Loaded Chicken and Potato Casserole

1
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

How to Make Loaded Chicken and Potato Casserole

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.

Printable Recipe Card

About Loaded Chicken and Potato Casserole

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