Too Good To Be True: Loaded Baked Potato & Chicken Casserole

I have never really been too big on making casserole dishes, but this loaded baked potato and chicken casserole just… hits the spot. I don’t know how else to put that! It’s too good. I learned it through another pinner on Pinterest, and after adjusting the recipe a few times it’s more than amazingly good! So please, have fun and enjoy!!!!

I made this dish for two people, plus a bowl of leftovers. You can always add something to eat as a side of your choice!

Ingredients:

-2-3 Potatoes, peeled and diced
-3-4 boneless skinless chicken breast, diced
-Sour Cream
-Green Onions
-3-4 slices of bacon, cooked to crisp and crumbled
-Shredded Cheddar Cheese (How much cheese do you like personally?)
-Salt & Pepper or Adobo
-2-3 tablespoons of butter

IMG_3392

1.) Start preheating the oven to 350 degrees. I used a glass casserole dish, depending on how much food you have, use a dish size at your discretion. Lightly grease the dish, (I use Pam).

2.) First you will add the diced and peeled potatoes as the bottom layer. After season the chicken to taste and dicing it, you will add that as the second layer on top of the potatoes. When that’s done, dice the green onions and add those sparingly on top. After, add dots of butter all the way across. Finally, add a few teaspoons of sour cream spread across the dish (like in the picture above) and add a small layer of the shredded cheddar cheese along with the crumbled and cooled down bacon. IMG_33953.) Cover the casserole dish with aluminum foil, completely like in the picture above. Place it in the preheated over for 1 hour. At 1 hour, uncover and bake for another 20 minutes. After those 20 minutes are up, and a heavier layer of the shredded cheese and bake for a final 10-15 minutes or until melted.IMG_3399

4.) Tadaaaaaaa! You are all done and ready to serve. Enjoy

Author
A sassy, not easy to outwit kinda girl.

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