE broccoli! I’m also going to use more seasoning like garlic, Mrs. Dash, onion powder etc, I love flavor! I’ll post how it turns out! Thanks for can of cream of chicken soup idea

  18. I have made this several times with the only change being I used half and half instead of heavy cream and it has turned out great every time. I’m really not sure why you would wand to add a can (yuck) of soup to it.. If your potatoes aren’t done you probably didn’t dice them small enough.

  19. I’m going to try this tonight. After reading some of the comments I think I will skip the heavy cream and I agree with DebH your potatoes will be ready if they are cut smaller. I make another dish with Chicken and potatoes and its in the oven for only an hour and they are ready. and I am like the only person in the world that doesn’t like bacon so that too will be skipped!

  20. I switched the heavy cream for 1% milk to lighten it up a bit. Very good!

  21. I make this a couple times a month and its great! I make it a little healthier by using red potatoes and no heavy cream. I use a little olive oil for the potatoes a little salt and pepper with fresh garlic and onions! its a great way to remove all that bad fattiness.

  22. Tried this tonight but with cream of chicken. The family said its the best meal they’ve had in a long time and want it again next week lol!

  23. I modified this using red potatoes instead of russet, broccoli instead of the onions and almond milk instead of the half and half. I was quite watery so I think a can of cream of chicken or cream of mushroom soup would make it better. You could possible also add rice which would absorb some of the liquid. I cooked for an hour and half as the recipe indicated and the potatoes were still hard. I upped the temperature to 400 degrees to get it more done. Definitely recommend this recipe but think it does need some tweaking. Lots of way to improvise it as well.

  24. Mine is almost done cooking now, i tried it with 2% milk, garlic salt, and added cut up jalapenos. I plan to add a dolup of sour cream when served and maybe some ranch..

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