Loaded Chicken and Potato Casserole (Printer-Friendly)
Hearty chicken and potatoes baked then topped with bacon, cheddar cheese, and green onions for maximum flavor.
# What You’ll Need to Cook:
→ Main ingredients
01 -
5 medium Russet potatoes, peeled and cut into 2.5 cm pieces
02 -
3 tablespoons olive oil, divided
03 -
680 g boneless, skinless chicken breasts, cut into 2.5 cm pieces
→ Seasonings
04 -
0.5 tablespoon paprika
05 -
1 tablespoon garlic powder
06 -
1 teaspoon salt
07 -
1 teaspoon black pepper
→ Toppings
08 -
120–240 g shredded cheddar cheese
09 -
120 ml cooked chopped bacon
10 -
2 green onions, thinly sliced
# Steps to Prepare:
01 -
Preheat oven to 200°C and grease a 23 x 33 cm baking dish with non-stick spray.
02 -
Spread diced potatoes evenly in the baking dish. Drizzle with 1 tablespoon olive oil and toss to coat. Bake in the preheated oven for 40 minutes.
03 -
In a bowl, mix the remaining olive oil with paprika, garlic powder, salt, and black pepper. Add the chicken pieces and stir until evenly coated.
04 -
After potatoes have roasted, carefully remove the dish from the oven. Distribute the seasoned chicken over the potatoes and gently toss to combine.
05 -
Return dish to the oven and bake uncovered for 15 minutes, or until chicken is thoroughly cooked.
06 -
Remove from oven and evenly sprinkle with shredded cheddar cheese, chopped bacon, and sliced green onions.
07 -
Bake for an additional 5 minutes until cheese is melted. Allow to stand for 5 minutes before serving.
# Extra Cooking Tips:
01 -
Serve with sour cream for extra creaminess if desired.