Loaded Chicken and Potato Casserole

Name: Loaded Chicken and Potato Casserole
Total time: 45
Yield: 6
Ingredients: cooking spray; 5 large russet potatoes, peeled and chopped; 3 tablespoons olive oil; 1 tablespoon garlic powder; 0.5 tablespoon onion powder; 1 teaspoon paprika; 0.5 teaspoon black pepper; 1 teaspoon kosher salt, divided; 6 slices thick-cut bacon; 2 cups shredded rotisserie chicken; 8 ounces cream cheese, softened; 1 cup tap water; 0.5 cup sliced scallions, plus more for garnish; 2 teaspoons hot sauce; 8 ounces shredded Mexican-blend cheese, divided; 3 tablespoons sour cream, for serving

Recipe by Amanda Stanfield from allrecipes.com

Dinner 45 Mins.

Ingredients

6 servings

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cooking spray
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5 large russet potatoes, peeled and chopped
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3 tablespoons olive oil
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1 tablespoon garlic powder
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0.5 tablespoon onion powder
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1 teaspoon paprika
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0.5 teaspoon black pepper
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1 teaspoon kosher salt, divided

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6 slices thick-cut bacon
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2 cups shredded rotisserie chicken
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8 ounces cream cheese, softened
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1 cup tap water
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0.5 cup sliced scallions, plus more for garnish
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2 teaspoons hot sauce
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8 ounces shredded Mexican-blend cheese, divided
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3 tablespoons sour cream, for serving

Instructions

Preheat the oven to 450 degrees F (230 degrees C). Coat a 9- x 1-inch baking dish with cooking spray.
Combine potatoes, olive oil, garlic powder, onion powder, paprika, black pepper, and 1/2 teaspoon of salt in a large bowl; toss until evenly coated. Transfer to the prepared baking dish.
Bake in the preheated oven until potatoes are golden and fork-tender, 25 to 30 minutes. Set aside.
Meanwhile, cook bacon in a large skillet over medium, turning occasionally, until crisp, 10 to 15 minutes. Drain bacon on a paper towel-lined plate; remove and reserve 1 tablespoon drippings from the skillet. When bacon is cool enough to handle, finely chop, and set aside (about 1/2 cup).
In the same large bowl, combine chicken, cream cheese, water, scallions, hot sauce, 1/4 cup of the bacon pieces, reserved bacon drippings, 1 1/2 cups cheese, and remaining 1/2 teaspoon salt.
Fold chicken mixture into the potatoes in the casserole until well combined. Sprinkle with remaining 1/2 cup shredded cheese.
Bake until cheese is melted, 10 minutes longer.
Set an oven rack about 6 inches from the heat source and switch to the oven's broiler function. Broil on high for 3 minutes or until cheese is bubbling and brown in spots.
Garnish with remaining bacon (about 1/4 cup) and additional scallions. Serve with sour cream.