Loaded Chicken and Potato Casserole

Marianne Gleason

By
@Mern

This recipe originally called for uncooked chicken, potatoes, and olive oil to bake the chicken and potatoes in. I replaced the oil with the cream of chicken soup and dip for a creamier casserole. I also precooked the chicken and potatoes to shorten the baking time.

Rating:
☆☆☆☆☆ 0 votes
Comments:
Serves:
6-8
Prep:
15 Min
Cook:
30 Min
Method:
Bake

Ingredients

3
boneless, skinless chicken breasts, cooked and diced
5-6
russet potatoes, cooked and cubed
1 can(s)
cream of chicken soup
8 oz
french onion dip
1 tsp
garlic powder
2 c
cheddar cheese, shredded
6 slice
bacon, cooked and crunbled
3
green onions, sliced thin
salt and pepper to taste

Step-By-Step

1Cut chicken into cubes. Place in a 9x13" baking dish sprayed with cooking spray.
2Dice the potatoes and add to the pan. Sprinkle with salt, pepper, and garlic powder.
3Mix together the cream of chicken soup and french onion dip. Pour over the chicken and potatoes and mix together.
4Bake at 400 for 30-35 minutes.
5While casserole is baking, diced the bacon into small pieces and fry until crisp. Drain on paper towel. Slice green onions and set aside.
6When casserole is finished baking, remove from oven and top with cheese, bacon and green onions. Return to oven for another 5 minutes.

About this Recipe

Course/Dish: Chicken, Potatoes, Casseroles
Main Ingredient: Chicken
Regional Style: American
Other Tag: Quick & Easy