I found a delicious recipe on Pinterest recently, the Loaded Baked Potato and Chicken Casserole.
But I decided to make it my own way.
The key ingredients remain, and everyone in my family enjoyed it.
The Finished Product
3 large chicken breasts diced
4 medium russet potatoes, washed and diced
4 slices of bacon. cooked til crisp, cooled and crumbled
1.5 cups of shredded cheese
1 tablespoon minced dry onion
Salt and Pepper to taste
2 tablespoon butter, sliced
1 pint heavy cream
Although this recipe called for a double layering, I used a larger baking pan and only did one layer of the ingredients. I followed the cooking directions as stated.
Heat oven to 350 degrees F. Lightly grease a baking pan or casserole dish.
Spread half of the diced potatoes in bottom of pan. Place the diced chicken breasts evenly on top. Season chicken with salt and pepper. Sprinkle with bacon crumbles, 1 cup of the cheese, and the minced onions. Pour heavy cream over top of casserole and then dot with the butter.
|Before the Oven|
Cover with aluminum foil and bake in the preheated oven for 1 hour. Uncover and bake another 30 minutes. In the last few minutes of baking, sprinkle with the remaining 1/2 cup cheddar cheese and bake until melted. Serve.
I topped mine with a dollop of our cream.
Parsley would have added a nice touch but I didn't have any on hand.