This casserole is easy and delicious. And it involves bacon! What more could you want? I based it on this recipe, but since we have little ones who don’t like their food “too ‘picy” we changed it up a bit, switching out the hot sauce for barbecue sauce and throwing in some sweet potatoes. The great thing about this recipe is that it’s totally customizable. Add sweet potatoes…or not! Peel the potatoes…or not! More bacon! Less bacon! More cheese! Less cheese! (Wait, less cheese? Is that something people do?)
Along those lines, a note about the oil and spices. They aren’t strictly necessary. The oil does keep the potatoes from drying out during roasting, but I’ve had luck with just using straight barbecue sauce, though they do tend to burn faster. And the optional garlic salt and smoked paprika, while tasty, are totally optional.
And, a note on cooking – I oven bake my bacon while I’m prepping the potatoes for roasting. This is super easy and effectively makes use of the preheating. If you don’t want to do this, just pan fry, microwave, or however you usually cook your bacon.
loaded potato and chicken casserole
adapted from Cook Lisa Cook
- 2 lbs boneless skinless chicken breasts, cubed
- 8-10 medium potatoes, sweet potatoes, or a combination, cubed (I do half and half)
- 1/4 cup olive oil (less if desired)
- optional, but tasty – garlic salt, smoked paprika
- 1/2-3/4 cup barbecue sauce
- 4 oz. grated cheese – cheddar, monterey jack or a blend
- 8 oz. bacon, cooked and crumbled
- 1 bunch green onions, chopped
Preheat oven to 500°. Mix together 1/2 cup barbecue sauce, oil & spices (if using) in a large bowl and add cubed potatoes. Stir to coat evenly. Spray a 9×13 pan with cooking spray and add potatoes, leaving behind as much sauce as you can. Bake for 45-60 minutes, stirring a few times, until potatoes are cooked through. I used 4 medium white potatoes and 4 small sweet potatoes and this is how full my pan was:
While the potatoes are cooking, add the cubed chicken to the bowl with the remaining barbecue sauce, adding more if needed. Let marinate until potatoes are done. Once the potatoes are cooked through, remove from oven and turn temperature down to 400°. Top the potatoes with the raw chicken, then top with remaining ingredients – crumbled bacon, green onions and grated cheese. Return to oven and bake for an additional 15 minutes or until chicken is cooked through and cheese is melted and bubbly. Serve and enjoy! Try not to burn your mouth.