Try out this Loaded Baked Chicken Potato Casserole recipe with smoked bacon, crispy potato wedges, perfectly roasted chicken and lots of sharp cheddar cheese. It is so delicious and packed with flavor!
Almost every child who leaves house longs for their mother’s kitchen, and if they are lucky enough and their mother really loves to cook then this is longing on an even higher level.
Although she always tried to surprise us with new flavors and combinations, I will always really long for those simple dishes … the kind of food that we often eat and that she prepares with such a crazy ease, because just like that, today is the day for easy Casserole dish, the dish that is so simple that it doesn’t need a recipe.
My list of her dishes is huge, but one recipe will forever smell of mom and her love given to us through her cooking for years and that is the Loaded Baked Chicken Potato Casserole.
I often prepare this dish myself but I never expect the taste that I remember from my home. When I wish to eat that, then She steps on stage and again, for the umpteenth time, brings me back to the round table in the living room.
It’s nice to make Sunday dinner special and spend that time with the closest people….Some meals are just like that, slow and scented with linden that is brought by wind, smiling and cheerful….
- 1 lb. chicken breasts, cubed
- 3 - 4 medium-sized potatoes, peeled and cut into pieces (about 1.5 lbs.)
- 4 slices bacon or Canadian bacon, cut into pieces (You can pre-cook bacon for slightly more intense flavor..)
- 1½ cups shredded cheddar cheese
- 4 green onions, green part only, cut into small rounds
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon paprika
- ½ cup heavy cream
- Heat oven to 350 degrees F.
- Lightly grease a 9" x 9" baking pan or casserole dish with some oil or butter.
- Spread half of the cubed potatoes in bottom of pan.
- Place the cubed chicken breasts evenly on top.
- Sprinkle with ¼ teaspoon each salt, paprika and pepper.
- Sprinkle with half the bacon slices, ½ cup of the cheese, and half the green onions.
- For the second layer spread the remaining diced potatoes on top,
- followed by the remaining bacon, another ½ cup cheese and another ¼ teaspoon each salt, paprika and pepper.
- Pour heavy cream over top of casserole.
- * if it turn out too watery you can reduce the amount of heavy cream.
- Cover with aluminum foil and bake in the preheated oven for 1 hour.
- Uncover the pan and bake for another 30 minutes. In the last 10 minutes, sprinkle with the remaining cheddar cheese, remaining green onions and bake until the cheese is slightly crusty.
- Remove from the oven and serve immediately.