Loaded Idaho Potato Chicken Casserole Dutch oven Recipe
Author: 
Recipe type: Casserole
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 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
Instructions
  1. To start, you’ll need 20 charcoal briquettes.
  2. Place approximately 14 under your Dutch oven.
  3. Place the remaining briquettes on the Dutch oven lid to pre-heat lid.
  4. Cook your bacon until crisp.
  5. Remove bacon and reserve, leave bacon grease in Dutch oven.
  6. Using the bacon grease in the Dutch oven, add Idaho potatoes and mix with the bacon grease.
  7. Then add ½ of the garlic salt, pepper, parsley and chili flakes.
  8. Mix everything thoroughly.
  9. Place Dutch oven lid on, redistribute charcoal briquettes to 6 on bottom – 14 on top lid.
  10. Bake the Idaho Potato mix until tender, approximately 45 minutes.
  11. Just before the Idaho potatoes are done start an additional 10 – 12 charcoal briquettes.
  12. Mix cubed chicken with remaining seasoning, bacon, green onions and red Anaheim pepper.
  13. Spread chicken mixture on top of cooked Idaho potatoes.
  14. Place the freshly lit charcoal briquettes on the Dutch oven lid.
  15. Cook until the chicken reaches 165° F internal, approximately 15 – 20 minutes.
  16. Mix the Idaho potatoes on the bottom with the chicken on the top thoroughly when chicken has reached temperature.
  17. Sprinkle cheddar cheese over the top of the Loaded Idaho Potato Chicken Casserole.
  18. 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/