My daughter-in-law served this the other night and I immediately knew I had to snag the recipe

Welcome to the culinary delight of Baked Chicken and Loaded Potato Casserole! In this comprehensive guide, we’ll explore the ingredients, detailed instructions, and insights to create a mouthwatering dish that’ll leave everyone craving for more.

Ingredients:

Instructions:

1. Preheat Oven: Heat your oven to 350 degrees Fahrenheit (175 degrees Celsius) and grease a 9-by-13-inch casserole dish.
2. Prepare Ingredients: Halve the boneless, skinless chicken thighs. Peel and cube the Russet potatoes into 1/2-inch pieces. Chop the green onions.
3. Mix Ingredients: In a large bowl, combine the halved chicken thighs, cubed potatoes, thick-cut bacon (sliced), 1 cup of shredded cheddar cheese, half of the chopped green onions, salt, black pepper, garlic powder, paprika, and heavy cream. Mix everything well.
4. Transfer to Casserole Dish: Pour the mixed ingredients into the prepared casserole dish, spreading them evenly.
5. Cover and Bake: Cover the casserole dish with aluminum foil and place it in the preheated oven. Bake for one hour.
6. Cheese and Green Onions: After one hour, remove the casserole from the oven and take off the aluminum foil. Sprinkle the remaining half cup of cheddar cheese and the remaining chopped green onions over the top.
7. Bake Again: Place the uncovered casserole back into the oven and bake for another 30 minutes or until the cheese on top has melted and turned golden brown.
8. Serve: Once done, remove from the oven, let it cool for a few minutes, and then serve your delicious Baked Chicken and Loaded Potato Casserole.

Enjoy your flavorful and comforting meal!