Monday, May 13, 2013

Loaded Baked Potato & Chicken Casserole

Loaded Baked Potato & Chicken Casserole

I first want to welcome all of my new readers who have come here through "Welcome Home" on Facebook. Thanks for reading! I suppose I'll tell you all a little about myself and how I came to be writing this blog.  My name is Dianne and I work in the natural foods department of a grocery store. I haven't always been in the food business. I have a degree in civil engineering and worked as a civil engineer for about 10 years. When we moved to St. Cloud, Minnesota for my husband's job, I was unable to find a job in engineering myself. Instead, I took a job at the grocery store. I've long since had a passion for nutrition, cooking and food in general. It was a great fit.

My job at the store is part-time, so I found myself with some extra time on my hands. I started getting involved on allrecipes.com, making recipes and taking photos of them. From there I decided to write this blog. I never would have pictured myself as a food blogger, but now it seems like the perfect fit. I get to be artistic with photography and creative making up my own recipes.

You may notice that some of the food I make is "different." Several years ago I noticed that my digestive issues were getting worse, so I started changing my diet to feel better. I was diagnosed with IBS long ago and thought it was just a "non-diagnosis." They couldn't find anything wrong with me, so it must be IBS, and I would just have to put up with it. Although haven't officially been tested for it, I'm pretty sure I have fructose malabsorption too. It was when I learned about fructose malabsorption that I discovered how a low-fructose diet can make all the difference in how I feel. It turns out I've been eating not only a low-fructose diet, but also a low-FODMAP diet as well, which is great for people who suffer from IBS. In fact, a lot of people with IBS also have fructose malabsorption.

So you can find recipes on my blog from before I changed my diet and plenty of recipes that are low-fructose, low-FODMAP and wheat- and gluten-free from after. Here is one such recipe that is gluten-free, low-fructose and low-FODMAP. The only issues with this recipe may be with the dairy products. Hard cheese, such as cheddar, and heavy cream are very low in lactose and I don't seem to have much issue with them. I'm really not sure if I'm lactose intolerant. I was always a big cottage cheese eater and recently stopped eating it and I feel maybe just a tad better. I'm still not sure if it's enough of a difference to go completely dairy-free, though. I love cheese and I love this casserole. It started out as just a chicken and potato casserole, but then I made some changes to it and I decided that it was so similar to the ingredients in a loaded baked potato, I would just call it that!

Loaded Baked Potato & Chicken Casserole
First, layer half of the potatoes, followed by all of the chicken in the pan.


Loaded Baked Potato & Chicken Casserole
Next, sprinkle with salt and pepper, half of the bacon and green onions and 1/2 cup cheese.


Loaded Baked Potato & Chicken Casserole
Finally, spread out the remaining potatoes, bacon, green onions, salt and pepper and another 1/2 cup cheese. Drizzle with heavy cream and dot with the butter (not pictured).


Loaded Baked Potato & Chicken Casserole
Bake for 1 1/2 hours (1 hour covered, 1/2 hour uncovered) and melt the remaining 1/2 cup cheese on top. 


Loaded Baked Potato & Chicken Casserole
Enjoy!



Loaded Baked Potato & Chicken Casserole
serves 4
Loaded Baked Potato & Chicken Casserole

Ingredients

3 - 4 medium russet potatoes, scrubbed and diced
        (about 1.5 lbs. or 4 1/2 cups)
1 lb. boneless, skinless chicken breasts, diced
4 slices bacon, cooked crisp, cooled and crumbled
1 1/2 cups shredded cheddar cheese
4 green onions, sliced (green parts only for low-FODMAP/low-fructose)
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup heavy cream
2 tablespoons unsalted butter, cut into small pieces


Directions

  1. Heat oven to 350 degrees F. Lightly grease a 9" x 9" baking pan or casserole dish.
  2. Spread half of the diced potatoes in bottom of 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.
  3. 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.




80 comments:

  1. This looks so yummy, I think I'll try making it tonight! and how coincidental that I found your blog, since I'm studying civil engineering and I also have fructose intolerance! Thanks for sharing your recipe!

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    1. Thanks Breanna, I hope you liked the recipe!

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    2. I made this tonight to the recipe's instruction and mine came out extremely watery. Any suggestions?

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    3. I had the same issue. I thought it was that I put too much cream in it.

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    4. Followed the recipe exactly as written. Had the same watery result. Found other recipes that do not call for cream or dots off butter. I sometimes suspect the person posting recipes adds or omits ingredients because they don't really want to share their recipes. What a east of my time and money. Because of this I will not use another recipe from this blog.

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    5. So sorry this recipe didn't work for you. I do write my recipes exactly as I make them. I am just an inexperienced recipe developer, but I'm trying to improve. I think my photos got this recipe more attention than it deserved. I am working on a new and improved version of this recipe to hopefully address the issues that some people are having.

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    6. I just made this, and it turned out SO well! I modified the heavy cream part after reading the reviews about it being too watery. I actually ended up just tossing the potatoes in the heavy cream in a bowl (separately from the chicken). I also omitted the butter (although it probably would've been a little better with it in retrospect). But, overall, I didn't have any issues with it being too watery. Great recipe!

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  2. Replies
    1. Heavy cream is also known as whipping cream.

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  3. I found your recipe on pinterest and it looks so good. I am going to try it this week. Thank you!

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    1. I hope you like it. It's a favorite of mine!

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  4. Just found this on Pinterest and it looks absolutely delicious! It's got 3 of my favorite things: chicken, potatoes, and bacon.

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  5. Making this tonight. Thanks for sharing

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  7. I am making this as I write! I lived in St. Cloud for 6 years and worked at the coborns in Sauk Rapids in the floral department before accepting the manager position at the coborns in big lake. I drove past the cooper store every day, not sure if that's where you worked or not though. Thanks for the recipe!

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    1. Thanks Joana, I hope you liked the casserole! I worked at the store in Sartell.

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    2. Small world. I live in TX, but my sister Chris Spanier lives in Sartel

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  8. Do you know the calorie breakdown?

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    1. Sorry, I don't have the calorie breakdown.

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  9. I have never used heavy cream before. Is there something you can substitute for it?

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    1. Sure, you could use half & half, milk or chicken broth. I haven't tried any of these substitutions, but I'm guessing they will work ok.

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  10. Could I make this in a crock pot?

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    1. I'm not sure, but I think it could work in a crock pot.

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    2. Okay. Thanks! I'm going to attempt it and see what happens. haha.

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    3. I made this today in the crockpot on "low" while we were at church. I put the rest of teh cheese on and turned it up to "high" when we got home, as we were making a salad and setting the table - probably about 30 minutes. It was hot and everything was cooked through. It would probably be different if I was making more than the 4 servings, but I don't think I'll try to make it and leave the crockpot on low all day while I'm at work. It tasted delicious, though! =)

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    4. I'm glad it worked in the crock pot! I will have to try that soon.

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    5. Hey Dianne is there any other veggie I can use in it as well??

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  11. this has been in the oven now for about 2 hours and the potatoes are still not cooked. I'm pretty sure the time is wrong on this. Nothing wrong with my oven. Seems too short a time and I cut the recipe in half too.

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    1. Did you cover the baking dish?

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    2. I just made it too. I cooked it to the "T" per the recipe and my potatoes were not cooked all the way...I don't know what happened? it was very tasty otherwise.

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  12. Do you think this could be a freezable meal? Would you cook it before freezing or after?

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    Replies
    1. Potatoes don't freeze well if they aren't cooked. I found that out the hard way. =(

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  13. I made this to tight and it tasted great but came out of the oven looking terrible! So much grease floating around, ick! It certainly doesn't need the butter on top or the extra cheese. After I stirred it up & let it sit for a while it was much more attractive, and it did taste just like a loaded baked potato. Next time I'll cut back on the cream, butter, & cheese.

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  14. You should watermark your photos! This has been pinned 18,000 times from another site. (Although it does credit you.. they have ALL your photos!) http://www.recipebest.com/2013/09/loaded-baked-potato-chicken-casserole.html

    It looks delish BTW.

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  15. Thanks for sharing. Making this tonight! Do you think it would freeze well? Thinking about doubling and freeze uncooked.

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  16. This is on the menu for dinner tonight! Looking for a substitute for the heavy cream, so I don't have to run to the store though. Looks super yummy!

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    1. I used sour cream because had it on hand. It was yummy. I cooked it just as recipe directed and not too wet or greasy. Perfect. Thanks for the recipe

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  17. Would this still be good without the bacon?

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  18. This is in the oven right now. Im hoping its as good as it looks! Will let you know what I think :)

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    1. Well im at the point where I took the foil off. I agree with previous poster there is WAY to much liquid, between the juices that come from the chicken, the butter, & the cream.... Mine has a "soup" to it right now, and I havent even added the other 1/2 cup of cheese. :/

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    2. Hmmm, I wonder why that is. I've had other people say that it isn't saucy enough! I'm thinking the size of the potatoes might be a factor here. If it's too soupy, then there might not be enough potatoes.

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    3. Well not as good as i was hoping. We ate it and so did my daughter but something I doubt I would make again... :( Thanks

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  19. My husband loved this and I liked it as well. Kind of reminded me of potato scallop with chicken. Very easy to make!

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  20. Amazing !! I don't understand what anyone found to complain about, the potatoes cooked perfectly. It was in no way soupy or greasy looking . What it was, was the ultimate in comfort food !! It was the perfect meal for a chilly fall evening ! Before my husband had finished his plate, he was asking when we could have it again !! That ks for a great recipe !

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    1. Oh good, I'm so glad you enjoyed it. I was starting to get worried!

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  21. Just finished making this!! The flavor was great, so tasty!! I did have some trouble with the potatoes not cooking. Some (I think the bottom ones) were mushy, liked mashed potatoes and then the top ones were still slightly crunchy. I skipped the last 1/2 of cheese and didn't miss it, but my boyfriend did request getting sour cream to top it off. Great recipe, but maybe a little trouble with the cooking time! Thanks :)

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    1. Do you know if this can be prepared the night before, stick in fridge & then bake the next day?

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    2. I haven't tried that before, but I think it could work.

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  22. Does it make a difference if you use a metal pan versus a glass pan?

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  23. I tried this but as another person commented it wasn't done at all after an hour and a half. It has now been 2 hours and I think it is still not done. How small did you cut the potatoes? Mine were less than 1/2 inch.

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  24. I also had to put the casserole in for an hour longer (and I put it on 425) because the potatoes weren't cooked on top. However, this recipe was still amazing! I will be making it again!

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  25. I just finished making this and it is delicious. The timing was just right, my potatoes came out perfect.

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  26. Silly question but do u cook the chicken prior to putting it in the casserole?? I'm not much of a cook but would like to try it..

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    Replies
    1. no put it in raw, it will cook in the oven

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  27. Making this now, but in the crock-pot because our oven is broken.. Hopefully it turns out good.. I would much rather use the crock than the oven anyways

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  28. I made this last night. I covered and cooked at 350 per the recipe, but 45 minutes into it the potatoes were still rock hard. I upped the temperature to 425, uncovered and cooked for another 25 minutes. The potatoes were mostly soft at this point, but the mixture was very soupy. I think I'd skip the half and half and just stick with the couple of pats of butter, maybe even induldge in one pat of butter more at serving time.

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  29. I'm trying this tonight my favorite foods!!

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  30. Thanks for the recipe! It was a hit at my house. We did have a lot of liquid in the bottom but, I think that I had too much chicken in it. Also, I used a glass cake pan ( we have a large family) and baked it at 450 degrees, while covered, for an hr. This was a HUGE hit and everyone loved it!!!!! Thanks for posting this!!

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  31. I made this for myself and brought the leftovers to work and it was a huge hit! The perfect comfort food meal and delicious. Thank you for the share :)

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  32. This was excellent. Cooking time was perfect! I baked in a glass casserole with lid and removed lid after 1 hour. I substituted finely diced ham for bacon, as that was what I had on hand. :) Thank you for a great dinner!

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  33. Made this tonight it was delicious! I thought the heavy whipping cream was the perfect amount, wouldn't use anything that's not heavy (probably wouldn't recommend half and half), mine was not soupy at all. maybe would use only 1 tbs of butter but will definitely make again may add broccoli or jalapenos next time!

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  34. I didn't have all of the ingredients listed, but I couldn't wait to make this so I used some milk and sour cream instead of heavy cream and instead of green onions I used white onion, bell pepper, & garlic. I turned the heat up to 450 after an hour and ot came out just fine. Great recipe!

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  35. I made this tonight for dinner. It was delicious! I did have to increase my temperature to 400 to get my potatoes to cook.

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  36. This was SO good. Recipe worked great as written, except I substituted Lactaid whole milk instead of the cream, omitted the butter, and reduced the cheese amount as well (only added about 3/4 cup). This will definitely be in my family's casserole rotation. Thanks for the recipe!!

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  37. Looks great; do you think pre-cooking / boiling the last half of the potatoes would help? TFS

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  38. Ive made this twice now, its a great recipe! Love your site! Am trying recipes here & there since trialling a wheat & low-fructose diet!

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  39. Has anyone tried this recipe in a slow cooker?

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  40. What about par cooking the potatoes for a couple mins before putting them into the casserole since several people are saying the potatoes are taking forever to cook? I have had the same issue making scalloped potatoes, and it takes soooo long for the potatoes to cook.

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  41. Hi, I just wanted to know if you cooked your potatoes before putting them In the casserole.

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  42. Howdy! Made this for dinner last night. Needless to say, I am eating it for breakfast this morning. Just wanted to say that I used a 2 1/2 qt casserole dish, replaced the potatoes with RED, and drained off some liquid after removing the lid. It may take little bit longer, but plan for it. This recipe was great. I came out perfect. The potatoes are not crunchy, but not mushy…just right! Thank you for putting this concoction together and sharing!




































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  43. Just made this! I've read lots of comments, you could probably add lots of different vegetables like asparagus! Heavy whipping cream is used to make sauce. I didn't put in bacon or green onions... Instead just added a bunch of other seasonings like garlic!! It's amazing and I'm so glad I found it! Thank you :)

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  44. Yeah I also had the same problem with this recipe. Potatoes on top are still not done after two hours in the oven, and the pan was fullllllllll of greasy liquid. Ssomething is off.

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  45. I live at a very high altitude so I have to cook this at a higher temp. I make this a lot and really love it!

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  46. Made this tonight- fabulous! I didn't change a thing.

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  47. I just put mine in the oven. I read the recipe and dove in... Then looked back. Oops ..bacon isn't prrecooked. Sigh. Well let's hope it all turns out. ;) it's all in there.. Cheese and all

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  48. Hello, this one is sure great recipe for me. I love the photo and tempted me to make one and guess what, it's sure a win-win recipe! I love it! Thanks for the recipe.

    Feel free to drop by to check out my recipes that I've tried too.

    Happy Food Blogging!
    Sarah @
    { Yummy Recipes }

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