Broccoli, Cheese, Rice, & Chicken Casserole
Broccoli Chicken Casserole
Campbell's Kitchen Country Chicken Casserole
Chicken, Gravy, Stuffing Bake
Super Chicken Casserole
Chicken Spaghetti Casserole
Chilli Dog Casserole
Hamburger Potato Casserole
Manicotti Italian Casserole
Meatball and Spinach Baked Zitti
Loaded Potato and Chicken Casserole
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
- Heat oven to 350 degrees F. Lightly grease a 9" x 9" baking pan or casserole dish.
- 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.
- 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.