Hey guys! I feel like it’s been forever since I’ve posted anything, but let me tell you, the last three months have been CRAZY! I wanted to take some time to enjoy Leo coming back from deployment and to enjoy our five year anniversary in Australia. Well, we came back from Australia and learned we had four weeks to move out of our house. This weekend is the first weekend we’ve been able to put our feet up and really relax in our new place. But with all the stress of moving out, moving in, and trying to get all our paperwork straightened out, comfort food has been on my mind recently. To me comfort food screams bacon and cheese. Lots and lots of cheese. Luckily one of the few chicken meals Leo likes when he comes back from a deployment is my Cheesy BBQ Chicken.
Scalloped potatoes seemed so hard when I first started trying to make them and my first attempt was disastrous. Luckily I’ve gotten much better since then. Since Leo swears bacon and cheese are their own food groups, I add a little bacon as well.
First thing first, fry up 6-8 slices of bacon. We will use half for the potatoes and half for the chicken. Drain them on a paper towel lined plate and reserve 1.5 tablespoons of the drippings.
Slice half an onion as thinly as possible. I used my Kitchen Aid. Seriously, is there anything it can’t do? Sauté the onion in the bacon drippings until translucent then add the garlic. Sauté until fragrant and stir in 1.5 tablespoons all purpose flour.
Pour in 1/2 cup chicken stock and whisk until fully combined. Add 1 cup milk, 1/2 tsp salt, 1/4 tsp black pepper, 1/2 tsp thyme to the onion mixture. Whisk until combined well. Remove from heat and set aside until ready for use.
Spray a 6 inch baking dish with non-stick spray. Thinly slice 1.5 – 2 pounds of potatoes. I used red potatoes, but feel free to use whatever potatoes you have.
Spread half the potatoes on the bottom of the baking dish.
Spread about half the cream sauce on top of the sliced potatoes and add 1 cup of shredded cheddar and 1/2 cup shredded parmesan cheese.
Add the remaining potatoes, the rest of the cream sauce, and the remaining cheese.
Cover the dish with aluminum foil and bake for 30 minutes at 400 degrees. Remove the foil and cook another 25 – 30 minutes until the sauce is bubbly and the potatoes aren’t crunchy. Crumble half the cooked bacon and sprinkle evenly over the potatoes.
The chicken really couldn’t be easier. I usually cook the chicken at the same time the potatoes are in the oven. This way everything comes together at the same time. Sprinkle two chicken breasts with Nature’s Seasoning or salt and pepper.
Bake at 400 degrees for 25-35 minutes or until the juice runs clear. If the chicken starts to brown too quickly, tent with foil. Once the chicken is done slather it with any bbq sauce of your choice. We like Sweet Baby Rays Original.
Crumble the remaining bacon and divide evenly between the chicken breasts.
Top with sliced cheddar cheese and return to the oven for 3-5 minutes until the cheddar is all melty and bubbly.
Cheesy chicken and scalloped potatoes..mmmmm….. 🙂
Let me know how you did in the comments below!