LOADED CHICKEN AND POTATO CASSEROLE
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
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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