Recipe: Loaded Baked Potato & Chicken Casserole
Right here is one such recipe that is gluten-loose, low-fructose and occasional-FODMAP. The simplest problems with this recipe may be with the dairy products. tough cheese, inclusive of cheddar, and heavy cream are very low in lactose and that i do not appear to have an awful lot difficulty with them. i'm sincerely no longer sure if i'm lactose illiberal. i was usually a massive cottage cheese eater and currently stopped consuming it and i feel perhaps just a tad better. i am still not sure if it is sufficient of a distinction to move absolutely dairy-free, although. i like cheese and i really like this casserole. It began out as just a hen and potato casserole, but then I made some modifications to it and i decided that it was so much like the components in a loaded baked potato, i might simply name it that!
Loaded Baked Potato & Chicken Casserole
serves 4
Ingredients:
3 - 4 medium russet potatoes, scrubbed and diced (about 1.5 lbs. or 4 1/2 cups)
1 lb. boneless, skinless chicken breasts, diced
4 slices bacon, cooked crisp, cooled and crumbled
1 1/2 cups shredded cheddar cheese
4 green onions, sliced (green parts only for low-FODMAP/low-fructose)
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup heavy cream
2 tablespoons unsalted butter, cut into small pieces
Directions:
= Heat oven to 350 degrees F. Lightly grease a 9" x 9" baking pan or casserole dish.
= Spread half of the diced potatoes in bottom of pan. Place the diced chicken breasts evenly on top. Season chicken with 1/4 teaspoon each salt and pepper. Sprinkle with half the bacon crumbles, 1/2 cup of the cheese, and half the green onions.
= Spread the remaining diced potatoes on top, followed by the remaining bacon, another 1/2 cup cheese, remaining green onions and another 1/4 teaspoon each salt and pepper. Pour heavy cream over top of casserole and then dot with the butter. Cover with aluminum foil and bake in the preheated oven for 1 hour.
= Uncover and bake another 30 minutes. In the last few minutes of baking, sprinkle with the remaining 1/2 cup cheddar cheese and bake until melted. Serve.
