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, divided
2 pounds boneless, skinless Smart Chicken breasts or thighs, cut into 1" cubes
Salt and pepper, to taste
Pinch of poultry seasoning
1 cup cooked and crumbled bacon, divided
1 1/2 cups shredded cheddar or Mexican cheese, divided
1 cup diced green onion, divided
1 (8-ounce) package regular or reduced-fat cream cheese, sliced into 1/2 -inch cubes, divided
1/2 cup heavy whipping cream or half-and-half
1/2 cup shredded cheddar or Mexican cheese
Note: I like to make sure the Smart Chicken is done by inserting a digital thermometer into several pieces. If the thermometer reads 165 degrees F. the dish is ready to remove from the oven and serve.
Note: This casserole freezes well; I like to cover it tightly in foil and then place in an appropriate size (1 or 2-gallon) Zip-lock bag. I then write in black magic marker what it is, the date, and cooking instructions. To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Bake as directed.