LOADED POTATO-CHICKEN BAKE

As good as this potato-chicken bake is, it should be more difficult to get it from cutting board to table. Is it the Gold potatoes that make it so good? The chicken? The cheese? All and more. Thumbs up!

Loaded Potato-Chicen Bake

spray olive oil

2 tbsp olive oil, divided

4 medium potatoes, cubed (I used Gold potatoes and didn’t peel)

1/2 tsp sea salt

1/4 tsp ground black pepper

1-1/2 lbs chicken tenderloins, chopped

1 cup chopped onion

1-10 oz can condensed cream of chicken soup

1 cup milk

1/3 cup freshly grated parmesan cheese

1/2 tsp paprika

3/4 cup shredded colby-jack cheese blend

2 green onions, sliced thin

2 tbsp chopped fresh parsley

Optional: sour cream

1) Preheat oven to 375 degrees; lightly coat 9×13 casserole dish with olive oil cooking spray

2) To large skillet add 1 tbsp olive oil (reserving 1 tbsp) and heat over medium-high heat; add potatoes, sprinkle with salt and pepper, and cook 10 minutes, stirring often; spoon potatoes into casserole dish and set aside

3) Lower skillet heat to medium and add reserved 1 tbsp olive oil; add chicken and onion to skillet and, stirring often, cook 6-7 minutes until chicken is nearly cooked through; stir chicken and onion mixture into potatoes; set aside

4) To a medium bowl add soup, milk, parmesan cheese, and paprika; mix well and pour over potato-chicken-onion mixture; bake in oven 30 minutes; sprinkle cheese, onions, and parsley over casserole and cook additional 5 minutes until cheese melts; remove from oven and serve with or without sour cream

Servings: 4-6 (depending on appetite, of course)

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