Loaded Potato and Buffalo Chicken Casserole
2 lbs boneless chicken breasts, cubed (1")
8-10 medium potatoes, cut in 1/2" cubes
1/3 cup olive oil
1 1/2 tsp salt
1 T black pepper
1 T paprika
2 T garlic powder
6 T hot sauce or Hooters Wing sauce
2 cups fiesta blend cheese
1 cup crumbled bacon
1 cup diced green onion
Preheat oven to 500°. Spray a 9x13" baking dish with Pam. In a large bowl, mix together the olive oil, salt, pepper, paprika, garlic powder and hot sauce. Add the cubed potatoes and stir to coat. Carefully scoop the potatoes into the prepared baking dish, leaving behind as much of the olive oil/hot sauce mixture as possible. Bake the potatoes for 45-50 minutes, stirring every 10-15 minutes, until cooked through and crispy and browned on the outside. While the potatoes are cooking, add the cubed chicken to the bowl with the leftover olive oil/hot sauce mixture and stir to coat. Once the potatoes are fully cooked, remove from the oven and lower the oven temp to 400°. Top the cooked potatoes with the raw marinated chicken. In a bowl, mix together the cheese, bacon, and green onion and top the raw chicken with the cheese mixture. Return the casserole to the oven and bake for 15 minutes or until chicken is cooked through and the topping is bubbly delicious.
Serve with extra hot sauce and/or ranch dressing.
Pairs Well With
From Sue Aichele's Kitchen - Yum!!