My daughter-in-law served this the other night and I immediately knew I had to snag the recipe
Embark on a culinary journey with our Baked Chicken and Loaded Potato Casserole recipe, a perfect blend of flavors and textures that will tantalize your taste buds. This article provides a step-by-step guide, expert insights, and answers to frequently asked questions, ensuring a seamless cooking experience.
Ingredients:
| INGREDIENTS | QUANTITIES |
|---|---|
| Boneless, skinless chicken thighs, halved | 2 pounds |
| Russet potatoes, peeled and cubed | 2 pounds |
| Thick-cut bacon | 4 slices |
| Shredded cheddar cheese, divided | 1 1/2 cups (divided) |
| Green onions, chopped, divided | 4 (divided) |
| Salt | 1/2 teaspoon |
| Ground black pepper | 1/4 teaspoon |
| Garlic powder | 1 teaspoon |
| Paprika | 1 teaspoon |
| Heavy cream | 1/4 cup |
Instructions:
Now, let’s master the art of preparing this delectable dish:
- Heat the Oven to Perfection
- Preheat your oven to 350 degrees Fahrenheit.
- Grease a 9-by-13-inch casserole dish to prevent sticking.
- Mix and Pour
- In a large bowl, combine all ingredients, excluding half of the cheese and green onions.
- Mix thoroughly and pour the mixture into the prepared casserole dish.
- Cover and Bake
- Cover the casserole dish with aluminum foil.
- Place it in the preheated oven and bake for one hour.
- Unveil and Sprinkle
- Remove the casserole from the oven and take off the aluminum foil.
- Sprinkle the remaining half of cheddar cheese and green onions over the casserole.
- Final Bake
- Return the casserole to the oven and bake for an additional 30 minutes until the cheese on top turns golden brown.
