Loaded Baked Potato and Chicken Casserole
- 2 lbs. chicken breasts, cubed
- 10 to 12 small red potatoes, diced
- 1/2 cup olive oil
- 1 tsp. salt
- 1 tbsp. freshly ground pepper
- 1/2 tbsp. garlic powder
- 2 cups mexican blend cheese
- 1/2 cup crumbled bacon
- 1/2 cup chopped green onion
Preparation time 15mins
Cooking time 85mins
Preheat oven to 475 degrees.
In a large bowl, mix together olive oil, salt, pepper, garlic powder. Add the potatoes and coat with mixture. Place the potatoes into a greased baking dish, leave as much of the mix as possible. Bake potatoes for 1 hour, flip the potatoes every 15 to 20 minutes. Check with a fork to ensure the potatoes are done. While the potatoes are baking, coat the chicken with the left over mixture and cook in a skillet over medium heat, until the chicken is done, (no longer pink inside). Once the potatoes are done, take them out of the oven and turn the oven temperature down to 400 degrees. Add the chicken, cheese, bacon and green onions. Put the casserole back in the oven and bake for 5 minutes or until cheese is melted. (Can be served with low fat sour cream or ranch dressing, optional).