Loaded Baked Potato and Chicken Casserole

Loaded Baked Potato and Chicken Casserole

Let me just start out by saying this is most definitely one of my most favorite dishes…ever!  Oh my goodness I loved it.  And so did Prince Charming and Rapunzel.  I would definitely make it again.

This recipe was adapted from  Cook Lisa Cook’s Loaded Baked Potato and Buffalo Chicken Casserole.  Since our kids are so picky about their spicy food, I essentially just removed the “buffalo” part.  Here’s the recipe:

Ingredients:

  • 2 lbs boneless, skinless chicken breasts, cut into 1/2-inch cubes
  • 8-10 medium potatoes, cut into 1/2-inch cubes  (I leave the skin on)
  • 1/3 cup olive oil
  • 1 1/2 tsp. salt
  • 1 TBS. freshly ground pepper
  • 2 TBS. garlic powder
  • 4 TBS. butter, melted

Topping:

  • 2 c. Cheddar Cheese
  • 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.)

Instructions:

  1. Preheat oven to 500F.
  2. In a large bowl, mix together the olive oil, salt, pepper, garlic powder, & butter.  Add the cubed potatoes and stir to coat.
  3. 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.
  4. 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.
  5. In a bowl,` mix together the cheese, bacon, & green onion (if desired), and top the raw chicken with the cheese mix.
  6. 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.
Lil\'Luna     

Crock-Pot Bacon & Cheese Potatoes

Bacon & Cheese Potatoes from Making the Most

Prep time: 10 mins
Cook time: 9 hours
Total time: 9 hours 10 mins
Serves: 4

 

Ingredients:
  • ¼ pound bacon, diced (we used Oscar Meyer, because it was on sale)
  • 2 medium onions, thinly sliced (I actually only used 1 medium yellow onion for a doubled recipe, since our family is a little picky about their onions.
  • 4 medium potatoes, thinly sliced (we used white potatoes for this recipe, because they were on sale)
  • ½ pound cheddar cheese, thinly sliced (we just used the generic brand of block cheese and sliced it in the food processor)
  • salt and pepper
  • butter (I used one tablespoon on the first layer and one on the second)
  • Green Onions (optional–we didn’t use it, because my kids would have had a cow)
 Instructions:
  1. Line crockpot with foil, leaving enough to cover the potatoes when finished.  If you’re like me though, doubling the recipe in our crockpot wouldn’t work like this.  I used one as a liner across the bottom and then cut a sheet to cover the top separately.
  2. Layer half each of the bacon, onions, potatoes and cheese in crockpot. Season to taste and dot with butter.  I used a little bit of salt and pepper and cut the butter into 6ths, dropping the chunks of butter evenly on each layer.
  3. Repeat layers of bacon, onions, potatoes and cheese. Dot with butter.
  4. Cover with remaining foil.
  5. The recipe says to cover and cook on low for 10-12 hours.  Since I didn’t wake up early enough to cook for 10-12 hours, I cooked on low for 9 hours, and it turned out just fine.

The family thoroughly enjoyed this meal, though next time I might only add half of an onion (at least one kid was picking them out).  This also isn’t the healthiest meal, but it sure was filling and it sure was good!

 Thanks to Moms with Crockpots for this recipe.