Loaded Chicken & Potato Casserole

1 lb. boneless chicken breasts, cut into pieces

1 lb. mini potatoes

1/4 c. olive oil

1/2 lb. crumbled bacon

1 1/2 c. shredded cheddar

Tony Chachete’s Creole Seasoning

Splash of chicken broth

Preheat oven 375 F.

Spray a 9x13 baking dish with cooking spray.

Sprinkle 1 tbsp. of seasoning over chicken and let it sit for 15 minutes.

Transfer chicken and potatoes to baking dish.

Stir in another tbsp. of seasoning and stir until everything is coated.

Bake uncovered for 45-55 minutes.

Add a splash of chicken broth and covered with foil for the last 10 minutes.

Remove from oven, top with cheese and bacon.

Continue baking uncovered until cheese melts.

You can add sour cream, scallions and hot sauce, if desired.