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How do you make a loaded baked potato even better? You add some chicken, and put it all to one casserole dish for a one pot meal that requires little cleanup and even less work. That’s just what you get in the recipe that follows. It doesn’t even require that the chicken be cooked first before it’s added to the dish, as so many casserole recipes do.
In fact, the bacon doesn’t even need to be cooked separately, something that’s unheard of in the casserole world. Just add all the ingredients to a large bowl, mix, and then pour all of the ingredients into a prepared casserole dish. You can even mix everything together right in the casserole dish, although some ingredients may spill over the sides which is why some prefer to use a separate bowl. When it all cooks together, the chicken from the juices work perfectly with the rich cheese and potatoes. And the green onions bring it just the bit of freshness it needs for the ultimate perfect casserole.
How to Make Baked Chicken and Loaded Potato Casserole
4 15 minutes 1 hour, 30 minutes 1 hour, 45 minutes
2 pounds boneless, skinless chicken thighs, halved
2 pounds Russet potatoes, peeled and cubed into 1/2-inch pieces
4 slices thick-cut bacon
1 1/2 cups shredded cheddar cheese, divided
4 green onions, chopped, divided
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 teaspoon garlic powder
1 teaspoon paprika
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