Sep 20, 2016

Loaded Chicken and Potatoes Recipe

Confession: My family does not like eating chicken. They love my home canned chicken, and they love KFC, and sometimes my hubby's real barbecued chicken because all you really taste are the seasonings...but any other chicken dish pretty much makes their noses turn up. However, as a person striving to be Proverbs 31 Woman, I'm always trying to get chicken in their diet because it's more frugal than beef or pork. That's why I was so pleased when I made Loaded Chicken and Potatoes (which I discovered over at Singing Through the Rain) and my family loved it! Here is my slightly altered version:

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.

3. Add the potatoes and chicken to the bowl and toss until well coated. Pour the mixture into the prepared baking dish.

4. Bake, uncovered, for 25 minutes. Stir. Bake another 25 minutes or so, until the potatoes and chicken are cooked through and browned. Remove from oven - but keep the oven turned on.

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!

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