"Dinner Tonight" is a new series that I am stating on the blog and the first recipe is "Loaded Baked Potato and Chicken Casserole." The recipes shared here are all family favorites.
Spay Olive Oil
6Medium potatoes, cubed
1/2 tsp sea salt
1/2 ground black pepper
1-1/2 pounds chicken tenderloins ( bought a whole chicken already cooked and used it, minus the legs! I am all for easy!
1 cup chopped onions
1 10 ounce can of condensed cream of chicken soup
1 cup of milk
1/3 cup grated Parmesan cheese
1/2 tsp paprika
3/4 cup shredded Colby-jack cheese
2 green onions, sliced thinly, optional
2 Tbsp chopped fresh parsley, optional
Sour Cream, Optional, just add a dab, it's very good on top of the casserole!
1]Preheat your oven to 375 degrees F, lightly spray a 9x13 pan with Olive Oil spray
2}Spray a large skillet with some olive oil, heat to medium high heat, add the potatoes, sprinkle with salt and pepper, and cook for about 15 minutes, stirring often. Spoon potatoes to the 9x13 pan.
3}If you are going to cheat like I did, and buy your chicken already cooked skipped this next step...lol! Spay large skillet again with olive oil, add cut up chicken and onions and cook until done., stir chicken mixture into potatoes, set aside.
4}To a medium bowl add soup, milk, Parmesan cheese, and paprika; mix well and pour over potato-chicken-onion mixture, bake in oven for 35 minutes, sprinkle cheese, green onions, and parsley over the top and bake an additional 5 to 6 minutes until cheese is bubbly.
Try not to forget the sour cream like I did, I remembered it on my last two bites! The sour cream added to it, is really good!
We had English peas with ours, but any veggie will pair nicely with this casserole!