Loaded Baked Potato & Chicken Casserole | Fly Creek Cider Mill & Orchard

Ingredients

• 3-4 medium russet potatoes, scrubbed and diced
• 1 pound boneless, skinless chicken breasts, diced
• 4 sliced bacon, cooked crisp, cooled and crumbled
• 1-1/2 cups shredded FCCM Mill-Aged X-Sharp Cheddar Cheese
• 4 green onions, sliced
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 cup heavy cream
• 2 tablespoons unsalted butter, cut into small pieces