Loaded Baked Potato And Chicken Casserole

By Karmagoddess

Ingredients

• 3 - 4 medium russet potatoes, scrubbed and diced
• (about 1.5 lbs. or 4 1/2 cups)
• 1 lb. boneless, skinless chicken breasts, diced
• 4 slices bacon, cooked crisp, cooled and crumbled
• 1 1/2 cups shredded cheddar cheese
• 4 green onions, sliced (green parts only for low-FODMAP/low-fructose)
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 cup heavy cream
• 2 tablespoons unsalted butter, cut into small pieces

Details

Servings 1
Adapted from inspiredreamer.com

Preparation

Step 1

Heat oven to 350 degrees F. Lightly grease a 9" x 9" baking pan or casserole dish.

Spread half of the diced potatoes in bottom of pan. Place the diced chicken breasts evenly on top. Season chicken with 1/4 teaspoon each salt and pepper. Sprinkle with half the bacon crumbles, 1/2 cup of the cheese, and half the green onions.

Spread the remaining diced potatoes on top, followed by the remaining bacon, another 1/2 cup cheese, remaining green onions and another 1/4 teaspoon each salt and pepper. Pour heavy cream over top of casserole and then dot with the butter. Cover with aluminum foil and bake in the preheated oven for 1 hour. Uncover and bake another 30 minutes. In the last few minutes of baking, sprinkle with the remaining 1/2 cup cheddar cheese and bake until melted. Serve.

I would probably make this with a can of cream soup mixed with sour cream and add broccolli. I would probably also parboil the potatoes and it would cook in 30-40 minutes.

I’m trying it with a can of cream of chicken mixed w/ about a half of can of milk. I’ll let you know how it turns out.

I added hot sauce, pepper and Ms.Dash to the potatoes. It was very delicious

Made this tonight. Was afraid to use cream after reading it had curdled for someone else, so instead I just did the can of cream of chicken & put two tablespoons of butter on top. Will make again. So delicious!

I want to make this without the chicken but with frozen broccoli instead. Would you cook the broccoli first or not? and would you still bake for 1.5 hours??

Cooked it exactly to the recipe and it was great! Might add some garlic or something next time

I’m trying this but after reading the comments I think I’m going to try with a can of cream of chicken soup and I’m going to precook the potatoes. I might add broccoli too just because I LOVE broccoli! I’m also going to use more seasoning like garlic, Mrs. Dash, onion powder etc, I love flavor! I’ll post how it turns out! Thanks for can of cream of chicken soup idea

I have made this several times with the only change being I used half and half instead of heavy cream and it has turned out great every time. I’m really not sure why you would wand to add a can (yuck) of soup to it.. If your potatoes aren’t done you probably didn’t dice them small enough.

I’m going to try this tonight. After reading some of the comments I think I will skip the heavy cream and I agree with DebH your potatoes will be ready if they are cut smaller. I make another dish with Chicken and potatoes and its in the oven for only an hour and they are ready. and I am like the only person in the world that doesn’t like bacon so that too will be skipped!

I make this a couple times a month and its great! I make it a little healthier by using red potatoes and no heavy cream. I use a little olive oil for the potatoes a little salt and pepper with fresh garlic and onions! its a great way to remove all that bad fattiness.

I modified this using red potatoes instead of russet, broccoli instead of the onions and almond milk instead of the half and half. I was quite watery so I think a can of cream of chicken or cream of mushroom soup would make it better. You could possible also add rice which would absorb some of the liquid. I cooked for an hour and half as the recipe indicated and the potatoes were still hard. I upped the temperature to 400 degrees to get it more done. Definitely recommend this recipe but think it does need some tweaking. Lots of way to improvise it as well.

Mine is almost done cooking now, i tried it with 2% milk, garlic salt, and added cut up jalapenos. I plan to add a dolup of sour cream when served and maybe some ranch..

I used new potatoes (red ones) cooked them 3/4 the way done, then I sautéed my chicken 3/4 the way done because I like the carmelazation which is flavor on the chicken then I sautéed some sliced mushrooms and steamed some broccoli half done I used the bacon green onions as the recipe called for Then I mixed in a bowl A can of cream of chicken soup 3/4 cup sour cream and about 1/4 cup 1/2 & 1/2. Along with the cheddar cheese. I cannot tell you how AWESOME this turned out!!!!! There was not one drop left when my family was finished with it. So very very delicious!!!!! Oh since I had precook end the potatoes and chicken 3/4 done I baked at 375 for 35-40 minutes. Perfect

I made this the other night using whole milk And it was perfect, made it the same way tonight but replaced the chicken and bacon with half of a pre cooked ham, and added some chili powder and brown sugar, it was amazing!

You can make this recipe without a can of cream soup (expensive and WAY too much sodium) AND without heavy cream (also expensive, and WAY too much fat). Cream soup base is easy to make. Melt 2 T of butter over medium heat. Stir in 2 T flour. Stir until thickened and bubbly. Add 1/2 cup low fat/low sodium chicken broth and 1/2 cup skim milk. Stir until thickened and bubbly, and you have your “cream of” soup. Also, low-fat cheese helps reduce calories further, and there is no need to dot casserole with butter or add the 1/2 teaspoon of salt. It won’t be missed. The bacon gives the recipe a nice saltiness, and adds so much flavor it shouldn’t be omitted. It’s one of those “umami” flavors which, even in small amounts, makes a recipe awesome! The above changes make the recipe much more health-friendly.

Your email address will not be published. Required fields are marked

cheryl: Great' I added a few sliced mushrooms-really really good!...

Elisabeth: I wish I could make this for my five year old son! He would...

Karen: I am going to make these. I think I will put a whole almond...

Travel & Places