I think you all know by now, I’m on a never ending quest for easy to make meals that my little toddler will also enjoy. Preferably they are healthy and require minimal cooking time (especially now that J is working CRAZY hours at his new job).
Well, this yummy casserole isn’t exactly healthy or fast, but MAN is it good. Not to mention, aside from the long cooking time, it’s pretty easy to prep and pop in the oven! The recipe below is based on what I had on hand and made about 4 portions. If you want to make a bigger batch, check out the original recipe at the link below!
The night I made this casserole I had picked O up from daycare and he was POOPED. He had played outside pretty much all day in the water and was NOT pleased to be awake. So I did what any good parent (HA!) does and put on The Wiggles while I sat next to him on the couch cutting up the potato, green onion, bacon and shredded the cheese. #Multitasking By the time I was done, he was through being cranky and more interested in what I was doing than watching The Wiggles. He also really enjoyed this dish! WINNINGGGG.
Loaded Baked Potato & Chicken Casserole
Original Recipe: Stockpiling Moms
Prep Time: 10 mins
Cook Time: 1hr 5 mins
Total Time: 1hr 15 mins
- 1 bag mini red potatoes
- 2 chicken breasts
- 1/4 cup olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp garlic powder
- 2 cup old cheddar cheese
- 4-5 pieces cooked bacon, crumbled
- 1/2 cup diced green onion
- Preheat oven to 400 degrees F. Spray a casserole dish with cooking spray OR use a paper towel to coat with a small amount of olive oil.
- Cut mini potatoes in half and cut chicken breast into cubes.
- In a large bowl, combine olive oil, salt, pepper and garlic powder. Toss chicken and potatoes in the mixture and stir to coat.
- Using a slotted spoon (drains some of the excess olive oil), place the chicken and potatoes into your casserole dish and bake for 1 hour, taking out and stir every 20 mins. When done, the potatoes should be brown and crispy (insert heart-eye emoji here)
- I had bacon left over from breakfast this weekend (I know, what monster has leftover bacon?) but if you don’t have on hand, fry up a few pieces until crisp. Set aside on a plate with paper towel to drain. When cooled, chop/crumble.
- When chicken and potatoes are cooked, remove from oven and top with cheese, bacon and green onion. Bake for another 5 mins or until cheese is melted and ooey gooey.
- SERVE with your fave veggie side or a salad