Let’s be honest. Cooking bacon in a skillet isn’t always ideal. It’s messy, it splatters everywhere, and it requires all of your attention. But what if I told you there was an easy, splatter-free, and even crispier way to make bacon every time? Meet The Best Oven-Baked Bacon. This is the method I swear by, and once you try it, you’ll never go back. If you want an easy way to cook bacon that delivers consistent results with little to no effort, save this post! It just might change the way you make breakfast forever. 🥓

THE BEST OVEN-BAKED BACON

You might be asking yourself, “Holly, why should I try cooking bacon in the oven when a pan works just fine?”

I’ll tell you why! 😃

It’s hands-off and the oven’s consistent heat cooks the bacon evenly without burnt spots. You also have more control over the texture. You can adjust the cook time for crispier or chewier bacon. Plus, there’s no hot grease splattering, making it a safer option for you and your family, especially on those busy mornings and weekends, giving you one less thing to stress about. Oven-baked bacon is also perfect for meal prep since you can cook a large batch at once and enjoy it later. If you’re a true bacon lover, this method might just change your life. Let me know in the reviews if I’m right! 😉

Find my expert tips on how to make the best homemade oven-baked bacon below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram or Facebook. Let’s stay connected. ❤️

Why You’ll Love This Easy, Foolproof Oven-Baked Bacon Recipe:

• Consistent Results Every Time: The oven’s even heat ensures consistent results with no burnt spots. You have more control using an oven as opposed to a skillet.
• Easy Cleanup: Line your large baking sheet with parchment paper for a quick and simple cleanup. Say goodbye to scrubbing the grease out of your skillet pans. We’ve all been there!
• Convenient & Hands-off: No flipping or constant hovering, just place the bacon in the oven and let the oven do the work for you. 
• Feeds More: Easily cook bacon at the same time with this method, perfect for feeding a crowd.
• Make Ahead & Meal-Prep-Friendly: This delicious breakfast bacon recipe reheats well and stores easily for breakfasts all week.

Ingredients

10 slices of bacon

Instructions

Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper.

Arrange the bacon slices in a single layer on top of the parchment paper, making sure they don’t touch.

Bake for 14 minutes for chewy bacon, and up to 18 minutes for extra crispy bacon. *Keep in mind the bacon will continue to cook after you remove it from the oven.

Transfer to a paper towel-lined plate to cool slightly before serving. Discard excess grease (or save in a jar for use in other recipes). Enjoy!

Servings

Yields: 10 crispy slices of the best oven-baked bacon, but feel free to double or triple to feed a larger crowd.

Storage and Reheating

Allow oven-baked bacon to cool completely, then store in an airtight container in the refrigerator for up to 4 days, or freeze for up to 1 month with parchment paper between slices to prevent sticking.

To reheat, microwave on a paper towel-lined plate in 10 to 15 second intervals, or warm in the oven at 350°F for 5 to 7 minutes. You can also reheat briefly in a skillet or air fryer at 350°F for 2 to 3 minutes. For best results, only reheat when you plan to eat so the bacon stays crispy.

Holly’s Tips for The Best Oven-Baked Bacon Every Time:

• Use Parchment Paper For The Best Results: It tends to produce crispier bacon.
• 400°F Works For All Bacon Thicknesses: Thin-sliced bacon will cook more quickly, while thick-cut bacon will need a bit more time, so adjust the timer accordingly.
• This Method Works For Any Amount of Bacon: Cook as many or as few slices as you’d like without adjusting the oven temperature or cooking time, just make sure the bacon is laid in a single layer without overlapping.
• Keep Carryover Crisping In Mind: The bacon will continue to crisp slightly as it cools, so you may want to remove it from the oven just before it reaches your ideal doneness.

Frequently Asked Questions:

Similar Recipes

Craving more bacon breakfast dishes? Try my Brown Sugar Bacon Waffles, Bacon and Queso Breakfast Tacos, and Bacon Egg and Cheese Croissant Bake.

Looking for more bacon recipes? These highly-rated recipes are just as delicious: Bacon Cheeseburger Wraps, Bacon Cheeseburger Sliders, Chicken Bacon Ranch Baked Penne, and Slow Cooker Bacon Cheeseburger Soup.

Have you made this The Best Oven-Baked Bacon recipe?❤️

Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #OvenBakedBacon #TheBestBacon #LifeInTheLofthouse

Print

The Best Oven-Baked Bacon

This Oven-Baked Bacon recipe delivers perfect bacon every time. It’s the best way to cook bacon with minimal effort!

Prep Time 5 minutes minutes

Cook Time 16 minutes minutes

Servings 10 slices of bacon

Ingredients

• 10 slices bacon

Instructions

• Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper.
• Arrange the bacon slices in a single layer on top of the parchment paper, making sure they don’t touch.
• Bake for 14 minutes for chewy bacon, and up to 18 minutes for extra crispy bacon. *Keep in mind the bacon will continue to cook after you remove it from the oven.
• Transfer to a paper towel-lined plate to cool slightly before serving. Discard excess grease (or save in a jar for use in other recipes). Enjoy!

Notes

Yields: 8 to 10 slices of bacon 

DO YOU WANT TO SAVE THIS RECIPE?

PIN IT TO YOUR FAVORITE PINTEREST BOARD! 📌

If you’re looking for a recipe that’s new, flavorful, and easy to prepare, then this Chicken Caesar Salad Garlic Bread is for you! Combining the crunch of romaine lettuce, juicy chicken, and cheesy garlic bread, turns into something really special AND delicious. It’s incredibly easy to whip up, and absolutely packed with flavor.

CHICKEN CAESAR SALAD GARLIC BREAD

This bread makes for a seriously easy lunch or dinner option. It only requires cooking the chicken and bacon, chopping the lettuce, and placing the bread under the broiler to melt the cheese. Pretty easy if you ask me! You can have this wonderful meal put together in just about 30 minutes! Perfect for busy days.

INGREDIENTS

• 2 small chicken breasts
• 1 bottle of your favorite Caesar dressing
• Fresh black pepper, to taste
• 4 slices bacon
• 1 head Romaine lettuce, chopped
• 1 loaf French bread
• ¼ cup salted butter, softened
• 2 cloves garlic, minced
• 1 cup shredded Mozzarella cheese
• ½ cup grated Parmesan cheese, divided
• juice from half a lemon (optional)

INSTRUCTIONS

Preheat the oven to 375 degrees F. Spray a small baking dish with cooking spray. Place the chicken breasts in the prepared dish. Pour ¼ cup of Caesar dressing over the chicken breasts, spreading out evenly over the chicken. Season with a little black pepper. Bake chicken for 25 minutes or until internal temperature reaches 165 degrees F. Allow chicken to rest for at least 5 minutes before dicing. Set aside.

Meanwhile, cook the bacon in a skillet until crispy. Place cooked bacon on a paper-towel lined plate to soak up the grease. Chop into pieces.

In a large bowl, add the chopped Romaine lettuce, ¼ cup Caesar dressing, diced chicken, bacon, and ¼ cup of the Parmesan cheese. Season with pepper. Gently toss to combine and set aside.

Preheat the oven to broil. Cut the French bread in half lengthwise. Place both halves cut side up on a large baking sheet. Mix the softened butter and garlic together in a small bowl. Spread the garlic butter evenly over the two halves of bread. Sprinkle evenly with the Mozzarella cheese. Place the bread under the broiler until the cheese melts. (This only takes about 1 minute or so. Watch the bread the entire time to prevent it from burning.)

Carefully remove the hot bread from the oven, and top both halves evenly with the chicken Caesar salad mixture. Sprinkle the remaining Parmesan cheese all over the top. Cut into slices and serve with extra Caesar dressing and a squeeze of fresh lemon juice, if desired. Enjoy!

SERVINGS

This recipe serves 4 to 6 people. With hearty ingredients like chicken, bacon, and crisp romaine lettuce, each serving is filling and satisfying without being too heavy. The balance of protein, fresh vegetables, and a creamy Caesar dressing ensures that everyone gets a delicious and well-rounded meal.

STORING

I feel this Chicken Caesar Salad Garlic Bread is best served fresh and within an hour or so of making it. Storing any leftovers will result in soggy bread and lettuce.

CUSTOMIZE AND VARIATIONS

There are ways to customize this to suit your taste and dietary preferences. For an easier version, use a rotisserie chicken and/or precooked bacon to save on time without sacrificing flavor. If you want to switch up the protein, try grilled shrimp or steak for a yummy twist. You can also experiment with different types of cheeses. Use your favorites here!

MAKE IT MEATLESS

Making this vegetarian is simple and still delivers all the delicious flavors and textures you love. Instead of using chicken and bacon, try adding hearty plant-based proteins like roasted chickpeas, grilled tofu, or marinated tempeh to keep it satisfying. You can also use meatless alternatives, such as grilled soy or pea protein-based strips, which mimic the texture of chicken while keeping the dish vegetarian-friendly.

ENJOY THIS RECIPE? HERE ARE A FEW MORE SENSATIONAL RECIPES!

Cheesy Garlic Bread– only four ingredients to the best cheesy bread you’ll ever make. This recipe is essential whenever pastas for dinner!

Chicken Caprese Garlic Bread– topped with seasoned grilled chicken, Mozzarella cheese, tomato and fresh basil. This bread is delicious and perfect for any occasion! 

Chicken Caesar Pasta Salad– filled with grilled chicken, rotini pasta, croutons and tomatoes over a bed of romaine lettuce. The homemade creamy Caesar dressing packs it full of flavor!

BBQ Chicken Salad– tender barbecue chicken, black beans, corn, and more come together to make this delicious salad. It’s packed full of flavor and texture!

Print

Chicken Caesar Salad Garlic Bread

Cheesy garlic bread is loaded with seasoned chicken, fresh Romaine lettuce, crispy bacon, and creamy Caesar dressing.

Ingredients

• 2 small chicken breasts
• 1 bottle of your favorite Caesar dressing
• Fresh black pepper to taste
• 4 slices bacon
• 1 head Romaine lettuce chopped
• 1 loaf French bread
• ¼ cup salted butter softened
• 2 cloves garlic minced
• 1 cup shredded Mozzarella cheese
• ½ cup grated Parmesan cheese divided
• juice from half a lemon optional

Instructions

• Preheat the oven to 375 degrees F. Spray a small baking dish with non-stick spray. Place the chicken breasts in the prepared dish. Pour ¼ cup of Caesar dressing over the chicken breasts, spreading out evenly over the chicken. Season with a little black pepper. Bake chicken for 25 minutes or until internal temperature reaches 165 degrees F. Allow chicken to rest for at least 5 minutes before dicing. Set aside.
• Meanwhile, cook the bacon in a skillet until crispy. Place cooked bacon on a paper-towel lined plate to soak up the grease. Chop into pieces.
• In a large bowl, add the chopped Romaine lettuce, ¼ cup Caesar dressing, diced chicken, bacon, and ¼ cup of the Parmesan cheese. Season with pepper. Gently toss to combine and set aside.
• Preheat the oven to broil. Cut the French bread in half lengthwise. Place both halves cut side up on a large baking sheet. Mix the softened butter and garlic together in a small bowl. Spread the garlic butter evenly over the two halves of bread. Sprinkle evenly with the Mozzarella cheese. Place the bread under the broiler until the cheese melts. (This only takes about 1 minute or so. Watch the bread the entire time to prevent it from burning.)
• Carefully remove the hot bread from the oven, and top both halves evenly with the chicken Caesar salad mixture. Sprinkle the remaining Parmesan cheese all over the top. Cut into slices and serve with extra Caesar dressing and a squeeze of fresh lemon juice, if desired. Enjoy!

Notes

Serves 4 to 6 

DO YOU WANT TO SAVE THIS RECIPE FOR LATER?

PIN IT TO YOUR FAVORITE PINTEREST BOARD! 📌

This Bacon, Egg and Cheese Croissant Bake stands out as a favorite. This must-try recipe is for anyone and everyone who loves a hearty and delicious breakfast! It’s perfect for feeding a crowd and can be customized to suit your tastes.. This delightful dish shines anytime, but especially during a weekend brunch. It offers the comforting flavors of a classic breakfast sandwich in a convenient and shareable form.

BACON, EGG AND CHEESE CROISSANT BAKE

This bake is the best way to get the day started in so many ways. Lay bacon strips in a single layer on the sheet pan and bake until they are crispy. Carefully transfer the cooked bacon to a plate lined with paper towels to absorb the excess grease. Once cooled, chop the bacon into bite-sized pieces and set aside.

Next for the croissants, tear each croissant into approximately 6 pieces and place the pieces evenly in the prepared baking pan. Toast the croissant pieces in the oven for 10 minutes. Set aside. (These toasted buttery croissants will serve as the base of your bake, soaking up the egg mixture and becoming wonderfully tender.)

In a large mixing bowl, whisk together the eggs with seasonings. This mixture will provide the savory custard base for the bake. Stir in 1/2 cup each of the shredded cheeses, reserving the remaining for the topping. Sprinkle the chopped bacon evenly over the top, followed by the remaining cup of shredded cheese. This ensures a deliciously cheesy and bacon-filled top layer. If you’re preparing ahead of time, cover and refrigerate overnight. Bake the croissant for 45 minutes or until the eggs are fully set and the top is golden brown. The dish should be puffy and slightly firm to the touch.

INGREDIENTS

• 1 package (10 ounces) bacon
• 6 to 7 large croissants (already baked croissants. Not croissant dough.)
• 8 large eggs
• 2 cups milk
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon pepper
• 1/2 teaspoon salt
• 1 cup shredded white cheddar, divided
• 1 cup shredded mild cheddar cheese, divided
• 3 Tablespoons chopped chives

COOKING INSTRUCTIONS

Preheat the oven to 400 degrees F. Line a large sheet pan with foil. Place the bacon strips in one even layer on a sheet pan and bake for 12 to 14 minutes or until crispy. Carefully transfer the cooked bacon onto a paper towel lined plate to soak up the grease. Chop bacon into pieces and set aside. 

Reduce the oven temperature to 350 degrees F. Grease a 9×13-inch pan with nonstick spray. Tear each croissant into small pieces and place in the prepared pan. Toast the croissant pieces for 10 minutes.

Whisk the eggs, milk, garlic powder, onion powder, salt, pepper and 1/2 cup each of the shredded cheeses. Pour the egg mixture evenly over the croissant pieces. Top evenly with the diced bacon and remaining cheese.

Either bake immediately OR cover and place in the fridge overnight to bake the next day. Bake at 350 degrees F. for 45 minutes or until eggs are set. Serve with chopped chives and enjoy!

STORING

If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. To reheat, place a portion on a microwave-safe plate and heat until warmed through. You can also reheat in a 350-degree F oven for about 10 minutes to retain the crispiness of the croissants.

SIDE OPTIONS

This is a star at any brunch table but pairing it with the right sides and beverages can elevate your meal to a whole new level. For a refreshing and colorful addition, serve this bake with a fresh fruit salad. The sweetness and juiciness of seasonal fruits like berries, melon, and citrus will provide a delightful contrast to the savory richness of the bake. A green salad with a light vinaigrette is another excellent option. The crisp, fresh greens and tangy dressing can help balance out the dish’s heartiness, adding a touch of brightness and variety to your plate. If you’re aiming for a more indulgent brunch spread, consider adding a side of roasted potatoes. These can be seasoned simply with salt, pepper, and rosemary or spiced up with paprika and garlic. Their crispy exterior and fluffy interior make them a perfect complement to the soft, cheesy croissant bake.

BRIGHTEN WITH BUBBLES

When it comes to beverages, the possibilities are equally delicious. A strong cup of coffee can provide a robust, slightly bitter counterpoint to the creamy, cheesy flavors. Orange juice is a classic breakfast beverage that brings a burst of citrusy freshness, making it a great choice to cleanse the palate. For a touch of celebration or a more leisurely brunch, serve mimosas. The combination of champagne and orange juice is light and fizzy, adding a festive note to the meal. Alternatively, a Bloody Mary can add a savory, spicy kick to your brunch, with its bold flavors of tomato, celery, and a hint of spice.

START YOUR DAY WITH CREATIVITY

This recipe is highly versatile and can be customized to suit your preferences or to accommodate what you have on hand. Here are a few ideas:

Vegetables: Add sautéed spinach, bell peppers, or mushrooms to the egg mixture for added nutrients and flavor.

Cheese: Use Colby-Jack instead of the cheddars, mozzarella, or even a combination of your favorite cheeses.

Meat: Substitute or add sausage or ham for the bacon or make it vegetarian by omitting the meat altogether and adding more veggies.

ENJOY THIS RECIPE? HERE ARE A FEW MORE DELICIOUS BREAKFAST BAKES!

Berry Croissant Bake – This buttery and sweet breakfast bake is a salty and sweet way to start the day! It is so well balanced and perfect with coffee.

Breakfast Bake – Everything that you would want on your plate for breakfast, all baked together into one dish! Eggs, sausage, cheese, and fresh veggies.

Blueberry Breakfast Cake – One of your favorite muffins is turned into an entire baked cake! This will make the entire family smile first thing in the morning.

French Toast Bake – You’ll love how much your kids are going to enjoy this! Thick toast, cinnamon, and powdered sugar on top. Don’t forget the syrup!

Print

Bacon, Egg and Cheese Croissant Bake

Bacon, Egg, and Cheese Croissant Bake is the perfect breakfast recipe. It’s filled with crispy bacon, eggs, cheese, and buttery croissants.

Prep Time 25 minutes minutes

Cook Time 45 minutes minutes

Servings 8

Ingredients

• 1 package (10 ounces) bacon
• 6 to 7 large croissants (already baked croissants. Not croissant dough.)
• 8 large eggs
• 2 cups milk
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon pepper
• 1/2 teaspoon salt
• 1 cup shredded white cheddar divided
• 1 cup shredded mild cheddar cheese divided
• 3 Tablespoons chopped chives

Instructions

• Preheat the oven to 400 degrees F. Line a large sheet pan with foil. Place the bacon strips in one even layer on a sheet pan and bake for 12 to 14 minutes or until crispy. Carefully transfer the cooked bacon onto a paper towel lined plate to soak up the grease. Chop bacon into pieces and set aside. 
• Reduce the oven temperature to 350 degrees F. Grease a 9×13-inch pan with nonstick spray. Tear each croissant into small pieces and place in the prepared pan. Toast the croissant pieces in the oven for 10 minutes.
• Whisk the eggs, milk, garlic powder, onion powder, salt, pepper and 1/2 cup each of the shredded cheeses. Pour the egg mixture evenly over the croissant pieces. Top evenly with the diced bacon and remaining cheese.
• Either bake immediately OR cover and place in the fridge overnight to bake the next day. Bake at 350 degrees F. for 45 minutes or until eggs are set. Serve with chopped chives and enjoy!

DO YOU WANT TO SAVE THIS RECIPE FOR LATER?

PIN IT TO YOUR FAVORITE PINTEREST BOARD! 📌

Embarking on a healthier lifestyle often begins with small changes, and what better place to start than with the first meal of the day. My Egg White Bites may be one of the best ways to greet the morning sun. This delightful creation combines nutrition, convenience, and a burst of flavor for the ultimate on the go breakfast. All you need is 30 minutes at the beginning of the week and you will have breakfast waiting for you every morning.

EGG WHITE BITES

The foundation of any great dish lies in its ingredients and my Egg White Bites are no exception. Liquid egg whites, cottage cheese, cooked bacon, green onion and cheddar cheese are mixed together then divided between 12 baking cups. Place in the oven and bake to perfection for 25 minutes. So easy and so good!

INGREDIENTS

• 2 1/2 cups liquid egg whites
• 2/3 cup cottage cheese
• 1/2 cup chopped, cooked bacon 
• 1/4 cup chopped green onion 
• 1/2 cup shredded cheddar cheese 
• salt and pepper, to taste

INSTRUCTIONS

Preheat the oven to 350 degrees F. Spray a 12-cup muffin tin with non-stick spray. Set aside. 

Pour the egg whites into a large mixing bowl. Whisk in the cottage cheese, bacon, and green onion. Divide the egg mixture evenly among the 12 prepared muffin cups.

Sprinkle the top of each egg cup with salt and pepper. Sprinkle the cheese evenly over all the tops. 

Bake uncovered for 25 minutes or until the eggs are set. Carefully remove the pan from the oven. Let the egg bites rest and cool slightly. Serve warm and enjoy!

SERVINGS

Crafting a total of 12 delectable bites in a single batch, this recipe is tailor-made for families seeking a convenient and wholesome morning option. Whether you’re serving a household of four or looking to stock up for the week, the versatility of this recipe allows for easy doubling or even tripling. It’s a breeze to scale up the quantities to suit the size of your family. By doubling or tripling the recipe, you not only ensure an ample supply of these flavorful bites but also streamline your morning routine.

STORING EGG WHITE BITES

Effortless mornings begin with thoughtful planning. After creating these flavorful morsels, it’s essential to preserve their freshness and taste. Allow the bites to cool completely before storing. Once cooled, transfer them to an airtight container or a sealed bag, ensuring that they are arranged in a single layer to prevent sticking. Store in the refrigerator, and they’ll stay fresh for up to a week. For those seeking an extended storage solution, use the freezer.

Place the cooled egg white bites onto a large baking sheet. Freeze them uncovered for 1 hour. Then place the partially frozen bites in a large freezer-safe bag or container. Place back in freezer and store up to 3 months. When ready to enjoy, place one egg white bite in the microwave and heat for 40 seconds or until heated through.

LIQUID EGG WHITES

Choosing liquid egg whites over whole eggs or separated egg whites brings a whole new level of convenience and efficiency to the kitchen. Liquid egg whites are not only a time-saver but also a calorie-conscious choice for those looking to reduce fat intake while still enjoying the protein-packed goodness of eggs. By opting for liquid egg whites, you eliminate the need for cracking and separating eggs, saving valuable minutes during the morning rush. Moreover, liquid egg whites offer a consistent and mess-free solution. This ingredient swap enhances the overall ease of preparation without compromising on the nutritional benefits, making the choice between liquid egg whites and traditional eggs a win-win for those seeking a healthy and hassle-free breakfast option.

HEALTHY ADDITIONS

Adding a variety of vegetables to this recipe not only boosts the nutritional content but also introduces exciting flavors and textures. Consider incorporating diced bell peppers for a burst of color and a subtle sweetness or try finely chopped spinach for a dose of iron and a vibrant green hue. Mushrooms can lend a savory and earthy note, while cherry tomatoes add a juicy burst with each bite. Experimenting with different vegetables allows you to tailor this incredible breakfast to your personal taste preferences and dietary needs!

ENJOY THIS RECIPE? HERE ARE A FEW MORE EGG-CELLENT RECIPES!

Scrambled Egg Breakfast Muffins – Fresh eggs cracked and mixed together with diced ham, tomatoes, and green onions for a flavorful morning treat.

Breakfast Enchiladas – Fluffy scrambled eggs are wrapped inside soft flour tortillas and topped with an amazing homemade enchilada salsa.

Sausage, Egg and Feta Hash – This hearty brunch will have your family think they’re dining at that hard to get reservation breakfast spot.

Breakfast Bake – This will most likely be seen on our dining room table on holidays! A great way to feed the entire family and relatives.

Print

Egg White Bites

Egg White Bites are loaded with cheese, bacon, and green onion for the ultimate on the go breakfast!

Servings 12

Ingredients

• 2 ½ cups liquid egg whites
• 2/3 cup cottage cheese ( I use 2%)
• 1/2 cup cooked, chopped bacon
• 1/4 cup chopped green onion 
• 1/2 cup shredded Colby-Jack cheese 
• salt and pepper, to taste

Instructions

• Preheat the oven to 350 degrees F. Spray a 12-cup muffin tin with non-stick spray. Set aside. 
• Pour the egg whites into a large mixing bowl. Whisk in the cottage cheese, bacon, and green onion. Divide the egg mixture evenly among the 12 prepared muffin cups.
• Sprinkle the top of each egg cup with salt and pepper. Sprinkle the cheese evenly over all the tops. 
• Bake uncovered for 25 minutes or until the eggs are set. Carefully remove the pan from the oven. Let the egg bites rest and cool slightly. Serve warm and enjoy!

Notes

Nutrition Info: 1 egg white bite = 77 calories / 3 fat / 1 carb / 10 protein

Recipe yields 12 egg white bites total. 

WANT TO SAVE THIS RECIPE FOR LATER?

PIN IT TO YOUR FAVORITE PINTEREST BOARD!

They say that looks can be deceiving. And they usually are. At first glance of this pizza, you may think to yourself that it is a less traditional pie. Just because you don’t see the red sauce, and a few pepperonis scattered on top, doesn’t mean that this pizza is something to sleep on. My Chicken Alfredo Pizza is unique in flavor, and savory with every single bite.

Once my kids had their first slice of this, they wanted another, and another. Alfredo sauce is practically a love language at our home. Each one of us can practically eat it with everything. This pizza is one reason we all can come together as a family at the dinner table.

CHICKEN ALFREDO PIZZA

I am sure a lot of you love to order an Alfredo pasta dish when you eat at your favorite Italian restaurant. I know that at least one member of my family or myself will when we go out. A long time ago as I was eating an Alfredo dish I thought, ‘this would be so good on a pizza!’ And that’s how this recipe all came together. I went home and put together what might be one of the most popular pizzas I’ve introduced to my family.

Homemade Creamy Alfredo sauce is spread over a homemade crust to give each bite the perfect amount of rich, cheesy, goodness. Tender morsels of chicken breast, and crispy bits of bacon, are scattered over the top. A blanket of mozzarella cheese covers everything before it’s baked in the oven. Then a sprinkling of fresh green onion after it is finished baking gives the pizza a pop of color and flavor. Slice it up anyway you like and dig in!

INGREDIENTS

PIZZA DOUGH

• 1 cup warm water (105 degrees F.)
• 1 Tablespoon honey
• 1 Tablespoon vegetable oil
• 1 Tablespoon instant yeast
• 1 teaspoon salt
• 2 1/2 cups all-purpose flour

EASY ALFREDO SAUCE

• 1/4 cup salted butter
• 1 cup heavy cream
• 2 cloves garlic, minced
• 1/2 teaspoon Italian seasoning
• 1/2 cup Parmesan cheese
• 1/2 Tablespoon all-purpose flour

TOPPINGS

• 1 cup cooked, chopped chicken
• 4 slices cooked chopped bacon
• 3 cups freshly grated Mozzarella cheese
• 1 green onion, thinly sliced

INSTRUCTIONS

PIZZA DOUGH

Preheat oven to 450 degrees F. In the bowl of an electric stand mixer, fitted with the dough hook, mix together the warm water, honey, oil, yeast and salt. Add the flour gradually until a soft dough forms and pulls away from the sides of the bowl. The dough should be soft and smooth. You can add up to another 1/4 cup of flour, but no more than that.

Knead the dough for 3 minutes in the stand mixer. Cover dough with plastic wrap and let rest for 10 minutes. After resting, shape and flatten dough to fit into a large greased pizza pan or baking sheet.

ALFREDO SAUCE

In a medium saucepan, melt the butter over medium heat. Whisk in heavy cream, garlic, and Italian seasoning. Stir in Parmesan cheese and flour. Bring to a small simmer. Reduce heat to low and allow to thicken. Once thickened, remove from heat.

TOPPINGS

Spread Alfredo sauce evenly over the top of the dough. Top evenly with the chopped chicken, then sprinkle with Mozzarella cheese. Spread the chopped bacon over the cheese.

Bake pizza in preheated oven for 13 to 14 minutes, or until crust is golden brown and cheese has melted. Remove from oven and sprinkle the sliced green onion over the top of pizza. Let pizza stand 5 minutes before slicing and serving. Enjoy!

CAN I MAKE THIS PIZZA GLUTEN FREE?

Yes! Substitute the all-purpose flour for your favorite brand of gluten free flour. Everything else in the recipe will adhere to a gluten free diet. You can also use a premade crust, like a cauliflower crust, to help cut down calories if you desire.

SERVINGS

This recipe makes one large pizza with 8 slices.

ENJOY THIS RECIPE? HERE ARE A FEW MORE OF OUR FAVORITE PIZZA PIES!

Margherita Pizza – This Italian classic just got delivered right from your own kitchen! Tomatoes, basil, cheese, and sauce. Can it get any better than that?

Chicken Ranch Pizza – This unique pizza is one your kids will love! Tender pieces of chicken with tomatoes, cheese, and a ranch flavored sauce at that base.

Hawaiian BBQ Chicken Pizza – Pineapple DOES belong on pizza! At least it does here with BBQ sauce, chicken, and tons of melted cheese.

Tuscan Garlic Chicken Pita Pizza – A flavorful pizza that will have you dreaming of the hill of Tuscany. Fresh garlic, chicken, cheese, and served on pita bread.

Print

Chicken Alfredo Pizza

Creamy Alfredo sauce is spread over a warm crust with crispy bacon, tender chicken, bright green onion, and tons of melted mozzarella cheese.

Prep Time 35 minutes minutes

Cook Time 14 minutes minutes

Ingredients

Pizza Dough

• 1 cup warm water (105 degrees F.)
• 1 Tablespoon honey
• 1 Tablespoon vegetable oil
• 1 Tablespoon instant yeast
• 1 teaspoon salt
• 2 ½ cups all-purpose flour

Alfredo Sauce

• 1/4 cup salted butter
• 1 cup heavy whipping cream
• 2 cloves garlic minced
• 1/2 teaspoon Italian seasoning
• 1/2 cup grated Parmesan cheese
• 1/2 Tablespoon all-purpose flour

Toppings

• 1 cup cooked, chopped chicken (seasoned with salt and pepper)
• 4 slices cooked, chopped bacon
• 3 cups shredded Mozzarella cheese
• 1 green onion thinly sliced

Instructions

Pizza Dough

• Preheat oven to 450 degrees F. In the bowl of an electric stand mixer, fitted with the dough hook, mix together the warm water, honey, oil, yeast and salt. Add the flour gradually until a soft dough forms and pulls away from the sides of the bowl. The dough should be soft and smooth. You can add up to another 1/4 cup of flour, but no more than that.
• Knead the dough for 3 minutes in the stand mixer. Cover dough with plastic wrap and let rest for 10 minutes. After resting, shape and flatten dough to fit into a large greased pizza pan or baking sheet.

Alfredo Sauce

• In a medium saucepan, melt the butter over medium heat. Whisk in heavy cream, garlic, and Italian seasoning. Stir in Parmesan cheese and flour. Bring to a small simmer. Reduce heat to low and allow to thicken. Once thickened, remove from heat.

Toppings

• Spread Alfredo sauce evenly over the top of the dough. Top evenly with the chopped chicken, then sprinkle evenly with Mozzarella cheese. Spread the chopped bacon over the cheese.
• Bake pizza in preheated oven for 13 to 14 minutes, or until crust is golden brown and cheese is melted. Remove from oven and sprinkle the sliced green onion over the top of pizza. Let pizza stand 5 minutes before slicing and serving. Enjoy!

Notes

Yields: 1 large pizza (8 slices)

WANT TO SAVE THIS RECIPE FOR LATER?

PIN IT TO YOUR FAVORITE PINTEREST BOARD!

When Kale and I go out to one of our favorite steakhouses, Outback Steakhouse, he always orders the steak. And he is always kind enough to let me have a couple of bites. I seem to always pick the same dish because I love it so much, and that is the Alice Springs Chicken. It is outstanding! Tender, juicy chicken topped with melted cheese, bacon, and mushrooms. I decided to give it a homemade try, and it turned out so good. If your family isn’t a fan of mushrooms, this recipe will have everyone falling in love with them!

ALICE SPRINGS CHICKEN (OUTBACK COPYCAT)

Imitation is the sincerest form of flattery, and I am flattered to share my version of this dish with all of you. First, it all starts with chicken breasts. The chicken sits in a marinade of Dijon mustard, honey, mayo, and fresh lemon juice. Let the chicken marinade for at least 1 hour, or longer if you have the time. The chicken is then cooked in a large skillet. Each breast is then topped with mushrooms, bacon, and shredded Colby-Jack cheese. I mean, come on! My mouth is watering as I type this!

INGREDIENTS

Marinade:

• 1/2 cup Dijon mustard; this gives the marinade a solid base of flavor with hints of spice and warmth.
• 1/2 cup honey; the honey gives it some sweetness without having to add sugar.
• 1/4 cup mayo; this binds the marinade all together and will help keep the chicken moist.
• 2 teaspoons lemon juice; you must have a little zest with this chicken. If you don’t have a lemon handy, use the bottle that’s been sitting in your fridge.

Chicken:

• 4 boneless, skinless chicken breasts; because you can’t go wrong with chicken breasts. If you prefer darker meat, you can substitute chicken thighs.
• 2 Tablespoons of salted butter; salted butter in a hot pan will make any dinner that you’re about to make so much better!
• 6 ounces mushrooms, sliced; a traditional button mushroom works just great for this dinner. If you have a favorite style of mushroom that you’d like to substitute, go for it!
• 1/2 teaspoon seasoned salt; seasoned salt will just give it that extra layer of flavor.
• 1/4 teaspoon black pepper; freshly ground if you have it, if not, your shaker from the cabinet will do just fine.
• 1 Tablespoon olive oil; traditional olive oil works best, but extra virgin olive oil will also do just fine.
• 6 slices cooked bacon, chopped; everything’s better with bacon on it. Here’s a little cooking cheat code for you. You can get the microwavable bacon packs for this recipe, and it will work just fine. You can also cook an extra few strips in the morning and save them for dinner.
• 2 cups shredded Colby-Jack cheese; your favorite brand of cheese works best here. I prefer to buy a block and shred it myself.
• Freshly chopped parsley, optional; this will ensure that your family, or guests, will stay impressed with your presentation.

INSTRUCTIONS

Marinade:

Whisk together the Dijon mustard, honey, mayo, and lemon juice in a small bowl. (Reserve about 1/3 cup of marinade, and store it in the fridge until ready to use for dipping.)

Put the chicken breasts in a large zip-lock bag. Pound chicken to an even thickness. Pour in remaining marinade and seal bag shut. Shake to coat chicken. Refrigerate for 1 hour or overnight.

Chicken:

Preheat the oven to 400 degrees F. In a large oven-safe skillet, over medium heat, melt the butter. Add mushrooms and season with salt and pepper. Sauté until they turn brown, about 5 minutes. Place the mushrooms in a bowl and set aside. Carefully wipe out the skillet.

Using the same skillet, heat oil for a minute. Place the marinated chicken in the skillet; discarding any remaining marinade. Cook for 5 minutes on one side, or until golden-brown. Flip each piece to the other side and continue to cook for another 5 minutes or until golden-brown.

Place the cooked mushrooms over the top of each chicken breast in skillet. Top with the bacon and shredded cheese. Place the skillet in the oven. Bake until the cheese melts and internal temperature of chicken reaches 165 degrees F. (about an extra 10 minutes or so.)

Carefully remove skillet from oven. Serve each chicken breast with a sprinkle of fresh parsley and the reserved marinade for dipping. Enjoy!

PLAN AHEAD

You will want to marinate the chicken for at least 1 hour, so be sure to plan ahead. 8 hours is ideal but not necessary. Just know that the longer the chicken sits in the marinade the more flavorful it will be!

ALICE SPRINGS CHICKEN DINNER FOR GUESTS!

This is a good one to entertain with. If you have a couple of friends coming over this will impress them immensely! The best part is that your little secret is that it was so simple to assemble. Great for anniversaries! Don’t make the reservation, make this chicken!

SIDE DISH OPTIONS

This is a good dinner to make with steamed vegetables and mashed potatoes. More great options are rice and a green salad. For a full well-rounded meal, don’t forget a sweet finish. Try my Chocolate Chip Skillet Cookie!

ENJOY THIS RECIPE? HERE ARE MORE OF OUR FAVORITE CHICKEN DINNERS!

Slow Cooker Creamy Italian Chicken – This creamy and zesty chicken is slow cooked and delicious served over rice, or in wraps and salads.

Ranch Chicken – This breaded chicken is tender, juicy, and packed with flavor. The ranch seasoning gives the chicken an extra kick of zest.

Chicken Piccata – One of the most elegant recipes on my blog! A tender chicken cutlet with capers, and a lemon sauce served over linguini pasta.

Malibu Chicken – Tender chicken breasts are topped with thinly sliced succulent ham and topped with Swiss cheese. 

Print

Alice Springs Chicken (Outback Copycat)

Juicy chicken breasts are coated in a honey mustard marinade and topped with mushrooms, melted cheese and bacon.

Prep Time 1 hour hour 10 minutes minutes

Cook Time 25 minutes minutes

Servings 4

Ingredients

Marinade

• 1/2 cup Dijon mustard
• 1/2 cup honey
• 1/4 cup mayo
• 2 teaspoons lemon juice

Chicken

• 3 to 4 boneless, skinless chicken breasts (about 1 ½ pounds)
• 2 Tablespoons salted butter
• 6 ounces mushrooms sliced
• 1/2 teaspoon seasoned salt
• 1/4 teaspoon black pepper
• 1 Tablespoon olive oil
• 6 slices bacon cooked then chopped
• 2 cups Colby-Jack shredded cheese
• Freshly chopped parsley

Instructions

Marinade

• Whisk together the Dijon mustard, honey, mayo, and lemon juice in a small bowl. (Reserve about 1/3 cup of marinade, and store it in the fridge until ready to use for dipping.) Put the chicken breasts in a large zip-lock bag. Pound chicken to an even thickness. Pour in remaining marinade and seal bag shut. Shake to coat chicken. Refrigerate for 1 hour or overnight.

Chicken

• Preheat the oven to 400 degrees F. In a large oven-safe skillet, over medium heat, melt the butter. Add mushrooms and sprinkle with seasoned salt and pepper. Sauté until they turn brown; about 5 minutes. Place the mushrooms in a bowl and set aside. Carefully wipe out the skillet.
• Using the same skillet, heat oil for a minute. Place the marinated chicken in the skillet; discarding any remaining marinade. Cook for 5 minutes on one side, or until golden-brown. Flip each piece to the other side and continue to cook for another 5 minutes or until golden-brown.
• Place the cooked mushrooms over the top of each chicken breast in skillet. Top with the bacon and shredded cheese. Place the skillet in the oven. Bake until the cheese melts and internal temperature of chicken reaches 165 degrees F. (about 10 minutes or so.)
• Carefully remove skillet from oven. Serve each chicken breast with a sprinkle of fresh parsley and the reserved marinade for dipping. Enjoy!

WANT TO SAVE THIS RECIPE FOR LATER?

PIN IT TO YOUR FAVORITE PINTEREST BOARD! 📌

There is just something unexplainable about a juicy, savory burger loaded with cheese and bacon. My Bacon Cheeseburger Sliders are so good that you won’t be able to get enough of them. This delicious recipe could feed a starving army if you needed it to. 😉 I enjoy making these when I host parties at my house. It is such an easy recipe to double and triple, with no added stress.

BACON CHEESEBURGER SLIDERS

The idea for Bacon Cheeseburger Sliders came to me when we were gearing up for a party here at the Lofthouse. There was a large crowd on the way over so I needed to come up with something quick. I broke open a package of Hawaiian slider rolls and cooked up some bacon and ground beef. Once the beef was cooked, I transferred it to the rolls and added cheddar cheese and bacon. I also made a quick mustard sauce for the tops then popped them into the oven to warm all together. We all took a bite and fell in love instantly. When our guests arrived and started to partake of our sliders, they had the same reaction too. 🙂

INGREDIENTS

• 12 ounces bacon
• 1 pound lean ground beef
• onion
• seasoned salt
• black pepper
• garlic powder
• cheddar cheese
• Colby-Jack cheese
• 12 dinner rolls

INSTRUCTIONS

Preheat the oven to 350 degrees F. Chop the bacon in small pieces. Cook bacon in a large skillet until crisp. Transfer to a paper towel lined plate to soak up grease. Set aside.

Cook and crumble the ground beef in the same skillet the bacon was cooked in. Add onion, salt, pepper and garlic powder. Cook until beef is no longer pink; drain any grease.

Meanwhile, cut the dinner rolls in half lengthwise. Place the bottom half of the rolls side by side onto a baking sheet. Top the bottom half of rolls evenly with the cheese slices. Top cheese with the cooked beef; spreading out evenly. Then top beef with cooked bacon; spreading out evenly. Sprinkle the half cup of shredded cheese all over the bacon. Place the top half of rolls over the top.

Mustard Sauce:

In a small bowl, mix together the melted butter, mustard and Worcestershire sauce. Brush the sauce all over the tops of the sliders. Sprinkle with sesame seeds, if desired.

Bake the sliders, uncovered, for about 12 minutes, or until cheese is melted and tops of rolls are golden and toasted.

Serve sliders warm and with your favorite hamburger toppings. Enjoy!

ROLLS FOR BACON CHEESEBURGER SLIDERS

There are so many great options out there for rolls. I am all about that little extra homemade touch, so if you have time, I recommend baking a batch of the World’s Best Dinner Rolls. They are incredible with this recipe, and they give the sliders that dash of love that can’t be beaten. If you’re in a pinch on time, I recommend using King’s Hawaiian Dinner Rolls. They are soft and chewy yet hold up to the meat mixture. They also make it easy to cut all the rolls in half and assemble the sliders before baking. 

CHEESE OPTIONS

We love a good cheddar cheese on our sliders, but you can use any you prefer! If you like something with a little more heat, try pepper jack cheese. If you like something that is mild and creamy try either muenster or Havarti. I don’t think you can go wrong using any cheese you enjoy!

MAKE AHEAD

To save some time, you can prepare the meat ahead and store in the refrigerator before finishing the siders. I recommend not placing the meat on the rolls until you are ready to bake. This way the rolls won’t absorb too much of the juice from the meat. No one likes a soggy slider. 

ENJOY THIS RECIPE? HERE ARE A FEW MORE OF MY FAVORITES!

Taco Bites – Ground beef, cheese, tomatoes, and sour cream all held in a bite sized tortilla chip.

French Onion Dip – A savory and creamy dip that is full of onion flavor.  

Cheesy Bacon Rotel Cups – Melted and gooey cheese served with bacon and tomatoes in a puff pastry cup.

Warm Pizza Dip – Each one of your favorite pizza toppings served over warm cream cheese and served with chips.

Print

Bacon Cheeseburger Sliders

Bacon Cheeseburger Sliders are tiny burgers that are perfect for any celebration. From start to finish they'll be ready in about 30 minutes!

Prep Time 30 minutes minutes

Cook Time 12 minutes minutes

Ingredients

Sliders

• 12 ounces bacon chopped
• 1 pound lean ground beef ( I use 93% lean)
• 2 Tablespoons dried minced onion (or 1/2 cup freshly chopped)
• 1 teaspoon seasoned salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 6 slices cheddar cheese
• 1/2 cup shredded Colby-Jack cheese
• 12 dinner rolls (I like to use King's Hawaiian rolls)

Mustard Sauce (optional)

• 2 Tablespoons butter melted
• 1/2 Tablespoon mustard
• 1 teaspoon Worcestershire sauce
• 1 teaspoon sesame seeds optional

Toppings (optional)

• lettuce
• tomato
• pickles
• ketchup

Instructions

• Preheat the oven to 350 degrees F. Chop the bacon in small pieces. Cook chopped bacon in a large skillet, over medium heat, until crisp. Transfer to a paper towel lined plate to soak up grease. Set aside.
• Carefully wipe skillet clean. Cook and crumble the ground beef in the same skillet the bacon was cooked in. Add onion, salt, pepper and garlic powder. Continue to stir and cook until beef is no longer pink; drain grease.
• Meanwhile, cut the dinner rolls in half lengthwise. Place the bottom half of the rolls side by side onto a baking sheet. Top the bottom half of rolls evenly with the cheese slices. Top cheese with the cooked beef; spreading out evenly. Then top beef with cooked bacon; spreading out evenly. Sprinkle the half cup of shredded cheese all over the bacon. Place the top half of rolls over the top.
• Mustard Sauce: In a small bowl, mix together the melted butter, mustard and Worcestershire sauce. Brush the sauce all over the tops of the sliders. Sprinkle with sesame seeds, if desired.
• Bake sliders, uncovered, for about 12 to 14 minutes, or until cheese is melted and tops of rolls are golden and toasted. Serve sliders warm and with your favorite hamburger toppings. Enjoy!

Notes

Recipe yields 12 sliders.

Nutrition Info:

1 slider with mustard sauce = 294 calories / 17 F / 20 C / 20 P 

1 slider without mustard sauce = 274 calories / 15 F / 20 C / 20 P 

*Does not include any extra toppings.

WANT TO SAVE THIS RECIPE FOR LATER?

PIN IT TO YOUR FAVORITE PINTEREST BOARD!

I can’t think of anything more comforting than a dish where potatoes are the star. Especially when it comes to snacks. Potato chips, French fries, and of course, tater tots! I first discovered this miraculous dish while in Maui with our friends. We were staring at the ocean waves, enjoying a few cold drinks, and snacking on these amazing totchos. I knew instantly I would need to recreate them for my blog. These Loaded Totchos are a fantastic fusion of both nachos and tater tots. What’s not to love?

LOADED TOTCHOS

This incredible appetizer starts with a base of golden fried tater tots. First, let’s take a moment here to appreciate the tater tot. It can get overlooked and overshadowed by the more popular French fry. Tots are light nuggets of deliciousness that deserve to be recognized. These fried potatoes are then topped with traditional nacho ingredients including Colby-Jack cheese, crispy bacon, green onion, and spicy fry sauce. Not sure what fry sauce is? We’ll get to that special ingredient a little later. 😉

INGREDIENTS

• Frozen tater tots
• Shredded Colby-Jack cheese
• Chopped bacon
• Sliced green onion
• Spicy fry sauce

INSTRUCTIONS

Bake or Air-fry frozen tater tots according to their package directions. Once cooked, place tots in a single layer on a large cooking sheet.

While the tater tots are cooking, pan fry 6 strips of bacon in a skillet. Once they have been cooked and are properly crispy, remove them from the pan and place on a paper towel-lined plate to soak up any excess grease. Chop up bacon.

Sprinkle the shredded cheese and chopped bacon all over the cooked tater tots. Place in oven and bake 5 minutes or until cheese is melted. Carefully remove from oven.

Sprinkle the tops with green onion and serve with spicy fry sauce. Regular nachos are finger food, but I highly recommend using a fork for this recipe.

SPICY FRY SAUCE

Those of you that are from Utah, you know what fry sauce is. For those of you that don’t know, make sure to check out my recipe for my Homemade Fry Sauce. Essentially it is the marriage between mayonnaise and ketchup that has the heart, and taste buds, of every Utahn.

Now, to make this life changing dipping sauce even better all you need to do is add a little cayenne pepper. This will give it the right amount of smokey heat that isn’t too overpowering. You can also try adding Tabasco sauce, or a dash of your favorite hot sauce into the mixture. I am telling you what, you’re going to want to put it on everything!

SERVINGS

This recipe makes about 6 servings. If you need to serve more you can easily double the recipe. Loaded Totchos are one of the best sharing appetizers out there! I highly doubt that you will find someone who won’t want at least a few bites.

ENJOY THIS RECIPE? HERE ARE A FEW MORE OF MY FAVORITES TO SHARE!

Crock Pot Queso Blanco Dip – Grab the nearest chip and plunge it right into this creamy, and cheesy dip!

Taco Bites – Each bite is filled with taco flavor with the seasoned ground beef, cheese and salsa.

Sheet Pan Chicken Nachos – Crispy chips, shredded chicken, cheese, and plenty of other traditional toppings piled on one another for a great one pan dinner.

Parmesan Ranch Potato Chips – This easy snack is one that takes only minutes to make! Crispy potato chips infused with your very own parmesan and ranch seasoning.

Print

Loaded Totchos

Loaded Totchos are crispy tater tots loaded with crispy bacon, Colby-Jack cheese, and spicy fry sauce.

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Servings 6

Calories 550kcal

Ingredients

• 1 bag (28 ounces) frozen tater tots
• 6 slices bacon
• 2 cups freshly shredded Colby-Jack cheese
• sliced green onion
• 1 cup fry sauce OR try my Homemade Fry Sauce recipe
• 1/8 to 1/4 teaspoon cayenne pepper

Instructions

• Bake or Air-fry frozen tater tots according to their package directions. Once cooked, place tots in a single layer on a large cooking sheet.
• While the tater tots are cooking, pan fry 6 strips of bacon in a skillet. Once cooked and properly crispy, remove from pan and place on a paper towel-lined plate to soak up any excess grease. Chop bacon.
• Sprinkle the shredded cheese and chopped bacon all over the cooked tater tots. Place in oven and bake 5 minutes or until cheese is melted. Carefully remove from oven.
• Add desired amount of cayenne pepper to the fry sauce. Start with less and add as needed to desired heat tolerance. Stir well, then set aside.

  Sprinkle the tops of totchos with green onion and serve with spicy fry sauce. Enjoy!

Nutrition

Serving: 1 serving | Calories: 550kcal | Carbohydrates: 29g | Protein: 15g | Fat: 43g

WANT TO SAVE THIS RECIPE FOR LATER?

PIN IT TO YOUR FAVORITE PINTEREST BOARD! 📌

My Creamy Broccoli and Bacon may be one of the best side dishes I’ve ever tasted. I try not to use that phrase all too often, but just wait until you give this recipe a try. You’ll have everyone asking for more! This amazing side goes great with chicken, beef, and much more!

CREAMY BROCCOLI AND BACON

If you have one of those stubborn kids, or adults, in your home that doesn’t like broccoli this is the perfect recipe to change their mind. Tender florets of broccoli are the star of this dish, and bacon is the co-star! These two are mixed in a divine, garlic cream sauce that is irresistible. Make sure to save a little extra sauce on the side to dip some bread into. You’ll thank me later for that one. 😉

INGREDIENTS

• 6 slices bacon, chopped
• 2 to 3 heads of broccoli, chopped (about 1 pound)
• salt and pepper
• 3 cloves garlic, minced
• 1 cup heavy whipping cream
• 2/3 cup shredded mozzarella cheese

INSTRUCTIONS

Fry bacon in a large oven-safe skillet over medium heat until crispy. Carefully transfer bacon to a paper towel lined plate to soak up grease. Set bacon aside. Carefully drain grease from skillet, leaving about 2 Tablespoons inside.

Add the chopped broccoli, salt, and pepper to skillet. Cook and stir broccoli for 5 minutes. Add minced garlic and stir to combine. Pour in the heavy cream. Stir. Reduce heat to low and let mixture simmer until sauce is thickened. (If you want it thicker, you can mix together 2 teaspoons of cornstarch mixed with 1 Tablespoon of water then stir into sauce.)

Stir and let simmer until it reaches your desired thickness and broccoli is tender. Gently stir in the bacon to combine everything. Top evenly with mozzarella cheese.

Place the skillet under the broiler until the cheese is melted and golden. (Watch closely the entire time so it doesn’t burn! Serve warm and enjoy!

SIDE OPTIONS

Honestly, you could probably get away with serving this as a main course! Serve over a bed of white rice and you won’t be disappointed. This is a sensational side dish and you could really serve it with anything! We always enjoy it with a piece of chicken or steak.

SERVINGS

This recipe makes 6 side dish servings. If you need to serve more it’s so simple to make extra. Buy one or two more heads of broccoli and fry a little more bacon. I promise this one is going to be a winner!

ENJOY THIS RECIPE? HERE ARE A FEW MORE FABULOUS SIDE DISHES!

Twice Baked Potato – A comforting casserole loaded with potatoes, crispy bacon, and plenty of melted cheese.

Garlic Roasted Carrots – One of the best side dishes to serve around the holidays. Tender carrots roasted with fresh garlic and herbs.

Oven-Roasted Asparagus – These tender asparagus are so simple to make! Ready to go and serve with any main dish.

Parmesan Roasted Broccoli – Shredded parmesan cheese is baked over bits of broccoli for a nutty side dish.

Print

Creamy Broccoli and Bacon

Tender florets of broccoli, crispy bits of bacon, and an irresistible garlic cream sauce.

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Servings 6

Calories 218kcal

Ingredients

• 6 slices bacon chopped
• 2 to 3 small heads broccoli chopped (stems removed)
• salt and pepper to taste
• 3 cloves garlic minced
• 1 cup heavy whipping cream
• 2/3 cup shredded Mozzarella cheese

Instructions

• Fry the chopped bacon in a large oven-safe skillet over medium heat until crispy. Carefully transfer bacon to a paper towel lined plate to soak up grease. Set bacon aside. Carefully drain grease from skillet, leaving about 2 Tablespoons inside.
• Add the chopped broccoli, salt, and pepper to skillet. Cook and stir broccoli for 5 minutes. Add minced garlic and stir to combine. Pour in the heavy cream. Stir. Reduce heat to low and let mixture simmer until sauce is thickened.

  *(If you want the sauce thicker, you can add a cornstarch slurry. Mix together 2 teaspoons of cornstarch mixed with 2 Tablespoons of water, then stir into sauce.)
• Stir and let simmer until it reaches your desired thickness and broccoli is tender. Gently stir in the bacon to combine everything. Top evenly with mozzarella cheese.
• Place the skillet under the broiler until the cheese is melted and golden. *(Watch closely the entire time so it doesn’t burn!) Serve warm and enjoy!

Nutrition

Serving: 1 serving | Calories: 218kcal | Carbohydrates: 11g | Protein: 8g | Fat: 20g

WANT TO SAVE THIS RECIPE FOR LATER?

PIN IT TO YOUR FAVORITE PINTEREST BOARD! 📌

To me, there’s nothing better than a delicious sandwich or wrap. They have all 3 macros combined into one tasty handheld meal. To celebrate my two favorite things to eat, I have gathered together 20+ Delicious Sandwich and Wrap Recipes. Now I have them all in one convenient place on the blog!

I have classics such as Turkey Ranch Club Wraps and Ham and Cheese Sliders to unique lunches like my Thanksgiving Leftover Panini and Monte Cristo Waffle Sandwich. Whatever mood strikes or whichever occasion you are getting ready for this set of recipes is the ultimate go-to.

CAN THESE 20+ SANDWICH AND WRAP RECIPES BE PREPARED AHEAD OF TIME?

If you are packing lunches for a day out of the house, or for many guests, then there are definitely a few selections that I would recommend preparing ahead of time. Some of my favorites when I am packing a picnic are my Strawberry Chicken Wraps. Perfect light, bright, and fresh wraps that go well with any outdoor scenery.

I also love to prepare my Chicken Salad Croissant Sandwiches for an afternoon outing. When I make these, I keep the chicken salad and croissants separate until I serve them. This way the bread stays firm and doesn’t get soggy.

ARE THERE ANY CARB-FRIENDLY SANDWICH OR WRAP RECIPES?

If you are trying to watch your intake of carbohydrates, I have a few recipes that will work just right for you. First, my Cheeseburger Lettuce Wraps will give you all the things that you love about eating a homemade grilled cheeseburger, without the bun. They are just as juicy and flavorful, only with less calories.

Next, I recommend P.F. Chang’s Chicken Lettuce Wraps. They don’t have a bun, but are absolutely amazing! I could eat them every single day and be completely satisfied.

CHICKEN BACON RANCH LETTUCE WRAPS

CROCK POT CHICKEN CHEESESTEAK SANDWICHES

BACON CHEESEBURGER WRAPS

TURKEY RANCH CLUB WRAPS

P.F. CHANG’S CHICKEN LETTUCE WRAPS

CLUB CROISSANTS

CHEESESTEAK SANDWICHES

MONTE CRISTO WAFFLE SANDWICH

CROCK POT CHICKEN CAESAR WRAPS

CHEESESTEAK SLIDERS

THANKSGIVING LEFTOVERS PANINI

CROCK POT SWEET BBQ BEEF SANDWICHES

CHEESEBURGER LETTUCE WRAPS

STUFFED FRENCH BREAD

CHICKEN STUFFED FRENCH BREAD

HAM AND CHEESE SLIDERS

STRAWBERRY CHICKEN WRAPS

STICKY CHICKEN FINGER WRAPS

CHICKEN SALAD CROISSANT SANDWICHES

CLUB SANDWICHES

GRILLED MOZZARELLA SANDWICHES

SLOW COOKER FRENCH DIP SANDWICHES

SLOPPY JOES

CRISPY SOUTHWEST CHICKEN WRAPS

 MONTE CRISTO SANDWICHES

Hawaiian BBQ Chicken Pizza is my family’s favorite! I use our tried and true Homemade Pizza Dough and pile on all the toppings. Barbecue sauce, chicken, mozzarella cheese, and a few more goodies make this pie outstanding.

We have a pizza night almost once a week at our house. Usually on Friday or Saturday nights. We love to order out, but homemade is the way to go and usually what the kids want. They love getting to create their own, and even when they do, they still usually take a piece or two of this one. With the onions and all. My kids love it.

HAWAIIAN BBQ CHICKEN PIZZA

If you haven’t tried this awesome pizza dough recipe then please do so asap. After you try it you probably won’t make pizza dough any other way. It’s that good. 😀

MORE PIZZA RECIPES YOU MAY LIKE: 

Sheet Pan Chicken Alfredo Pizza

Chicken Taco Pizza

Margherita Pizza

The Best Pizza Dough

Print

Hawaiian BBQ Chicken Pizza

This Hawaiian BBQ Chicken Pizza is loaded with cheese, barbecue sauce, pineapple, and more. This pizza is a family favorite!

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Servings 1 pizza

Author Holly

Ingredients

• 1 lb pizza dough (try my homemade dough. The recipe link is below)or use store bought
• 2 small cooked chicken breasts chopped into small pieces (rotisserie chicken works great for this!)
• 1 cup barbecue sauce divided
• 3 slices cooked bacon chopped
• 2 ½ cups shredded mozzarella cheese
• ½ cup pineapple tidbits
• thinly sliced red onion use as much or little as you like
• chopped cilantro optional
• black pepper

Instructions

• Preheat oven to 450° F. (If using a pizza stone place it in the oven now to preheat.) In a medium bowl, mix together the cooked chopped chicken and ¼ cup barbecue sauce. Set aside.
• Shape dough out in a 12 to 14-inch circle on a pizza pan or peel. Spread the remaining barbecue sauce evenly over dough. Top with 1 cup Mozzarella cheese, then top cheese with chicken, bacon, pineapple and red onion. Sprinkle remaining Mozzarella cheese over the top. Season with a little black pepper.
• (If using a pizza peel, now carefully transfer the pizza to the stone in the oven.)

  Bake pizza until crust is golden; around 10 to 14 minutes. Remove from oven and let stand 5 minutes or so before slicing and serving. Top with fresh chopped cilantro, if desired. Enjoy!

Notes

Yields: 1 large pizza

*TO FREEZE: Prepare pizza as instructed up until baking point. Do not bake. Wrap pizza tightly in plastic wrap. Place in freezer. When ready to bake, preheat oven to 400 degrees F. Bake for 18 to 20 minutes or until pizza is fully cooked through.

Here’s the link to the pizza dough >>The Best Pizza Dough Recipe.

WANT TO SAVE THIS RECIPE FOR LATER?

PIN IT TO YOUR FAVORITE PINTEREST BOARD! 📌

Chicken Cordon Bleu Stuffed Shells is the new and amazing dinner your family has been waiting for! This recipe takes all the classic ingredients of traditional Chicken Cordon Bleu and stuffs it inside jumbo pasta shells. They are out of this world delicious and so satisfying!

I love that this dish is simple enough to make any day of the week, and fancy enough to serve at a nice dinner party. These are sure to be a hit no matter when they’re served!

SIDE DISH OPTIONS

Whenever I make pasta dishes I like to serve them with a green salad. Pasta can feel heavy sometimes, so it’s nice to have something light to go with it. But, I should mention, a little garlic bread can totally complete a meal like this too!

MAKE AHEAD

To prepare in advance, make the recipe exactly as written up until the baking point. Don’t bake. Cover and place pan in the refrigerator for up to 24 hours. When ready to eat, bake covered for 30 minutes, or until bubbly and hot. This will ensure that they are fresh, warm and fabulous.

ENJOY THIS RECIPE? HERE ARE A FEW MORE OF MY FAVORITE PASTA DISHES!

Chicken & Alfredo Stuffed Shells – Large pasta shells stuffed with chicken, broccoli, and Alfredo sauce.

Red and White Pasta – Penne noodles that are baked in Alfredo and marinara pasta sauce.

Creamy Pasta Primavera – Linguine noodles paired with fresh vegetables and Parmesan cheese in a creamy sauce.

Pizza Stuffed Pasta Shells – Your favorite pizza toppings stuffed inside jumbo pasta shells.

Print

Chicken Cordon Bleu Stuffed Shells

Chicken Cordon Bleu Stuffed Shells have all the classic ingredients of traditional Chicken Cordon Bleu baked inside jumbo pasta shells. They are delicious!

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Servings 4

Ingredients

• 1 box (12 ounces) jumbo pasta shells
• 1 block (8 ounces) cream cheese, softened
• 2 cups shredded Swiss cheese, divided
• 1 cup cooked, chopped chicken breast
• 1 cup cubed ham
• 1 cup cooked, chopped bacon, divided
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1 jar (16 ounces) Alfredo sauce (OR use my homemade Alfredo sauce recipe)
• chopped Parsley, for garnish

Instructions

• Preheat oven to 350 degrees F. Spray a 9×13-inch baking pan with nonstick spray. Set aside.

  Cook jumbo pasta shells, in a large pot of water, until al dente. Carefully drain hot water and set each pasta shell out, not touching, on a large baking sheet that has been covered in parchment paper. Let shells cool enough to handle.
• In a large bowl, combine softened cream cheese, 1 cup of Swiss cheese, the chicken, ham, and 3/4 cup of the bacon. Season with the salt, pepper and garlic powder. Gently stir to combine everything.
• Fill each cooked shell with 2 Tablespoons of the chicken cordon bleu mixture. Place each stuffed shell in the prepared baking pan, lining side by side. Repeat with remaining mixture and shells. (You may have a few shells leftover.)
• Pour Alfredo sauce all over the filled shells in pan. Sprinkle evenly with remaining Swiss cheese and chopped bacon all over the top. Cover with foil and bake for 30 minutes, or until hot and bubbly.

  Serve warm and chopped Parsley, if desired. Enjoy!

WANT TO SAVE THIS RECIPE FOR LATER?

PIN IT TO YOUR FAVORITE PINTEREST BOARD!

There are two kinds of people in this world, those who like green beans and those who don’t. I am one of the former. I absolutely love green beans! They remind me of when I was a kid at our holiday meals. We typically made ours with cream of mushroom soup and crispy onions. I still love them that way, but these Bacon and Brown Sugar Green Beans are my absolute favorite way to enjoy them!

BROWN SUGAR AND BACON GREEN BEANS

The combination of flavor from the sweet brown sugar, and savory component of bacon create the perfect sweet and salty balance. The texture of the crispy bacon also compliments the texture of the soft green beans. Your taste buds will be doing the happy food dance with each and every bite.

MAKE IT VEGETARIAN

If there is someone in your family that doesn’t eat meat, I suggest serving your crispy bacon on the side. I usually end up with a little extra that I like to sprinkle on top of my personal serving because I love bacon so much! But for the non-meat eaters in your family, just withhold the bacon in the recipe, and serve on the side instead.

PREP AND TIME

Bacon and Brown Sugar Green Beans are so simple to make. Each of the ingredients go together in one skillet! Dice and cook the bacon first then set aside. Add the green beans into the skillet (pro tip, cooking the beans in the bacon grease will add lots of extra flavor!) then throw in the brown sugar, honey mustard and garlic. This sweet and salty side dish will be on the table in 30 minutes, and serves 6 to 8 people.

ENJOY THIS RECIPE?  HERE ARE A FEW MORE OF MY FAVORITE SIDE DISHES!

Garlic Parmesan Mashed Potatoes and Gravy – Creamy homemade mashed potatoes with parmesan cheese and thick gravy.

Grilled Corn with Cilantro-Lime Butter – Grilled corn on the cob with a flavorful homemade infused butter.

Baked Parmesan Zucchini – This zucchini side dish is healthy, flavorful, and satisfactory.

Slow Cooker Creamed Corn – Corn that has been slowly cooked in the crock pot with butter, cream cheese, and seasoning.

Print

Bacon and Brown Sugar Green Beans

Bacon and Brown Sugar Green Beans are so delicious with a mix of savory and sweet flavors.

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Servings 6

Ingredients

• 1 ½ pounds fresh green beans
• 6 slices raw bacon chopped
• 1/3 cup brown sugar
• 2 Tablespoons honey mustard
• 1 Tablespoon minced garlic
• salt and pepper to taste

Instructions

• Place the green beans in a large pot; cover beans with water. Cover with lid and bring to a boil over medium-high heat. Cook beans until barely tender. (This takes about 5 minutes or so. Don't over cook.)

  Drain water and rinse green beans under cold water. Set beans aside.
• Place the raw, chopped bacon in a large, non-stick skillet. Turn heat to medium. Cook and stir bacon pieces until cooked to your liking. (We like ours barely crisp.)

  Add brown sugar, honey mustard and garlic to skillet and stir to combine everything. Add cooked green beans to skillet. Gently stir to coat green beans with the sauce.

  Let mixture come to a slight boil, then reduce heat to low. Cook another 5 minutes or until beans are heated through.

  Season with salt and pepper. Serve warm and enjoy!

WANT TO SAVE THIS RECIPE FOR LATER?

PIN IT TO YOUR FAVORITE PINTEREST BOARD!

In the fall season, it is so easy to have your diet switch completely. For the last few months, we have been so worried about our summer bodies, but now we’re more concerned about sweater weather, so our diets might slip a little bit. I do this every year! Fall is mostly about heavier dishes, desserts, treats, and sometimes our greens get pushed to the side. In a season full of heavy dishes, this fall salad recipe is light and refreshing.

My Autumn Chopped Salad is a great addition to your fall season recipes that will keep things fresh, crisp, and light with tons of flavor. I love this recipe for a few reasons.  First, if you wanted to make this the main dish one night of the week, it would absolutely fit the bill. If you need a side dish to add a fresh touch to any meal, this recipe is a perfect go-to during the fall season.

AUTUMN CHOPPED SALAD

With all the crisp romaine, bacon, and apples mixed with nutty pecans, feta cheese, and sweet cranberries, this chopped salad fires on all cylinders!  Every texture and flavor component lives in this one salad!  This salad is a guaranteed way to satisfy everybody’s palate this autumn. I love to make this salad for Thanksgiving and Halloween parties. It shines as a main dish or side dish. Either way, guests will be satisfied with the flavors of this fall salad.

Find all my expert tips on how to make autumn chopped salad below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram or Facebook. Let’s stay connected. ❤️

Why You’ll Love This Autumn Chopped Salad Recipe:

• Quick & Easy to Make: Toss everything together in minutes for a stunning side dish that feels special but requires minimal effort.
• Trending Fall Ingredients: Crisp apples, tart cranberries, and candied pecans bring all the best tastes of the season into one bowl.
• Creamy Poppy Seed Dressing: This classic poppy seed dressing ties everything together with a tangy-sweet flavor everyone will love.
• Sweet & Savory Flavors: The salty bacon and creamy Feta pair perfectly with the sweet fruit and crunchy nuts.
• Versatile Salad Recipe: Serve it as a light lunch, a side for dinner, or a festive salad for Thanksgiving and holiday gatherings.

Ingredients

• 8 cups chopped Romaine lettuce
• 2 cups Spring Mix lettuce
• 2 small Red Delicious or Gala apples, sliced thin
• 1 cup dried cranberries
• 1 cup chopped candied pecans
• 8 slices bacon, crisp-cooked and crumbled
• 4 ounces Feta cheese, crumbled
• Creamy Poppy Seed salad dressing

Instructions

In a large bowl, add chopped romaine lettuce, Spring Mix lettuce, apples, cranberries, pecans, bacon, and Feta cheese. Toss well to combine.

Divide the salad among individual salad bowls. Top with the desired amount of creamy poppy seed dressing. Serve and enjoy!

Servings

Serves 4.

Storage

Store the Autumn Chopped Salad in an airtight container in the refrigerator for up to 2 days, keeping the dressing separate until ready to serve to maintain freshness. For best results, store the lettuce, apples, and dressing separately. Toss the apples with a little lemon juice to prevent browning. If the salad has already been dressed, it’s best to enjoy it within 24 hours. Prep all other ingredients, except the apples and poppy seed dressing, up to 2 days ahead, then add fresh apples and dressing just before serving.

Holly’s Tips for The Best Autumn Chopped Salad:

• Use High-Quality Produce: For the best crunch, wash and dry your romaine lettuce thoroughly before assembling. A salad spinner helps remove excess moisture so the dressing coats evenly. I always recommend finding the best fresh and crisp greens available near you for the best taste and texture.
• Slice Apples Just Before Serving: To keep the apples fresh and prevent browning, slice them right before adding them to the salad. You can also toss them lightly in lemon juice to keep them fresh!
• Homemade Dressing Upgrade: If you have time, make a homemade creamy poppy seed dressing for an extra fresh and flavorful touch. My Strawberry Poppy Seed Dressing is a great place to start (feel free to omit the strawberries depending on the time of year). If you don’t like poppy seed dressing, try my Creamy Ranch Dressing instead.
• Add Protein: Turn this salad into a hearty entrée by topping it with grilled chicken, slices of holiday turkey, or even roasted salmon.
• Make It Your Own: Swap the candied pecans for toasted walnuts, or try blue cheese instead of Feta . Get creative with the mix-ins and make this salad your own.
• Chill Before Serving: Keep all ingredients fresh until serving. This enhances the crispness and flavor of every bite.

Frequently Asked Questions:

Similar Recipes

Craving something similar? Give my Harvest Cobb Salad a try.

Wanting something more summery? My Strawberry Chicken Salad and Summer Corn Salad are great places to start.

In the mood for something more hearty? My White Chicken and Spinach Lasagna combines spinach and chicken breast mixed with a cheesy cream sauce.

Looking for something to take to an event? My Loaded Chicken and Potato Casserole is filled to the brim with potatoes, chicken, bacon, and tons of cheese.

Have you made this Autumn Chopped Salad recipe? 🥗

Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #AutumnSalad #FallSaladRecipes #LifeInTheLofthouse

Print

Autumn Chopped Salad

My Autumn Chopped Salad mixes fall flavors and textures all into one bowl. This salad is perfect for something that’s lite in a season full of heavy dishes.

Total Time 25 minutes minutes

Servings 4

Author Holly

Ingredients

• 8 cups chopped Romaine lettuce
• 2 cups Spring Mix lettuce
• 2 small Red delicious or Gala apples sliced thin
• 1 cup dried cranberries
• 1 cup chopped candied pecans
• 8 slices bacon crisp-cooked and crumbled
• 4 ounces Feta cheese crumbled
• Creamy Poppy Seed salad dressing

Instructions

• In a large bowl, add chopped romaine lettuce, Spring Mix lettuce, apples, cranberries, pecans, bacon and Feta cheese. Toss well to combine.
• Divide salad among individual salad bowls. Top with desired amount of creamy poppy seed dressing. Serve and enjoy!

WANT TO SAVE THIS RECIPE FOR LATER?

PIN IT TO YOUR FAVORITE PINTEREST BOARD! 📌

When I think of soup my mind fills with comforting, and hearty flavors. I want a warm bowl of homemade love that is going to fill me up and put a smile across my face. My Loaded Baked Potato Soup recipe is just that. This is one of my favorite soups to make every single fall and winter.

LOADED BAKED POTATO SOUP

Every time I make baked potatoes at home, I serve a slew of toppings on the side so that everyone can customize their very own potato. I do the exact same thing when I serve this wonderful dish.

I will set out all kinds of toppings; bacon, green onion, sour cream and an assortment of cheeses. Sometimes I even make ground beef to add to it. This way everyone is happy with whatever ends up in their own bowl!

This recipe is a crowd pleaser that will have your kids licking their bowls clean!

What Do I Serve With This Soup?

Serve this with a green salad and it creates the perfect dinner.

Can I Use Frozen Potatoes?

I feel fresh potatoes give you the best results, but if needed, you can use a bag of frozen potatoes.

Storage and Reheating

Store soup in a covered container in the refrigerator for up to 5 days.

Similar Recipes

Slow Cooker Broccoli Cheese Soup – A cheesy and rich soup that is perfect on a cold day.

Slow Cooker Creamy Chicken Noodle Soup – This classic soup is filled with chicken and vegetables and is sure to bring joy to your dinner table.

Crock Pot Chicken and Wild Rice Soup – This creamy soup is hearty and packed with chicken, veggies, and wild grain rice.

Slow Cooker Salsa Verde Chicken Soup – A filling soup inspired by south of the border flavors that packs a little heat and a ton of protein!

Print

Loaded Baked Potato Soup

Loaded Baked Potato Soup is a soup I can never resist. Tender pieces of potato, bacon and cheese sit inside this wonderful creamy soup that always hits the spot! 

Servings 6

Author Holly

Ingredients

• 4 to 5 medium russet potatoes
• 6 Tablespoons salted butter
• 1/3 cup all-purpose flour divided
• 6 cups milk I used 2%
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 3/4 cup shredded sharp cheddar cheese
• 1/2 cup green onions chopped
• 1/2 cup light sour cream

Toppings

• Sour cream
• Shredded cheese
• Chopped green onion
• Chopped cooked bacon pieces

Instructions

• Preheat oven to 400 degrees F. Prick the potatoes all over with a fork and then place on a baking sheet. Bake for 1 hour. Remove from oven, and let sit until cool enough to handle.
• Scoop the insides of the potatoes into a large bowl, discarding the peels. Take a knife and break apart the potatoes into small chunks.
• In a large dutch oven or pot, melt the butter. Add the flour into the pot and whisk into the butter. Cook, and whisk constantly for 1 minute, or until golden brown. Whisk in the milk. Cook until thick and bubbly, about 10 or so minutes.

  Mix in the potato chunks. Whisk in the salt, pepper and cheddar cheese. Continue to whisk until cheese is melted.
• Remove from heat, then stir in sour cream and green onions. Serve immediately. Garnish with extra sour cream, cheese, green onion and bacon, as desired. Enjoy ♥

 WANT TO SAVE THIS RECIPE FOR LATER?

PIN IT TO YOUR FAVORITE PINTEREST BOARD! 📌

This Loaded Chicken and Potato Casserole is amazing. Holy moly, it is good! Seasoned chicken and potatoes baked together, then topped with cheese, bacon and green onions. It is so delicious and packed with flavor!

My husband is definitely a meat and potatoes kind of guy, so you can imagine how happy he was when I whipped up this up for dinner last week. My entire family ate it in no time and loved it just as much as me. Yep, even the kiddos. 🙂

I’ve always loved a good casserole. All your favorite foods combined into one easy dish is just awesome. I think this Loaded Chicken and Potato version is my new favorite for sure!

MORE RECIPES YOU MAY LIKE:

Teriyaki Chicken Casserole

French Onion Beef Casserole

Poppy Seed Chicken Casserole

Creamy Chicken and Broccoli Casserole

Print

Loaded Chicken and Potato Casserole

Seasoned chicken, diced potatoes, bacon, and cheese bake together in this ultimate dinner!

Prep Time 20 minutes minutes

Cook Time 55 minutes minutes

Servings 6

Author Holly

Ingredients

• 5 medium Russet potatoes, peeled and rinsed, then cut in 1-inch pieces
• 3 Tablespoons olive oil divided
• 1 ½ pounds boneless skinless chicken breasts, cut in 1-inch pieces
• 1/2 Tablespoon paprika
• 1 Tablespoon garlic powder
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 to 2 cups shredded cheddar cheese
• 1/2 cup cooked, chopped bacon
• 2 green onions sliced thin

Instructions

• Preheat oven to 400° F. Grease a 9×13-inch baking dish with non-stick spray.
• Spread the cut potatoes evenly in the baking dish. Drizzle with 1 Tablespoon olive oil then toss to coat. Bake potatoes in the preheated oven for 40 minutes.
• While potatoes are cooking, whisk together the remaining olive oil, paprika, garlic powder, salt and pepper. Add the diced chicken to the mixture and stir to coat.
• When potatoes are finished cooking carefully remove from oven. Pour the seasoned diced chicken all over the potatoes and carefully toss to combine everything.
• Place dish back into the oven and bake, uncovered, for 15 minutes or until chicken is cooked through. Remove from oven and sprinkle the top evenly with the cheddar cheese, chopped bacon, and onion.
• Bake another 5 minutes, or until cheese is melted. Let stand 5 minutes before serving. Enjoy with sour cream, if desired.

Notes

*Recipe instructions updated 12/1/22 

WANT TO SAVE THIS RECIPE FOR LATER?

PIN IT TO YOUR FAVORITE PINTEREST BOARD! 📌