Sunday, February 15, 2015

Loaded Baked Potato and Chicken Casserole

2 lbs chicken breasts, cubed
8 potatoes, cubed
1/3 cup olive oil
1 1/2 teaspoons salt
1 tablespoon fresh ground pepper
1 tablespoon paprika
2 tablespoons garlic powder
6 tablespoons hot sauce
2 cups cheddar cheese, shredded
1 cup bacon, crumbled
1 cup green onion, diced

Prep:  Cut Potatoes (No peeling necessary...Yay!) 
Prep:  Cut chicken into 1" chunks. 

Preheat oven to 425 degrees.
In large bowl, mix olive oil, salt, pepper, paprika, garlic powder and hot sauce.

Add potatoes to bowl.

Coat baking dish with cooking spray.
Add potatoes, allow for excess sauce in the remaining bowl.

Toss potatoes around in dish to coat before baking.

Excess sauce left from potatoes.  This will be used with the chicken,
so don't discard!
 Bake potatoes for 45 minutes, stirring every 15 minutes.
Add cubed chicken to bowl with leftover sauce and allow to marinate while potatoes bake.

Mix together cheese, bacon & green onion in separate bowl.

Once potatoes are done, add the chicken then layer toppings over chicken.

Cook's Note:  I have to admit, I pre-cooked my marinated chicken slightly in a skillet BEFORE adding to the baked potatoes.  I just didn't feel comfortable putting the raw meat over the cooked potatoes. Plus, pre-cooking the chicken cubes cut back on the rest of the baking time!  :-)

I pre-cooked/browned my chicken before adding to the potatoes,
but in the original recipe, this was not a step. 

Add chicken to potatoes (pre-cooked or straight from marinade).
Add cheese/green onion mixture on top of chicken. 

Bake for additional 15 minutes or until chicken is done and cheese is melted.

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