Loaded Baked Potato and Chicken Casserole

Post date: Jul 31, 2013 11:32:26 AM

2 lbs. chicken breasts, cubed or shredded

10-12 small red potatoes, diced

½ cup olive oil

1 tsp. salt

1 Tbsp. ground pepper

½ Tbsp. garlic powder

2 cups Mexican Blend cheese

½ cup crumbled bacon (omit for lower calories)

½ cup chopped green onion

Directions:

Preheat oven to 475. In a large bowl, mix together olive oil, salt, pepper, garlic powder. Add the potatoes and coat with mixture. Place the potatoes into a greased baking dish, leave as much of the mix as possible. Bake potatoes for 1 hour. Flip the potatoes every 15-20 minutes. Check with a fork to ensure the potatoes are done. While the potatoes are baking, coat the chicken with the left over mixture and cook in a skillet over medium heat, until the chicken is done. Once the potatoes are done, take them out of the oven and turn the oven temperature down to 400. Add the chicken, cheese, bacon and green onions. Put the casserole back in the oven and bake for 5 minutes or until cheese is melted. This can be served with low fat sour cream or ranch dressing.