Loaded Potato and Chicken Casserole

recipe-entreeI’m always on the lookout for new casserole recipes, and this one is fantastic. It combines the flavors of a loaded baked potato with chicken to make it perfect as a main dish. While it takes a little while to bake, the prep work is simple and straightforward. This is definitely a dish that will be enjoyed many times at my house.



8 medium potatoes, cut into 1 inch cubes

⅓ cup olive oil

2 t salt

1 t black pepper

1 t smoked paprika

½ t garlic powder

½ t onion powder

3 chicken breasts, cut into cubes

1 cup shredded cheddar cheese

1 cup shredded Monterey Jack cheese

2 green onions, sliced thinly into rounds

8 strips cooked bacon, crumbled

Sour cream, for topping



Preheat oven to 500ºF. Spray a 9×13” dish with cooking spray.

In a large bowl, mix together oil, salt, pepper, paprika, garlic powder, and onion powder. Stir in potatoes and mix until thoroughly coated. Spoon potatoes into prepared dish, leaving behind any extra oil mixture. Bake 45 – 50 minutes, stirring every 10 minutes, until potatoes are cooked and crispy on the outside.

Add the chicken to the remaining oil mixture in the bowl. Stir to coat the chicken.

When potatoes are done, spoon chicken over potatoes. Sprinkle on cheese, green onions, and bacon. Bake 15-20 minutes until chicken is cooked through. Serve with sour cream.

Source: Tricia Swann

Jefferson Farmers Co-op 08112014