Recipes

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:

  1. Heat the Oven to Perfection
    • Preheat your oven to 350 degrees Fahrenheit.
    • Grease a 9-by-13-inch casserole dish to prevent sticking.
  2. 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.
  3. Cover and Bake
    • Cover the casserole dish with aluminum foil.
    • Place it in the preheated oven and bake for one hour.
  4. 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.
  5. Final Bake
    • Return the casserole to the oven and bake for an additional 30 minutes until the cheese on top turns golden brown.

Credit: Kuluckada

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