Friday , 31 October 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

44 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

    • I think I will try this just like you but instead of the cream of chicken soup, I’ll use my mom’s GF gravy recipe using chicken broth that I have in the freezer.

      Recipe for gravy is

      3tbs butter melted in cast iron skillet. When melted toss in 3tbs GF flour (love bob’s red mill bean flour!!!) and stir! Then pour in 1 1/4 cup broth. Heat and stir and it will thicken very nicely. I sometimes add some extra broth because it gets really thick! Add salt and pepper as needed. (broccoli broth rocks this!!)

  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..

  25. I used new potatoes (red ones) cooked them 3/4 the way done, then I sautéed my chicken 3/4 the way done because I like the carmelazation which is flavor on the chicken then I sautéed some sliced mushrooms and steamed some broccoli half done I used the bacon green onions as the recipe called for Then I mixed in a bowl A can of cream of chicken soup 3/4 cup sour cream and about 1/4 cup 1/2 & 1/2. Along with the cheddar cheese. I cannot tell you how AWESOME this turned out!!!!! There was not one drop left when my family was finished with it. So very very delicious!!!!! Oh since I had precook end the potatoes and chicken 3/4 done I baked at 375 for 35-40 minutes. Perfect :-) )

  26. This recipe was delicious, I just altered it a little given other comments. After I laid the potatoes & chicken down, I sprinkled with sea salt, black pepper, onion powder, & garlic powder. Then I steamed some broccoli and cut it up into little pieces and put it on top of the green onions. I used the can of cream of ckn, 3/4 cup sour cream, & 1/4 cup of heavy whipping cream (I didn’t have any 1/2 & 1/2) as my sauce base. I loved it, and so did my family. This will be a regular go-to recipe for us. :) Thanks!

  27. I made this the other night using whole milk And it was perfect, made it the same way tonight but replaced the chicken and bacon with half of a pre cooked ham, and added some chili powder and brown sugar, it was amazing!

  28. You can make this recipe without a can of cream soup (expensive and WAY too much sodium) AND without heavy cream (also expensive, and WAY too much fat). Cream soup base is easy to make. Melt 2 T of butter over medium heat. Stir in 2 T flour. Stir until thickened and bubbly. Add 1/2 cup low fat/low sodium chicken broth and 1/2 cup skim milk. Stir until thickened and bubbly, and you have your “cream of” soup. Also, low-fat cheese helps reduce calories further, and there is no need to dot casserole with butter or add the 1/2 teaspoon of salt. It won’t be missed. The bacon gives the recipe a nice saltiness, and adds so much flavor it shouldn’t be omitted. It’s one of those “umami” flavors which, even in small amounts, makes a recipe awesome! The above changes make the recipe much more health-friendly.

  29. Just made this for Sunday lunch – no changes to the recipe – loved it! This is a definite keeper for our family!

  30. Use frozen hash browns its perfect and only takes 40 m mins.

  31. Made this last night, it was great! Used red potatoes and 2% milk, 6 pieces of bacon. Cooked for 1 1/2 hours. It was not runny at all, the potatoes were soft and the chicken was still moist. Next time may add hot sauce while cooking for a little kick.

  32. This sounds so delicious! Thank you so much for sharing! I’ve tried this recipe before and it has always turned out great…..it all depends on the cook and the way they prepare everything…..we will definitely be using this recipe over and over….again….thank you so much for sharing….great directions, as well!

  33. I used ranch dressing (a full bottle) instead of heavy cream and it was AWESOME!

  34. Thank you for this, it looks absolutely delicious! :)

  35. Made this last night – I think I used a bit too much cream but it was gorgeous!

  36. use chicken broth instead of cream/milk. less calories and just as good.

  37. Just made this, converted for AU temp (170 deg cel if anyone is wondering :) and it came out fantastic! I was a bit worried about the liquid but I let it sit for 30 mins as I went to pick my kids up from school and when we got back it had settled into a beautiful, creamy sauce.

    Not a drop left!

    The only changes I made was by using tasty cheddar cheese instead of normal cheddar, added garlic powder (kids hate the chopped/crushed garlic texture) and doubled the bacon.

    Will def try some of your other recipes!

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