Crispy Chicken Strips Loaded Potato Casserole

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Crispy Chicken Strips Loaded Potato Casserole

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Prep/Cook
PREP TIME: 15min COOK TIME: 20min
Serves
Serves 8

  • 490
    Calories
  • 27g
    Protein
  • 1080mg
    Sodium
  • 10g
    Sat. Fat
  • 4g
    Sugar

Ingredients Ingredients

Ingredients

3 lbsYukon gold potatoes, peel if desired

4 tbspbutter, unsalted

1/4 cupmilk

1 tspsalt

1/2 tspblack pepper

1/4 tspnutmeg

2 cupsbroccoli florets, blanched until tender

1 1/2 cupsshredded cheddar cheese

6 slices cooked bacon, chopped

1/4 cupgreen onions sliced

Extra Cheddar Cheese

Extra Chopped Bacon

Sour Cream


Step 1

Preheat Oven to 425°F. Spray baking sheet with cooking spray. Place frozen strips in single layer on baking sheet. Bake on middle oven rack for 10 minutes. Remove from the oven and reduce the oven temperature to 350 degrees F.

Step 2

In a large pot of salted water, boil potatoes until tender. Drain well, return potatoes to the pot and mash until smooth. Add the butter and stir until well combined. Stir in the milk and season with salt, pepper and nutmeg.

Step 3

Stir in the broccoli florets, 1 cup of cheddar cheese and the chopped bacon until well combined. Pour mashed potatoes into a 9x13 baking dish. Top with Crispy Chicken strips and the remaining 1/2 cup cheddar cheese.

Step 4

Bake for 10 minutes until strips are heated through and cheese has melted. Internal temperature should reach 150°F - 160°F. Remove from the oven and garnish with green onions. Serve with extra cheese, bacon and sour cream if desired

tip TIP

TIP: Mix it up! Try stirring in Mushrooms or Caramelized Onions, Cream Cheese, or even Salsa for a tasty variation.

Ta Da

Crispy Chicken Strips Loaded Potato Casserole

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Serves 8 https://www.perdue.com/recipeimages/casserole.jpg https://www.perdue.com/recipeimages/casserole.jpg

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