Loaded Chicken And Potato Casserole

Ingredients

5 medium Russet potatoes, peeled and rinsed, then cut into 1-inch pieces

3 tbsp. olive oil, divided

1 ½ lbs. boneless, skinless chicken breasts, cut into 1-inch pieces

1/2 tbsp. paprika

1 tbsp. garlic powder

1 tsp. salt

1 tsp. black pepper

1 to 2 c. shredded cheddar cheese

1/2 c. cooked, chopped bacon

2 green onions, thinly sliced

Instructions

Preheat your oven to 400°F (200°C). Make sure to grease a baking dish that measures 9×13 inches, with non-stick spray.

Evenly distribute the peeled and diced potatoes in the greased baking dish. Drizzle 1 tablespoon of olive oil over them, toss gently to ensure coating and then bake for 40 minutes.

While the potatoes are baking you can take a bowl. Whisk together the remaining 2 tablespoons of olive oil along with paprika, garlic powder, salt and pepper. Add the chicken into this mixture stirring it well to ensure every piece is coated.

Once the potatoes have baked for 40 minutes carefully remove them from the oven. Spread the chicken evenly over the potatoes and gently mix everything together.

Put the dish back into the oven without covering it and bake for 15 minutes. Until you are certain that the chicken is fully cooked through.

Once done baking take out the dish from the oven again. Sprinkle cheddar cheese, chopped bacon and sliced onions evenly on top of everything.

Place it back into the oven for 5 minutes or until you see that the cheese has melted nicely.

Before serving it up let it rest for around 5 minutes. If desired enjoy this meal with some cream, on top.