Russet potatoes and chicken are baked with cheddar cheese, crisp bacon, and green onions in this comforting casserole.
Course Main Course
Cuisine American
Keyword bacon, casserole, chicken, potato
Prep Time 30 minutesminutes
Cook Time 1 hourhour30 minutesminutes
Servings 4
Ingredients
3 - 4medium russet potatoes, scrubbed and diced into ½” - 1” pieces(about 1.5 lbs. or 4 1/2 cups)
1lb.boneless skinless chicken breasts, diced
4slicesbacon, cooked crisp, cooled and crumbled
1 1/2cupsshredded cheddar cheese
4green onions, sliced
1/2teaspoonsalt, divided
1/2teaspoonground black pepper, divided
1/2cupheavy cream
2tablespoonsunsalted butter, cut into small pieces
Instructions
Heat oven to 350 degrees F. Lightly grease a 2.5 qt. casserole dish or a 9" square baking pan.
Parboil potatoes: Add potatoes to a large saucepan and enough water to cover. Add a generous pinch of salt. Bring to a boil, reduce heat slightly, and boil for 5 minutes. Drain.
Spread half of the parboiled potatoes in bottom of prepared pan. Place the diced chicken breasts evenly on top. Season chicken with 1/4 teaspoon each salt and pepper. Sprinkle with half the bacon crumbles, 1/2 cup of the cheese, and half the green onions. Spread the remaining diced potatoes on top, followed by the remaining bacon, another 1/2 cup cheese, remaining green onions and another 1/4 teaspoon each salt and pepper.
Pour heavy cream over top of casserole and then dot with the butter.
Cover with aluminum foil and bake in the preheated oven for 1 hour. Uncover and bake another 30 minutes. In the last few minutes of baking, sprinkle with the remaining 1/2 cup cheddar cheese and bake until melted. Serve.
Notes
This is not a low-FODMAP recipe, but to make it low-FODMAP, you can substitute with lactose-free heavy cream and use only the green parts of the green onions.