loaded chicken and potato casserole
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.
prep time
15 Min
cook time
30 Min
method
Bake
yield
6-8 serving(s)
Ingredients
- 3 - boneless, skinless chicken breasts, cooked and diced
- 5-6 - russet potatoes, cooked and cubed
- 1 can cream of chicken soup
- 8 ounces french onion dip
- 1 teaspoon garlic powder
- 2 cups cheddar cheese, shredded
- 6 slices bacon, cooked and crunbled
- 3 - green onions, sliced thin
- - salt and pepper to taste
How To Make loaded chicken and potato casserole
-
Step 1Cut chicken into cubes. Place in a 9x13" baking dish sprayed with cooking spray.
-
Step 2Dice the potatoes and add to the pan. Sprinkle with salt, pepper, and garlic powder.
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Step 3Mix together the cream of chicken soup and french onion dip. Pour over the chicken and potatoes and mix together.
-
Step 4Bake at 400 for 30-35 minutes.
-
Step 5While casserole is baking, diced the bacon into small pieces and fry until crisp. Drain on paper towel. Slice green onions and set aside.
-
Step 6When casserole is finished baking, remove from oven and top with cheese, bacon and green onions. Return to oven for another 5 minutes.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Chicken
Category:
Potatoes
Category:
Casseroles
Tag:
#Quick & Easy
Ingredient:
Chicken
Method:
Bake
Culture:
American
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