BAKED CHICKEN AND LOADED POTATO CASSEROLE

How do you make a loaded baked potato even better? You add some chicken, and put it all to one casserole dish for a one pot meal that requires little cleanup and even much less work. That’s simply what you get in the recipe that follows. It does not even require that the rooster be cooked first earlier than it is introduced to the dish, as so many casserole recipes do.

INGREDIENTS

• two kilos boneless, skinless fowl thighs, halved
• 2 kilos Russet potatoes, peeled and cubed into 1/2-inch pieces
• 4 slices thick-cut bacon
• 1 half cups shredded cheddar cheese, divided
• 4 inexperienced onions, chopped, divided
• 1/2 teaspoon salt
• 1/4 teaspoon floor black pepper
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1/4 cup heavy cream

INSTRUCTIONS

Heat oven to 350 stages Fahrenheit and grease a 9-by-13-inch casserole dish.
Add all ingredients, without 1/2 of the cheese and half of of the inexperienced onions, to a giant bowl. Mix nicely and pour into the organized casserole dish.
Cover the casserole dish with aluminum foil, and location in the oven.
Bake casserole for one hour.
Remove casserole from oven and put off aluminum foil.
Sprinkle casserole dish with final half of of cheddar cheese and ultimate half of of inexperienced onions.
Place casserole again into the oven and bake for any other 30 minutes, till cheese on pinnacle has melted and golden brown.

Enjoy.

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