Loaded Chicken and Potato Casserole

By margiekyle

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 slice bacon, cooked and crumbled
• 3 green onions, sliced thin
• salt and pepper to taste

Preparation

Step 1

Cut chicken into cubes. Place in a 9x13" baking dish sprayed with cooking spray.

Dice the potatoes and add to the pan. Sprinkle with salt, pepper, and garlic powder.

Mix together the cream of chicken soup and french onion dip. Pour over the chicken and potatoes and mix together.

Bake at 400 for 30-35 minutes.

While casserole is baking, diced the bacon into small pieces and fry until crisp. Drain on paper towel. Slice green onions and set aside.

When casserole is finished baking, remove from oven and top with cheese, bacon and green onions. Return to oven for another 5 minutes.