Baked Chicken and Loaded Potato Casserole
A delicious, one-pot meal that brings the comforting flavors of a loaded baked potato to a satisfying casserole. With tender chicken, crispy bacon, melted cheese, and seasoned potatoes, this dish is simple to prepare and perfect for a weeknight dinner or a crowd-pleasing family meal.
INGREDIENTS:
2 lbs boneless skinless chicken thighs, halved
2 lbs Russet potatoes peeled and cubed into 1/2-inch pieces
4 slices thick-cut bacon
1 1/2 cups shredded cheddar cheese divided
4 green onions chopped, divided
1/2 tsp salt
1/4 tsp ground black pepper
1 tsp garlic powder
1 tsp paprika
1/4 cup heavy cream
DIRECTIONS:
Preheat the oven to 350°F (175°C) and grease a 9×13-inch casserole dish.
In a large bowl, combine the chicken thighs, potatoes, bacon, half of the shredded cheddar cheese, half of the chopped green onions, salt, black pepper, garlic powder, paprika, and heavy cream. Mix well to coat all ingredients evenly.
Pour the mixture into the prepared casserole dish, spreading it out evenly. Cover with aluminum foil.
Bake in the preheated oven for 1 hour.
Remove the casserole from the oven and take off the aluminum foil.
Sprinkle the remaining cheddar cheese and green onions over the top.
Return the casserole to the oven and bake for an additional 30 minutes, or until the cheese is melted and golden brown.
Let it cool for a few minutes before serving.