LOADED CHICKEN AND POTATO CASSEROLE

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Loaded Chicken and Potato Casserole image

This recipe originally called for uncooked chicken, potatoes, and olive oil to bake the chicken and potatoes in. I replaced the oil with the cream of chicken soup and dip for a creamier casserole. I also precooked the chicken and potatoes to shorten the baking time.

Provided by Marianne Gleason

Categories     Casseroles

Time 45m

Number Of Ingredients 9

3 boneless, skinless chicken breasts, cooked and diced
5-6 russet potatoes, cooked and cubed
1 can(s) cream of chicken soup
8 oz french onion dip
1 tsp garlic powder
2 c cheddar cheese, shredded
6 slice bacon, cooked and crunbled
3 green onions, sliced thin
salt and pepper to taste

Steps:

  • 1. Cut chicken into cubes. Place in a 9x13" baking dish sprayed with cooking spray.
  • 2. Dice the potatoes and add to the pan. Sprinkle with salt, pepper, and garlic powder.
  • 3. Mix together the cream of chicken soup and french onion dip. Pour over the chicken and potatoes and mix together.
  • 4. Bake at 400 for 30-35 minutes.
  • 5. While casserole is baking, diced the bacon into small pieces and fry until crisp. Drain on paper towel. Slice green onions and set aside.
  • 6. When casserole is finished baking, remove from oven and top with cheese, bacon and green onions. Return to oven for another 5 minutes.

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