About Me:

Hi y'all! My name is Elizabeth Knicely, but I go by Liz. I am a 35 year old wife and mother of 3 wonderful children. I am also a pet owner of a cat, dog and turtle. I am an avid home chef, ambitious artist and amateur comedian. I'm just a small town girl trying to leave a mark on this world. Welcome to my blog!

Knicely Made

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Loaded Chicken and Potato Casserole


If you like simple yet flavorful dishes, this is for you. A one-pan meal that comes together very fast and is guaranteed to please even the pickiest eaters.


PREP TIME: 20 minutes

COOK TIME: 54 minutes

TOTAL TIME: 1 hour 15 minutes

SERVINGS: 8 servings


INGREDIENTS:

-Non-Stick Cooking Spray

-2 Boneless, Skinless Chicken Breasts, cooked and cubed

-6 medium Red Skin Potatoes, cubed (skin on)

-1 Garlic Clove, minced

-3 tablespoons Olive Oil

-1 tablespoon Paprika

-1 tablespoon Dried Parsley

-1 teaspoon Dried Oregano

-1 teaspoon Cayenne Pepper

-1 pound Bacon, chopped and cooked until crisp

2 cups Shredded Sharp Cheddar Cheese

-1/2 cup Green Onions, sliced

-Ranch Dressing, if desired

-Sour Cream, if desired


DIRECTIONS:

1. Preheat the oven to 425 degrees Fahrenheit and spray the bottom and sides of a 9x13-inch baking dish with Non-Stick Cooking Spray. In a medium -sized bowl, mix the Potatoes, Chicken, Garlic, Olive Oil, Paprika, Oregano, Parsley, and Cayenne Pepper.

2. Place the Potato/Chicken mixture into the baking dish and bake for 45-50 minutes or until the potatoes are cooked and tender.

3. Once the potatoes are cooked, remove them from the oven and top with Bacon, Cheese and Green Onions. Return to the oven and cook for an additional 5-10 minutes or until the Cheese is melted. Serve warm topped with Ranch Dressing and Sour Cream, if desired. Enjoy!


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