Chicken Loaded Potato Casserole
Chicken loaded potato casserole: russet potatoes and paprika-garlic chicken baked in one dish under melted cheddar, crumbled bacon and green onions, served with sour cream. Serves 6.
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Ingredients
- 5 medium russet potatoes peeled, rinsed and cut into 1-inch pieces
- 3 tablespoons olive oil divided
- 1 1/2 pounds boneless skinless chicken breasts cut into 1-inch pieces
- 1/2 tablespoon paprika
- 1 tablespoon garlic powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 cups cheddar cheese shredded
- 1/2 cup bacon cooked and chopped
- 2 green onions sliced thin
- sour cream for serving, optional
Instructions
- Heat the oven to 400°F. Grease a 9x13-inch baking dish with nonstick spray.
- Spread the potatoes evenly in the dish. Drizzle with 1 tablespoon of the olive oil and toss to coat. Bake for 40 minutes.
- While the potatoes bake, whisk together the remaining 2 tablespoons olive oil, the paprika, garlic powder, salt and pepper. Add the chicken pieces and stir to coat.
- Carefully take the dish out of the oven. Pour the seasoned chicken over the potatoes and toss carefully to combine.
- Return the dish to the oven and bake uncovered for 15 minutes, until the chicken is cooked through and reads 165°F on a food thermometer.
- Take the dish out and sprinkle the cheddar, bacon and green onions evenly over the top. Bake another 5 minutes, until the cheese is melted.
- Let the casserole stand 5 minutes before serving. Serve with sour cream, if you like.
Notes
Leftovers: refrigerate within 2 hours, eat within 3 to 4 days or freeze 3 to 4 months. Reheat covered to 165°F.
Nutrition
Serving: 1servingCalories: 526kcalCarbohydrates: 30.4gProtein: 41.2gFat: 26.4gSodium: 857mgFiber: 3.8gSugar: 1.7g