Once again the epic love of everything cheese and bacon rears it’s ugly, delicious, wonderful head! Here is another super quick and easy meal for your busy busy life!
Levi has a new shift that keeps him pretty late at work some days. So I love having a meal that I can throw in the oven and forget while I’m writing or playing with the dogs or gardening. And it’s ready right when he’s on his way home. I didn’t marinate the chicken for this one, but I bet that would add an amazing layer of flavor!
Speaking of potatoes….the garden is getting tantalizingly close to be ready to harvest!! We have quite a few potato plants that needed an extra layer of soil because the potatoes were starting to pop out of the ground!! I can’t wait to post a bevy of recipes from the fresh garden veggies!
Alright…let’s start cooking!
This recipe makes enough for about 3 servings.
- 3 – 4 medium Golden Yukon potatoes, thickly diced
- 2 Chicken breasts, diced
- 6 slices Bacon, bake in the oven for 25 minutes and then chop to bite sized pieces
- 1 cup Monterrey Jack Cheese, shredded
- 2 Green Onions, sliced
- Handful of fresh Basil and Parsley, finely chopped
- 1 Tbsp Granulated Garlic
- 1/2 tsp Salt
- 1/2 tsp Pepper
- 1/2 cup Heavy Cream
- 2 TBSP butter, cut into small pieces
- Preheat your oven to 350 degrees.
In a lightly greased 8×8 pan lay down half the potatoes. Rub the diced chicken with the salt, pepper, garlic, basil and parsley.Place the chicken over the potatoes. Top with 1/2 cup of cheese and half the bacon. Spread the remaining potatoes on top, then cover with the remaining bacon, cheese and green onion.
Pour the cream over the top. Scatter the pieces of butter over the top. Cover with tin foil and bake for 45 minutes. Uncover and bake another 15-20 minutes. Your potatoes should be easy to stab with a fork. You can even sprinkle some extra cheese on top in the last few minutes of baking to get that extra melty yumminess.