Loaded Spud and Chicken Casserole
A Savory dish for the 2013 Colorado Potato Festival’s Downtown Taste Testing Tour. Prepared by Coloring Outside the Lines Bead Store in Monte Vista Colorado.
- 2 1/2 lbs. chicken, not cooked with skin
- 2 bullion cubes
- 1/2 cup vegetable oil
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 1/4 teaspoon paprika, divided
- 2 tablespoon green chili sauce
- 5 large potatoes
- 5 dollops bacon fat, divided
- 1 small can of diced green chilis
- 1 teaspoon garlic powder
- 2 cups shredded cheddar cheese
- 1/3 cup bacon bits
Stew 2 1/2 lbs. of chicken with 2 boullion cubes with skin. Cool, shred, and set aside.
In medium bowl, combine vegetable oil, salt, pepper, 1 tsp of paprika and green chili sauce.
Clean and cube potatoes and spread in a large cake pan.
Pour oil mixture over spuds and combine. Put 3 dollops of bacon fat over potato mixture and put in the oven at 500 degrees until the spuds are soft.
Take shredded chicken and add the can of diced green chilis, garlic powderk 1/4 tsp of paprika and 2 dollops of bacon fat. Combine and “cook” 10 minutes in the microwave on HIGH. Stir occasionally to blend all the flavors.
In a small mixing bowl, combine shredded cheese, bacon bits and 1 tsp of paprika. When potatoes are mostly done, top with chicken mixture and then cheese mixture. Place in the oven at 400 degrees and bake until the cheese is melted and gooey.