Remember this recipe? This is a twist on that same recipe.
I had leftover grilled barbecue chicken that I wanted to use up. I didn't want to make barbecue chicken sandwiches, which would have been ok, I guess. But I took a chance and did this, and I'm so glad I did. I think I liked this version better than the original!
If you don't have leftover barbecue chicken, I used this recipe. Just cook up some and use it on this recipe. Or use a bottled sauce and cook it on your stove top.
You need barbecue chicken, I had 3 breasts left. 4 potatoes, shredded cheddar cheese, cooked bacon, crumbled, olive oil, garlic powder, salt and pepper.
Mix oil and seasonings together. Peel and dice potatoes. I dice them pretty small so they cook faster. Mix everything together.
I use different amounts of seasoning in this version of the recipe to go with the barbecue chicken better.
Layer on a baking pan and cook at 400 degrees for about 25 minutes or until potatoes are fork tender.
Cut up cold chicken, (heart shape design is optional)...
...and add to the baking pan with potatoes until heated through, about 5-10 minutes. This step wouldn't be needed if you are cooking you chicken the same day and it's already hot, but you would need to add it into the pan.
When chicken is hot, add bacon and cheese and put back in oven until cheese is melted.
Loaded Potato and Barbecue Chicken Casserole
3 leftover barbecue chicken breasts
1/4 cup olive oil
1 tsp salt
1 tsp garlic powder
1 tsp pepper
cooked crumbled bacon
1 cup shredded cheddar cheese
Mix oil and seasonings together. Peel and Dice potatoes and mix into oil mixture. Spread potatoes onto baking pan and bake at 400 degrees for 25 minutes.
Cut up chicken and add to pan with potatoes. Cook for about 5-10 minutes until chicken is hot.
Add cheese and bacon bits and continue cooking in oven just until cheese is melted.