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BAKED CHICKEN AND LOADED POTATO CASSEROLE
Ingredients
  • 2 pounds boneless, skinless chicken thighs, halved
  • 2 pounds Russet potatoes, peeled and cubed into ½-inch pieces
  • 4 slices thick-cut bacon
  • 1 ½ cups shredded cheddar cheese, divided
  • 4 green onions, chopped, divided
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • ¼ cup heavy cream
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