Loaded Idaho® Potato Chicken Casserole Dutch Oven

Ingredients:

• 6 medium Idaho® potatoes, ¾" cubed
• 1 tablespoon garlic salt
• 1 teaspoon fresh ground rainbow pepper corns
• 1 teaspoon dried parsley
• ½ teaspoon red chili flakes
• 4 skinless boneless chicken breasts, ¾" cubed
• 4 green onions, sliced
• 1 red Anaheim chili, sliced (optional)
• 2 cups sharp cheddar cheese, shredded

Instructions:

1. To start, you’ll need 20 charcoal briquettes.
2. Place approximately 14 under your Dutch oven.
3. Place the remaining briquettes on the Dutch oven lid to pre-heat lid.
4. Cook your bacon until crisp.
5. Remove bacon and reserve, leave bacon grease in Dutch oven.
6. Using the bacon grease in the Dutch oven, add Idaho® potatoes and mix with the bacon grease.
7. Then add ½ of the garlic salt, pepper, parsley and chili flakes.
8. Mix everything thoroughly.
9. Place Dutch oven lid on, redistribute charcoal briquettes to 6 on bottom – 14 on top lid.
10. Bake the Idaho® potato mix until tender, approximately 45 minutes.
11. Just before the Idaho® potatoes are done start an additional 10 – 12 charcoal briquettes.
12. Mix cubed chicken with remaining seasoning, bacon, green onions and red Anaheim pepper.
13. Spread chicken mixture on top of cooked Idaho® potatoes.
14. Place the freshly lit charcoal briquettes on the Dutch oven lid.
15. Cook until the chicken reaches 165° F internal, approximately 15 – 20 minutes.
16. Mix the Idaho® potatoes on the bottom with the chicken on the top thoroughly when chicken has reached temperature.
17. Sprinkle cheddar cheese over the top of the Loaded Idaho® Potato Chicken Casserole.
18. Replace lid and melt cheese, approximately 5 minutes.