Loaded Baked Potato and Chicken Casserole

Photo by Marie R.
Adapted from facebook.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from facebook.com

Ingredients

  • 2

    lbs chicken breasts, cubed or shredded

  • 10-12

    small red potatoes diced

  • 1/2

    cup olive oil

  • 1

    tsp. salt

  • 1

    TBS. freshly ground pepper

  • 1/2

    TBS. garlic powder

  • 2

    c. Mexican Blend Cheese (low fat for even healthier version)

  • 1/2

    c. crumbled bacon (delete for lower calorie version)

  • 1/2

    c. chopped green onion

Directions

Preheat your oven to 475. 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 hr, flip the potatoes every 15-20 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. Add the chicken, cheese, bacon & 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)

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: