Make it easy on yourself with this quick-to-make casserole dish.
Loaded baked potatoes are soooooo good. But you have to scrub the potatoes , bake them and wait an hour before you can smoother them with cheesy bacony goodness.
Who want’s to wait for all that?
Try this easy to put together Loaded Potato Casserole instead.
Filled with all the yummy ingredients the original recipe has, but done in almost half the time!
Now that’s what I’m talking about.
Loaded Potato Casserole
Makes 6 servings
2 (24-ounce) packages refrigerated mashed potatoes, heated according to package directions
1/2 (8-ounce) package cream cheese, softened
3/4 teaspoon ground black pepper
3 1/2 cups shredded rotisserie chicken
2 cups shredded Cheddar cheese
1 (12-ounce) package fresh broccoli florets, cut up fine
3/4 cup chopped green onion
6 slices bacon, cooked until crisp and crumbled
Omit the chicken if you don’t want to make this a complete meal. Toss some chicken on the grill and serve this along with it and a side salad.
Preheat your oven to 375 degrees.
Spray a 13×9 baking pan with non-stick cooking spray. Mix together the potatoes, cream cheese and pepper in a large bowl. Spoon into the baking pan. Top with the rest of the ingredients and pop in the oven. Bake for 30 to 40 minutes or until hot and bubbly.
Dig in and enjoy.
Team Your Gluten Free Kitchen
Photos and resource courtesy of: Paula Deen Magazine