A Journey in Gluten Sensitivity
Sunday, March 8, 2015
Loaded Chicken and Potato Casserole
I tried this recipe the other day and LOVED it. I tweeted it a bit for lack of all the ingredients on and hand for wanting to see the smoked paprika used :-)
1 1/2 pounds boneless skinless chicken breasts, cut into small
5 medium Russet or Idaho potatoes, cut into approximately 1 inch pieces
3 Tablespoons olive oil
1/2 Tablespoon paprika (I used it half regular
and half smoked paprika)
1 Tablespoon garlic powder
1 teaspoon salt (I used
Pink Sea Salt)
1 teaspoon black pepper
2 cups shredded cheddar cheese (I was out of shredded cheese, i chopped up cooper, swiss,
cheddar slices and tossed that on top)
1/2 cup cooked, chopped bacon or
2 green onions, sliced thin (optional)
Preheat oven to 400° F. Grease a 9×13 inch baking dish with non-stick spray.
Spread the diced chicken and potatoes evenly into the baking dish.
In a large bowl, whisk together the olive oil, paprika, garlic powder, salt and pepper. Pour mixture evenly over the chicken and potatoes. Stir to coat the chicken and potatoes.
Bake, uncovered, for 50 to 55 minutes.
Remove from oven, and sprinkle evenly with the cheddar cheese, chopped bacon, and onion. Bake another 5 minutes, or until cheese is melted. Let stand 5 minutes before serving.
I tried this recipe the other day and LOVED it.
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