Loaded Potatoes 2.0

This is a delicious dish that isn't very hard to prepare. I got this recipe from a lady I used to work with who was always bringing in goodies for the rest of us. I make it for guests and occasionally just for myself. LOL.

4 large boneless, skinless chicken breasts
2 dozen red potatoes
1 pound peppered bacon
1 packet onion soup mix
1 pound shredded cheddar cheese (mild or sharp according to personal taste)

Preheat oven to 400 degrees.

Take four large boneless, skinless chicken breasts and place them on a greased pizza pan. Sprinkle lightly with garlic salt. Bake for thirty minutes or until they fork tenderly; cut into bite sized pieces when done.

Turn the oven temperature down to 350 degrees.

Take two dozen red potatoes, wash them thoroughly and cut each potato in half. Boil until tender (about half an hour to 45 minutes depending on the size of the pan you use.) Drain in a colander.

Fry one pound peppered bacon until crispy. Drain grease from the bacon and cut into pieces roughly the same size as the chicken chunks you’ve already prepared.

Put your potatoes into a casserole dish, add the chicken and bacon, and stir it all together until well mixed.

Prepare one packet of onion soup mix per directions. Pour over the meat and potatoes. Sprinkle one pound of shredded cheddar cheese over everything.

Bake at 350 degrees until the cheese is melted and slightly browned (about fifteen to twenty minutes.)

Serve with steamed vegetables (Bird’s Eye make a delicious blend called Asian Medley that you can find in the frozen food section of your grocery store) and whichever bread you choose.

Enjoy!

Carey