Haven't tried it yet. I can see that the directions are not clear. what is the amount of paprika needed? Doesn't mention that precooked chopped chicken is needed. And 2 lbs. of chicken and 8010 potatoes does not make 1 serving. I will try the recipe with some of the advice of other reviewers.
Loaded Baked Potato & Chicken Casserole
Community Recipe from
- 2 pound(s) chicken breasts
- 8-10 potatoes
- 1/3 cup(s) olive oil
- 1 tablespoon(s) pepper
- 2 tablespoon(s) garlic powder
- 6 tablespoon(s) hot sauce
- 2 cups fiesta Mexican blend cheese or 2 cups monterey jack and cheddar cheese blend
- 1 cup crumbled cooked bacon
- 1 cup diced green onion
- Preheat oven to 500F (This is NOT a typo, 500F is correct!) .
- In a large bowl mix together the olive oil, hot sauce, salt, pepper, garlic powder & paprika.
- Add the cube potatoes and stir to coat.
- Add the potatoes to a greased baking dish.
- When scooping the potatoes into the baking dish, leave behind any extra olive oil/hot sauce mix.
- Add the diced chicken to the “left behind” olive oil/hot sauce mix and stir to coat all the chicken. Allow to marinate as the potatoes bake.
- Roast the potatoes for 45-50 minutes, stirring every 10-15 minutes, until cooked through and nice and crispy on the outside.
- Once the potatoes are fully cooked add the marinated chicken.
- Once the potatoes are fully cooked, remove from the oven and lower the oven temperature to 400°F.
- In a large bowl mix all the topping ingredients together.
- Top the raw chicken with the topping.
- Bake 15 minutes or until until the chicken is cooked through and the topping is melted and bubbly delicious.
This recipe is a personal recipe added by kenzipooch and has not been tested or endorsed by MyRecipes.
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Loaded Baked Potato & Chicken Casserole Recipe at a Glance
- COURSE: Main Dishes