Loaded Chicken and Potatoes Recipe
about 1 lb. chicken (I use boneless chicken breasts, but any chicken will do), cubed into 1/2" pieces*
about 12 medium yellow potatoes (or any baking type potato), cubed into 1/2" pieces
1/3 cup olive oil
sea salt and freshly ground pepper
1 tablespoon paprika
2 tablespoons garlic powder
1 tablespoon Tabasco (Too hot for you? Try 2 tablespoons homemade ranch dressing, or sour cream, or cream cheese, or barbecue sauce with real sugar - no high fructose corn syrup! - instead)
2 cups Cheddar cheese (or a Mexican-style cheese blend; for this photo shoot, I used Cheddar and Monterey Jack)
1/2 - 1 cup cooked and crumbled bacon (about 1/4 to 1/2 lb.)
1/2 - 1 cup diced green onions (scallions)
1. Preheat the oven to 400 degrees. Grease a 9" x 13" baking dish with coconut or olive oil; set aside.
2. In a large bowl, stir together the olive oil, salt and pepper to taste, paprika, garlic powder, and Tabasco (or alternatives to Tabasco) until well blended.
5. Sprinkle the casserole with cheese, bacon, and green onions. Return to the oven. Bake another 5 minutes, or until the cheese is fully melted.
If desired, serve with sour cream.
Singing Through the Rain says you can make this dish in the crock pot, too. I've never tried it, but if you're interested, click here and scroll down to "Frequently Asked Questions."
* HINT: When using chicken that's been frozen, don't thaw completely before cutting. It will be much easier to chop!