Chicken and Potato Casserole

100_2887I love potatoes.  Fried, hashed, baked, stuffed, mashed, twice baked, you name it…  I love them. Most casseroles don’t use potatoes as a main ingredient.  Usually it is either rice or a pasta.  So, I was really excited when I found one online that used potatoes.  This dish can be made ahead of time and then frozen if desired.  I changed the recipe a little and added chicken in order to increase the protein in the dish.  Here’s my updated version as well as the original recipe.

Chicken and Potato Casserole

2 pounds red skinned potatoes

Olive oil

Kosher Salt

5 slices of bacon

3 cups shredded cooked chicken

1 cup whole milk

1/4 cup melted butter

1 cup sour cream

2  1/2 cups shredded cheddar cheese – keep the 1/2 cup set aside for the topping

3 green onions sliced

2 tsp dried parsley

1 tsp garlic powder

1 tsp salt

1 tsp of pepper

Preheat oven to 400 degrees F. Scrub potatoes, puncture each with a knife to vent, toss with olive oil and salt and place on a pan. Bake at 400 degrees F for 45 minutes or until tender.

Cook the bacon till crisp and then break into small pieces.

Once potatoes are cool enough to handle, slice them in half lengthwise, then slice them in half again. Place into a large bowl. Add 2 cups of the Cheddar cheese, 3 cups chicken, and half of the bacon. Set aside a big pinch of the green onion for garnish and add the rest to the potatoes.

Mix together the milk, sour cream and melted butter. Add parsley, garlic powder, salt and pepper. Pour mixture over the potatoes and gently toss. Use a potato masher to break down the chunks to desired texture.

Pour mixture into greased baking dish, cover and bake at 350 degrees F for 40 minutes or until heated through. Remove, top with the remaining 1/2 cup of shredded Cheddar cheese, return to the oven, uncovered, until cheese is melted, about 5 minutes. Garnish top with remaining bacon and green onion.

* If freezing the casserole, go ahead and add the remaining cheese and bacon before freezing.  You can easily pull it off once the dish thaws and then add it back for the last 5 minutes.

This link will take you to the original recipe.  http://www.deepsouthdish.com/2012/08/cheesy-loaded-twice-baked-potato.html

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One thought on “Chicken and Potato Casserole

  1. Pingback: Bulk cooking, round 2 | Soll Mom's Real Food

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