Loaded Potato and Buffalo Chicken Casserole
Ingredients
- 2 pounds boneless chicken breasts cubed (1")
- 8-10 medium potatoes cut in 1/2" cubes
- 1/3 cup olive oil
- 1 & 1/2 teaspoon salt
- 1 tablespoon black pepper
- 1 tablespoon paprika
- 2 tablespoon garlic powder
- 6 tablespoon hot sauce
- 2 cups fiesta blend cheese
- 1 cup crumbled bacon
- 1 cup diced green onion
Instructions
- Preheat oven to 500 degrees.
- Spray a 9 x 13" baking dish with cooking spray.
- 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 left over olive oil/hot sauce mixture and stir to coat.
- Once the potatoes are fully cooked, remove from the oven and lower the oven temperature to 400 degrees.
- 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.