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.


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Rating:

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

Directions Step-By-Step

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