How To Make Loaded Chicken and Potato Casserole
There’s nothing better than a hot and fresh casserole right from the oven. For cooking recipes that are failsafe and delicious, look no further and follow these casserole recipes that are sure to garner you some new fans along the way.
Serves:
Ingredients
- 4 boneless, skinless chicken breasts
- 4 cups of diced potatoes
- 1 cup of shredded cheddar cheese
- 1 cup of cooked and crumbled bacon
- 1/2 cup of sour cream
- 1/4 cup of chopped green onions
- 1 tsp of garlic powder
- 1 tsp of onion powder
- 1 tsp of paprika
- Salt and pepper to taste
Instructions
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Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish.
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Place the chicken breasts in the baking dish and season with garlic powder, onion powder, paprika, salt, and pepper to taste.
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Bake the chicken in the preheated oven for 25 minutes.
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While the chicken is baking, boil the diced potatoes for about 10 minutes until they are fork-tender. Drain and set aside.
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Remove the chicken from the oven and shred or cube it into bite-sized pieces.
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In a large bowl, combine the shredded chicken, cooked potatoes, cheddar cheese, bacon, sour cream, and chopped green onions. Mix well.
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Transfer the mixture back into the baking dish and spread it evenly.
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Bake the casserole for an additional 20 minutes until it is heated through and the cheese is melted and bubbly.
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Serve the loaded chicken and potato casserole hot and enjoy!
Nutrition
- Calories : 520kcal
- Total Fat : 20g
- Saturated Fat : 9g
- Cholesterol : 138mg
- Sodium : 746mg
- Total Carbohydrates : 38g
- Dietary Fiber : 3g
- Sugar : 2g
- Protein : 45g
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