October 3, 2013

Loaded Baked Potato Chicken Casserole


  • 2 lbs chicken breasts, cubed 
  • 10-12 small red or russet potatoes diced
  • 1/2 cup olive oil
  • 1  tsp. salt
  • 1 TBS. freshly ground pepper
  • 1/2 TBS. garlic powder
  • 2 c. Mexican blend cheese, shredded
  • 1/2 c. crumbled bacon 
  • 1/2 c. chopped green onion 

Preheat your oven to 475.  In a large bowl, mix together olive oil, salt, pepper & garlic powder. Add the potatoes and coat with mixture.  Place the potatoes into a greased baking dish, leave as much of the mix as possible.  Bake potatoes for 1 hr, flip the potatoes every 15-20 mins. Check with a fork to ensure the potatoes are done.  While the potatoes are baking, coat the chicken with the left over mixture and cook in a skillet over medium heat, until the chicken is done (no longer pink inside!)  Once the potatoes are done, take them out of the oven and turn the oven temperature down to 400.  Add the chicken, cheese, bacon & green onions. Put the casserole back in the oven and bake for 5 minutes or until cheese is melted.  Serve with sour cream or ranch dressing.

This is one of my family's favorite meals! 
 Picture and Recipe Courtesy of My Sweet Little Steiner Family

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