Loaded Baked Potato And Chicken Casserole

Loaded Baked Potato & Chicken Casserole

The inspiration piece at the link above is a healthy recipe. I made a few changes to pump up the flavour with the addition of fajita chicken strips and red pepper flakes. My recipe is much simpler and more straightforward because I've made use of several pre-cooked, ready-made products such as fajita chicken strips and diced potatoes which cut down the baking time by more than half. Before I added the sour cream to the casserole, it looked kind of dry. The outcome of this entire experiment could not have been more successful. It is delicious!

INGREDIENTS

1 pkg. (16 oz. or 1 lb.) Fajita chicken strips, cubed or shredded
1 can (14.5 oz.) diced new potatoes
1/2 cup crumbled bacon
4 oz. low-fat sour cream
1/2 cup olive oil
1 tsp. salt
1 Tbsp. ground black pepper
1 Tbsp. garlic powder
1 Tbsp. red pepper flakes
1 pkg. (16 oz. or 2 cups) reduced fat grated cheese
6 stalks green onion, chopped with whites separated from greens

DIRECTIONS

1. Preheat oven to 400°F.
2. Set aside red pepper flakes, 1 Tbsp. grated cheese, 1 Tbsp. bacon and onion greens for garnish.
3. Mix remaining ingredients together and place in an 8" x 8" Pyrex dish.
4. Bake at 400°F for 20 minutes, garnish with red pepper flakes, remaining cheese, bacon and onion greens.
5. Return to oven and bake for 5 minutes more or until cheese melts.
6. Serve hot.

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