The Baked Potato Chicken Casserole was one of the first “gluten free” meals that I tried to make with my husband and has since become a favorite in my household. My husband absolutely loves this dish! It’s quick and easy to make and feeds everyone. I have seen several different versions of this meal, but our favorite is this one, which includes the heavy cream that keeps everything moist.
3 – 4 medium russet potatoes (about 1.5 lbs)
1 lb boneless skinless chicken breasts
1 1/2 cups shredded cheddar cheese
1/2 cup heavy cream
1/2 tsp salt
1/2 tsp black pepper
2 tbsp unsalted butter, cut into small piece
4 green onions, sliced
Preheat oven to 350 degrees. Lightly grease 9″ x 13″ baking pan. Chop the chicken and potatoes into small pieces. Season chicken with salt and pepper. Sprinkle bacon crumbles and cheese. Pour heavy cream over top of casserole and then dot with the butter. Cover with aluminum foil and bake for an hour and a half. Sprinkle green onions to garnish. (We don’t always use the green onions, as you can see below, but it does add a nice flavor to the meal when we do).
I hope you enjoy it as much as we do!