LOADED BAKED POTATO &
CHICKEN CASSEROLE
INGREDIENTS
2 lbs. chicken breasts, cubed or shredded
10-12 small red potatoes diced
1/2 cup olive oil
1 tsp. salt
1 TBS. freshly ground pepper
1/2 TBS. garlic powder
2 c. Mexican Blend Cheese (low fat for even healthier version)
1/2 c. crumbled bacon (delete for lower calorie version)
1/2 c. chopped green onion
DIRECTIONS
Preheat your oven to 475.
In a large bowl, mix
together olive oil, salt, pepper, garlic powder.
Add the potatoes and coat with
mixture.
Place the potatoes into a greased baking dish, leave as much of the
mix as possible.
Bake potatoes for 1 hr.
Flip the potatoes every 15-20 minutes.
Check with a fork to ensure the potatoes are done.
While the potatoes are
baking, coat the chicken with the left over mixture and cook in a skillet over
medium heat, until the chicken is done (no longer pink inside!)
Once the
potatoes are done, take them out of the oven and turn the oven temperature down
to 400.
Add the chicken, cheese, bacon & green onions.
Put the casserole
back in the oven and bake for 5 minutes or until cheese is melted.
Can be
served with low fat sour cream or ranch dressing -- optional)
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