This week, Rapunzel brought home a new book from the school library called Sleep, Big Bear Sleep by Maureen Wright. I have to say this is probably the best book she’s brought home from school.
What’s even better is that, right now, the kindergarten class is discussing what animals do in the winter. In this book, the wind tries and tries and tries to tell Big Bear to go to sleep for the winter, but Big bear just doesn’t get it.
This book was not only well written, but it was a fun, imaginative story with fantastic illustrations by Will Hillenbrand. This is one book that I would purchase to read over and over again.
1 c. crumbled bacon (we just used one full pack of thawed Oscar Meyer bacon and cut it up into small pieces.
1 c diced green onion (opt.)
Preheat oven to 500F.
In a large bowl, mix together the olive oil, salt, pepper, garlic powder, & butter. Add the cubed potatoes and stir to coat.
Spray a 9 x 13 inch baking dish with cooking spray. Carefully scoop the potatoes into a the dish, leaving behind as much of the olive oil/butter mix as possible. Bake the potatoes for 45-50 minutes, stirring every 10-15 minutes, until cooked through and crispy & browned on the outside.
While the potatoes are cooking, add the cubed chicken to the bowl with the leftover olive oil/butter and stir to coat. Let sit in order to marinate.
In a bowl,` mix together the cheese, bacon, & green onion (if desired), and top the raw chicken with the cheese mix.
Once the potatoes are fully cooked, remove from the oven and lower the oven temperature to 400F. Top the cooked potatoes with the raw marinated chicken. Return the casserole to the oven and bake for 15 minutes or until the chicken is cooked through and the topping is bubbly (we baked for 20 minutes because the bacon was not pre-cooked).
I hope your family loves this recipe as much as we do! For the spicy version, visit the recipe link above.