Loaded Baked Potato and Chicken Casserole

By JanetLynn198

Ingredients

• 3-4 medium russet potatoes, cleaned and diced (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
• 1/2 tsp salt
• 1/2 tsp ground black pepper
• 1/2 cup heavy cream
• 2 tbsp unsalted butter, cut into small pieces

Details

Adapted from BestYummyRecipes.com

Preparation

Step 1

Heat oven to 350F. 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 salt and pepper. Sprinkle with half the bacon crumbles, and 1/2 cup of the cheese.
Spread the remaining diced potatoes on top, followed by the remaining bacon, another 1/2 cup cheese, and more 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.