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Loaded Chicken and Potatoes

Note: I may earn money or products from the companies, products, or links mentioned in this post.

Welcome to Singing Through the Rain, home of the best Loaded Chicken and Potatoes recipe!

Many of my readers have found my blog through this very popular recipe. I have updated it several times so that I could answer the many questions you all have left in the comments below.


Loaded Chicken and Potatoes is a wonderful and delicious recipe created by my friend and fellow military spouse, Sarah.

Three years ago, she posted a picture of her meal, and I just had to try it out for myself and share it here on the blog. Since then, it has been shared thousands of times and has brought millions of page views to my site.

Sarah originally found the base for this recipe on Cook Lisa Cook. Because of her love for cooking, she loves experimenting with recipes and giving them her own easy and healthy twist and this one is no exception! It’s how Loaded Chicken and Potatoes was born.

Italian Quesadillas

Frequently Asked Questions:

1. What are Some Hot Sauce Substitutions?

2. Should the Chicken be Cooked or Raw?
When put into the oven, the chicken should be raw.

3. Can Other Types of Potatoes be Used? 
Absolutely! Russet Potatoes work well in this casserole too.

4. Does the Casserole Need to be Covered While Baking?
No, it does not.

Can this Recipe be Made in the Crockpot?
Yes. Put all items into a crockpot, cook on low 6-8 hours.

How Can I Make This Recipe Even Healthier

  • Cut the amount of cheese in half.
  • Use pre-shredded, reduced fat cheese.
  • Add turkey bacon instead of regular bacon.
  • Serve with plain non-fat Greek yogurt instead of sour cream.
  • Cut the amount of olive oil from 1/3 cup to 1/4 cup.
  • Add more chicken and fewer potatoes.
  • Use green beans instead of potatoes.
  • Use topping alternatives such as shredded lettuce, diced tomato, fresh pico de gallo, or salsa.

Sour Cream Pork Chops

What are the Nutrition Facts? 
One serving = 1 cup.

  • Calories: 434.
  • Fat: 19gm.
  • Sodium: 500.
  • Carbs: 29.2gm.
  • Fiber: 3gm.
  • Sugar; 2gm.
  • Protein 41gm.

Loaded Chicken and Potatoes

The recipe for Loaded Chicken and Potatoes and the photo have been shared here with explicit permission.

This means that copying and pasting this recipe, its contents, and photo without linking back to this post is prohibited.

Loaded Chicken and Potatoes 

Ingredients:

  • 1 lb boneless chicken breasts, cubed (1″)
  • 6-8 medium skin-on red potatoes, cut into 1/2″ cubes
  • 1/3 c olive oil
  • 1 1/2 tsp salt
  • 1 tsp black pepper
  • 1 Tbsp paprika
  • 2 Tbsp garlic powder
  • 2 Tbsp hot sauce (more if you like it HOT)

Topping:

  • 2 c fiesta (or Mexican) blend cheese
  • 1 c crumbled bacon
  • 1 c diced green onion

See Also: Loaded Baked Potato Soup

How to Make:
1. Preheat oven to 400 degrees. Spray a 9 x 13″ baking dish with cooking spray.

2. In a large bowl, mix together the olive oil, salt, pepper, paprika, garlic powder, and hot sauce.

Add the cubed potatoes and chicken and stir to coat. Carefully scoop the potatoes and chicken into the prepared baking dish.

3. Bake the potatoes and chicken for 55-60 minutes, stirring every 20 minutes, until cooked through, crispy, and browned on the outside. While the potatoes are cooking, fry your bacon (about half a pound).

4. Once the potatoes and chicken are fully cooked, remove from the oven. Top the cooked potatoes with the cheese, bacon, and green onion.

Return the casserole to the oven and bake for five minutes or until cheese is melted.

Serve With: Extra hot sauce, Ranch Dressing, or sour cream!

Serves 6 people.

Easy Crumble Cherry Pie

Love this Loaded Chicken and Potatoes Recipe? Tell us what you think in the comments below!

To view more delicious recipes on Singing Through the Rain, see my recipe list or check out our food Facebook page: Two Moms Cook.

SarahMy name is Sarah I’m an Air Force Wife and the mother to a rambunctious 2 year old son. I love cooking and baking with only having a dud every once in a while! I believe that life is an open book and I live life to enjoy every bite.

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270 Comments

    1. Don’t know how to start my own comment so I am just posting here to see if it will work. This looks amazing but I’m not a fan of hot sauce. Can you reccomend a substitution that would keep the same taste?

      Thanks 🙂

        1. The BBQ sauce sounds like an awesome change of pace as well. Will try it as well. Thank you Beth for the idea!

      1. I don’t know how to leave a new comment either. We made this the other night and even my 4 year old (who only eats chicken nuggets) liked it. We dipped in ranch or sour cream. Husband demands it be in the rotation now. Also we used the bacon pieces instead of bacon because I’m lazy and also hate HATE HATE cooking bacon.

        1. If you like the bacon but hate the cooking of it, you may want to try the oven method. My daughter will not make it any other way! About 20 minutes and the entire package is done! I think the temp is 350 but you can check that yourself to be certain.

          1. It is 350 for bacon in the oven. lay bacon in a single layer on the rimmed baking sheet. Place baking sheet in a COLD oven and turn on to 350. Bake for 20 minutes, checking at 15 minutes. Should come out perfectly. I also have learned that you need to remove the bacon to a separate plate or paper towel as soon as it comes out of the oven or it sticks. Can do sausage the same way – although I turn the oven on while I slice the sausage patties and arrange them on the baking sheet. Then bake for 20 minutes at 400 (if you want it crispier bake at 450). Do not fully pre-heat the oven for sausage – just turn it on while you do the slicing.

    2. i took your recipe and adapted it to what i had on hand instead of chicken i used sausage i used back bacon instead of side and i mixed diced tomatoes right into the pototoes and sausage also add spanish onion into the mix I also added fried mushrooms to the finished product in the last 5min with the cheese turned out incredible

  1. OMgosh. This looks FANTASTIC!

    I’m stopping by from #SITSSHAREFEST and pinning to our SITS board for Summer ’13, but to mine, too. YUM!!!

  2. YUM! And I think I’ve got most of those ingredients on hand. Dinner tonight, perhaps? 🙂 Thanks for linking this up to our Pin-It Party. I’m going to feature this as one of my faves.

    1. I just bought the stuff to make this (forgot the green onions so I have to go back!), and plan on making it as a bon voyage dinner for my niece tomorrow night. I, too, bought sour cream to go with it as it just sounds yummy. I can’t wait to try it but I am thrilled to see all the positive comments and ideas! I’ll let you know how it goes!!

  3. Hi! Looks delicious, cant wait to try it! Just wondering if you can use russet potatoes or Yukon gold in place of the baby reds? Thanks

  4. This looks delicious and I am thinking of making this for the family tonight. Hubby and I was just talking about how we need to vary the way we cook chicken. Found this recipe on Pinterest and was glad I did!

  5. I was wondering what sauce you could use instead of hot sauce, not a fan of hot sauce! lol (From Australia also, so not sure what you call Hot Sauce?)

    1. Just sauce that is really spicy! When I made it, I didn’t use any sauce at all, however you could use sour cream or ranch dressing! 🙂 Hope this helps!

      1. I thought of just putting ranch dressing on the table for those who want to add it. It sounds very good to me. Adding some cream cheese prior to baking might also be good because it would be so creamy!

    2. If you can tolerate the flavor of Buffalo wings you will be ok. it is the flavor not the heat that makes the hot sauce.
      Most common hot sauce is Frank’s RedHot which is a Cayenne pepper sauce. If you have had True Buffalo wings, the only ingredients are FRANKS REDHOT 2PTS TO BUTTER 1 PART. I lived in The UK for 3 years and then it was near impossible to find in london. I called things like that **Military Base Delicacies**.If you have no way of getting american condiments, look for straight Cayenne pepper sauce. It should have vinegar in it but no other peppers. The recipe contains a bit of sugar and garlic probably.
      Good luck!!
      ( It is nowhere near as hot as a Curry)

    1. Have you ever used the bag of hash browns located in the dairy section or frozen hash browns (thawed) instead of cutting up whole potatoes?

      1. Just made this tonight and decided to try the frozen hashbrown potatoes! It was delicious!! Made sure the potatoes were broken up but didnt have to thaw at all! Cooked at 400° for 55 minutes. My man topped with his favorite hot sauce and I did sour cream! Definitely adding to the rotation! Thank you!

  6. This looks delicious.. I am going to try it out this week on some friends that are coming over for dinner..

  7. Not sure why your blurb says this has a healthy twist, because it certainly does not. The bacon and cheese (not to mention the recommended ranch and/or sour cream) add a TON of fat, and extra calories. The only way for this to be considered healthy is to remove everything but the potatoes, oil and spices.

    1. It’s easy to make healthier, however, especially since it’s only the “toppings” that are not so healthy. I cut the amount of cheese in half (and it could be still be cut even more and still result in a very cheesy casserole), used pre-shredded reduced fat mexican cheese, substituted the full amount of regular bacon for 4 slices of turkey bacon, and served it with plain non-fat Greek yogurt. To save a few more calories, the amount of olive oil could be reduced to 1/4 cup instead of 1/3.

      1. I appreciate those who show the healthy alternative. There are many who need this. just scroll on by if you dont like the post.

    2. Almost two years later 🙂 Just in case anyone comes across this and wants the healthy alternatives!
      I am a pro at making almost anything healthy. I think it is funny that you think the potatoes are a healthy part of this. White potatoes do not contain much nutrition outside of their skin, so keep that on. That is why I like red potatoes; their skin tastes great and stays on when cooking. The chicken is the healthiest part and I would recommend adding more of that and maybe less potatoes to increase healthiness. Also, olive oil is very heart-healthy- only cut it if you have some reason to cut healthy fats from your diet. For the hot sauce I just looked at my jar of Frank’s Red Hot Sauce original, the only thing on its nutrition label is sodium. I would recommend cutting out the additional salt if you use the hot sauce (but the hot sauce was optional to begin with). For cheese, sharp shredded made with 2% is a great option. When you buy shredded cheese, it is actually best to buy only one flavor instead of the mixed bags (mexican blend, italian blend) and there are 2% options for almost every cheese now. The bacon can be omitted or reduced and I saw other people suggest turkey bacon. I do not suggest this only because most turkey bacon will have 30 ingredients…makes you wonder. I got this tip from the Eat This, Not That Supermarket Shopping Guide book. Buy good brands of regular bacon that are free of nitrates and minimally processed. Applegate is a marvelous brand of processed meats like bacon, lunchmeat, and hot dogs. Even my crazy-healthy eating holistic doctor eats Applegate processed meats. Finally, the toppings for after it is cooked can include plain Greek yogurt (which I always use in place of sour cream), shredded lettuce, diced tomato, fresh pico de gallo, or salsa!

      1. Olive oils not healthy to cook with anymore. only uncooked on top of things. Cranola oils healthier. At least thats what their teaching in health and nutrition classes now…..

      2. You have some great ideas for making this more healthy! I am all for preparing foods the way you want to. If you like healthy, go for it. If not, prepare according to the directions and have fun. Either way, the casserole will be fantastic!!

  8. I made this yesterday and it was a hit with my picky husband. I will be making this again next week. Very easy recipe. I recommend this one to anyone.

    1. For one serving 1 cup
      Calories: 434
      Fat: 19gm
      Sodium: 500
      Carbs: 29.2gm
      Fiber: 3gm
      Sugar; 2gm
      Protein 41gm

      1. I think we could lower the fat/calories with Turkey Bacon & low-fat cheese. For those that like it, they could also use lite sour cream. Just wondering if those changes would help a little?

        1. Yes absolutely cutting back on the bacon and the cheese would help! Even go down to 1/4 of olive oil.
          Let us know how it tastes with the changes!

          1. Do u think I could substitute the olive oil with butter? jus curious.. I am making this tonight & have been counting on it for a wk now, but I forgot olive oil at the store :-/ so having butter on hand is what made me ask.

  9. Thinking about trying this in the crock pot when we go “camping” (ok, not reeeeally “roughing it” camping, trailer camping so yes, I have electricity, lol)…..Sounds great!!!…..and to those of you who felt the need to make negative comments…..uh, TBird…..reeeally? geesh, it’s Pinterest, not a Betty Crocker cookbook, get real.

  10. This is an amazing dish love!! Thank you!! I help to run a blogger friendly page on facebook. (two of our admins are bloggers) I hope that you dont mind, i shared the recipe on the page. It already has over 4000 shares and over 200,000 have seen the post!! Hope that helps you out love!! xxx

          1. You are so welcome! Feel free to share with us anytime!! We <3 our blogging friends and all of their wonderful creations!! xxxx

  11. The potatos and chicken are cooking together the whole time right? And what would you serve this with?

      1. I, too, would make a salad, a vegetable of any kind (green beans), a fruit dish, a jello salad, I can think of so many options! In late summer when seasonal vegetable are in, I would slice up tomatoes, have garden-grown green beans, a fresh cut up cantaloupe or watermelon, really anything you can think of….it all sounds great!!

  12. I found your site from another site of mine. I am trying the loaded chicken and potatoes meal tonight. I did less oil but more of my special seasoning. Took out the hot stuff for my kids. Then I am going to add in the middle of the cooking mushrooms and some green peppers. Thought it needs some veggies in it. 😉 Then add onions, bacon, and less cheese on top. I hope it turns out good. Plus as a mom it is great to find recipes that can feed your family. Plus with having a special needs child with autism, it is hard to find stuff that he will eat and like. I know the ingredients that are in there he likes. So we will see for my kiddos and family. 🙂

  13. Holy YUM YUM!! Make again was the answer from all of the kids. Sour cream was the bonus. We made corn cooked in reserved bacon fat. Not the healthiest, but YUM YUM!!!

  14. I just made this for dinner tonight, and OMG fantastic! I accidentally used chili powder instead of paprika (although I did put in the paprika after I noticed I used chili powder… same type of bottle is the reason for the error), but it was delicious anyways!! I did not use the hot sauce though. Thank you for this!! It is a keeper 🙂

  15. Ohhh my goodness!!! This recipe is delicious!!! i loved it and cooked it with rotisserie chicken…

    Delicious!!!

    Liza

  16. Making this right now and it’s in the oven… There is a decent amount of liquid in the bottom of the dish (with 13 minutes left). Is that normal or should I drain it?

  17. Sounds delish! I think I’ll be trying this out this weekend…….Quick question, Can I use a rotisserie chicken cut into cubes?

  18. This was unbelievable. Thank you for sharing this with us. It was so nice to have the oven set to bake this while we were at son’s football game. What a dish to eat after football!! I shared it on facebook too 😀

  19. Sarah, this looks SO good! I could eat potato skins with all the goodies til I popped, so making this as an entree with chicken…it don’t get no better ‘n that! ;-D TFS!
    (IPS~~ think it’s very sad that some people feel the need to make negative comments to folks who take the time to share. I hope the praise from others makes up for any downers.)

  20. This is what is for dinner tonight…..going to serve with Salsa (I am out of hot sauce) and sour cream! It smells wonderful…just waiting for hubby to come home so we can dig in!!

  21. Shared this on my facebook page with a link back to your page for the directions. I hope that is okay. If not, just send me an email and I’ll remove it. 🙂

    The recipe looks great and I can’t wait to try it! It will get lots of shares on my page for you! 🙂

  22. What a wonderful dish, my hubby has asked me to make this again, the only thing I did different was before I top it off with the cheese and onions I added ranch dressing on top of the cooked chicken & potatoes, I was taking it into the field for the guys to eat! Farmers!

  23. Just made this. The chicken was done way before the potatoes so I picked out the chicken because I was afraid it
    Would dry out. I used enchilada sauce instead of hot sauce. Very good! Thank you!

  24. Thanks so much for sharing this recipe.. I found it on pinterest! I am trying to find new things to cook for my family cause tacos, fajitas, banquet box dinners, etc can only go so far.. I loved this recipe & I cant wait to share it with my families.. thanks again! It was delicious.. 🙂

  25. Ohemmmgeeee! I can’t wait to make this. As a matter of fact, if I have all the ingredients I am making it tomorrow for the first day of the year. Wish I had run across it yesterday so I would have everything on hand! I am going to wow my fam with this one!

  26. I made this for dinner tonight and made a slight alteration. I tossed the chicken and potatoes in oil with an entire packet of Hidden Valley Ranch seasoning and it was AMAZING!! I knew my kids wouldn’t eat it with the hot sauce. I served it with steamed broccoli and they devoured it…my husband and I had seconds…and my picky 3 year old niece said, “Auntie, my dinner is REALLY GOOD!” So needless to say, this one is definitely a keeper!! I have just enough for lunch tomorrow!!

  27. On a scale of 1 5 how hot does the 2 T of hot sauce make it? Trying to decide if I need to lessen the amount or not. I have kids who won’t eat it if it’s spicy – i little kick is ok.

    1. 2T isn’t to spicy as it’s covering everything. You can always cut it back to 1Tbs the first time and see how you like it! Enjoy!

  28. I just made this tonight exactly as stated and it was delicious! Thank you for this recipe, I’ll definitely be making it again!!

  29. OMG ! I tried this ONCE and it was SO freakin’ GOOD that it is NOW a weekly thing .We ABSOLUTLY LOVE IT!!!! ITS NOT that hard to make and its one of those FEW recipe’s that come out FABULOUS!!

  30. I made this awhile back. Used more chicken because I wanted to make sure enough for 5 hungry people. Potatoes never did get crispy but it still came out very delicious. My kids LOVED it.

  31. Delish! I added a honey-spicy BBQ on the side- Definitely a way to add a different kind of flare to it. Thanks for sharing!

  32. Super delicious. I’ve made this 4 times. The first 2, I followed the recipe exactly. The third time, I used fresh green beans instead of potatoes and left off the cheese. Tonight, I made it with a little less olive oil (1/4 C), no added salt and added about 2 Cups green beans. All are delicious.

  33. Thank you so much for posting this recipe! Over the past 6 months I can’t even count how many times I have made this! It is my husband’s absolute favorite dinner now! 😀

    1. I’m so glad you love it. I traded BBQ sauce for hot sauce the other day to change it up! Oh My sooooo goood! 🙂

  34. Hi, this looks so Yummy! Making this tonight. I’m trying to figure out the nutrition on this. I saw where you previously posted nutrition facts on a cup. Just wondering how many cups/servings are in the whole dish? Thanks!!

  35. I made this for dinner today and it was sooo yummy! All 3 children and my husband all loved it! Even my pickiest eater asked for seconds! Didn’t have red potatoes or the fiesta cheese so I used russet an mild cheddar. It was great! And I loved that it came out of the oven looking just like the picture. Can’t wait to use the right ingredients next time! I will definitely make this one again!

  36. What is fiesta cheese? I do not live in the US and am not sure what this could be. Cottage cheese maybe?

  37. What can you replace for the hot sauce? Not a fan of hot/spicy foods but really want to give this recipe a try.

    1. I actually replaced it with BBQ sauce recently since my 3 yr old LOVE bbq sauce and it was very good!

  38. Tried this for dinner tinight. Not bad, but picture looks better then it actually was. Thanks for sharing the recipe though

  39. How much sour cream I use for this casserole? Instead of using chicken I’m going to use hamburger.

  40. Does it really take a cup of green onion? I’m making a triple recipe and so I will need 3 cups but just making sure.

  41. I realise this is an old post but I’ve just come across it. My husband is obsessed with this meal! But alas I hate cooking bacon cos it always takes me ages. A tip for others to make this even quicker and easier to pull together- freeze your bacon then just pull it out of the freezer and chop it up from fully frozen and cook. You can throw it all in the pan at once and it makes this recipe just that much quicker! =)

    1. Bacon cooks really easily in the oven, on a sheet tray lined with parchment paper. It takes roughly ten to fifteen minutes to cook one tray, spinning it half way. I’d put it in the oven below the casserole at roughly 30 minutes in, turning once, so that it cooks and has enough time to cool so you can crumble it.

    2. To have less mess when cooking the bacon, cook on a baking sheet that has a lip to it. Put bacon slices on the pan and cook in the oven at 375 until crisp. You can turn the bacon half way through the cooking but isn’t necessary. Place bacon on paper towels to drain. Taste great and a lot less mess.

  42. I made a comment a few months ago asking about what you can soak it in besides the hot sauce. My son and I aren’t big hot sauce people. So instead I soaked it in ranch and cooked it. I cut really small chucks so you got everything in one bite.

    My six year old loved it!

  43. Tried this tonight and my 4 kids were in love. The hot sauce was just the right amount for the ones who don’t do spice and we served with more for those of us who do. My husband wants to try this as a side dish without chicken and serve with some steaks. Thanks!

  44. How many adults does this feed following your recipe? I am hosting for 12 ladies and they all have good appetites. I was thinking of serving with a salad and rolls. You have gotten so many reviews I am anxious to try it! My event is this Monday, Oct. 20th. If you could send an answer asap it would be so greatly appreciated!

    Thank you,

    Kelly

    1. I would say 2 also. You can always add an extra potato or 2 to each “batch” to add a little bit more. I would think with salad and rolls you would have enough! I hope you all enjoy it!

  45. Making this tonight i made over the summer and i came across the picture on facebook. Decided to make again. Thank you for sharing sure is a hit for my family

  46. Holy cow, it is so good! I just moved in with my boyfriend and I am just now learning how to cook. This was so easy and it also looks really pretty! I added green peppers and onions just to see what happens 🙂

  47. How about adding bread crumbs to the top to give it a little crunch? Can I get some feedback on this, what do you think?

    1. Bread crumbs would just kind of make your cheese cruchy and since it’s not a creamy casserole it might be a little strange. Plus your chicken and potatoes get nice and crispy also. Enjoy!

      1. I just finished making it, with no add-ins! It smells delicious and my better half is dying to try it! Thanks for the reply. After further thought, I felt the same!

    1. Absolutely!
      I would just say if they have a thicker skin you might want to peel them first or just wash them and give them a good scrub if you do keep the skin on!

  48. Made this this weekend — and it was so tasty! I will experiment with maybe sausage or a different meat next time. Thanks for sharing!

  49. Sara first being a retied military VET I salute you!!!!!! I know the hardest job in the military is being a military wife!!!! Your husband is blessed having a cook like you. this was the best dinner I have made in a very long time it will become a staple in this house hold Thank so very much for sharing it. God bless Jim

      1. Also making this for the first time tonight, and also want to tell you THANK YOU for your family’s sacrifice!

  50. I’m making this right now! I found it on Facebook. My cousin made it yesterday. It looks so yummy! Thanks!

  51. Just made it and it is delicious!!! The only flaw for me is that the chicken breast came out a bit too dry, other than that I love it! Definitely will be making again and also want to try it with the BBQ sauce, as Beth suggested. That sounds like it would be amazing!!!
    Thanks for sharing, Sara.

  52. Question: My fiance cooked it last time and the chicken was dry in effort to make the potatoes crispy. So I just tried this recipe to the tee. But my potatoes are hard as rocks but my chicken is juicy and ready. Suggestions on how to crisp the potatoes, thoroughly cook them without drying out the chicken?

    1. I plan on making this tonight and was also worried with the long bake time that the chicken would get overcooked by the time the potatoes are done. I plan to par-boil the potatoes before mixing with the raw chicken to give them a head start on softening.

  53. My daughter made this for me once, and now I want to make it all of the time! It is delicious and very filling. Thank you for the recipe!

  54. Pingback: Loaded Chicken and Potatoes - As good as it looks, SUPER DELICIOUS!! recipe - FOOD BEA
  55. Got 2 questions for you, do i need to add foil to the dish as a cover up? If I don’t use any sauce beside the olive oil will that be okay?(for the little ones)

  56. Tried this tonight as it looked good. Turned out alright but at 55 minutes the potatoes weren’t crispy but chicken was done. I would recommend cooking potatoes for 15 minutes before adding chicken. Also it was a little dry. Next time I think I’ll add a can of broccoli cheese soup to moisten it up a little.

  57. I am so excited to be trying this for dinner tonight, however, my son is 9 months old and cannot have the green onions or the hot sauce. Would it fine to leave those out or will it change the taste completely?

  58. I tried this tonight with bbq sauce in place of the hot sauce & used sea salt in place of the salt. It was very good! Everything cooked correctly. I think it would be best served as a brunch type of meal. Very good.

  59. This was actually really good and way easy to make!! I put in a little less hot sauce and it was still a bit spicy for me, but I’m super sensitive to spicy things. I served it with a bowl of tortilla chips and we used it kind of like a nachos/dip for actual dinner! Really good!!

  60. We had this tonight and everyone loved it! I didn’t put hot sauce in it, but a bit of red pepper. I added a can of corn for some extra vegies. The whole fam said to put it in the rotation. Thanks!

  61. My whole family loves this recipe! Thanks! They’re all picky , so nice to find something everyone will eat.

  62. Hello,

    I would like to make this recipe, but I’m not sure if you mean cooked bacon that is then broken into pieces or bacon bits? Thanks