Loaded Baked Potato and Chicken Casserole
Description
Enjoy this comforting chicken casserole on a cold day to warm you up and satisfy you with wonderful cubed chicken, potatoes, Canadian bacon, Cheddar cheese and potatoes in a delightful heavy whipping cream sauce. Serve with a side salad, if you wish.
Ingredients
oil or butter, to grease pan
1/4 t. salt or to taste
1/2 heaping t. sugar
3 heavy dashes freshly ground black pepper
1/4 c. heavy whipping cream
2 medium potatoes, scrubbed, dried, peeled and cut into pieces
8 oz. boneless, skinless chicken breasts, patted dry with paper towels and cut into cubes
2 slices Canadian bacon, cut into pieces**
4 T. unsalted butter, cut into small pieces
1 heaping c. shredded Cheddar cheese, divided
1 stalk scallion, green part only, cut into small rounds
Directions
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Preheat oven to 350 degrees. Lightly grease a 9 x 9 inch baking pan with oil or butter.
Add salt, sugar, and pepper to the heavy whipping cream; lightly stir until well combined.
In a single layer, spread potatoes and then the chicken in the prepared baking pan. Sprinkle on the bacon and butter; top with the scallions and half of the Cheddar cheese. Pour the heavy cream over top of the casserole.
Cover with aluminum foil; bake 1 hour. Uncover; bake another 30 minutes. In the last 10 minutes, sprinkle with the remaining Cheddar cheese; bake until cheese is slightly crusty.
Remove from oven. Serve immediately.
**You can substitute 1-2 strips of pre-cooked crisp bacon for the Canadian bacon, if desired.
2 servings.