Loaded Potato And Chicken Casserole Recipes

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LOADED POTATO AND BUFFALO CHICKEN CASSEROLE



Loaded Potato and Buffalo Chicken Casserole image

Make and share this Loaded Potato and Buffalo Chicken Casserole recipe from Food.com.

Provided by internetnut

Categories     Vegetable

Time 1h15m

Yield 4-5 serving(s)

Number Of Ingredients 11

2 lbs boneless skinless chicken breasts, cut into 1/2-inch cubes
8 -10 medium potatoes, cut into 1/2-inch cubes (I leave the skin on)
1/3 cup olive oil
1 1/2 teaspoons salt
1 tablespoon fresh ground pepper
1 tablespoon paprika
2 tablespoons garlic powder
6 tablespoons 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

Steps:

  • 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 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.
  • Serve with extra hot sauce and/or ranch dressing.

LOADED BAKED POTATO & CHICKEN CASSEROLE



Loaded Baked Potato & Chicken Casserole image

Make and share this Loaded Baked Potato & Chicken Casserole recipe from Food.com.

Provided by bsmith1

Categories     Chicken

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 11

2 lbs chicken breasts, cubed
8 potatoes, cubed
1/3 cup olive oil
1 1/2 teaspoons salt
1 tablespoon fresh ground pepper
1 tablespoon paprika
2 tablespoons garlic powder
3 tablespoons hot sauce
2 cups cheddar cheese, shredded
1 cup bacon, crumbled
1 cup green onion, diced

Steps:

  • Preheat oven to 500 degrees.
  • In large bowl mix olive oil, salt, pepper, paprika, garlic powder and hot sauce.
  • Add potatoes to bowl and allow to marinate for 10 minutes.
  • Using a strainer and another bowl, drain the potatoes. Collect all remaining sauce in one bowl and set aside.
  • Coat baking dish with cooking spray.
  • Spread potatoes evenly in baking dish and bake for 45 minutes, stirring every 15 minutes.
  • Fry bacon and set aside to drain.
  • Using the bacon grease, brown the chicken cubes and add them to the remaining sauce. Coat the chicken cubes evenly in the sauce.
  • Once potatoes are done, spread the chicken on top. Bake for 12 minutes.
  • Crumble the bacon, grate the cheese, and chop the green onions.
  • Layer the cheese, bacon, and half of the green onions and bake for 3 - 5 minutes more, until the cheese is melted.
  • Add fresh green onions before serving.

LOADED POTATO AND CHICKEN CASSEROLE RECIPE - (4.6/5)



Loaded Potato and Chicken Casserole Recipe - (4.6/5) image

Provided by á-24940

Number Of Ingredients 12

Topping:
2 pounds boneless chicken breasts, cubed (1")
8-10 medium potatoes, cut in 1/2" cubes
1/3 cup olive oil
1 &1/2 tsp salt
1 Tbsp. black pepper
1 Tbsp. paprika
2 Tbsp. garlic powder
6 Tbsp. hot sauce
2 cups fiesta blend cheese
1 cup crumbled bacon
1 cup diced green onion

Steps:

  • Preheat oven to 500 degrees. Spray a 9X13" baking dish with cooking spray. In a large bowl mix together the olive oil, salt, pepper, paprika, garlic powder and hot sauce. Add the cubed potatoes and stir to coat. Carefully scoop the potatoes into the prepared baking dish, leaving behind as much of the olive oil/hot sauce mixture as possible. Bake the potatoes for 45-50 minutes, stirring every 10-15 minutes, until cooked through and crispy and browned on the outside. While the potatoes are cooking, add the cubed chicken to the bowl with the left over olive oil/hot sauce mixture and stir to coat. Once the potatoes are fully cooked, remove from the oven and lower the oven temperature to 400 degrees. Top the cooked potatoes with the raw marinated chicken. In a bowl ix together the cheese, bacon and green onion and top the raw chicken with the cheese mixture. Return the casserole to the oven and bake for 15 minutes or until chicken is cooked through and the topping is bubbly delicious.

SLOW COOKER LOADED CHICKEN AND POTATO CASSEROLE RECIPE



Slow Cooker Loaded Chicken and Potato Casserole Recipe image

Provided by Kristen Hills

Categories     Main Course

Time 6h20m

Number Of Ingredients 9

4-5 russet potatoes (cut into small cubes)
1½ pounds boneless chicken breasts (diced)
1 teaspoon salt (more or less to taste)
½ teaspoon ground black pepper (more or less to taste)
½ teaspoon garlic powder (more or less to taste)
6 strips of bacon (cooked and crumbled)
2 cups shredded cheddar cheese
4 green onions (sliced)
¾-1 cup heavy whipping cream

Steps:

  • Spray slow cooker with non-stick cooking spray.
  • Spread half of the cut potatoes in the bottom of the slow cooker.
  • On top of the potatoes, spread the diced chicken in a single-layer.
  • Sprinkle half of the salt, half of the pepper, half of the garlic powder on top, half of the bacon, half of the cheddar cheese, and half of the green onions on top of the chicken.
  • Place the rest of the potatoes on top of the chicken, and top with remaining salt, pepper, garlic powder, bacon, cheese, and green onions.
  • Pour heavy whipping cream evenly over the casserole.
  • Place the lid on top and cook on low heat for 6-8 hours.

Nutrition Facts : Calories 566 kcal, Carbohydrate 28 g, Protein 37 g, Fat 34 g, SaturatedFat 17 g, TransFat 0.1 g, Cholesterol 144 mg, Sodium 722 mg, Fiber 2 g, Sugar 2 g, UnsaturatedFat 13 g, ServingSize 1 serving

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