LOADED POTATO AND BUFFALO CHICKEN CASSEROLE

Recipe By : Heavenly Recipes

20Minutes

Prep Time

30Minutes

Total Time

2 to 3 Persons

Serving

LOADED POTATO AND BUFFALO CHICKEN CASSEROLE

Ingredients

2 lbs boneless skinless chicken breasts, cut into 1/2-inch cubes

8 -10 medium potatoes, cut into 1/2-inch cubes (I leave the skin on)

1⁄3 cup olive oil

1 1⁄2 teaspoons salt

1 tablespoon fresh ground pepper

1 tablespoon paprika

2 tablespoons garlic powder

6 tablespoons hot sauce

TOPPING

2 cups fiesta Mexican blend cheese or 2 cups monterey jack and cheddar cheese blend

1 cup crumbled cooked bacon

1 cup diced green onion

Directions

    STEP - 1

    Preheat oven to 500F (This is NOT a typo, 500F is correct!) .

    STEP - 2

    In a large bowl mix together the olive oil, hot sauce, salt, pepper, garlic powder & paprika.

    STEP - 3

    Add the potatoes and stir to coat.

    STEP - 4

    Add the potatoes to a greased baking dish.

    STEP - 5

    When scooping the potatoes into the baking dish, leave behind any extra olive oil/hot sauce mix.

    STEP - 6

    Add the diced chicken to the “left behind” olive oil/hot sauce mix and stir to coat all the chicken. Allow to marinate as the potatoes bake.

    STEP - 7

    Roast the potatoes for 45-50 minutes, stirring every 10-15 minutes, until cooked through and nice and crispy on the outside.

    STEP - 8

    Once the potatoes are fully cooked add the marinated chicken.

    STEP - 9

    Once the potatoes are fully cooked, remove from the oven and lower the oven temperature to 400°F.

    STEP - 10

    In a large bowl mix all the topping ingredients together.

    STEP - 11

    Top the raw chicken with the topping.

    STEP - 12

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

    STEP - 13

    Serve with extra hot sauce and/or ranch dressing.

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