I finally got around to making this casserole Wednesday night. I had put it off after seeing it took over an hour to cook. I mean, really?! Who has time for that? However, I finally had time so I tried it. In all reality, I did not have time, but I had chicken that was going to expire so I made time.
I am going to apologize in advance. I have failed you miserably when it comes to bringing you quick and easy recipes with few ingredients. This is not one.
I started really late as I COMPLETELY forgot it took an hour. I started prepping at 6:30. The casserole still needed to bake though. I figured getting done at 7:30 was late, but still acceptable. I failed to realize I needed to wash and/or chop EVERY. SINGLE. INGREDIENT.
Once I finally finished all the prep, I had to layer the ingredients. This was actually kind of fun and I made pictures of each step!
Repeat the above layers a second time and then cover with heavy cream and a little butter here and there. Cover with foil and bake!
I stuck it in the oven at 7:20pm so we didn’t actually eat until 8:40ish. Oh well….
Oh, but wait! Did I mention that I didn’t pay much attention to the ingredients? The recipe I used was aggravating because the page kept scrolling up incessantly on my phone so I kind of only halfway followed it. Plus, the recipe had measurements for the vegetables and meat. I’ll measure seasonings and such, but with vegetables and meat, I don’t. Plus, I was feeling salty about how much time this stupid recipe was taking so I was not in the least bit concerned with it. Anyhow, there was a key step I realized I had overlooked about five minutes into the hour long cook time.
After one hour, remove foil and sprinkle remaining cheese on casserole. Return to oven for five minutes or until cheese is bubbly.
Remember this pre-foil picture? See all that cheese?
I looked at my husband and said, “Oh well!” What could I really do at this point? Not only was it most likely already melted, but there was no way I was going to try and pick it all off. Luckily, it seemed to do just fine and didn’t burn at all!
The casserole tasted okay. I was really hoping it would taste as amazing as it looked! It absolutely has potential though. Next time, I will grill the chicken and season it ahead of time and “pre-boil” the potatoes. The chicken was just too plain and the potatoes were still hard. Other than that, it was pretty good. I thought the cream would be gross, but it was actually good!
I’ll include my altered recipe below with notes on how to make it better. If you make this, I encourage you to play with it and definitely make it your own! Good luck!
Loaded Baked Potato Casserole
This casserole is good, but could definitely use improvements! I have included the steps I intend to use next time, but I strongly encourage you to make this your own!
Grease a 9 X 11 pan and pre-heat oven to 350 degrees.
Layer half of the ingredients as follows:
Season with salt, pepper, and garlic powder.
Repeat layering steps (EXCEPT CHEESE) with the second half of the ingredients.
Season again and then cover with heavy cream. Slice butter and layer over top of casserole and cover tightly with foil. Put into the oven for 1 hour.
Remove casserole from oven and remove foil. Sprinkle on 1 cup of cheese and return to the oven for another 5 minutes.
Remove and let sit for 5 minutes before serving. Enjoy!
**NOTES: I strongly suggest seasoning and grilling the chicken and paraboiling the potatoes beforehand and reducing the cook time. This way is okay, but the chicken is fairly bland and the potatoes were a little too hard. This recipe definitely has potential though.