Loaded Chicken and Potato Casserole
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- boneless, skinless chicken breasts, cooked and diced
- 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
- green onions, sliced thin
- salt and pepper to taste
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.