Chicken Bacon Potato Bake
Sometimes you just want a creamy, smoky, indulgent casserole! This Chicken Bacon Potato Bake was such an amazing way to use up some potatoes! The bacon brought some crunch and smoke; the creamy sauce was comforting and packed with garlicky flavor! The whole dish was so cheesy and delicious! I feel like this is one that everybody loves! Classic flavors, and very easy to make! My boys loved it and there was plenty of leftovers to feed us again! It was a total winner!
Equipment
Ingredients
For the potatoes:
- 1 ½ lbs. Russet Potatoes cut into bite sized pieces
- 1 ¼ tbsp Olive Oil
- ½ tsp Salt
- ½ tsp Black Pepper
- ½ tsp Paprika
- ¼ tsp Garlic Powder
For the chicken:
- 1 lb. Chicken Breast fat trimmed, cut into bite sized pieces
- 1 tsp Olive Oil
- ½ tsp Paprika
- ½ tsp Italian Seasoning
- ½ tsp Salt
- ½ tsp Black Pepper
For the creamy garlic sauce:
- 4 Garlic Cloves minced
- 1 ¼ cups Chicken Broth
- ¾ cup Sour Cream
- ½ cup Parmesan Cheese freshly shredded
- 2 tbsp Butter
- 1 tbsp Flour
- ¼ tsp Salt
- ¼ tsp Black Pepper
For the chicken bacon potato bake:
- 4 slices Bacon
- 1 Yellow Onion diced
- 1 ½ cups Shredded Mozzarella
- 2 tbsp Parsley minced
- Cooking Spray
For serving:
- Bacon crumbled
- Parsley minced
- Freshly Cracked Black Pepper
Instructions
To prep and roast the potatoes:
- Preheat the oven to 425 ℉ and get out a large baking sheet.
- Add the potatoes to a mixing bowl along with all of the other ingredients for the potatoes.
- Use your hands to toss and coat with the spices.
- Add them to the baking sheet and roast for 25 minutes, flipping halfway through. In the meantime, let's fry the bacon and make the filling!
To make the filling:
- In a large skillet fry bacon over medium heat until crispy, 5-8 minutes.
- Move to a paper towel lined plate until cooled, then crumble it. Set the skillet aside to use again later.
- Add the chopped chicken to a mixing bowl along with all of the other ingredients for the chicken.
- Use your hands to toss and coat the chicken.
- In that same skillet with the bacon grease, turn heat to medium high and add the chicken chunks in a single layer, allowing them to cook undisturbed for 1 1/2 minutes.
- Flip and allow to cook 1 1/2 minutes longer, until crispy and golden!
- Use a slotted spoon to move the cooked chicken to a plate and cover with foil until ready to use. Move the skillet aside to use again later.
- At this point, the potatoes should be done. Remove them from the oven and set aside.
- Lower the oven temp to 400 ℉ and now let's make the sauce!
To make the creamy garlic sauce:
- In the same skillet with the bacon grease and leftover chicken bits, melt butter for the sauce over medium heat.
- Add the onion and cook for 2 minutes, stirring occasionally, until translucent.
- Next, add the garlic and cook until fragrant, 1 minute.
- Stir in the flour and cook for 1 minute, to cook off the raw flour flavor.
- Slowly whisk in the chicken broth and allow it to simmer for 3-4 minutes, until thickened slightly.
- Remove from heat and allow it to cool for a few minutes. Then whisk in the sour cream, parmesan, salt and pepper.
To assemble the chicken bacon potato bake and serve:
- Get out a 9x13 baking pan and lightly grease it with cooking spray.
- Next add the roasted potatoes in a single layer on the bottom of the pan, then scatter the chicken on top.
- Sprinkle half of the crumbled bacon over everything, reserving some for garnish, then spoon the sauce on top.
- Next, add half of the parsley, top with mozzarella cheese and bake for 15 minutes.
- When it's done, broil on high for 2 minutes until golden and melty!
- Top with the remaining parsley, bacon, and freshly cracked black pepper. Enjoy!
Nutrition
Serving: 1cupCalories: 455kcalCarbohydrates: 26gProtein: 29gFat: 3gSaturated Fat: 11gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 0.2gCholesterol: 120mgSodium: 760mgPotassium: 720mgFiber: 2gSugar: 3gVitamin A: 750IUVitamin C: 10mgCalcium: 260mgIron: 1.6mg
Please be aware that nutritional values are approximate and intended as a helpful guide
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