Loaded Idaho Potato Chicken Casserole Dutch oven Recipe
Author: Gary House
Recipe type: Casserole
Prep time:
Cook time:
Total time:
Serves: 6
- 5 strips bacon, chopped
- 6 med Idaho potatoes, ¾" cubed
- 1 tbsp garlic salt
- 1 tsp fresh ground rainbow pepper corns
- 1 tsp dried parsley
- ½ tsp red chilli flakes
- 4 skinless boneless chicken breasts, ¾" cubed
- 4 green onions, sliced
- 1 red Anaheim chilli, sliced (optional)
- 2 cups sharp cheddar cheese, shredded
- To start, you’ll need 20 charcoal briquettes.
- Place approximately 14 under your Dutch oven.
- Place the remaining briquettes on the Dutch oven lid to pre-heat lid.
- Cook your bacon until crisp.
- Remove bacon and reserve, leave bacon grease in Dutch oven.
- Using the bacon grease in the Dutch oven, add Idaho potatoes and mix with the bacon grease.
- Then add ½ of the garlic salt, pepper, parsley and chili flakes.
- Mix everything thoroughly.
- Place Dutch oven lid on, redistribute charcoal briquettes to 6 on bottom – 14 on top lid.
- Bake the Idaho Potato mix until tender, approximately 45 minutes.
- Just before the Idaho potatoes are done start an additional 10 – 12 charcoal briquettes.
- Mix cubed chicken with remaining seasoning, bacon, green onions and red Anaheim pepper.
- Spread chicken mixture on top of cooked Idaho potatoes.
- Place the freshly lit charcoal briquettes on the Dutch oven lid.
- Cook until the chicken reaches 165° F internal, approximately 15 – 20 minutes.
- Mix the Idaho potatoes on the bottom with the chicken on the top thoroughly when chicken has reached temperature.
- Sprinkle cheddar cheese over the top of the Loaded Idaho Potato Chicken Casserole.
- Replace lid and melt cheese, approximately 5 minutes.
Recipe by Cooking Outdoors at https://cooking-outdoors.com/loaded-idaho-potato-chicken-casserole-dutch-oven-recipe/
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