Brenda's Re-purposed Loaded Potato and Chicken Casserole

Name: Brenda's Re-purposed Loaded Potato and Chicken Casserole
Cuisine: American
Ingredients: 2 lb leftover cooked chicken, cut in 1/2" cubes; 1 packages O'Brian cubed potatoes; 1 can cream of mushroom soup; 1 1/2 tsp salt; 1 tbsp black pepper; 1 tbsp paprika; 6 tbsp hot sauce, or to taste (optional); 2 tbsp garlic powder; 2 cup fiesta blend cheese; 1 cup crumbled bacon; 1 cup diced green onion; 1 sour cream, if desired

Brenda @cook_3128549

Texas

Absolutely a wonderful way to re-use leftovers! :chef

Brenda @cook_3128549

Texas

Absolutely a wonderful way to re-use leftovers! :chef

Saved

Ingredients

2 lbleftover cooked chicken, cut in 1/2" cubes
1 packagesO'Brian cubed potatoes
1 cancream of mushroom soup
1 1/2 tspsalt
1 tbspblack pepper
1 tbsppaprika
6 tbsphot sauce, or to taste (optional)
2 tbspgarlic powder
topping
2 cupfiesta blend cheese
1 cupcrumbled bacon
1 cupdiced green onion
1sour cream, if desired

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Steps

1

Preheat oven to 350°.
2

Spray a 9 x 13" baking dish with cooking spray.
3

Bake the potatoes for 45 minutes, stirring every 10-15 minutes, until almost cooked through and starting to become crispy browned on the outside.
4

Mix together soup (thinned with a small amount of milk), seasonings, 1 cup of the cheese & hot sauce. Add the cubed chicken and stir to coat.
5

Once potatoes are cooked, add chicken mixture and cook another 15 minutes.
6

Top with cheese, bacon & green onions and return to oven till cheese is bubbly hot.
7

Serve with sour cream if desired.