Sunday, January 12, 2014
Loaded Baked Potato & Chicken Casserole
4-5 medium potatoes scrubbed and diced
4 boneless, skinless chicken breasts, diced
8 slices cooked bacon, cooled and crumbled
1 1/2 cups shredded cheddar cheese
4 green onions, sliced (green parts only)
1/2 tsp salt
1/2 tsp pepper
1/2 cup heavy cream
2 Tbsp butter cut into small pieces
Heat oven to 350*. Lightly grease an 9x13 baking dish.
Spread half of the diced potatoes in bottom of pan. Place the diced chicken breasts evenly on top. Season 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 over top of casserole and the dot with the butter.
Cover with aluminum foil and bake for 1 hour. Uncover and bake for another 30 minutes. In the last few minutes of baking, sprinkle with the remaining 1/2 cup cheddar cheese and bake until melted.