Loaded Potato & Buffalo Chicken Casserole
- 1/2 teaspoon Salt 1 Tablespoon Freshly Ground Pepper 1 Tablespoon Paprika 2 Tablespoons Garlic Powder 6 Tablespoons Hot Sauce 10 whole Medium Potatoes, Cut Into 1/2
- inch Cubes (I Leave The Skin On) 2 pounds Boneless Skinless Chicken Breasts, Cut Into 1/2
- inch Cubes 2 cups Fiesta Blend Cheese Or A Mix Of Cheddar & Monterey Jack 1 cup Diced Green Onion 1 cup Cooked And Crumbled Bacon
Adapted from keyingredient.com
Preheat oven to 500 F. This is not a typo, 500 F is correct! Coat a 9 × 13 inch baking dish with non-stick baking spray and set it aside.
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 mix 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 mix and stir to coat. Put it into the refrigerator to marinate until the potatoes are ready.
Once the potatoes are fully cooked, remove them from the oven and lower the oven temperature to 400 F. 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 mix. Return the casserole to the oven and bake for 15 minutes or until the chicken is cooked through and the topping is bubbly delicious.
Serve with extra hot sauce and/or ranch dressing.