Loaded Baked Potato & Chicken Casserole

By SD296

Ingredients

• Topping:
• 16 ounces of Ore-Ida frozen diced potatoes, thawed
• 1 pound Schwans fire grilled chicken, thawed and chopped into bite size pieces
• 1/4 cup olive oil
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon paprika
• 2 teaspoons garlic powder
• 1 tablespoon hot sauce
• 1 cup Mexican blend cheese
• 1/2 cup crumbled cooked bacon
• Parsley/Green Onion

Details

Preparation time 10mins
Cooking time 40mins
Adapted from quickneasyrecipes.net

Preparation

Step 1

Preheat oven to 450 degrees.

In a large bowl, mix together the olive oil, hot sauce, salt, pepper, garlic powder and paprika. Add the potatoes and stir to coat. Pour into medium size greased baking dish.

When scooping the potatoes into the baking dish, leave behind any extra olive oil/hot sauce mix. Add chicken pieces to the mix and stir to coat all the chicken. Allow to marinate as the potatoes bake.

Roast the potatoes for 45-50 minutes, stirring every 10-15 minutes, until cooked through and nice and crispy on the outside. When potatoes are fully cooked, remove from oven and lower the oven temperature to 400 degrees. Layer the chicken pieces on top of the potatoes.

Mix the topping ingredients together and sprinkle on top of the chicken.

Bake 15 minutes or until the chicken is cooked and the topping is melted and bubbly.

Serve with extra hot sauce and/or ranch dressing.