Baked Chicken and Potato Casserole

I have never made a casserole in my entire life but there is always the first time. This homemade baked chicken and potato casserole was a smash hit with the family. Everyone loved and enjoyed the dish.

There is nothing not to love about this super delicious recipe—chicken, potato, heavy cream, and topped with tons of cheddar cheese and bacon. Add all the best ingredients into one pan, and baked to golden perfection. The top of the casserole is slightly crusty with the cheddar cheese, but beneath the surface are moist, juicy, cheesy chicken meat, plus soft and tender baked potato chunks. Are you hungry now? I bet you are, especially after looking at the pictures here.

Ingredients

• 1/4 teaspoon salt or to taste
• 1/2 heaping teaspoon sugar
• 3 heavy dashes ground black pepper
• 1/4 cup heavy whipping cream
• 2 medium-sized potatoes peeled and cut into pieces
• 8 oz boneless skinless chicken breasts, cut into cubes
• 2 slices Canadian bacon cut into pieces
• 4 tablespoons unsalted butter cut into small pieces
• 1 heaping cup shredded cheddar cheese
• 1 stalk scallion green part only, cut into small rounds

Instructions

1. Heat oven to 350 degrees F. Lightly grease a 9" x 9" baking pan with some oil or butter.
2. Add the salt, sugar, and pepper to the heavy whipping cream. Lightly stir to combine well.
3. Spread the potatoes, follow by the chicken, in one single layer. Sprinkle the bacon, butter, and then top with half of the cheddar cheese and the scallions. Pour the heavy cream over top of casserole. Cover with aluminum foil and bake for 1 hour. Uncover the pan and bake for another 30 minutes. In the last 10 minutes, sprinkle with the remaining cheddar cheese and bake until the cheese is slightly crusty. Remove from the oven and serve immediately.
4. .............................................

for full instruction please see : rasamalaysia.com

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