Dutch oven comfort food at it's best!

Idaho potatoes baked to perfection in a bit of bacon grease, chicken seasoned and cooked with green onion, red Anaheim pepper and a few extra chili flakes for good measure all topped off with gooey melt cheddar cheese.

This recipe is easy to prepare and is worth the wait.

You could take this and additional step and add in some broccoli to make it a one pot meal.

I used my 12″ Camp Chef Dutch oven to make this Loaded Idaho Potato Chicken Casserole Dutch oven Recipe, it will easily fit into a 10″ Dutch oven as well. Looking to feed a bigger crowd, just double the ingredients and cook it in a 14″ Dutch oven.

You will need to add coals after the potatoes are done, you will see where I did that below.

Note: The full recipe is found at the end of this article

Loaded Idaho Potato Chicken Casserole Dutch oven Recipe

12″ Camp Chef Dutch oven – it's my favorite one, the 20yr anniversary edition!

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 1/2 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.

Serve with some fresh french bread and enjoy!

Looking for more great Idaho Potato recipes:

Idaho Potato Dutch oven Greek Frittata Recipe

Dutch oven Herbed Idaho Potato Bread

Loaded Idaho Potato Chicken Casserole Dutch oven Recipe

 

Author: Gary House

Recipe type: Casserole

Prep time:  15 mins

Cook time:  90 mins

Total time:  1 hour 45 mins

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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.

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Full disclosure: This blog post and recipe is compensated by the Idaho® Potato Commission & Camp Chef