Loaded Chicken and Potato Casserole

Ingredients:

1. 1 1/2 pounds boneless skinless chicken breasts, cut in 1 inch pieces
2. 5 medium Russet or Idaho potatoes, cut in 1 inch pieces
3. 3 Tablespoons olive oil
4. 1/2 Tablespoon paprika
5. 1 Tablespoon garlic powder
6. 1 teaspoon salt
7. 1/2 teaspoon black pepper
8. 2 cups shredded cheddar cheese
9. 1/2 cup cooked, chopped bacon
10. 2 green onions, sliced thin

Directions:

1. Preheat oven to 400° F. Grease a 9×13 inch baking dish with non-stick spray. 

2. Spread the diced chicken and potatoes evenly into the baking dish. 

3. In a large bowl, whisk together the olive oil, paprika, garlic powder, salt and pepper. Pour mixture evenly over the chicken and potatoes. Stir to coat the chicken and potatoes. 

4. Bake, uncovered, for 50 to 55 minutes. 

5. Remove from oven, and sprinkle evenly with the cheddar cheese, chopped bacon, and onion. Bake another 5 minutes, or until cheese is melted. Let stand 5 minutes before serving.

Submitted by: Amy Brice From Life in the Lofthouse