Loaded Chicken & Potato Casserole

PJ Humble

By
@pjhumble85

This is another FB recipe I nabbed! It looks more difficult and time consuming that it really is. I chose to use COOKED chicken as I have issues with the white slime that sometimes builds up while cooking chicken :) I've made this for my family a couple of times and cant tell you what a must the ranch or sour cream is, spicy ranch is amazing! You can even add extra hot sauce. A must try recipe! Works nice with a salad.

Rating:
★★★★★ 2 votes
Comments:
Serves:
8
Prep:
45 Min
Cook:
55 Min
Method:
Bake

Ingredients

1 lb
cooked boneless/skinless chicken breasts (1") cubed
6-8 medium
red potatoes with skins 1/2" cubes
1/3 c
olive oil
1 1/2 tsp
salt
1 tsp
black pepper
1 Tbsp
paprika
2 Tbsp
garlic powder
2 Tbsp
hot sauce
2 c
fiesta blend cheese
1 c
crisp cooked crumpled bacon
1 c
diced green onion
1/2 c
sour cream or ranch dressing for topping

Step-By-Step

1PREHEAT OVEN TO 400 DEGREES. SPRAY A 9X13 BAKING DISH WITH COOKING SPRAY.
2IN A LARGE BOWL, MIX TOGETHER THE OLIVE OIL, SALT, PEPPER, PAPRIKA, GARLIC POWDER AND HOT SAUCE. ADD THE CUBED POTATOES AND CHICKEN AND STIR TO COAT.
3SCOOP THE POTATOES AND CHICKEN INTO THE PREPARED BAKING DISH. BAKE THE POTATOES AND CHICKEN FOR 55-60 MINUTES, STIRRING EVERY 20 MIN. UNTIL COOKED THROUGH, CRISPY AND BROWNED ON THE OUTSIDE.
4WHILE THE POTATOES AND CHICKEN ARE COOKING, FRY YOUR BACON (I USE A LB.)
5ONCE THE POTATOES AND CHICKEN ARE FULLY COOKED, REMOVE FROM THE OVEN. TOP WITH THE CHEESE, BACON AND GREEN ONIONS. RETURN THE CASSEROLE TO THE OVEN AND BAKE FOR 5 MORE MIN. OR UNTIL CHEESE IS MELTED.
6TOP WITH RANCH OR SOUR CREAM!

About this Recipe

Course/Dish: Casseroles
Main Ingredient: Chicken
Regional Style: American