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.
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.
- 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
- 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.
- Place in a greased 3 quart casserole dish.
- Top with remaining 1 cup shredded cheese.
- Sprinkle with parsley.
- Bake 400 degrees for 15 minutes or until nice and bubbly.
- (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)