Here is one such recipe that is gluten-free, low-fructose and low-FODMAP. The only issues with this recipe may be with the dairy products. Hard cheese, such as cheddar, and heavy cream are very low in lactose and I don't seem to have much issue with them. I'm really not sure if I'm lactose intolerant. I was always a big cottage cheese eater and recently stopped eating it and I feel maybe just a tad better. I'm still not sure if it's enough of a difference to go completely dairy-free, though. I love cheese and I love this casserole. It started out as just a chicken and potato casserole, but then I made some changes to it and I decided that it was so similar to the ingredients in a loaded baked potato, I would just call it that!
Loaded Baked Potato & Chicken Casserole
- 3 - 4 medium russet potatoes, scrubbed and diced (about 1.5 lbs. or 4 1/2 cups)
- 1 lb. boneless, skinless chicken breasts, diced
- 4 slices bacon, cooked crisp, cooled and crumbled
- 1 1/2 cups shredded cheddar cheese
- 4 green onions, sliced (green parts only for low-FODMAP/low-fructose)
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 cup heavy cream
- 2 tablespoons unsalted butter, cut into small pieces
- Heat oven to 350 degrees F. Lightly grease a 9" x 9" baking pan or casserole dish.
- Spread half of the diced potatoes in bottom of pan. Place the diced chicken breasts evenly on top. Season chicken with 1/4 teaspoon each salt and pepper. Sprinkle with half the bacon crumbles, 1/2 cup of the cheese, and half the green onions.
- Spread the remaining diced potatoes on top, followed by the remaining bacon, another 1/2 cup cheese, remaining green onions and another 1/4 teaspoon each salt and pepper. Pour heavy cream over top of casserole and then dot with the butter. Cover with aluminum foil and bake in the preheated oven for 1 hour.
- Uncover and bake another 30 minutes. In the last few minutes of baking, sprinkle with the remaining 1/2 cup cheddar cheese and bake until melted. Serve.