Ingredients
- 4 large baked potatoes, peeled and cubed
- 2 cups cooked chicken, shredded
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- ½ cup green onions, chopped
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
Instructions
- Preheat the oven to 375°F (190°C).
- Peel and cube the baked potatoes and spread them evenly in a lightly greased baking dish.
- In a mixing bowl, combine the shredded chicken, sour cream, salt, pepper, garlic powder, and chopped green onions. Mix well.
- Spoon the chicken mixture over the potatoes and gently stir to combine evenly.
- Top with shredded cheddar cheese, spreading it evenly over the surface.
- Bake uncovered for 25–30 minutes, or until the cheese is melted and bubbly around the edges.
- Let the casserole rest for 5 minutes before serving.
Notes
- Use rotisserie chicken for added flavor and convenience.
- Substitute sour cream with Greek yogurt for a lighter version.
- Add steamed vegetables for extra nutrition and texture.
- Season with paprika or onion powder for more depth.
- Best served fresh but reheats well for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baked
- Cuisine: American
- Diet: Halal
Nutrition
- Serving Size: 1 portion
- Calories: 390
- Sugar: 2g
- Sodium: 420mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 75mg
