Sunday, August 10, 2014

Loaded Baked Potato Casserole

I'm SUCH a sucker for cheesy potatoes. 

 I love cheese. 

 I love potatoes.  

I love cheesy potatoes. 

This meal is so topped with some sour cream and a side of broccoli!  

Is it normal that my mouth waters just looking at this picture? 

Loaded Baked Potato Casserole

3-4 Russet potatoes. scrubbed and diced (about 4 1/2 cups)
1 pound boneless, skinless chicken breasts, diced (optional)
4 slices bacon, cooked crisp, cooled and crumbled
1 1/2 cups shredded cheddar cheese
4 green onions, sliced
1/2 teaspoon salt
1/2 teaspoon black pepper
1 cup heavy cream
2 tablespoons unsalted butter, cut into small cubes


Preheat oven to 350º.  Grease a 9x9 casserole dish. 

Spread half of the potatoes across the bottom of the pan.  Place diced chicken across the top, evenly. Season chicken with 1/4 teaspoon of each salt and pepper.  Sprinkle with 1/2 the bacon crumbles, 1/2 of the cheese and 1/2 of the green onions. 

Spread the remaining potatoes on top, followed by the rest of the bacon, 1/2 cup of cheese, rest of the green onions, salt and pepper.  Pour heavy cream over the top of the casserole and scatter the butter pieces across the entire pan.  

Cover with foil and back for 1 hour.  Uncover and back another 30 minutes.  

In the last few minutes of baking, sprinkle with the remaining cheddar cheese and bake until melted. 


*Always make sure your chicken was cooked to an internal temp of 160º before eating. 

Source: Inspire Dreamer

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