Loaded Potato-Barbecue Chicken Casserole
Italian Salad
Ingredients
- 10 slices bacon, chopped
- 1½ lb boneless, skinless chicken breasts
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp smoked paprika
- ½ tsp salt
- ½ tsp pepper
- 1 (24-oz) pkg refrigerated gluten free mashed potatoes
- 1 cup gluten free barbecue sauce
- 1 cup shredded Cheddar cheese
Instructions
- Preheat oven to 400°F. Cook bacon in a large skillet over medium heat until crisp; drain, reserving 2 Tbsp drippings in skillet.
- Cut chicken into bite-size pieces. Sprinkle with garlic powder, onion powder, paprika, salt, and pepper. Cook chicken in hot drippings in skillet over medium heat until done.
- Meanwhile, cook potatoes according to package directions. Spread potatoes in a greased 13- x 9-inch baking dish; top with chicken, barbecue sauce, cheese, and bacon.
- Bake 20 minutes or until thoroughly heated.
Side Dish Ingredients
- 2 (12-oz) pkg mixed salad greens
- ½ cup Italian dressing
Side Dish Instructions
- Toss greens with dressing in a large bowl just before serving.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
480
|
65
|
545
|
| Fat (g) | 24 | 4 | 28 |
| Sat. Fat (g) | 10 | 1 | 11 |
| Protein (g) | 38 | 2 | 40 |
| Carb (g) | 26 | 6 | 32 |
| Fiber (g) | 1 | 2 | 3 |
| Sodium (mg) | 1315 | 235 | 1550 |
| T. Sugs (g) | 9 | 3 | 12 |
| A. Sugs (g) | 5 | 0 | 5 |
Gluten Free Meal Plan
This recipe selected from the eMeals Gluten Free Meal Plan.
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