Loaded Potato & Smart Chicken Casserole
From Mary Anne: The perfect culinary marriage.loaded baked potatoes and Smart Chicken! This savory casserole goes together very quickly and can be prepared the day before or frozen for up to three months.6-8 medium russet potatoes, scrubbed and cut into 1/2" cubes, divided2 pounds boneless, skinless Smart Chicken breasts or thighs, cut into 1" cubesSalt and pepper, to tastePinch of poultry seasoning1 cup cooked and crumbled bacon, divided1 1/2 cups shredded cheddar or Mexican cheese, divided1 cup diced green onion, divided1 (8-ounce) package regular or reduced-fat cream cheese, sliced into 1/2 -inch cubes, divided1/2 cup heavy whipping cream or half-and-half1/2 cup shredded cheddar or Mexican cheese
- Preheat oven to 350 degrees F. Spray a 9x13-inch baking dish or two 9x9-inch baking pans with non-vegetable spray (Pam). In a medium saucepan, boil cubed potatoes until almost done when pricked with a fork. Drain well and add potatoes to the prepared baking dish. Set aside.
- Spread half of the potatoes in bottom of prepared pan. Spread the cubed Smart Chicken breasts and/or thighs evenly on top. Season Smart Chicken with salt, pepper, and poultry seasoning. Layer with 1/2 of the bacon crumbles, 3/4 cup of cheddar or Mexican cheese, 1/2 (4 ounces) of the cubed cream cheese and 1/2 cup of green onion.
- Layer with the remaining potatoes, bacon, 3/4 cup cheddar or Mexican cheese, 1/2 (4 ounces) of cubed cream cheese and 1/2 cup green onion.
- Pour cream or half-and-half over casserole. Cover with aluminum foil and bake in the preheated oven for approximately one hour. In the last five minutes of baking, uncover and sprinkle with the remaining 1/2 cup cheddar cheese and continue bake for about five minutes more or until cheese is hot, bubbly and melted. Remove from the oven and let it rest about five minutes.