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Chicken Potato Bake with Bacon

How do you like to stuff your baked potatoes? I personally like the works! This dish deconstructs that meal to serve it in casserole form for a hearty dinner. Chunks of baked potato and chicken are smothered in creamy cheese, butter, bacon, and fresh broccoli and herbs.

Chicken Potato Bake with Bacon

Author/Source:  

Kim @ onceamonthmeals.com, adapted from Delicious as it Looks

Ingredients:

  • 4.5 cups diced and cooked Yukon gold potatoes
  • 2.5 cups diced boneless skinless chicken breast
  • 2 cups broccoli florets
  • 0.33 cups cooked, crumbled bacon
  • 1.5 cups shredded cheddar cheese
  • 2 Tablespoons chopped, fresh chives
  • 0.125 teaspoon salt
  • 0.125 teaspoon pepper
  • 0.5 teaspoon garlic powder
  • 0.5 cup heavy cream
  • 2 Tablespoons butter

Directions:

Grease an 8×8 foil baking pan. Layer ingredients starting with half of potatoes, half of chicken, half of broccoli, half of bacon, and 1/3 of cheese. Season with half of the bacon, chives, salt, pepper, and half of the garlic powder. Repeat the layers and seasoning. Then pour heavy cream over ingredients and cut pieces of butter all over the top. Cover with foil and bake at 350 for one hour or until chicken is cooked through and potatoes are tender. Sprinkle with remaining 1/3 of cheese and bake uncovered for 5-10 more minutes until cheese is bubbly.

Freezing Directions:

Assemble as directed above but do not bake.  Cover tightly with foil, label, and freeze. TO SERVE: Thaw. Remove bag of cheese and recover with foil. Bake covered for one hour or until chicken is cooked through and potatoes are tender. Sprinkle with remaining cheese and bake uncovered for 5-10 more minutes until cheese is bubbly.

Servings:  4

Editor’s note: after receiving feedback about the potatoes turning black in the freezer, we have updated the potatoes to be cooked ahead of time.  When freezing uncooked potatoes, it’s important to have enough liquid to cover them and based on these reports, it looks like this dish didn’t have enough liquid.  

 

**conversion chart image provided by Erik Spiekermann

10 Responses to “Chicken Potato Bake with Bacon”

  1. Meredith says:

    Would this work with milk instead of cream? I’m lactose intolerant and can handle a little bit of dairy but not cream

    • Lisa says:

      Meredith – I think that you could certainly sub milk – it just won’t be as thick. Or coconut milk would be a good sub as well. Let us know how it turns out.

  2. jennifer says:

    I had high hopes for this as it sounded delish! After an hour i uncovered it to find the chicken not fully cooked and the potatoes were raw and black! I stuck it back into the oven, knowing at that point i was not going to eat it but wanted to see how long it should cook for the next time i tried to make it.
    I referred back to the original version of the recipe on “delicious as it looks” and she cooked for 90 min. Not sure where i went wrong but will attempt again…

    • Katie says:

      Hi Jen! I’m sorry for the trouble on this dish! Potatoes CAN be frozen but there are certain tips. For example, it’s important to make sure they are covered in a liquid of some kind to keep them from turning. Based on your report and a few others, it looks like these just aren’t covered enough. I’m going to update the directions to have you bake the potato pieces first and then assemble. If you attempt it again with the potatoes cooked, let us know how it turns out.

  3. Christine says:

    Really disappointed in this recipe. Made is once without freezing it the same day I made ones I froze. Baked fresh it was great – baked from frozen the potatoes weren’t edible. Actually they were black/grey and tasted horrible. After the fact I researched why this happened. Potatoes don’t freeze well – the starch in them converts to sugar and destroys them. I would suggest updating this recipe to advise people to blanch the potatoes before they freeze them. I put a lot of time and cost into making these and I will essentially have to throw away the four I froze. Just don’t want this to happen to someone else.

    • Katie says:

      Hi Christine! I’m sorry for the disappointment! Potatoes CAN be frozen but there are certain tips. For example, it’s important to make sure they are covered in a liquid of some kind to keep them from turning. Based on your report and a few others, it looks like these just aren’t covered enough. I’m going to update the directions to have you bake the potato pieces first and then assemble. I’m going to send you an email as well so we can discuss it further!

  4. Honi Trauger says:

    Too bad I didn’t read these reviews before making this and feeding it to my family…just simply awful. Potatoes were black and inedible as previously reported. What a waste of time and money :(

    • Katie says:

      Hi Honi! I apologize for the bad experience; we’ve actually updated the recipe to have cooked potatoes. We are also working on some tips on potatoes freezing to help in the future. Once again, I’m so sorry!

  5. Brandy K says:

    Is the chicken supposed to be cooked or raw for this?

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