Creamy Loaded Chicken & Potato Bake
Ingredients
4 boneless, skinless chicken breasts (or 6 chicken thighs)
4 medium potatoes, peeled and cubed
1 packet onion soup mix
1 can (10.5 oz / 300 g) cream of chicken soup
1 cup sour cream
1 cup shredded cheddar cheese
1/2 cup cooked bacon bits (optional)
2 green onions, chopped
Salt and black pepper, to taste
1 tablespoon olive oil
Instructions
Preheat your oven to 375°F (190°C).
Lightly grease a baking dish with olive oil.
Spread the cubed potatoes evenly in the dish. Season lightly with salt and pepper.
Place the chicken breasts on top of the potatoes.
In a bowl, mix together:
cream of chicken soup
sour cream
onion soup mix
Spread this creamy mixture evenly over the chicken and potatoes.
Cover with foil and bake for 45 minutes.
Remove foil, sprinkle cheddar cheese and bacon bits on top.
Bake uncovered for another 15–20 minutes, until chicken is fully cooked and cheese is bubbly.
Garnish with chopped green onions before serving.
