Easiest Way to Prepare Yummy Loaded Chicken, Rice and Potato bake!

Loaded Chicken, Rice and Potato bake!. Loaded Chicken Potato Bake: Chicken and potatoes tossed with olive oil and seasonings, then topped with bacon, scallions, and melted cheese. Take chunks of chicken and potatoes, toss them in olive oil and seasonings, then bake to perfection. And if that isn't enough, add crumbled bacon.

Allow to marinate as the potatoes bake. This meal is an absolute beauty, l loved it! After l made it l craved it for weeks afterwards mmmmm! You can cook Loaded Chicken, Rice and Potato bake! using 17 ingredients and 11 steps. Here is how you achieve it.

Ingredients of Loaded Chicken, Rice and Potato bake!

You need of First Half of Dish.
You need 4 of boneless chicken breasts, boiled and shredded.
It's 5-6 of potatoes.
It's 1 of black pepper, to taste.
Prepare 1 of salt to taste.
Prepare 1/3 cup of vegetable oil.
It's of rice.
Prepare 2 cup of white rice.
It's 1 clove of garlic.
Prepare 1 of chicken bouillon cube, i use Maggi brand.
Prepare 3 of medium tomatoes.
Prepare 2 tbsp of vegetable oil.
It's of topping.
It's 1 cup of green onion.
It's 1 of crumbled bacon, as much as you want!.
You need 1 cup of sour cream.
Prepare 2 cup of mexican shredded cheese.

Fry bacon and set aside to drain. Once potatoes are done, spread the chicken on top. Crumble the bacon, grate the cheese, and chop the green onions. Chicken pot pie meets a loaded baked potato in this comfort-food, chicken potato soup recipe.

Loaded Chicken, Rice and Potato bake! instructions

Puree the tomatoes, garlic, salt, and about 1/2 cup of water together..
Add the oil to a deep pot and fry the rice on high until it turns slightly golden..
Once rice is golden, add the tomato puree. Crumble the chicken bullion cube in this mixture. Once it begins to boil, give it a good stir, turn the heat to low, and cover to simmer..
Let the rice simmer about 15 minutes, until most of the liquid is absorbed. Test consistency of rice, if too crunchy add one more cup of water and let simmer again..
While rice is simmering, wash and dice potatoes.
If you need to, boil the chicken. (I always have shredded chicken, I use it in everything). Boil with 2 cloves garlic and half an onion for great flavor! Shred by pulling apart with a fork while still hot..
Add chicken to potatoes and place in a deep baking dish. Add 1/3 cup of veggie oil, and stir this together..
Bake for about 50 minutes, stirring two or three times..
While this is baking, cut your green onion and fry and crumble your bacon. (Jalapeños are there because I like them. They're optional).
Once the potatoes and chicken are done cooking, stir in the rice and top with shredded cheese and bacon. Cook an additional five minutes..
Add other toppings as desired (green onion, sour cream, etc) and enjoy!.

Cool potatoes until easily handled; scoop insides from skins and discard skins. Chicken Potato Bake - Potatoes tossed in garlic and olive oil and baked to a golden brown with tender, juicy chicken thighs. I serve it right after I remove it from the oven and I can still hear the sizzling! · Chicken Potato Bake - Potatoes tossed in garlic and olive oil and baked to a golden brown with tender, juicy chicken thighs. This really easy chicken thighs recipe with potatoes is a family favorite! Its my go-to recipe for when I need no-fuss, quick dinner ideas.