Fall seems to have arrived promptly here in Cleveland, except the leaves haven't caught up with the program, just the cool drop in temperature. I now want to make soups and hearty big potted dishes. I have completely switched over to wanting to prepare meals using the one pot technique.
Getting a whole bunch of ingredients, throwing them into a pot or casserole dish and letting them cook and morph into a delicious meal on its own. I have so much to do, and I plan on taking my to do lists up a notch in the upcoming weeks.
Therefore, having a way to cut down on time while still creating something delicious is a major win. I saw a post on a loaded potato casserole and decided that I should get this going and try it out for myself with a few alterations.
4 Chicken Breasts, diced
6 Medium Potatoes, diced
6 Slices of Bacon, crisply cooked and crumbled
2 Cups Shredded Cheddar Cheese
5 Green Onions Sliced
1 Cup Heavy Cream
2 Tablespoons Butter
- Heat oven to 350 degrees
- Lightly grease 9"x13" in. casserole dish
- Season diced chicken in your preferred manner (I freehandedly use some Lawry's seasoning salt and paprika)
- Spread half of the potatoes on casserole dish, then evenly spread all of the chicken over potatoes.
- Sprinkle half of the bacon crumbles over the chicken followed by 3/4 cups of shredded cheese and half of the green onions.
- Add the remaining potatoes, then the rest of the bacon, and another 3/4 cups of shredded cheese.
- Sprinkle on the remaining green onions followed by a light seasoning of salt and pepper.
- Pour the cup of heavy cream over the entire mixture.
- Slice up butter over the top of dish.
- Cover with foil and bake for one hour.
- Uncover for the final 30 minutes, in the last five minutes, sprinkle top with 1/2 cup of cheese.
So I completely forgot that I was out of aluminum foil after I got home and started cooking. So it was time to improvise! I found a glass top to one of my pots and put it over the center of the dish. It served its purpose. There's always another way to do something.
Before serving, I cut up some more green onions and added it on top for freshness and appeal. This is definitely a "meat and potatoes" type of meal, therefore it was imperative I paired it with something light and crisp. I'm thinking of saving this casserole as an "I'm sorry" meal for Byron when I feel bad for doing something stupid. It is definitely a satisfying dish and extremely delicious.
I guarantee this dish as a winner every single time. How can bacon and potatoes go wrong? The chicken was such a great addition. I wouldn't have it any other way. It lasted us about 4 and a half servings (Two separate nights of dinner for the both of us, and seconds for Byron on the first night.) If you make this, you will be happy.