Loaded Baked Potato & Chicken Casserole

Ingredients

• Bacon

  Pork, cured, cooked, pan-fried

  3 strip cooked or 24g

• Red potatoes

  Flesh and skin, baked

  5 potato large (3" to 4-1/4" dia. or 1.5kg

• Ground chicken

  Raw

  8 oz crumbled or 224g

• Butter

  Salted

  2 tbsp or 28g

• Heavy whipping cream

  Fluid

  1 cup, whipped or 120g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  50g

Directions

1. Heat oven to 350 degrees F. Lightly grease a 9" x 9" baking pan or casserole dish. Spread half of the diced potatoes in bottom of pan. Place the diced chicken breasts evenly on top. Season chicken with 1/4 teaspoon each salt and pepper. Sprinkle with half the bacon crumbles, 1/2 cup of the cheese, and half the green onions. Spread the remaining diced potatoes on top, followed by the remaining bacon, another 1/2 cup cheese, remaining green onions and another 1/4 teaspoon each salt and pepper. Pour heavy cream over top of casserole and then dot with the butter. Cover with aluminum foil and bake in the preheated oven for 1 hour. Uncover and bake another 30 minutes. In the last few minutes of baking, sprinkle with the remaining 1/2 cup cheddar cheese and bake until melted. Serve.

Similar Foods

• Spanakopita-Loaded Baked Potatoes GF
• Vegan Twice Baked Potato Casserole
• Cheesy Twice-Baked Potato and Broccoli Casserole
• Paleo Chicken & Sweet Potato Bake
• Cauliflower and Chicken Sausage Casserole
• Chicken Cordon Bleu Casserole