Loaded Potato and Chicken Casserole (Taking a breaking from feeding baby to feed YOU)

Here’s another great recipe that’s super easy to make ahead and freeze!

Wash and cube 5 potatoes and 1 vidalia onion.

Put the potatoes and onions in a large bowl and set aside.

In a separate bowl, mix together 1/3 c olive oil, 1 1/2 tsp salt, 1 tbsp pepper, 1 tbsp paprika, 2 tbsp garlic powder and 2 tbsp hot sauce (I use Tobasco, but you can use any hot sauce).

Pour the mixture over the potatoes and onions and stir to coat.

Place the potatoes in a prepared casserole pan (use a disposable pan if you want to freeze it) and bake them on 500 for 45 minutes to an hour, stirring every 15 minutes, until they’re crispy.

While the potatoes are cooking, cube 2 pounds of boneless, skinless chicken breasts and put the cubes in the same big bowl your potatoes were in.

In a separate bowl, mix together 1/4 c olive oil, 1/2 tsp salt and 1 tsp lemon juice. Pour the mixture over the chicken and stir to coat.

In a separate bowl, mix together 2 cups of fiesta cheese, 6 slices of cooked, crumbled bacon, and 3 diced green onions.

(And since it sucks to buy a whole package of green onions when you only need 3, go ahead and dice the rest of them, store them in a freezer bag and freeze for later use!)

Once the potatoes are cooked, remove them from the oven and top with the marinated chicken. Top that with the cheese mixture.

If you plan to freeze it, wrap the pan tightly in plastic wrap and tinfoil–label and freeze. It should stay good for about 2 months, or 3 months in a deep freezer. When you’re ready to serve it, just let it thaw in the refrigerator overnight.

To serve, bake in a 400 degree oven for 45 minutes, or until the chicken is cooked through.

This was a big hit with the hubby—and even J devoured the chicken (the potatoes were a little too spicy for him)!

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