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Laurel

Loaded Potato & Chicken Bake

A hearty casserole with potatoes, cheese, bacon and chicken breast.
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Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 6 - 8 medium russet potatoes washed and cubed
  • 3 large boneless chicken breasts cubed into 1" pieces
  • 8 slices bacon cooked crisp and crumbled
  • 2 - 2 1/2 cups shredded cheese cheddar, colby jack, or mexi blend
  • 6 green onions sliced
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp paprika
  • 1/2 cup or more sour cream I used plain greek yogurt, because that's what I had
  • 1 cup 1/2 & 1/2 or heavy cream
  • 4 Tbs butter cut into small pieces

Method
 

  1. Preheat oven to 350°. Spray a 9 X 13" baking dish with cooking spray. Cook the bacon and set aside to cool and crumble.
  2. Dice the potatoes and place half of them in the bottom of the baking dish. Now layer on all the diced, uncooked chicken. Season with salt and pepper and sprinkle with paprika. Dollop the sour cream on top and lightly spread it to cover the potatoes. Sprinkle on half of the crumbled bacon and about 1 cup of the shredded cheese. Top with half of the green onions.
  3. Now layer on the remaining diced potatoes, sprinkle on remaining seasonings and remaining bacon. Top with another cup of the cheese, then sprinkle remaining green onions. Pour over the 1/2 & 1/2 and dot with butter. Cover with foil and bake for 1 hour at 350° Uncover and bake another 30 min. In the last few minutes of baking, sprinkle remaining 1/2 cup of cheese over the top and bake until melted. Serve warm with a crusty bread and green salad.

Notes

Check for potatoes for doneness with a fork. You may want to spear a piece of chicken from the middle to make sure all pinkness is gone. I placed the casserole in the preset oven for a delay start and 1 hour cooking time, so it would be ready to uncover and finish cooking when we got home from church. so nice to come home to a prepared dinner.