Loaded Baked Potato & Chicken Casserole
Nov 4, 2016 17:50:03 GMT -5
Post by bloodbought on Nov 4, 2016 17:50:03 GMT -5
Loaded Baked Potato & Chicken Casserole
serves 4
Ingredients
3 - 4 medium russet potatoes, scrubbed and diced small
(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
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup heavy cream (use 1/2 cup lactose-free milk whisked with 1 tablespoon gluten-free flour for low-FODMAP)
2 tablespoons unsalted butter, cut into small pieces
Directions
Heat oven to 350 degrees F. Lightly grease a 9" x 9" baking pan or casserole dish.
Spread half of the diced potatoes in bottom of pan (see note below on parboiling the potatoes*). 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.
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 (or lactose-free milk and flour mixture) 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.
* Several comments have mentioned that the potatoes do not cook completely during baking of this casserole. If this is a concern for you, I recommend following these directions from wikiHow: How to Parboil Potatoes. Parboil the potatoes before placing in the casserole dish. This will ensure the potatoes cook completely!
link
serves 4
Ingredients
3 - 4 medium russet potatoes, scrubbed and diced small
(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
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup heavy cream (use 1/2 cup lactose-free milk whisked with 1 tablespoon gluten-free flour for low-FODMAP)
2 tablespoons unsalted butter, cut into small pieces
Directions
Heat oven to 350 degrees F. Lightly grease a 9" x 9" baking pan or casserole dish.
Spread half of the diced potatoes in bottom of pan (see note below on parboiling the potatoes*). 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.
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 (or lactose-free milk and flour mixture) 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.
* Several comments have mentioned that the potatoes do not cook completely during baking of this casserole. If this is a concern for you, I recommend following these directions from wikiHow: How to Parboil Potatoes. Parboil the potatoes before placing in the casserole dish. This will ensure the potatoes cook completely!
link