Loaded Baked Potato and Chicken Casserole #loaded #baked #potato #potatoes #chicken #casserole...

Here is one such recipe that is gluten-free, low-fructose and low-foodmap. I love cheese and I love this casserole. It started out as just a chicken and potato casserole, but then I made some changes to it and I decided that it was so similar to the ingredients in a loaded baked potato, I would just call it that!

Loaded Baked Potato & Chicken Casserole
Recipe Adapted From; Inspiredreamer.com

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

INSTRUCTIONS;

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 & Enjoy!.