Loaded
Potato and Buffalo Chicken Casserole
2 pounds 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 Tbsp. black pepper
1 Tbsp. paprika
2 Tbsp. garlic powder
6 Tbsp. hot sauce
Topping:
2 cups fiesta blend
cheese
1 cup crumbled bacon
1 cup diced green
onion
Preheat oven to 500 degrees. Spray a 9X13" 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 ix 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.
