John and I have very aggressive savings plans for things that we want to do – like traveling, and one of the ways that we cut on costs is by cooking a lot of our meals at home!  Each time we food shop (every other week), I try and incorporate some recipes that include cheaper ingredients – for example, chicken, potatoes, rice, broccoli, etc.  In my search to find a recipe that included ingredients such as these, I stumbled upon this recipe on pinterest: here.

Not only is this recipe naturally gluten free, it also had two of my “cheaper” ingredients that I was searching for – potatoes and chicken!  And the cherry on top was that it was scrumptious!  This was a wonderful, delicious play on a fully loaded baked potato, and we loved it.  It is definitely a new add-on to our meal rotation!

Loaded Baked Potato & Chicken Casserole


  • 3 – 4 medium russet potatoes, scrubbed and diced(about 1.5 lbs. or 4 1/2 cups)
  • 1 lb. boneless, skinless chicken breasts, diced
  • 4 slices bacon, cooked crisp, cooled and crumbled
  • 1 1/2 cups shredded cheddar cheese
  • 4 green onions, sliced
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 cup heavy cream
  • 2 tablespoons unsalted butter, cut into small pieces


  1. Heat oven to 350 degrees F. Lightly grease a 9″ x 9″ baking pan or casserole dish.
  2. Spread half of the diced potatoes in bottom of pan. Place the diced chicken breasts evenly on top. Season chicken with 1/4 teaspoon each salt and pepper. Sprinkle with half the bacon crumbles, 1/2 cup of the cheese, and half the green onions.
  3. Spread the remaining diced potatoes on top, followed by the remaining bacon, another 1/2 cup cheese, remaining green onions and another 1/4 teaspoon each salt and pepper. Pour heavy cream over top of casserole and then dot with the butter. Cover with aluminum foil and bake in the preheated oven for 1 hour.
  4. Uncover and bake another 30 minutes. In the last few minutes of baking, sprinkle with the remaining 1/2 cup cheddar cheese and bake until melted. Serve.


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