Skip to main content

Loaded Baked Potato & Chicken Casserole (Something for October's Menu)

I got this recipe off of Food.com. we're going to try it. we need something new to eat!

Loaded Potato And Buffalo Chicken Casserole Recipe - I call this Cardiac Casserole... even my 13 yr. old had to laugh that there's a link to "healthier recipes" halfway down the page.  But it's GOOD!  Made it last night.  I sauteed the chicken before adding, I couldn't bear to put raw chicken on top of cooked potatoes.:

TOTAL TIME
1hr 30mins

































PREP 30 MINS
COOK 1 HR
Yummy and Easy

INGREDIENTSNutrition

  1. Directions
  2. Preheat oven to 500 degrees.
  3. In large bowl mix olive oil, salt, pepper, paprika, garlic powder and hot sauce.
  4. Add potatoes to bowl and allow to marinate for 10 minutes.
  5. Using a strainer and another bowl, drain the potatoes. Collect all remaining sauce in one bowl and set aside.
  6. Coat baking dish with cooking spray.
  7. Spread potatoes evenly in baking dish and bake for 45 minutes, stirring every 15 minutes.
  8. Fry bacon and set aside to drain.
  9. Using the bacon grease, brown the chicken cubes and add them to the remaining sauce. Coat the chicken cubes evenly in the sauce.
  10. Once potatoes are done, spread the chicken on top. Bake for 12 minutes.
  11. Crumble the bacon, grate the cheese, and chop the green onions.
  12. Layer the cheese, bacon, and half of the green onions and bake for 3 - 5 minutes more, until the cheese is melted.
  13. Add fresh green onions before serving.

Comments

Popular posts from this blog

Taco Bake

Taco Bake - Can't Stay Out of the Kitchen: Taco Bake is a Tex-Mex casserole with layers of corn chips, beef filling with diced tomatoes & chilies, sour cream & a cheese layer. So quick & easy too.

This looks SO Good!!! I think I might have to make in the near future!




Taco Bake This amazing 7-ingredient Tex-Mex casserole is filled with a tasty beef mixture, cheese and tortilla chips. Taco Bake is gluten free. CourseBeef Main DishCuisine

Hough Bakery - butter cookies

Hough Bakery By Gail Greenberg&Diane Rolfe Hough Bakery was an integral part of me and my family's lives, (most people in Cleveland for that matter) I was heartbroken when they closed. I have always remembered the cookies and doughnuts from this magical bakery. Their products were like nothing I had ever had before (and it was extra magical because I was so little/young) I have been searching for about 30 years for something similar - no luck... but, thank goodness there are a few recipes floating around the internet! Unfortunately even with Archie's being open, my food afflictions will not allow me to enjoy those old time favorites. Luckily, converting is what I do and that's what this site is about so I will switch some things around and see how it turns out! The recipe below is just ONE of my all time favorites, please enjoy! Memories of a signature blue-and-white, string-tied cake box filled with a streusel coffee cake, hot cross buns, sticky pecan rolls, coconut cho…

Grilled Romaine Hearts with Caesar Vinaigrette

Recipe borrowed from: http://www.dessertnowdinnerlater.com/2014/05/grilled-romaine-hearts-caesar-vinaigrette/ I love love love Caesar anything!!! Definitely going to try this! Serve this as the salad for Christmas dinner!

Grilled Romaine Hearts with Caesar Vinaigrette
Yield: 4 Servings Ingredients 2 Tbsp extra-virgin olive oil1 Tbsp fresh lemon juice1 small clove garlic, minced½ tsp Dijon mustard¼ tsp freshly ground black pepper2 Tbsp freshly grated Parmesan cheese (LF or non dairy, I like GOVeggie)salt to tasteOlive oil spray2 hearts of Romaine lettuce Instructions In a small bowl, whisk together the oil, lemon juice, garlic, mustard, and pepper. Stir in the Parmesan cheese and season with salt to taste. You can alternately blend the mixture, parmesan cheese included, in a small food processor.Preheat the grill over medium-high heat. Oil the grill's surface. Remove any wilted outer leaves from the romaine hearts, then cut the hearts in half length-wise leaving the end intact so eac…