Loaded Potatoes and Chicken Casserole

Loaded Baked Potato and Chicken Casserole

I think May is going to be categorized as Family Fare month.  I am trying really hard to stick to the whole theme thing, but have found that I need pretty broad umbrellas in order to have half a chance of following through.  That seems to be the story of my life.  Each day I wake up with plans to accomplish many things, but lately I get sucked into the SEO swamp.  I have been working on adding printable recipes and SEO to all of my old recipes.  All 800 of them.  It’s hard to believe I have that many recipes on this blog.  Along the way, I have been doing a lot of blog cleaning, too.

loaded potatoes and chicken casserole

So.  Loaded Potatoes and Chicken Casserole.   I saw a few pins on Pinterest with that title accompanying luscious photos of cheese covered potatoes and chicken. Without jumping over to those recipes, I decided to come up with my own version.  Pinterest is great for inspiration of any kind.  I am sure I am not alone in hoping they don’t go away any time soon.  In fact, like many of you, I am wondering just how we all got along before they came onto the scene.  That site is such a time saver and time waster and so on and so forth.

bite of loaded potatoes and chicken casserole

Loaded Potatoes and Chicken Casserole
Author: 
 
Ingredients
  • 4 boneless, skinless chicken breasts, cooked and cut into 1" cubes
  • 1½ pounds red potatoes, boiled, drained, cut into cubes
  • 1 Tbsp olive oil
  • 1½ tsp salt
  • ½ tsp ground black pepper
  • 2 tsp garlic powder
  • 1 tsp thyme
  • 1 tsp rosemary
  • 8 oz bacon, cooked, drained and crumbled
  • 8 oz cream cheese, cut into small cubes
  • 3 cups shredded sharp Cheddar cheese
  • parsley
Instructions
  1. In a large bowl, toss cooked chicken cubes, potato cubes, olive oil, salt, pepper, garlic powder, thyme, rosemary,bacon, cream cheese and 2 cups of shredded cheese.
  2. Place in a greased 3 quart casserole dish.
  3. Top with remaining 1 cup shredded cheese.
  4. Sprinkle with parsley.
  5. Bake 400 degrees for 15 minutes or until nice and bubbly.
  6. (note: if you are starting with all cold ingredients, using leftovers, you will want to bake it at 375 for up to 40 minutes to get everything hot)

 

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