Skip to main content

Loaded Baked Potato & Chicken Casserole Result 12/18/15

I did this and it is AMAZEBALLS!!!
12/18/15

This 
(actually I used the one on Pinterest [feel free to click on Pinterest to follow the link] because I forgot I had it here) was a Major Pinterest WIN!!!!! This was freaking great and I can not wait for leftovers for dinner tonight!
I actually followed directions this time, didn't deviate from the recipe, not even once. I will put this into my recipe rotation.
Ok, now let me show you what I did:

I cooked the bacon.
 

I diced and rinsed the potatoes.

The recipe required very few ingredients: Olive Oil, salt, pepper, paprika, garlic powder (I used garlic pepper salt and california blend garlic pepper seasoning), hot sauce, cheddar cheese, bacon and green onions.  

made the marinade.

mixed the potatoes in the marinade.

the potatoes go in the oven for 45 stirring every 15 mins.

the chicken is marinated in the remaining marinade until the potatoes are done.

I shredded the Cabot (LF) cheese by hand.

the potatoes are done!

I was nervous about this part, you put the raw marinated chicken on top of the done potatoes turn the temp down to 400* and bake for another 15 mins. I put it in for 20mins.

Also, put the cheese, bacon, and green onions on top of the raw chicken. (I had my reservations...)

                                                                 It's FINALLY done!

I was amazed at how well this turned out, I do recommend this recipe! I will be making this again!

Ok, so before we did the casserole we did this: (We put the tree and are DONE decorating!)
The Lil Chef was coloring her Christmas picture to go one the wall with the others.
12/18/15

Comments

Popular posts from this blog

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 streus...

Johnny Mango's Shrimp Fried Rice with Fiery Lime Sauce

Backstory: My friend introduced me to this AMAZING fried rice about 6yrs ago. She asked did I want "fried rice" (I'm thinking "traditional" fried rice) OH NO! I tasted this and my taste buds went crazy!!! I had her bring it as often as I could. Unfortunately I have never been to Johnny Mango (near Downtown Cleveland) myself. I have been craving this for about 6yrs and I am SOOOOO HAPPY that there is a recipe! I do still want to go to   Johnny Mango World Cafe & Bar but until then I will try to recreate it myself. If you ever visit Cleveland OH I suggest checking this out!  INGREDIENTS For the rice 2 cups  jasmine rice (I'd probably use white and brown) 2 3/4 cups  water (filtered clean water) 1 tablespoon  vegetable oil (Olive oil) 1 teaspoon  salt (kosher salt) 2  eggs, beaten 1 teaspoon garlic, minced 6 ounces  shrimp (large 31-40 count) 1/3 cup  scallions, sliced 1 cup  English cucumber, diced (organic) 1 ...

Bob's Red Mill Scrumptious Blueberry Muffins

Scrumptious Blueberry Muffins 2 cups Bob's Red Mill Gluten Free 1-to-1 Baking Flour 2 tsp Baking Powder (GF) 1/2 tsp Salt (kosher salt) 1/2 cup (1 stick) Butter, softened (smart or earth balance) 1 1/4 cups plus 1 Tbsp Sugar, divided (raw sugar) 2 large Eggs (Vegan Eggs from Follow Your Heart) 1/2 cup Buttermilk (1 cup nondairy milk & 1tbs of lemon juice or vinegar) 1 1/2 cups fresh Blueberries (or frozen) Preheat oven to 425ºF. Grease a muffin pan with butter or nonstick spray or line with paper baking cups. Whisk together flour, baking powder and salt. Set aside. In a large bowl, cream together butter and 1 1/4 cups sugar until light and fluffy, scraping down the sides of the bowl often. Add eggs one at a time, beating well after each addition. Add half the flour mixture and beat until just blended. Beat in buttermilk, then add remaining flour mixture and beat until blended. Gently fold the blueberries into the batter. Spoon batter into prepared muffin p...