Loaded Baked Potato and Chicken Casserole
This Loaded Baked Potato and Chicken Casserole combines, potatoes, cheddar cheese, and bacon to make one irresistible and hearty dish!
Equipment
- 9x13 inch baking dish
- Cutting board
- Large Mixing Bowl
Ingredients
- 8 potatoes about 8 cups, peeled and cubed
- 2 lbs chicken cubed
- 1 lb bacon chopped
- 1/3 cup olive oil
- 1/3 cup hot sauce
- 1 1/2 tsp paprika
- 1 1/2 tsp chilli powder
- 2 tbsp garlic powder
- 1/2 tsp ground pepper
- 1/2 tsp salt
- 2 cups extra sharp cheddar cheese Cracker Barrel, shredded
- 1 cup green onions chopped
Instructions
- Preheat oven to 425 degrees.
- Grease a 9x13 inch baking dish with butter.
- Peel and cube potatoes.
- In a large mixing bowl, whisk together olive oil, hot sauce, paprika, chili powder, garlic powder, ground pepper and salt. Add cubed potatoes and toss to coat.
- Pour into prepared baking dish and bake for 45 minutes. Set mixing bowl aside.
- While the potatoes are cooking, fry the bacon in a non-stick pan over medium heat, stirring/flipping occasionally, until brown and crispy. About 7-8 minutes. Transfer to a paper towel lined plate to remove grease. Once cool, chop bacon.
- Cut chicken into cubes and place in mixing bowl. Toss chicken in any leftover sauce.
- Chop green onions and shred cheddar cheese and set aside.
- Once the potatoes have cooked for 45 minutes, add the chicken, half the cheddar cheese, green onions, chopped bacon, and toss together. Sprinkle remaining cheddar cheese, green onions and chopped bacon on the top.
- Bake for an additional 15 minutes or until a thermometer inserted into the chicken reads at least 165 degrees. Cheese should be melted and bubbly, potatoes cooked through.
- Serve immediately.
- Add sour cream or any of your favorite toppings!
- Enjoy!
- Refrigerate leftovers for up to 3 days.
