Loaded Chicken & Potato Casserole (Gluten Free)
Loaded Chicken & Potato Casserole (Gluten Free) is quickly becoming one of my family’s favorite recipe. So, here’s the thing…firstly, it was as good as it looks in the picture. Secondly, I am not a food picture taker, so excuse the poor quality of the picture. Third, I’ll be just writing this as I cook it because the “proper way” is not my style, it irritates me, and this way, I don’t forget anything.
I bought a family pack of boneless skinless chicken breasts. All of the chicken was placed in my instant pot with my seasoning mix (if you want this recipe to be garlic free, then use 1 c. kosher salt, 1/8 c. pepper, 1/2 c. onion powder) and minced onions. There was a total of about 6 c. water that was used. The instant pot was set on manual for 20 minutes. For the love…save the broth. Let it cool in a bowl, overnight, and then skim the fat off the top. You can store this in a DOUBLE BAGGED gallon freezer bag to use for anything under the sun.
While That was Cooking
I fried up a pound of bacon. I also chopped up and onion and I fried that in the bacon grease. Once my chicken was done, I kept out 3 large chicken breasts. The rest, I put in a baggie and froze. You can use a large bowl and shred it up. I added more seasoning and then I put in 4 packets of dry ranch mix. You could get away with using 2 packets if you wish (I just wanted the flavor).
I also cut up some green onions, 6 large potatoes (cubed, peeled or unpeeled), 1/2 c. sour cream, my chopped up bacon, 2 T. of bacon grease, a ladle of the chicken broth and I smooshed it all together with my hands cause the spoon was just not cutting it.
In the meantime, I shredded up some smoked gouda (you could use any cheese). I put, in a greased 13×9 dish, 1/2 the chicken/potato mixture, then the cheese, then the chicken and topped it with cheese.
Cover and bake at 350 for 30 minutes. Uncover and bake for 5 minutes.
It was good. Happy cooking.