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Ingredients
Scale
- 4 slices smoked bacon
- 10 crimini or white mushrooms, sliced
- 2 shallots or 1 small onion, diced
- 3 to 4 garlic cloves, minced
- 1 small red bell pepper, diced
- 2 tablespoons sun-dried tomatoes in oil, drained and chopped
- 1/2 cup shredded cheddar cheese
- 1/2 cup heavy cream
- 1/2 teaspoon EACH: dried basil, smoked paprika, salt
- Freshly ground black pepper to taste
- 2 cups shredded chicken
- 10 to 15 baby potatoes
- 2 to 3 tablespoons olive oil
- 1/4 teaspoon EACH: paprika, dried basil, salt
- Chopped chives for garnish
Instructions
- Preheat oven to 350°F (175°C). Boil baby potatoes in salted water until fork-tender, then cool.
- Cook bacon in a frying pan until crispy, then chop.
- Sauté mushrooms in the same pan, then set aside.
- Sauté shallots, garlic, and bell pepper until soft.
- Combine chicken, bacon, mushrooms, veggies, sun-dried tomatoes, cheese, cream, and spices in a bowl.
- Spread mixture in an oven-safe dish without compacting.
- Toss potatoes with olive oil, salt, paprika, and basil; gently crush.
- Layer crushed potatoes on top of the filling, add extra cheese.
- Bake for 25-30 minutes until cheese is melted and bubbly.
- Garnish with chives before serving.
Notes
Ensure all ingredients are at room temperature for smoother mixing.
Don’t overcook the potatoes; they should hold their shape when crushed.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 485
- Sugar: 3
- Sodium: 680
- Fat: 31
- Saturated Fat: 14
- Unsaturated Fat: 11
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 3
- Protein: 21
- Cholesterol: 80