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Loaded Baked Potato & Chicken Casserole

3-4 medium russet potatoes, scrubbed and diced

1 pound boneless, skinless chicken breasts, diced

4 sliced bacon, cooked crisp, cooled and crumbled

1-1/2 cups shredded FCCM Mill-Aged X-Sharp Cheddar Cheese

4 green onions, sliced

1/2 teaspoon salt

1/2 teaspoon ground black pepper

1/2 cup heavy cream

2 tablespoons unsalted butter, cut into small pieces

Recipe Yield: Serves 4

  1. Heat oven to 350 degrees F. Lightly grease a 9"x9" baking pan or casserole dish.
  2. Spread half of the diced potatoes in bottom of pan.
  3. Place the diced chicken breasts evenly on top.
  4. Season chicken with 1/4 teaspoon each salt and pepper.
  5. Sprinkle with half the bacon crumbles, 1/2 cup cheese and half of the green onions.
  6. 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 of salt and pepper.
  7. Pour heavy cream over top of casserole and then dot with the butter pieces.
  8. Cover with aluminum foil and bake for 1 hour.
  9. Uncover and bake another 30 minutes.
  10. In the last few minutes of baking, sprinkle with the remaining 1/2 cup of cheese and bake until melted.
  11. Serve.

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