BBQ Chicken Potato Casserole

This dish is one that can be taken to a picnic or prepared when you are cooking for a large crowd (or maybe if you just have a large family!). The potatoes make it hearty and are sure to fill up a large crowd without having to prepare too much food.

Since this is a hearty and filling casserole, if it’s going to be your main dish, I would recommend pairing it with a side salad and a vegetable of your choice (try Baked Sheet Pan Broccoli – it cooks at the same temperature and can be done in the same oven at the same time). But feel free to eat it however you want! You can also adjust the barbecue sauce to be as much or as little as you’d like.

Enjoy! ~Kelly

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BBQ Chicken Potato Casserole

Yield: 8

Author: Kelly

Prep time: 45 MinCook time: 1 H & 5 MTotal time: 1 H & 50 M

A baked and filling cheesy BBQ chicken and potato casserole.

Ingredients

• 1/2 lb bacon
• 1 lb ground chicken breast
• 1 (2 lb) bag frozen diced hashbrown potatoes
• 1 (10.5 oz) can cream of mushroom soup
• 2 cups sour cream (1 pint)
• 1 medium onion
• 1 (8 oz) block Colby Jack cheese
• 1/4 cup barbeque sauce
• Salt and pepper, to taste

Instructions

1. Preheat oven to 350º F.
2. Cut strips of bacon into small 1-inch pieces. Add bacon into a large skillet and fry on medium heat until crisp, about 25-30 minutes, tossing the bacon occasionally. The bacon will form little white bubbles on top when it’s done.
3. While the bacon is frying, dice your onion and grate your cheese. Then prepare your potato mixture. In a large bowl combine the frozen potatoes, cream of mushroom soup, sour cream, diced onion, and 1/2 of your grated cheese. Spread this into a 9 x 13 inch baking dish.
4. When bacon is done, remove it to a paper towel lined plate and dab off the excess grease.
5. From the large skillet, drain off all but 3-4 tablespoons of the bacon fat. Add in your ground chicken and cook on medium heat until no longer raw, about 10 minutes, stirring the chicken occasionally. Season the chicken with salt and pepper to taste. Remove to a towel lined plate, allowing any fat to drain off.
6. Sprinkle the chicken and bacon over the potato mixture, then drizzle with the barbeque sauce. Sprinkle the remaining cheese on top.
7. Bake covered for 55 minutes, then uncover and bake an additional 10 minutes until hot and bubbly.

Nutrition Facts

Calories

376

Fat

25 g

Sat. Fat

10 g

Carbs

17 g

Fiber

1 g

Net carbs

16 g

Sugar

6 g

Protein

20 g

Sodium

669 mg

Cholesterol

91 mg

*Nutritional information is estimated