Chicken Potato Bake with Bacon - Dump and Go Dinner
4
Servings
11
Ingredients
21
Comments
Chicken Potato Bake with Bacon deconstructs a baked potato with the works and serves it casserole style for the family. Easy to freeze and serve on a busy night.
4
Servings
11
Ingredients
21
Comments
Ingredients
- 2 ½ cups Red Potatoes, Frozen
- 2 ½ cups dice Chicken, Boneless Breasts
- 2 cups dice Broccoli
- 1 ½ cups Cheddar Cheese, Shredded
- ⅓ cups cook and dice Bacon
- 2 tablespoons chop Chives, Fresh
- ⅛ teaspoons Salt
- ⅛ teaspoons Black Pepper
- ½ teaspoons Garlic Powder
- ½ cups Heavy Whipping Cream
- 2 tablespoons Butter
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
Easy Assembly/Dump and Go
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Grease indicated number of 8x8 foil baking pans.
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Make From Frozen Serving Day Directions
Bake
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
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Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- Grease an 8x8 foil baking pan.
- Layer ingredients starting with half of potatoes, half of chicken, half of broccoli, 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.
Nutrition Facts
- Servings Per Recipe
- 4 Servings
- Serving Size
- about 2 cups Amount Per Serving
- Calories
- 643
- Total Fat
- 42g
- Saturated Fat
- 22g
- Trans Fat
- 1g
- Cholesterol
- 186mg
- Sodium
- 549mg
- Total Carbohydrates
- 25g
- Fiber
- 2g
- Sugar
- 2g
- Protein
- 42g
- WW Freestyle
- 20
21 Comments
Join the discussionWould this work with milk instead of cream? I’m lactose intolerant and can handle a little bit of dairy but not cream
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.
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…
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.
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.
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!
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 🙁
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!
Is the chicken supposed to be cooked or raw for this?
Hi Brandy, you will start with raw chicken for this recipe.
Has anyone tried using frozen has browns for this?
Lisa – I think you could certainly use frozen hash brown potatoes in this recipe.
Hi! If I make this and bake it the same day, do the potatoes need to be pre-cooked (the first ingredient says: 4.5 cups diced and cooked Yukon gold potatoes)? Or is that only for freezing directions?
Melissa – if you are baking the same day, you don’t need to precook the potatoes. However if you are freezing it, we do highly suggest that you bake them, otherwise they can turn black in the freezing process.
We made three batches of this and are cooking one of them without having frozen it, and the chicken is still completely raw after an hour in the oven. This is very frustrating. Our kids are now eating cereal for dinner because we’re expecting another hour until we’re able to serve this…
Sorry, Emily. It should definitely not still be completely raw after an hour. You might want to check your oven temperature to verify that it is accurate. It could certainly take longer than an hour for the chicken to be cooked through, but after one hour completely raw would indicate a different issue.
Use frozen cubes hash brown potatoes
I cooked this as directed from frozen and after an hour it was completely raw. It took almost 2 hours to cook and we ended up ordering pizza. I have an additional one in the freezer. Should I thaw first?
We’re so sorry Tracy! This is actually supposed to be thawed in the fridge per the Serving Day Instructions at Step 1 “Thaw: In fridge”. I can imagine it took you quite awhile to cook frozen! We’re so sorry you had to order pizza!
I’m a bit confused and I read reviews and I am not sure if recipe has been updated or not.
Are the potatoes supposed to be cooked before frozen or not.
And if yes…. cooked how?
Hi Renee, There seems to be an issue but it looks like this is when people use fresh red potatoes. This recipe calls for the frozen red potatoes that you would purchase in the frozen food section. If you are using fresh red potatoes, you should probably cook them to help reduce discoloration. You can choose your cooking method, I would bake them in the oven.