Loaded Potato & Buffalo Chicken Casserole
A combination of two of your favorite bar snacks turned into one casserole to rule them all! Loaded potato fixin's with buffalo sauce-marinated chicken, topped with melted cheese.
- 2 pounds boneless, skinless chicken breasts, cut into 1/2-inch cubes
- 8 to 10 medium potatoes, cut into 1/2-inch cubes, skins on
- 1/3 cup olive oil
- 1 1/2 teaspoons salt
- 1 tablespoon black pepper, freshly ground
- 1 tablespoon paprika
- 2 tablespoons garlic powder
- 6 tablespoons hot sauce
- 2 cup Fiesta Blend Cheese or a mix of Cheddar & Monterey Jack
- 1 cup bacon, crumbled
- 1 cup green onion, diced
Adapted from cooklisacook.blogspot.com
Preheat oven to 500°F (This is NOT a typo, 500°F is correct!)
In a large bowl mix together the olive oil, salt, pepper, paprika, garlic powder & hot sauce. Add the cubed potatoes and stir to coat. Carefully scoop the potatoes into a cooking spray coated 9- x 13-inch 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 & 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. Once the potatoes are fully cooked, remove 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 & 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.