Potato casserole with chicken, mushrooms, bacon, and cheese. The casserole is layered and baked in the juices of the meats making a delicious casserole dish.
Heat a skillet over medium heat, add the chopped bacon and render 4 pieces bacon until it crisps up. Add 1/2 of a chopped onion to the bacon and continue cooking until the onion is golden in color. Tilt the skillet to the side allow the fat to drip to the bottom and remove the onion and bacon in a separate bowl
Heat the skillet on high with the bacon fat in it, add 10-12 quartered mushrooms and brown them over high heat, stirring frequently. Remove from heat.
Peel 3 lbs potatoes and slice them into ⅛ inch slices using a mandolin slicer or a knife. Add salt, freshly ground pepper and garlic powder or ranch seasoning and toss to coat, separating the slices to season evenly.
Place into preheated to 450°F oven and bake for 15 minutes, then reduce heat to 350 and bake for another 40 minutes. Remove the foil or the lid and cook for additional 20-30 minutes or until the top is golden brown. Once out of the oven sprinkle with some cheese (it will melt from the potatoes being hot), chopped chives/green onion & parsley. Serve immediately.
Notes: this casserole can be prepped ahead of time by prepping and layering everything but the potatoes. When you’re ready to cook the dish, just peel, slice, layer the potatoes and put it in the oven and follow with the rest of the instructions.
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