LOADED BAKED POTATO CASSEROLE WITH CHICKEN FOR A CROWD

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Sometimes the simplest meals turn into the best meals. When we head up to the cabin for a weekend getaway, I’ve got cool, crisp mountain air, beautiful lake views, and the refreshing smell of pine trees carried on a light breeze on my mind. I really don’t want to think too much about how I’m going to feed anywhere from 8-18 people (depending on who can get away that weekend).
It’s also kind of a cool two-step process. First, boil the baby potatoes until tender, then put them in one layer in a large baking dish. Smash each potato with the bottom of a glass, so they’re partially smushed, but still half-whole. Then mix everything else together in a large bowl and smother the potatoes will all of the awesomeness that sour cream, cheese, chicken, broccoli, and bacon have to offer. Top with a bit more bacon (of course) and chives and pop it into the oven. Twenty-five minutes later, you’ll have a table full of family and friends begging you for seconds. Life’s too short to not take the time to enjoy those “getaway moments.” Take it all in! (P.S. I started a YouTube Cooking Show. See it here!)

Ingredients

• 2 Pounds Baby potatoes Approximately 15-20 potatoes
• 1 Whole Pre-cooked Rotisserie Chicken Meat removed and shredded
• 1 Pound bacon sliced crosswise into 1/2 inch pieces
• 1 12 oz bag Frozen Broccoli Warmed in microwave or stovetop
• 1 Bunch green onions Sliced crosswise, white and green parts
• 1/2 Cup chicken broth
• 2 Cups sour cream
• 2 Cups Shredded Cheddar Cheese
• 1 Teaspoon Paprika
• 1/2 Teaspoon Pepper
• 1/2 Teaspoon salt
• Get Ingredients Powered by Chicory
• Servings:
• 8
•  People

Instructions

1. While the potatoes are cooking, cook bacon pieces in a large skillet over medium-high heat until crisp, approximately 5-7 minutes. Remove bacon with a slotted spoon to a paper towel lined plate. Reserve bacon grease.
2. Turn oven on to 375 degrees. Boil potatoes in a large pot in heavily salted water until fully cooked and tender throughout, approximately 20 minutes. Drain. Grease a large 9"x13" baking dish with either butter or vegetable spray. Place cooked potatoes in baking dish in a single layer. There should be a little space between each potato. Using the bottom of a drinking glass, lightly press down on each potato, smashing it about half way. The bottom of the baking dish should be fully covered when all of the potatoes are smashed. Drizzle 2-3 tablespoons of the reserved bacon grease over the potatoes.
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for full instruction please see : thespicyapron.com

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