Ingredients
Scale
- 1 pack (500g) Maple Leaf bacon, cut into pieces, cooked and drained.
- 2 tsp bacon fat – reserved from the cooked bacon
- 3 – 4 lbs cooked Maple Leaf chicken breast, cut into bite sized pieces
- 4 lbs potatoes, cubed (peeled or not, it’s your preference)
- 3 – 4 cloves of garlic, minced
- 3/4 cup sour cream
- 14 oz plain cream cheese, room temperature
- 2 tbsp unsalted butter, room temperature
- 1 tbsp Italian seasoning
- Salt, pinch – adjust to your taste
- Pepper, pinch – adjust to your taste
- 2 1/2 cups sharp cheddar cheese, shredded
- 3 green onions OR a bunch of chives, chopped and divided
Instructions
- Preheat the oven to 400°F.
- Combine the sour cream, cream cheese, butter, Italian seasoning, garlic, bacon fat, salt and pepper in a large mixing bowl (Make sure it’s big enough to fit everything – potatoes, etc).
- Into the mixing bowl add half the green onions and 1 1/2 cups of the cheddar cheese. Combine well.
- To the mixing bowl, add the potatoes and the chicken. try to coat everything.
- Spray a 9″x13″ glass baking dish with cooking spray.
- Pour the contents of the mixing bowl evenly into the baking pan.
- Place in the oven covered with aluminum foil and bake for 1 hour.
- Remove the foil and stir around the potatoes.
- Bake uncovered for an additional 20 minutes.
- Remove from the oven and sprinkle with half the bacon pieces.
- Sprinkle with remaining cheddar cheese.
- Sprinkle remaining green onions on top.
- Return the casserole to the oven to bake for an additional 10 minutes for the cheese to melt on top.
- Prep Time: 10 mins
- Cook Time: 1 hour 30 mins
