Comments on: Loaded Idaho Potato Chicken Casserole Dutch oven Recipe

By: Bob Caesar

Bob Caesar — Sun, 23 Aug 2015 18:49:00 +0000

Gary, I think I figured out what I did wrong. I kept the potatoes in very cold water until just before putting them in the Dutch over. Therefore the little buggers were just simply too cold to cook as called for. I am new to this cooking business and still have a lot to learn, but thanks to folks like you I am gradually starting to catch on!

One thing I have noticed is that almost universally it takes me longer, using more coals, to cook as called for in recipes. We are at 7000′ were water boils at 198°F. Therefore it just takes everything longer. One day I hope to catch up on!

Thanks for all your great help!

By: Gary House

Gary House — Sun, 23 Aug 2015 17:13:00 +0000

In reply to Bob Caesar. I bet it did Bob! Chili's were a win but I wish I would have added the mushrooms.

By: Gary House

Gary House — Sun, 23 Aug 2015 17:11:00 +0000

In reply to Jenny Nahhas. Jenny, I am sure you could make this dish just using a cast iron skillet with a lid.

By: Jenny Nahhas

Jenny Nahhas — Sun, 23 Aug 2015 04:23:00 +0000

I love the loaded potato chicken casserol recipe and I want to make it. I have a propane grill outside, an 18″ case iron grill pan + oven for inside. What can be used in place of a Dutch oven?

By: Bob Caesar

Bob Caesar — Fri, 21 Aug 2015 04:21:00 +0000

Took a lot longer to cook at 7,000′, and used twice the coals called for. Added mushrooms and might have added twice as many. Didn’t use the chillies which I believe would have added a lot!