Thursday, 26 March 2015

Loaded Baked Potato Chicken Casserole

This recipe is perfect for a quick week night meal. Feel free to serve with a dollop of sour cream.

    INGREDIENTS

    3 boneless skinless chicken breasts, cut in 1 inch pieces
    5 medium Russet or Idaho potatoes, cut in 1 inch pieces
    2 Tablespoons olive oil
    1/2 Tablespoon paprika
    1 Tablespoon garlic powder (fresh chopped garlic can be substituted)
    1 teaspoon salt
    1 teaspoon black pepper
    2 cups shredded cheddar cheese (old or medium)
    1/2 cup cooked, chopped bacon
    3 green onions, sliced thin

    INSTRUCTIONS

    Preheat oven to 400° F. Grease a 9×13 inch baking dish with non-stick spray.
    Spread the diced chicken and potatoes evenly into the baking dish.
    In a bowl, whisk together the olive oil, paprika, garlic powder, salt and pepper. Pour mixture evenly over the chicken and potatoes. Stir to coat the chicken and potatoes.
    Bake, uncovered, for 50 to 55 minutes.
    Remove from oven, and sprinkle evenly with the cheddar cheese, chopped bacon, and onion. Bake another 5 minutes, or until cheese is melted. Let stand 5 minutes before serving.
    In a bowl, whisk together the olive oil, paprika, garlic powder, salt and pepper.
     Grease a 9×13 inch baking dish with non-stick spray.
    Pour mixture evenly over the chicken and potatoes.
    Stir to coat the chicken and potatoes. Bake, uncovered, for 50 to 55 minutes.
    Remove from oven.
Grate cheese, cook and chop bacon bits and slice green onions.
    Sprinkle evenly with the cheddar cheese, chopped bacon, and onion
    Bake another 5 minutes, or until cheese is melted. Let stand 5 minutes before serving.





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