Thursday, September 13, 2012

Southwest Potato and Chicken Bake

To me, there is something so comforting about a casserole. We rarely had them growing up but I've always loved them. Today is cold and rainy and a perfect day to serve one. This tasty potato bake was so simple and easy that you can even assemble it ahead of time. It was incredible!

Southwest Potato and Chicken Bake

One  rotisserie chicken, chopped
8-10 medium potatoes, cut into 1/2-inch cubes
1/3 cup Olive Oil
1 Packet Onion Soup Mix
1 clove garlic, chopped
2 cups Shredded Sharp Cheddar Cheese
1/2 Cup White Cheddar Cheese
3/4 Cup BBQ Sauce
1 can chopped green chilies, drained
1 cup crumbled bacon
1 cup diced green onion
Sour Cream and Chopped Tomatoes, Optional

Preheat oven to 475F. In a large bowl mix together the olive oil, and onion soup mix. Add the cubed potatoes and stir to coat. . Bake the potatoes for 45-50 minutes, stirring every 10-15 minutes, until cooked through and browned on the outside.
While the potatoes are cooking, add the chopped chicken and remaining ingredients and toss together. Toss chicken and toppings with the potatoes and return to the oven. Bake for 15 minutes or until the casserole is browned and bubbly. Serve with sour cream, chopped tomatoes or any other additional toppings of your choice. Enjoy!


  1. This looks incredible!

  2. Over here from Friday Chaos and now following you. I'm a 'close' neighbor in Minnesota - ha. Would love if you stopped by and visited me some time too. Deb

  3. that looks so good!!!

    - Jaime

  4. I love a good casserole. Looks delicious. Perfect for fall.

  5. Yum!

    I am also a 30 something stay at home Mama in the Chicago burbs!!!

    following you!

  6. This looks like serious Fall comfort food. Thanks for sharing it on foodie friday.

  7. This looks great! I will pin this!


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