Chicken and Potato Bake
This Chicken and Potato Bake combines tender chicken breasts and creamy red potatoes, seasoned with a blend of spices, and topped with crispy bacon and melted cheddar cheese. It’s a one-dish meal that’s both satisfying and easy to prepare.
Ingredients
Scale
- For the Bake:
- 2 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
- 2 pounds red potatoes, cut into 1-inch cubes
- 1/3 cup olive oil
- 1 1/2 teaspoons salt
- 1 teaspoon black pepper
- 1 tablespoon paprika
- 2 tablespoons garlic powder
- For the Toppings:
- 8 slices bacon, cooked and crumbled
- 2 cups shredded cheddar cheese
- 1 cup sour cream
- 1/2 cup chopped green onions
Instructions
- Prepare the Oven and Baking Dish:
- Preheat your oven to 350°F (175°C).
- Grease a 9×13-inch baking dish to prevent sticking.
- Season the Chicken and Potatoes:
- In a large bowl, combine the olive oil, salt, black pepper, paprika, and garlic powder.
- Add the cubed chicken and potatoes to the bowl, tossing them to ensure even coating with the seasoning mixture.
- Bake:
- Transfer the seasoned chicken and potatoes to the prepared baking dish, spreading them out in an even layer.
- Bake in the preheated oven for 45-50 minutes, stirring every 15 minutes, until the potatoes are tender and the chicken is cooked through.
- Add Toppings:
- Remove the dish from the oven and sprinkle the crumbled bacon and shredded cheddar cheese over the chicken and potatoes.
- Return the dish to the oven and bake for an additional 5 minutes, or until the cheese has melted.
- Serve:
- Allow the casserole to cool for about 5 minutes.
- Top with dollops of sour cream and a generous sprinkle of chopped green onions.
- Serve hot and enjoy!
Notes
- Prepare the Oven and Baking Dish:
- Preheat your oven to 350°F (175°C).
- Grease a 9×13-inch baking dish to prevent sticking.
- Season the Chicken and Potatoes:
- In a large bowl, combine the olive oil, salt, black pepper, paprika, and garlic powder.
- Add the cubed chicken and potatoes to the bowl, tossing them to ensure even coating with the seasoning mixture.
- Bake:
- Transfer the seasoned chicken and potatoes to the prepared baking dish, spreading them out in an even layer.
- Bake in the preheated oven for 45-50 minutes, stirring every 15 minutes, until the potatoes are tender and the chicken is cooked through.
- Add Toppings:
- Remove the dish from the oven and sprinkle the crumbled bacon and shredded cheddar cheese over the chicken and potatoes.
- Return the dish to the oven and bake for an additional 5 minutes, or until the cheese has melted.
- Serve:
- Allow the casserole to cool for about 5 minutes.
- Top with dollops of sour cream and a generous sprinkle of chopped green onions.
- Serve hot and enjoy!
Find it online: https://recipe.newsvks.com/chicken-and-potato-bake/