Chicken Loaded Baked Potato Casserole

10 Min.
70 Min.
6
Ingredients
1
package Shore Lunch® Cheddar Potato Soup
1 package Shore Lunch® Cheddar Potato Soup
4
cups water
4 cups water
pounds red potatoes, diced ½ inch
1½ pounds red potatoes, diced ½ inch
1
teaspoon black pepper
1 teaspoon black pepper
1
pound boneless skinless chicken, cut into 1 inch cubes
1 pound boneless skinless chicken, cut into 1 inch cubes
½
cup diced green onions
½ cup diced green onions
½
cup bacon bits
½ cup bacon bits
Directions

  1. Preheat the oven to 425 ºF.
  2. Grease a 13x9 inch baking dish.
  3. Add the soup, water, and diced potatoes to a large bowl. Stir to combine.
  4. Sprinkle the chicken with the pepper and spread evenly in the bottom of the baking dish. Pour the soup mix and potatoes over the chicken. Cover the dish with aluminum foil and place the dish directly into the oven and bake for 20 minutes.
  5. Lower the oven temperature to 350 ºF and cook for 30 minutes more. Carefully remove the aluminum foil from the dish and cook for 20 minutes more.
  6. Carefully remove the dish from the oven and stir with a wooden spoon. Sprinkle the green onions and bacon over the top of the casserole and let rest for 5 minutes before serving.
Toss the chicken cubes with Better Than Bouillon® Low Sodium Chicken Base mixed with 1 tablespoon of water for extra flavor before adding to the baking dish.