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Today’s recipe for loaded potato and chicken casserole is one of my new favorite dinner recipes. I love chicken with potatoes that are prepared in the dutch oven and this recipe is just as good. This does take an hour and a half to bake but is well worth it. You get all the flavors of a loaded baked potato along with tender bites of chicken.
Loaded Baked Potato and Chicken Casserole
Ingredients
Units
Scale
- 4 1/2 cups diced russet potatoes (skins left on), divided
- 1 lb. boneless, skinless chicken breasts, diced
- 4 slices cooked and crumbled bacon, divided
- 1 1/2 cups shredded cheddar cheese, divided
- 4 green onions, sliced (green parts only)
- 1/2 teaspoon salt, divided
- black pepper to taste
- 1/2 cup heavy cream
- 2 Tbsp butter, cut into small pieces
Instructions
- Preheat oven to 350 degrees F.
- Spray a 9″ x 9″ baking pan or casserole dish with non-stick cooking spray.
- Spread half of the diced potatoes in bottom of pan. Then top evenly with the diced chicken.
- 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 in the pan, 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 then dot with the butter pieces. Cover with aluminum foil and bake in the preheated oven for 1 hour. Uncover and bake another 30 minutes. Sprinkle with the remaining 1/2 cup cheddar cheese and bake until melted. Serve 4-6.
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Recipe adapted from Delicious as it Looks.
6 comments
[…] recipe is similar to the loaded chicken and potato dish I have shared with you before. However, this one is made in the crock pot and simplified by […]
[…] Loaded Potato and Chicken Casserole – This recipe was a favorite of mine but didn’t make my top 3, but it was a favorite for all of you. I shared this in January 2014. […]
This was very good! I used half-and-half instead of cream, and it turned out great! Baked this in a cast-iron skillet. . .super delicious!
★★★★★
Just added this to our favorite dinners! 🙂 We really liked it. My husband is scheming up a breakfast version. 😉
Bacon would absolutely NOT be ok if you put it in raw withouts crisping it before hand. You would be very disappointed.Why would you want to do that? It only takes 5 minutes.
Do you think the bacon would cook ok if I started with it raw? Seems like that should be long enough baking time to cook it… But maybe it wouldn’t get crispy? Sounds like a yummy recipe!