We’re right on the cusp of warm, spring and summer weather. With hot days and cooler nights, it’s almost time to shed the heavy comfort foods of winter, and enjoy spring and summer’s bountiful vegetables and lighter meats.
Sometimes, it’s just satisfying to work a full week of challenges, take care of your family, take care of yourself and come home to a comfort meal on Fridays.
This dish is warm, creamy, cheesy and filling, all the requirements (at least for me) for comfort food. While the serving size of this recipe is for two, you can easily double or triple (if you have teenagers in the house, I definitely recommend tripling this recipe).
Loaded Baked Potato and Chicken Casserole
1/4 tsp salt
1/2 tsp sugar
1 tsp black pepper
1/4 cup heavy whipping cream
2 medium-sized potatoes, peeled and diced
8 oz boneless, skinless chicken breasts, diced
2 slices Canadian bacon, diced
4 Tbs unsalted butter, cubed
1 cup sharp cheddar cheese, shredded
1 stalk scallion (green part only), cut into small rounds
Preheat oven to 350° F. Coat a 9 x 9 baking dish with nonstick cooking spray.
Whisk salt, sugar and black pepper into whipping cream, stirring to combine.
Layer the potatoes and chicken in the baking dish. Sprinkle with bacon and butter pieces. Top with half of the sharp cheddar cheese and scallions.
Pour whipping cream mixture over the casserole.
Cover and bake for 1 hour. Uncover and bake for 30 more minutes.
During the last 10 minutes, sprinkle with remaining cheese, and bake until bubbly.
(This recipe can easily be doubled.)
Nutritional Information: Calories Per Serving: 898, Fat: 58 g (33 g Saturated Fat), Cholesterol: 256 mg, Sodium: 1324 mg, Carbohydrates: 37 g, Fiber: 6 g, Sugar: 4 g, Protein: 57 g.
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