Chicken, Bacon and Potoatoes Casserole

4 servings

Ingredients

• 800g of potatoes
• Rock salt (for the potatoes)
• 600g of boneless chicken breast, sliced into cubes
• 220g of bacon
• 155g of cheddar, freshly grated
• 70g of Gouda cheese, freshly grated
• 3 spring onions, chopped
• Olive oil as taste
• 1/2tsp of salt
• Black pepper as taste
• 1/4tsp of garlic powder
• 1/2tsp of paprika
• 330g of Newman’s Own Ranch dressing
• Fresh parsley

Method

1. Begin by boiling the potatoes in a large pot filled with water and rock salt until they achieve a tender consistency. After cooking, drain the potatoes, peel them, and set aside
2. In the meantime, preheat the air fryer to 160C degrees. Once it’s heated, add the bacon slices and cook until they are crispy. When done, chop the bacon into small pieces and set them aside
3. Place the chicken in a mixing bowl and season with salt, pepper, paprika and garlic powder. Then drizzle with olive oil and stir thoroughly to ensure each piece is evenly coated
4. Proceed to cook the chicken. Preheat the air fryer to 190C degrees. Once it’s done, add the chicken and cook for 25 minutes
5. Prepare a square baking dish by greasing it lightly. Mix the cooked potatoes, sliced into small cubes, seasoned with chicken, and Newman’s Own Ranch dressing, ensuring even distribution
6. Add the spring onions and mix well. Then sprinkle the grated cheddar and Gouda cheese over the top of the mixture in the baking dish
7. Place the dish in a preheated oven at 190C degrees fan and bake for 20 minutes, or until the cheese has melted and slightly golden
8. Once baked, remove from the oven and top with the cooked, crumbled bacon and fresh parsley